CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (Capsicum annuum L.). Ascqrbic Acid

Authors

  • JOSEPH KANNE R,

    1. Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.0. Box 6, Bet-Dagan, 50–200, Israel and PIERRE BUDOWSKI Faculty of Agriculture, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot, 76100, Israel
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  • HAVA MENDEL

    1. Dept. of Food Technology, Agricultural Research Organization, Volcani Center, P.0. Box 6, Bet-Dagan, 50–200, Israel and PIERRE BUDOWSKI Faculty of Agriculture, The Hebrew University of Jerusalem, P.O. Box 12, Rehovot, 76100, Israel
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ABSTRACT

Two active carotene-bleaching fractions were separated from aqueous pepper extract, one a protein and the other a low-molecular weight compound. The low-molecular weight compound was identified as ascorbic acid, accompanied by dehydroascorbic acid according to the rate of migration upon TLC and specific chemical reactions. The behavior of this low-molecular fraction also fitted ascorbic acid and dehydroascorbic acid with regard to the effect on carotene oxidation and the changes in bleaching activity brought about by the addition of EDTA, changes in pH and in the concentration of the fraction.

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