Comparative Study of the Effect of Paprika Processing on the Carotenoids in Peppers (Capsicum annuum) of the Bola and Agridulce Varieties

Abstract

Reversed-phase HPLC has been applied to monitor changes in individual carotenoids during the industrial
\nprocessing of paprika from two pepper varieties, Bola and Agridulce. The ripe fruit, dry fruit, and
\npaprika from the Agridulce variety always show higher carotenoid content than those from the Bola
\nvariety. The different stabilities associated with each carotenoid in the industrial processing of paprika
\nare mainly due to intrinsic factors of the variety rather than to processing factors. Whereas in the
\nAgridulce variety the drying and milling stages propitiate a global carotenoid degradation, in the Bola
\nvariety carotenoid biosynthesis is detected during the drying step. This biosynthesis is associated with
\nan incomplete maturation of fruit, in such a way that in the Bola variety the drying step induces the
\nsynthesis of red pigments from their yellow precursors already present in the fruit. This synthesis is
\nnot de novo but a transformation. Irrespective of the variety, red pigments always show greater stability
\nthan yellow pigments. The Agridulce variety is more suitable for paprika production since, as well as
\ngiving rise to a final product with a greater carotenoid pigment concentration and, therefore, with a
\nmore intense color, the final product also has a higher provitamin A content.