Abstract
Natural pigments of red pepper are mostly bound to fatty acids as carotenoid esters. In this paper the composition changes of red pepper lipids, carotenoids, mono- and disaccharides during ripening are discussed. The formation and the decomposition of more than 20 components were followed.
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References
Goodwin, T.W., 1980, Nature and distribution of carotenoids, Fd Chem., 5: 3.
Linden, J.C. and Lewhead, C.L., 1975, LC of saccharides, J. Chromatogr., 105: 125.
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© 1987 Plenum Press, New York
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Biacs, P.A. et al. (1987). Separation and Identification of Carotenoid-esters in Red Pepper /Capsicum Annuum/ During Ripening. In: Stumpf, P.K., Mudd, J.B., Nes, W.D. (eds) The Metabolism, Structure, and Function of Plant Lipids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-5263-1_23
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DOI: https://doi.org/10.1007/978-1-4684-5263-1_23
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-5265-5
Online ISBN: 978-1-4684-5263-1
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