Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times

Zaki, Naima; Hakmaoui, Abdelmalek; Ouatmane, Aziz; Fernández-Trujillo, J.P.

doi:10.1590/s0101-20612013005000072

Cited by 22 publications

(22 citation statements)

References 46 publications

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“…The absolute amount of potassium in fruit showed low variations beetween the growing method exept in landrace Loko snička where the differences in K content between growing method quite different. Zaki et al (2013) in Marrocos and Tepić et al (2008) in Serbian paprika, obtained similar results. Paprika samples were rich in potassium, calcium and magne-sium, and relatively poor in sodium, while heavy metals (Pb, Cd) where not detected (Krstic et al 2010).…”

Section: Resultssupporting

confidence: 56%

Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces

Ilić¹,

Kevrešan

Mastilović

et al. 2016

Journal of Food Processing and Preservation

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Old traditional Serbian pepper landraces (Nizača, Lokošnička and Turšijara), grown in South Serbia and produced by seed sowing or transplanting, were evaluated in this study. Besides the basic morphological properties and composition, the features characterizing fruit color and pericarp anatomy were determined in order to analyze and systematize the traits relevant from the aspect of traditional end use of examined landraces. Landraces Lokošnička and Nizača, characterized with higher force needed to puncture fruit skin, larger number of mesocarp layers, thicker endocarp and thicker collenchyma tissue, followed with higher total soluble solids content are more suitable for intended traditional use than Turšijara. Production from transplants should be favored in order to obtain more uniform, darker red fruit color, ASTA value, higher TSS content as well as higher yields. There are genetic differences of the some quality differences between the cultivars. Lokošnička has higher mesocarp layers, thicker endocarp and collenchyma tissue. Practical Applications Pepper fruits dried in traditional way slowly in a draught are used in preparation of local ethno‐gastronomic specialities, with special position in local customs related to dietary habits during the spring Orthodox fasting period. Intact fruit skin is also the prerequisite for successful utilization in traditional culinary specialties‐stuffed dry pepper fruits previously soaked in water that remain whole during cooking and baking. Structure and texture of pepper fruit skin and pericarp can consequently be considered as one of the key aspects of technological quality of pepper based on which landraces were selected for described traditional preservation technique. The research for answers to this technological challenge was the motivation of this study, which evaluated the impact of different predrying process (type of landraces, production methods) on qualities of pepper fruit. The data shown would provide scientific rationales for obtaining high‐quality whole fruit pepper as material for stuffing.

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Section: Resultssupporting

confidence: 56%

Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces

Ilić¹,

Kevrešan

Mastilović

et al. 2016

Journal of Food Processing and Preservation

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“…The surface color parameters published are related to the pericarp as an edible part of pepper fruits. The degree of maturity of the pepper [32,33], the influence of the drying and processing conditions [34,35], and the differences in pepper varieties have been studied by using the surface color characteristics. The pericarp is characterized with lower values of L* (29.9531.61) and b* (6.9910.49).…”

Section: Surface Colormentioning

confidence: 99%

“…The pericarp is characterized with lower values of L* (29.9531.61) and b* (6.9910.49). The a* values are higher and varied from 21.81 to 31.10 [33,34].…”

Section: Surface Colormentioning

confidence: 99%

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Simonovska

Škerget

Knez

et al. 2016

Maced. J. Chem. Chem. Eng.

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In stalk of red hot pepper (Capsicum annuum L.) with 0.25 mm, 0.5 mm and 1.0 mm particle sizes, the quantities of nutritive and volatile compounds, bioactive capsaicin and carotenoids were determined. Furthermore, the stalk was characterized using TGA, DSC and FTIR spectroscopy. The influence of the particle size on the content of proteins, ash and cellulose is insignificant. Compared to 0.5 and 1.0 mm, stalk with 0.25 mm particle size was darker with a deeper yellow-brown color, and richer in microelements. Among the quantified volatile compounds, 6 were esters, 2 terpenoids, and 1 acid. The highest quantity of extract rich fats was obtained from stalk with 0.25 mm particle size by using ethanol, which is more efficient for capsaicin extraction, while n-hexane is efficient for extraction of carotenoids. Stalk with 0.25 mm particle size was characterized with a higher degradation temperature and residual weight.Keywords: red hot pepper stalk; physicochemical characterization; nutritive value; bioactive compounds; thermogravimetric analysis ФИЗИЧКОХЕМИСКА КАРАКТЕРИЗАЦИЈА И БИОАКТИВНИ КОМПОНЕНТИ ВО ДРШКАТА ОД ЛУТИ ПЛОДОВИ НА CAPSICUM ANNUUM L.Во дршката од црвена лута пиперка (Capsicum annuum L.) со големина на честички од 0,25 mm, 0,5 mm и 1,0 mm се утврдени количествата на нутритивните и испарливите компоненти, на биоактивниот капсаицин и каротеноидите. Дршката беше карактеризирана и со помош на TGA, DSC и FTIR-спектрометрија. Влијанието на големината на честичките врз содржината на протеини, пепел и целулоза е незначително. Во споредба со 0,5 mm и 1,0 mm, дршката со големина на честички од 0,25 mm е потемна, со изразито жолтокафеава боја и побогата со микроелементи. Од испарливите компоненти кои беа квантифицирани, 6 беа естери, 2 терпеноиди и 1 киселина. Најголемо количество екстракт богат со масти беше добиено од дршката со големина на честички од 0,25 mm со користење на етанол, кој е поефикасен за екстракција на капсаицинот, додека n-хексан е ефикасен за екстракција на каротеноидите. Дршката со големина на честички од 0,25 mm се карактеризира со повисока температура на деградација и повисок масен остаток.Клучни зборови: дршка од црвена лута пиперка; физичкохемиска карактеризација; нутритивна вредност; биоактивни компоненти; термогравиметриска анализа

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“…The vulnerability of analysis based on the morphological character is susceptible to environmental influences 8 . However, this method works in detecting variations of C.anuum L. [8][9][10][11] as well as some reportedly different morphological characteristics between C. frutescens L. and C. annum L. 12,13 . The molecular approach to the analysis of genetic variation is generally done to support morphological observations.…”

Section: Introductionmentioning

confidence: 99%

Genetic variability of Indonesian local chili pepper: The facts

Arumingtyas

Kusnadi

Sari

et al. 2017

AIP Conference Proceedings

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Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times

Cited by 22 publications

References 46 publications

Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces

Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces

Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Genetic variability of Indonesian local chili pepper: The facts

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