pigments in paprika?

Question

what are the types of pigments that can be found in paprika??

please leave a brief comment on them..

Answer 1

The red pigments in paprika are a mixture of carotenoids, principally capsanthin and capsorubin, and in dried paprika they amount to a maximum of 0.5 per cent of the weight.

The red carotenoids, which consist of long, chain-like molecules, are soluble in organic solvents such as petroleum spirit.

Answer 2

Paprikas derive their colour in the ripe state mainly from carotenoid pigments, which range from bright red (capsanthrine, capsorubin and more) to yellow (cucubitene); total carotenoid content in dried paprika is 0.1 to 0.5%.

Chile cultivars which produce yellow but no or little red pigments appear yellow to orange when ripe. A small number of cultivars does not produce significant amounts of carotenoids; when chlorophyll levels decrease in the last stages of ripening, these chiles develop a pale hue often referred to as “white”. Due to small amounts of chlorophyll and/or yellow carotenoids, the “white” is, however, more precisely described as a pale greenish-yellow.

Black Prince, an ornamental breed rich in anthocyanin pigments (tepín- or piquín type).

Some varieties of paprika contain pigments of anthocyanin type and develop dark purple, aubergine-coloured or almost black pods; in the last stage of ripening, however, the anthocyanins get decomposed, and the unusual darkness thus gives way to normal orange or red colours. The same anthocyanins cause the dark spots which are sometimes seen on unripe fruits or particularly the stems of paprika plants and which almost all paprika varieties can develop. In other Capsicum species, anthocyanin production is a rare phenomenon (e.g., scarlet lantern, an Andean cultivar of C. chinense).

In Hungary there as six classes ranging from Kulonleges (exquisite delicate) to Eros (hot and pungent). Commercial food manufacturers use paprika in cheeses, processed meats, tomato sauces, chili powders and soups. Its main purpose is to add colour. If a food item is coloured red, orange or reddish brown and the label lists ‘Natural Colour’, it is likely paprika.
Smoked Paprika
The colour is a striking deep red that spreads through any dish to which it is added. It has an intoxicating smoky aroma from the slow oak smoking, and a silky texture from the repeated grinding between stones. And because three different peppers are grown and smoked, there are three different delicious flavours – sweet, bittersweet and hot.

Paprikas derive their colour from red (capsanthrine, capsorubin and more) and yellow (cucubitene) carotenoids ; their total amount in dried paprika is 0.1 to 0.5%. Cultivars lacking the red pigments appear yellow or orange when ripe. Some varieties of paprika contain pigments of anthocyanin type and develop dark purple, aubergine-coloured or almost black pods; in the last stage of ripening, however, the anthocyanins get decomposed, and the unusual darkness thus gives way to normal orange or red colours------
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