Use of HPLC and multivariate methods for the evaluation of the stability of colour pigments of paprika (Capsicum annuum) powder

The effect of storage conditions and the addition of seeds on the stability of the colour pigments of paprika (Capsicum annuum) was studied. Pigments were separated by reversed-phase high performance liquid chromatography, and the influence of the storage conditions on the rate and selectivity of the decomposition was assessed by spectral mapping technique followed by two-dimensional nonlinear mapping and stepwise regression analysis. It was established that the length of storage exerts the highest impact on the decomposition rate whereas the selectivity of decomposition depends on both the concentration of the added seeds and on the length of storage. The lipophilicity of pigments did not influence their decomposition rate.