HPLC-ANALYSIS OF CAROTENOIDS IN IRRADIATED AND ETHYLENE-OXIDE TREATED RED-PEPPER

The effect of two microbial count reducing treatments - irradiation and fumigation with ethylene oxide - on the content of carotenoids in red pepper, were compared. By HPLC-technique the percentage ratio of 11 carotenoids in the total carotenoid content could be determined quantitatively. The changes in the percentage ratio of the different carotenoids caused by the two treatments were statistically significant but from the practical point of view the changes were negligible. It was proved by HPLC technique that the carotenoids of irradiated paprika are as stable as those of the ethylene oxide treated paprika sample.