EFFECT OF PROCESSING OF PAPRIKA ON THE MAIN CAROTENES AND ESTERIFIED XANTHOPHYLLS PRESENT IN THE FRESH FRUIT

Pigments have been monitored during the processing of paprika. Considerable variety-dependent differences were found in pigment stability and, consequently, in the quality of the respective paprikas. In the global process, the loss in the concentration of pigments caused by the addition of seed during the milling was greater than that caused by degradation. The steps of drying and milling did not affect all of the pigments equally. Individually, the yellow pigments were the most unstable, particularly beta-carotene. The red pigments were highly stable, with minimal degradation due to the process.