EN ISO 7541:2020 PDF

Overview

EN ISO 7541:2020 - "Spices and condiments - Spectrophotometric determination of the extractable colour in paprika" is a CEN-endorsed ISO method for measuring the colour strength of ground paprika. The standard specifies an acetone extraction followed by spectrophotometric measurement at 460 nm and expresses results in ASTA units. It applies to all ground paprika presentations (sweet, hot, smoked, etc.) and supersedes EN ISO 7541:2010. The method is based on the ASTA Method 20.1 and includes calculation of capsanthin concentration from measured extractable colour.

Key topics and technical requirements

• Scope: Determination of extractable colour in paprika (Capsicum annuum L. or C. frutescens L.).
• Principle: Extraction with acetone; absorbance measurement at 460 nm using a UV‑visible spectrophotometer.
• Main reagents & apparatus:
  • Acetone (analytical grade)
  • Spectrophotometer (460 nm) and 1 cm path-length cells
  • Analytical balance (0.1 mg resolution), 100 ml volumetric flask (class A), 10 ml pipette, 850 µm sieve
• Sample preparation:
  • Grind so ≥99% (≥990 g/kg) passes an 850 µm sieve; protect sample from light.
• Procedure highlights:
  • Weigh ~0.5–0.7 g test portion into 100 ml flask, fill to mark with acetone, shake and stand 16 h in the dark, then measure absorbance at 460 nm using acetone blank.
  • Recommended absorbance range: 0.30–0.70. Dilute if A > 0.70; re-extract with larger sample if A