Correlation between ASTA units-carotenoid concentration in paprika. Prediction of the color stability during storage
2004
Antonio Pérez-Gálvez | Mª Isabel Mínguez-Mosquera | Juan Garrido-Fernández | Mª Mercedes Lozano-Ruiz | Vicente Montero-de-Espinosa
Paprika obtained through the traditional process, from fruits dried in oak ovens, is stored at room temperature for 18 months. Samples are taken at 2-3 months time intervals and color quantity is evaluated, measuring it as ASTA units and carotenoid content. Values obtained from both measurements are compared, achieving a good correlation between ASTA units and total carotenoid content. As a result two equations are proposed, one linking both parameters and another which predicts the remaining ASTA unit as a function of storage time. ASTA values after 18 months of storing time are ca. 55 % of the initial values.
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