Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv.; Jalapeno)

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 860-865

  Topuz, Ayhan ^a   Dincer, Cuneyt ^a   Özdemir, Kubra Sultan ^a   Feng, Hao ^b   Kushad, Mosbah ^b  

^a AKDENIZ UNIVERSITY   (Turkey)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Capsaicinoids; Carotenoids; Drying; Paprika (Cv.; Jalapeno); Retinol Activity Equivalent; Scoville Heat Unit

Indexed keywords

CAPSAICINOIDS; CAROTENOIDS; HEAT UNITS; PAPRIKA (CV. JALAPENO); RETINOL ACTIVITY EQUIVALENT;

FINITE DIFFERENCE METHOD; PLANTS (BOTANY);

DRYING;

ALPHA CAROTENE; BETA CAROTENE; BETA CRYPTOXANTHIN; CAPSAICIN; CAPSAICIN DERIVATIVE; CAPSANTHIN; CAPSOLUTEIN; CAPSORUBIN; CAROTENOID; DIHYDROCAPSAICIN; HOMODIHYDROCAPSAICIN; ISODIHYDROCAPSAICIN; MUTAOXANTIN; NORDIHYDROCAPSAICIN; PLANT MEDICINAL PRODUCT; UNCLASSIFIED DRUG; VIOLAXANTHIN; ZEAXANTHIN;

ANALYTIC METHOD; ANALYTICAL PARAMETERS; ARTICLE; BIOCHEMICAL COMPOSITION; CHEMICAL PROCEDURES; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FREEZE DRYING; HIGH TEMPERATURE PROCEDURES; INTERMETHOD COMPARISON; NATURAL CONVECTIVE DRYING; NONHUMAN; OVEN DRYING; PEPPER; REFRACTANCE WINDOW DRYING; RETINOL ACTIVITY EQUIVALENT; SCOVILLE HEAT UNIT;

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 79960161206     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.035     Document Type: Article

References (32)

1. B.I. Abonyi, H. Feng, J. Tang, C.G. Edwards, B.P. Chew, and D.S. Mattinson Quality retention in strawberry and carrot purees dried with Refractance Window™ system Journal of Food Science 67 2 2002 1051 1056 (Pubitemid 34577441)
2. M.C. Ayuso, M.J. Bernalte, M. Lozano, M.I. Garcia, V.M. de Espinosa, and M.M. Perez Quality characteristics of different red pepper cultivars (Capsicum annuum L.) for hot paprika production European Food Research and Technology 227 2 2008 557 563 (Pubitemid 351653768)
3. Cadwallader, K. R.; Moore, J.J.; Zhang, Z.T.; & Schmidt, S.J. (2009). Comparison of spray drying and refractance window drying technologies for the encapsulation of orange oil. 12th International Flavor Conference/4th George Charalambous Memorial Symposium, MAY 25-30, Skiathos, Greece. American Chemical Society, Agricultural and Food Chemistry Division, 246-254.
4. M.D. Collins, L.M. Wasmund, and P.W. Bosland Improved method for quantifying capsaicinoids in Capsicum using high performance liquid chromatography Hort Science 30 1 1995 137 139
5. M. Condori, R. Echazu, and L. Saravia Solar drying of sweet pepper and garlic using the tunnel greenhouse drier Renewable Energy 22 4 2001 447 460
6. M.C. Contreras-Padilla, and E.M. Yahia Changes in capsaicinoids during development, maturation and senescence of chili peppers and relation with peroxidase activity Journal of Agricultural and Food Chemistry 46 6 1998 2075 2079 (Pubitemid 128491113)
7. L. Dorantes, R. Colmenero, H. Hernandez, L. Mota, M.E. Jaramillo, and E. Fernandez Inhibition of growth of some foodborne pathogenic bacteria by Capsicum annuum extracts International Journal of Food Microbiology 57 1-2 2000 125 128 (Pubitemid 30303825)
8. D.E. Henderson, and A.M. Slickman Quantitative HPLC determination of the antioxidant activity of capsaicin on the formation of lipid hydroperoxides of linoleic acid: A comperative study against BHT and Melatonin Journal of Agricultural and Food Chemistry 47 7 1999 2563 2570 (Pubitemid 29396321)
9. L.R. Howard, R.T. Smith, A.B. Wagner, B. Villalon, and E.E. Burns Provitamin-a and ascorbic-acid content of fresh pepper cultivars (Capsicum-annuum) and processed jalapenos Journal of Food Science 59 2 1994 362 365
10. IOM (Institute of Medicine) Dietary reference intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids 2000 National Academy Press Washington, DC
11. S. Kim, J. Park, and I.K. Hwang Composition of main carotenoids in Korean red pepper (Capsicum annuum L.) and changes of pigment stablity during the drying and storage process Journal of Food Science 69 1 2004 39 44
12. S. Kim, T.Y. Ha, and J. Park Characteristics of pigment composition and colour value by the difference of harvesting times in Korean red pepper varieties (Capsicum annuum, L.) International Journal of Food Science and Technology 43 5 2008 915 920 (Pubitemid 351530854)
13. M.I. Minguez-Mosquera, and D. Hornero-Mendez Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reverse-phase HPLC Journal of Agricultural and Food Chemistry 41 10 1993 1616 1620
14. M.I. Minguez-Mosquera, and D. Hornero-Mendez Comparative study of the effect of paprika processing on the carotenoids in peppers (Capsicum annuum) of the Bola and Agridulce varieties Journal of Agricultural and Food Chemistry 42 7 1994 1555 1560
15. M.I. Minguez-Mosquera, and D. Hornero-Mendez Formation and transformation of pigments during the fruit ripening of Capsicum annuum cv. Bola and Agridulce Journal of Agricultural and Food Chemistry 42 1 1994 38 44
16. M.I. Minguez-Mosquera, M. Jaren-Galan, and J. Garrido-Fernandez Competition between the processes of biosynthesis and degradation of carotenoids during the drying of peppers Journal of Agricultural and Food Chemistry 42 3 1994 645 648
17. M.I. Minguez-Mosquera, A. Perez-Galvez, and J. Garrido-Fernandez Carotenoid content of the varieties Jaranda and Jariza (Capsicum annuum L.) and response during the industrial slow drying and grinding steps in paprika processing Journal of Agricultural and Food Chemistry 48 7 2000 2972 2976 (Pubitemid 30490523)
18. J.M. Nieto-Sandoval, J.A. Fernandez-Lopez, L. Almela, and J.A. Munoz Dependence between apparent color and extractable color in paprika Color Research and Application 24 2 1999 93 97
19. C.I. Nindo, T. Sun, S.W. Wang, J. Tang, and J.R. Powers Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.) LWT-Food Science and Technology 36 5 2003 507 516 (Pubitemid 36844420)
20. Nindo, C. I.; Tang, J.; Cakir, E.; & Powers, J. R. (2006). Potential of Refractance Window technology for value added processing of fruits and vegetables in developing countries. ASABE Paper No: 068064, St. Joseph, MI.
21. H.S. Oberoi, M.A. Ku, J. Kaur, and B. Baboo Quality of red chilli variety as affected by different drying methods Journal of Food Science and Technology-Mysore 42 5 2005 384 387 (Pubitemid 41549832)
22. C.O. Perera, and G.M. Yen Functional properties of carotenoids in human health International Journal of Food Properties 10 2 2007 201 230 (Pubitemid 46676575)
23. I. Perucka, and M. Materska Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L Innovative Food Science & Emerging Technologies 2 3 2001 189 192 (Pubitemid 33632517)
24. M. Peusch, E. Muller-Seitz, M. Petz, A. Muller, and E. Anklam Extraction of capsaicinoids from chilies (Capsicum frutescens L.) and paprika (Capsicum annuum L.) using spercritical fluids and organic solvents Zeitschrift fur Lebensmittel-Untersuchung und-Forschung A 204 1997 351 355
25. W. Robbins Clinical application of capsaicinoids Clinical journal of pain 16 2 2000 86 89
26. P.H. Todd, M.G. Bensinger, and T. Biftu Determination of pungency due to capsicum by gas-liquid-chromatography Journal of Food Science 42 3 1977 660 665
27. A. Topuz, H. Feng, and M. Kushad The effect of drying method and storage on color characteristics of paprika LWT-Food Science and Technology 42 10 2009 1667 1673
28. A. Topuz, and F. Ozdemir Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey Journal of Food Composition and Analysis 20 7 2007 596 602 (Pubitemid 47040635)
29. H. Tsuchiya Biphasic membrane effects of capsaicin, an active component in Capsicum species Journal of Etnopharmacology 75 2-3 2001 295 299 (Pubitemid 32297749)
30. M.M. Wall Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii Journal of Food Composition and Analysis 19 5 2006 434 445
31. M.M. Wall, and P.W. Bosland Analytical methods for color and pungency of chiles (Capsicum) D. Wetzel, G. Charalambous, Instrumental methods in food and beverage analysis 1998 Elsevier Amsterdam 347 373
32. M. Ziino, C. Condurso, V. Romeo, G. Tripodi, and A. Verzera Volatile compounds and capsaicinoid content of fresh hot peppers (Capsicum annuum L.) of different Calabrian varieties Journal of The Science of Food and Agriculture 89 5 2009 774 780