THE NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKA

SUMMARY– The triglycerides present in whole ground paprika and paprika pods were extracted and hydrolyzed. The fatty acids were methylated, separated by gas chromatography and identified by mass spectrometry. The whole paprika and pods, respectively, contained approximately 66 and 45% linoleic acid, 14 and 19% palmitic acid, 12 and 14% oleic acid and 5 and 17% linolenic acid. Small quantities of myristic and lauric acids and traces of capric, stearic and palmitoleic acids also were present. Capsanthin, which amounted to 35% of the total carotenoids, occurred as the dilaurate ester. It was isolated from paprika by thin-layer chromatography after interesterification of the triglycerides. Capsanthin dilaurate, synthesized in the laboratory, gave identical R_f value and infrared and visible spectra to those of the naturally occurring compounds.     

A Research Note Stability of Anthocyanins from Zebrina pendula and Ipomoea tricolor in a Model Beverage

Anthocyanins from two sources with reported high stability, Ipomoea tricolor and Zebrina pendula, were compared with extracts from blackberries containing mainly cyanidin-3-glucoside (Cn-3-G) and a commercial enocyanin. The pigment samples were formulated in a sugar, citrate-phosphate buffer solution for storage at room temperature. Tristimulus color data and pigment retention were measured at periods up to 82 weeks. The Ipomoea pigments were the most stable. Zebrina and Cn-3-G samples were similar followed by enocyanin. Deacylated pigments from both Ipomoea and Zebrina were the least stable indicating that the acyl groups conferred stability.     

Changes in Roasted Peanut Flavor and Other Quality Factors with Seed Size and Storage Time

Peanut seed size and time in storage have been investigated as to their influence on roasted flavor, peanut butter color. Blanchability of roasted peanuts, oxidative stability and iodine value of raw peanuts. Seed size had a significant effect on roasted flavor and peanut butter color with constant roasting time and with roasting to a uniform peanut butter color. Blanchability of the seed after roasting was also significantly affected by seed size as well as storage time. Oxidative stability of the raw peanuts showed a general tendency to decrease with seed size and storage time. Iodine values were significantly higher in the smallest seed size but storage time did not affect iodine values. The data suggest that inferior quality is being introduced into marketing channels through use of a 5.95 mm screen size as a minimum for grading U.S. No. 1 Virginia-type peanuts.