TY - JOUR
T1 - Carotenoid retention in canned pickled jalapeño peppers and carrots as affected by sodium chloride, acetic acid, and pasteurization
AU - Guerra-vargas, M.
AU - Jaramillo-flores, M. E.
AU - Dorantes-alvarez, L.
AU - Hernández-sánchez, H.
PY - 2001
Y1 - 2001
N2 - The combined effect of salt, acetic acid, and pasteurization temperature on the retention of carotenoids in canned pickled carrots and green jalapeño peppers was studied by a central composite design. The results were analyzed by response surface methodology. The carotenoid standards were obtained by open column chromatography and the quantitation was done by HPLC. Only the main carotenoids were quantified: α- and β-carotene in carrots and α-, β-carotene, lutein, and violaxanthin in peppers. After analyzing the experimental results and the restrictions of the Mexican Regulations, 2% NaCl and 2% acetic acid concentrations were recommended. The optimal pasteurization conditions were 70 °C/12.45 min for carrots and 83 °C/5.2 min for peppers.
AB - The combined effect of salt, acetic acid, and pasteurization temperature on the retention of carotenoids in canned pickled carrots and green jalapeño peppers was studied by a central composite design. The results were analyzed by response surface methodology. The carotenoid standards were obtained by open column chromatography and the quantitation was done by HPLC. Only the main carotenoids were quantified: α- and β-carotene in carrots and α-, β-carotene, lutein, and violaxanthin in peppers. After analyzing the experimental results and the restrictions of the Mexican Regulations, 2% NaCl and 2% acetic acid concentrations were recommended. The optimal pasteurization conditions were 70 °C/12.45 min for carrots and 83 °C/5.2 min for peppers.
KW - Carotenoids
KW - Carrots
KW - Jalapeño peppers
KW - Salt
UR - http://www.scopus.com/inward/record.url?scp=0034939282&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2001.tb04611.x
DO - 10.1111/j.1365-2621.2001.tb04611.x
M3 - Artículo
SN - 0022-1147
VL - 66
SP - 620
EP - 626
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -