title: Characterization of paprika (Capsicum annuum) extract in orange juices by liquid chromatography of carotenoid profiles.
abstract: The carotenoid pigment profiles of authentic pure orange juices from Spain and Florida and an industrial paprika (Capsicum annuum) extract used for food coloring were obtained using reversed-phase liquid chromatography with a C18 packed column and an acetone/methanol/water eluent system. The procedure involving the carotenoid extraction is described. Both retention times and spectral properties using photodiode array detection for characterization of the major carotenoids at 430 and 519 nm are given. The influence of external addition of tangerine juice and/or paprika extract on orange juice color is described using the U.S. Department of Agriculture scale and adulterated orange juice. The procedure for quantitation of externally added paprika extract to orange juice is investigated, and the limit of quantitation, coefficient of variation, and recoveries are determined.
authors.affiliation: Centre de recherche et de valorisation des produits de la consommation, Parc Club des Aygalades, Bat. A7, ZIN 1207, 35 Boulevard du Capitaine Gèze, 13333 Marseille Cedex 14, France.
authors.forename: P P
authors.initials: PP
authors.lastname: Mouly
authors.forename: E M
authors.initials: EM
authors.lastname: Gaydou
authors.forename: J
authors.initials: J
authors.lastname: Corsetti
mesh_terms: D001628:Beverages / Q000032:analysis*; D002212:Capsicum; D002338:Carotenoids / Q000032:analysis*; D002957:Citrus; D005431:Florida; D005505:Food Coloring Agents / Q000032:analysis*; D010936:Plant Extracts; D010946:Plants, Medicinal; D013030:Spain
chemical_list: D005505:Food Coloring Agents; D010936:Plant Extracts; D002338:Carotenoids