Abstract
The effect of storage conditions and the addition of seeds on the stability of the colour pigments of paprika ( Capsicum annuum) was studied. Pigments were separated by reversed-phase high performance liquid chromatography, and the influence of the storage conditions on the rate and selectivity of the decomposition was assessed by spectral mapping technique followed by two-dimensional nonlinear mapping and stepwise regression analysis. It was established that the length of storage exerts the highest impact on the decomposition rate whereas the selectivity of decomposition depends on both the concentration of the added seeds and on the length of storage. The lipophilicity of pigments did not influence their decomposition rate.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
