152 Determination of the yellow pigment content of durum wheat semolina and flour

Methods Type: Generic Methods
Key data
Number: 152
Analyte: Yellow Pigment Content
Matrix: Durum Wheat Semolina and Flour
Year of Approval: 1990
Scope: The method describes the determination of the yellow pigment content of raw materials for pasta. It is suitable not only for semolina and flour but also for pasta, without or with egg. To wheat and wholemeal products it is applicable only with reservations, since interfering pigments of the seed coats are also extracted.
Principle: Extraction of the carotenoids at room temperature with water saturated n-butanol and photometric evaluation of the optical density of the clear filtrate against -carotene standard.


The yellow pigment content is an essential quality factor of raw materials for pasta. It is defined as the content of extractable carotenoids of the endosperm calculated as mg -carotene in 100 g dry matter.


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