Thermodegradation of carotenoids in paprika.

Abstract

Commercial paprika is placed at different temperatures, from 30 up to 100°C in order to control the effect of heat in carotenoids of this spice. A degradation is found via cis-isomers, with a concentration increase at low temperature. There is, from 70°C, a great destruction in all pigments.

Keywords

• carotenoid
• isomerization
• paprika
• thermodegradation.