PAPRIKA

Record 1 of 14 - AGRIS 1999-2003/09 TI: Analysis of beta-carotene and paprika color in foods using reversed-phase thin-layer chromatography/scanning densitometry. AU: Hayashi,-T.; Ueno,-E.; Ito,-Y.; Oka,-H.; Ozeki,-N.; Itakura,-Y.; Yamada,-S.; Kagami,-T.; Kajita,-A.; Fujita,-J.; Ono,-M. AD: Aichi-ken. Government Office, Nagoya (Japan) SO: Journal-of-the-Food-Hygienic-Society-of-Japan (Japan). (Oct 1999). v. 40(5) p. 356-362. NT: 1 table; 5 fig.; 18 ref. Summaries (En, Ja). PY: 1999 LA: Ja (Japanese) CI: JP (Japan) PT: J (Journal-Article); E (Summary) ENDE: *foods-; *carotenoids-; *pigments-; *analytical-methods; *thinlayer-chromatography ENC: analytical-methods; chromatography-; isoprenoids-; pigments-; terpenoidsESDE: *alimentos-; *carotenoides-; *pigmentos-; *tecnicas-analiticas; *cromatografia-de-capa-fina ESC: cromatografia-; isoprenoides-; pigmentos-; tecnicas-analiticas; terpenoidosFRDE: *produit-alimentaire; *carotenoide-; *pigment-; *techniqueanalytique; *chromatographie-en-couche-mince FRC: chromatographie-; isoprenoide-; pigment-; technique-analytique; terpenoideIS: ISSN 0015-6426. C1: U30; U CC: U30; U CD: Research-methods UD: 2704 AN: 2001-013488 Record 2 of 14 - AGRIS 1999-2003/09 TI: Antioxidant activity of capsanthin and the fatty acid esters in paprika (Capsicum annuum). AU: Matsufuji,-H.; Nakamura,-H.; Chino,-M.; Takeda,-M. AD: Nihon University, Tokyo, Japan. SO: Journal-of-agricultural-and-food-chemistry (USA). (Sep 1998). v. 46(9) p. 3468-3472. NT: references. AVAILABILITY: US (DNAL 381 J8223). PY: 1998 LA: En (English) CI: US (United-States) PT: J (Journal-Article) ENDE: *paprika-; *capsicum-annuum; *xanthophylls-; *fatty-acids; *esters-; *antioxidants-; *oxidation-; *free-radicals; *esterification-; *degradation-

ENC: acids-; capsicum-; carotenoids-; chemical-reactions; flavourings-; isoprenoids-; organic-acids; pigments-; plant-products; solanaceae-; spices-; terpenoidsESDE: *pimenton-; *capsicum-annuum; *xantofilas-; *acidos-grasos; *esteres-; *antioxidantes-; *oxidacion-; *radicales-libres; *esterificacion-; *degradacionESC: acidos-; acidos-organicos; aromatizantes-; capsicum-; carotenoides; especias-; isoprenoides-; pigmentos-; productos-de-origen-vegetal; reacciones-quimicas; solanaceae-; terpenoidosFRDE: *paprika-; *capsicum-annuum; *xanthophylle-; *acide-gras; *ester; *antioxydant-; *oxydation-; *radical-libre; *esterification-; *degradationFRC: acide-; acide-organique; aromatisant-; capsicum-; carotenoide-; epice-; isoprenoide-; pigment-; produit-vegetal; reaction-chimique; solanaceae-; terpenoideID: methyl-linoleate; methyl-linoleate-hydroperoxides; radicalscavenging AB: The antioxidant ability of capsanthin and the fatty acid esters was examined by measuring the free radical-oxidation of methyl linoleate. To assess radical scavenging effect, the production of methyl linoleate hydroperoxides and the decomposition of capsanthins in reaction solution were measured by HPLC. Capsanthin suppressed hydroperoxide formation as well as beta-carotene, lutein, and zeaxanthin. Interestingly, capsanthin decomposed more slowly than the other carotenoids, and the radical scavenging effect of capsanthin was found to last longer. Also, the capsanthin esterified partially and/or totally with fatty acids (monoand/or diesterified capsanthin), isolated from paprika color, suppressed oxidation of methyl linoleate in a similar manner as nonesterified capsanthin. This finding suggests that the radical scavenging ability of capsanthin was not influenced by esterification, that is, the ability would contribute to the polyene chain, especially conjugated keto group. It was first found that esterified (monoesterified and diesterified) capsanthins also were good radical scavengers. IS: ISSN 0021-8561. C1: Q04; Q CC: Q04; Q CD: Food-composition UD: 2506 AN: 1999-056915 Record 3 of 14 - AGRIS 1999-2003/09 TI: Influence of paprika in the loss of colour in red line meat products. OT: Influencia del pimenton en la perdidad de color de los productos carnicos de linea roja. AU: Gomez,-R.; Pardo,-J.E.; Parra,-V.; Varon,-R. AD: Universidad de Castilla-La Mancha, Albacete (Espana). Escuela Tecnica Superior de Ingenieros Agronomos SO: Eurocarne (Espana). (Dic 1998). (no.72) p. 27-34. NT: 4 tablas, 1 graf.; 14 ref. Sumarios (En, Es). PY: 1998 LA: Es (Spanish) CI: ES (Spain)

PT: J (Journal-Article); E (Summary) ENDE: *meat-products; *discoloration-; *paprika-; *colorimetry-; *organoleptic-analysis ENC: analytical-methods; deterioration-; flavourings-; plant-products; processed-animal-products; processed-products; spicesESDE: *productos-de-la-carne; *decoloracion-; *pimenton-; *colorimetria-; *analisis-organoleptico ESC: aromatizantes-; deterioro-; especias-; productos-animalesprocesados; productos-de-origen-vegetal; productos-procesados; tecnicasanaliticas FRDE: *produit-carne; *decoloration-; *paprika-; *colorimetrie-; *analyse-organoleptique FRC: aromatisant-; deterioration-; epice-; produit-animal-transforme; produit-transforme; produit-vegetal; technique-analytique AB: Actualmente, la industria carnica se enfrenta al problema de la decoloracion rapida de los productos elaborados con pimenton, conocidos como productos de linea roja. La utilizacion de pimentones elaborados a partir de variedades seleccionadas de pimientos (Capsicum annuum L.) aprota a los productos carnicos una mayor coloracion inicial roja, asi como una mayor estabilidad en el tiempo. IS: ISSN 1132-2675. C1: Q03; Q CC: Q03; Q04; Q CD: Food-contamination-and-toxicology; Food-composition UD: 2505 AN: 1999-047592 Record 4 of 14 - AGRIS TI: Quality Characteristics of Colored Soybean Curd Containing Paprika (Capsicum annuum L.) AU: Jeon,-E.R.; Jung,-L.H. AD: (Sunghwa College, Gangjin, Republic of Korea)(Chonnam National University, Gwangju, Republic of Korea) ST: Food Science and Biotechnology, v. 17(6) p. 1383-1386. (Dec 2008) NT: Summary(En); 3 tables; 26 ref.; AVAILABILITY: KR; No: 2009001090 PY: 2008 LA: Eng (English) CI: Republic of Korea ENI: *CAPSICUM-ANNUUM ESI: *CAPSICUM-ANNUUM FRI: *CAPSICUM-ANNUUM AB: This study was conducted to examine the quality characteristics or soybean curd containing red paprika juice (RPJ) and green paprika juice (GPJ). The proximate compositions of RPJ showed higher levels of ash, carbohydrate, and vitamin C than GPJ. The yield of soybean curd was not significantly different With the level of RPJ and GPJ. However there was a significant decrease in the pH and an increase in the acidity with the addition of RPJ and GPJ. The L, a, and b values of soybean curd containing RPJ and the L value of soybean curd containing GPJ were

significantly different. The hardness and chewiness of soybean curd containing RPJ and GPJ increased significantly with the level of juice. IS: ISSN : 1226-7708. C1: Q01; CC: Q01; CD: Food science and technology EL: Jung, L.H. E-mail: lhjung@chonnam.ac.kr AN: KR2009001090 UD: 20100101 Record 5 of 14 - AGRIS TI: Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. AU: Daood-H.G.; Vinkler-M.; Markus-F.; Hebshi-E.A.; Biacs-P.A.; 2301 AD: Central Food Research Institute, H-1022, Herman Otto u. 15, Budapest (Hungary) SO: Food-Chemistry (United Kingdom). (1996). v. 55(4) p. 365-372. NT: 24 ref. PY: 1996 LA: Eng (English) CI: United Kingdom1996 PT: J (Journal-Article) ENI: *capsicum-frutescens; *vitamins-; *nutritive-value; *antioxidants-; *ascorbic-acid; *tocopherols-; *carotenoids-; *paprika-; *processing-; *storageENC: acids-; capsicum-; carbohydrates-; flavourings-; organic-acids; pigments-; plant-products; quality-; solanaceae-; spices-; sugar-acids; terpenoids-; triterpenoids-; vitamin-e; vitaminsESI: *capsicum-frutescens; *vitaminas-; *valor-nutritivo; *antioxidantes-; *acido-ascorbico; *tocoferoles-; *carotenoides-; *pimenton-; *procesamiento-; *almacenamientoESC: acidos-; acidos-organicos; aromatizantes-; azucares-acidos; calidad-; capsicum-; carbohidratos-; especias-; pigmentos-; productos-deorigen-vegetal; solanaceae-; terpenoidos-; triterpenoidos-; vitamina-e; vitaminasFRI: *capsicum-frutescens; *vitamine-; *valeur-nutritive; *antioxydant-; *acide-ascorbique; *tocopherol-; *carotenoide-; *paprika-; *traitement-; *stockageFRC: acide-; acide-organique; aromatisant-; capsicum-; epice-; glucide-; pigment-; produit-vegetal; qualite-; solanaceae-; sucre-acide; terpenoide-; triterpenoide-; vitamine-; vitamine-e C1: Q04; Q CC: Q04; Q02; Q CD: Food compositionFood processing and preservation AC: 2301 AN: 1997-013212 UD: 19970101 Record 6 of 14 - FSTA 1969-12/93 AN: 92-06-T0053 TI: Color-stabilized paprika pigment compositions and foods colored therewith having increased resistance to oxidative color fading.

AU: Todd-PH Jr PY: 1991 SO: United-States-Patent PN: US 5 059 437 (US5059437) PC: US PA: Kalamazoo Holdings Inc. PPR: US 525340 (900516) [Kalamazoo Holdings, Kalamazoo, MI, USA] PPD: 900516 PPA: Kalamazoo Holdings, Kalamazoo, MI, USA DT: Patent LA: En (English) SC: T Additives-spices-and-condiments AB: Superior colour-stabilized paprika compositions containing surface active agents, which give foods exposed to oxidative stress increased resistance to colour fading are described. An edible solid substrate for the paprika pigment or colour may also be present. The following are also described: a method of stabilizing a paprika pigment against oxidative discoloration; foodstuffs which may encounter oxidative stress and which contain the colour-stabilized paprika compositions; a method for colouring a foodstuff which may be subjected to oxidative stress with the colour-stabilized paprika compositions; enhancement colour stabilization characteristics in the compositions and colour-stabilizing effectiveness of the methods by adding a natural antioxidant and/or an edible oilsoluble ascorbic acid ester. [From En summ.] DE: COLORANTS-; foods, paprika colorants for, Patent, USA; SPICES-; PATENTSID: AdditivesUD: 9206 Record 7 of 14 - FSTA 1969-12/93 AN: 91-08-T0027 TI: Stability of natural colourants (annatto, beet, paprika, turmeric) during extrusion cooking. AU: Maga-JA; Kim-CH AD: Dep. of Food Sci. & Human Nutr., Colorado State Univ., Fort Collins, CO 80523, USA PY: 1990 SO: Lebensmittel-Wissenschaft-und-Technologie; 23 (5) 427-432, 18 ref. NU: ISSN: 0023-6438 LA: En (English) SC: T Additives-spices-and-condiments AB: Rice flour (adjusted to a moisture content of 17%) was mixed with various colorants (dissolved or dispersed in water), stored in plastics bags in the dark at room temp. for 10 h to permit moisture/colorant/flour equilibration and then extruded in a single-screw laboratory extruder at dough temp. of 125 or 155 degree C. The colorants used and levels of addition (based on total rice flour/water wt.) were: (i) water-soluble annatto (norbixin) 0.1; (ii) oil-soluble annatto (bixin) 0.3; (iii) water-soluble turmeric 2.0; (iv) oil-soluble turmeric 0.2; (v) watersoluble beet 0.2; (vi) oil-soluble paprika 0.05. Flour containing no added colorant served as control. The extrudates obtained were air-dried in the dark overnight, ground and stored in the dark at room temp. until required for analysis by tristimulus colour techniques (Hunter L, a and b

values), TLC and spectrophotometry. Tristimulus data indicated that some loss in colour stability occurred with all colorants during extrusion, especially at the higher extrusion temp. The least stable colorant was (v), while the most stable was (i). Spectrophotometric and TLC data indicated that all colorants underwent some degradation during extrusion, especially at the higher temp. DE: FLOUR-SPECIFIC; rice flour, extrusion cooking & colorants stability in; EXTRUSION-; COOKING-; COLORANTS-; RICE-; extrusion cooking & colorants stability in rice flour ID: Cereals-; AdditivesUD: 9108 Record 8 of 14 - FSTA 1969-12/93 AN: 88-03-S0139 TI: [Effect of pH, sodium nitrite and anions occurring in dry-cured sausages on the stability of paprika (Capsicum annuum) pigments.] AU: Gorospe-O; Sanchez-Monge-JM; Bello-J AD: Dep. de Bromatologia, Toxicologia y Analisis Quimico Aplicado, Univ. de Navarra, Pamplona, Spain PY: 1987 SO: Revista-de-Agroquimica-y-Tecnologia-de-Alimentos; 27 (1) 120-130, 31 ref. LA: Es (Spanish); Non-English LS: en (English) SC: S Meat-poultry-and-game AB: Using paprika extracts in acetone/water (40:10) (v/v), a study was carried out on the stability of the carotenoid pigments of paprika under the influence of factors present in some dry-cured sausages: pH and anions such as lactate, chloride, phosphate, nitrate, and especially nitrite. The pH in the medium had little effect on stability; however, a negative influence of anions was observed, especially phosphate and nitrate. NaNO2 increased the instability of carotenoids, with a greater effect at high pH. DE: CAROTENOIDS-; sausages, paprika carotenoids stability in; SPICES-; STABILITY-; PH-; sausages, pH & paprika carotenoids stability in; IONS-; sausages, anions & paprika carotenoids stability in; NITRITES-; sausages, nitrites & paprika carotenoids stability in; SAUSAGES-; paprika carotenoids stability in sausages ID: Meat-products; PigmentsUD: 8803 Record 9 of 14 - FSTA 1969-12/93 AN: 84-05-T0283 TI: [Connection between pigment concentration and colour of ground seasoning paprika, with particular reference to hue and redness.] Ergebnisse von Studien bezueglich des Zusammenhanges von FarbstoffKonzentration und Farbe von gemahlenem Gewuerzpaprika unter besonderer Beruecksichtigung von Farbton und Rotanteil. AU: Drdak-M; Pribela-A; Zemkova-M; Schaller-A AD: Katedra Chem. & Tech. Sacharidov a Potravin, Slovenska Vysoka Skola Tech., Bratislava, Czechoslovakia PY: 1981/1982

SO: Confructa-; 26 (1/2) 18-24, 20 ref. LA: De (German); Non-English LS: en (English) SC: T Additives-spices-and-condiments AB: In continuation of earlier studies [see FSTA (1982) 14 4T180], the correlation between extractable carotenoids (calculated as g capsanthin/kg DM) and tristimulus colour data, particularly Hunter hue (b/a value) and redness (+a value of the a,b,L-colour space), was determined. Mathematical-statistical evaluation of the results (given in detail) showed that the pigment concn. in paprika can be determined satisfactorily from instrumental colour measurement data. The b/a value decreased with increasing pigment concn., corresponding to a change in the hue towards increasing redness. [From En summ.] DE: CAROTENOIDS-; paprika, carotenoids & instrumental colour measurement of; COLOUR-; SPICESUD: 8405 Record 10 of 14 - FSTA 1969-12/93 AN: 84-03-T0151 TI: [Utilization of paprika and paprika oleoresin in the manufacture of heat sterilized, ready-to-eat dishes.] Verwendung von Paprika und Paprika-Oleoresin bei der Herstellung von hitzesterilisierten Fertiggerichten. AU: Herr-E AD: Kierlinger Strasse 142, A-3400 Klosterneuburg, Austria PY: 1983 SO: Ernaehrung-; 7 (3) 144-145 LA: De (German); Non-English LS: en (English) SC: T Additives-spices-and-condiments AB: There are 2 main factors to consider when using paprika in heat sterilized ready-to-eat dishes, i.e. (i) contamination and (ii) heat damage. These factors are considered with reference to (i) microbial spoilage, natural condition of the paprika, residues remaining from decontamination treatments, and (ii) effects on paprika and paprika oleoresin. A mixture of paprika and paprika oleoresin gives the best results, the proportions of the 2 components varying according to the food product. DE: PREPARED-FOODS; prepared foods, paprika use for sterilized; SPICES; STERILIZATION-; RESINS-; prepared foods, paprika oleoresins use for sterilized UD: 8403 Record 11 of 14 - FSTA 1969-12/93 AN: 82-04-T0180 TI: [Connection between composition of raw material and colour of ground seasoning paprika.] Ergebnisse von Studien ueber den Zusammenhang zwischen Rohstoff-Zusammensetzung und Farben von gemahlenem Gewuerzpaprika. AU: Drdak-M; Sorman-L; Zemkova-M; Schaller-A AD: Katedra Chemie a Tech. Sacharidov a Potravin, Slovenska Vysoka Skola Tech., Bratislava, Czechoslovakia

PY: 1980 SO: Confructa-; 25 (3/4) 141-146, 22 ref. LA: De (German); Non-English LS: en (English) SC: T Additives-spices-and-condiments AB: The green pericarp (69.5%), seeds (20.8%) and peduncles (9.7%) of dehydrated fruits of paprika (Capsicum annuum L. var. annuum, cv. Zitavska Sweet) were separated and crushed; 22 samples comprising different proportions of each (listed in detail, range 0:5:0 to 10.4:20.8:9.7) were then ground, before colour measurements were carried out (Momcolor type tristimulus colorimeter). Mathematical-statistical evaluation of the results (given in detail) showed that the colour of ground paprika depends substantially on the composition of the raw material: separation of the peduncles and green pericarp before grinding led to a trend towards a red colour and a reduction of lightness. DE: COLOUR-; paprika, raw materials composition & colour of ground; SPICESUD: 8204 Record 12 of 14 - FSTA 1969-12/93 AN: 77-08-T0458 TI: Determination of the total red and yellow pigment content of seasoning paprika without chromatography. AU: Fekete-M; Kozma-L; Huszka-T AD: Coll. of Food Ind., Marx ter 7, H-6701 Szeged, Hungary PY: 1976 SO: Acta-Alimentaria; 5 (2) 119-128, 6 ref. LA: En (English) SC: T Additives-spices-and-condiments AB: The aim of this study was to develop a non-chromatographic method for determining red pigment (consisting of capsanthin and capsorubin) and yellow pigment (consisting of beta-carotene, cryptoxanthin, zeaxanthin and lutein) contents in ground paprika. Preliminary studies were carried out with model solutions containing the various pigments. The spectrophotometric method developed involves measurement of the extinction of a solution of the pigments. Pigment contents are calculated from extinction (measured at 455 and 505 nm) by using equations. The method can be applied to paprika after preparing a benzene extract of the pigments. The new method and a TLC method were used to determine pigment contents in 4 types of ground paprika. Lower levels were found by TLC. The new method was sufficiently accurate and faster than TLC. Total red and total yellow pigment contents determined by the new method were, respectively, 1.046-1.570 g/kg and 0.561-1.034 g/kg. DE: SPECTROPHOTOMETRY-; paprika, pigments detn. in ground; PAPRIKA-; pigments detn. in ground paprika; PIGMENTSUD: 7708 Record 13 of 14 - FSTA 1969-12/93 AN: TI: AU: 71-07-A0310 Oxidation of capsanthin. Philip-T; Francis-FJ

AD: Dept. of Food Sci. and Tech., Univ., Amherst, Massachusetts 01002, USA PY: 1971 SO: Journal-of-Food-Science; 36 (1) 96-97, 11 ref. LA: En (English) SC: A Food-sciences AB: Oxidation of capsanthin by molecular 02 at 40 degree C in the solid state is discussed. The absence of an induction period in the 02 absorption curve indicated that oxidation does not involve the typical autoxidation pattern. A number of keto-carotenoids such as capsanthone, 3-keto-kryptocapsone, and 3-keto-alpha-apo-8'-carotenal were isolated in the oxidation products. Oxidation of capsanthin involves primarily the oxidation of hydroxyl groups, followed by scission of the chain at the carbon-carbon bond alpha to the in-chain carbonyl group. DE: OXIDATION-; Oxidation of capsanthin; CAROTENOIDSUD: 7107 Record 14 of 14 - FSTA 1969-12/93 AN: 70-04-D0235 TI: Meat inspection regulations. Prohibition of use of paprika or oleoresin paprika in certain products. AU: Anon PY: 1969 SO: Federal-Register; 34 (249, Dec. 31) 20386 LA: En (English) SC: D Economics AB: Under the US Federal Meat Inspection Act, the title materials may not be used in or on fresh meat such as steaks or comminuted fresh meat food products such as chopped and formed steaks or patties; except chorizo sausage and Italian brand sausage and other meat food products where they are permitted by a standard of identity. DE: PAPRIKA-; Use of paprika or oleoresin paprika on /sausages; meat/ in USA; SAUSAGES-; Use of paprika or oleoresin paprika on /sausages/ in USA; MEAT-; Use of paprika or oleoresin paprika on /meat/ in USA; UNITEDSTATES-OF-AMERICA UD: 7004