Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis

Abstract

Condiments and culinary supplements are subjected to long-term storage and may undergo physical, chemical, and biological changes that can influence their quality. Thus, the objective of the present study was to analyze the drying kinetics of rose pepper (Schinus terebinthifolius Raddi) fruits in an oven with forced air circulation at different temperatures, namely, 45, 55, 65, and 75°C, and determine the effective diffusion coefficient and activation energy using different mathematical models. Furthermore, the effects of the different drying temperatures were analyzed for external color parameters and yield of essential oil contents by gas chromatography coupled to a mass spectrometer. Of the ten models used for fitting, Thompson’s model was one with the best fitting to represent the drying of rose pepper fruits. The diffusion coefficient increases with the elevation of drying air temperature, described by the Arrhenius equation, with activation energy of 53.579 kJ·mol−1. The color of the fruits decreased in lightness (L ∗ ) with the increase in temperature. Of the thirty-eight terpenes identified, α-pinene and cis-ocimene were the most abundant, with the overall highest yield being found at a drying temperature of 45°C.

Mass transfer and color change kinetics of infrared drying of rose petals and its impact on physico‐chemical properties

“…The color kinetic modeling is necessary for drying in order to produce a kinetic rate dependent on process variables and predict color change behavior (Borges de Oliveira et al, 2022). There are many models that explain the kinetics of color change, however zero and first order models seem to be the most widely used to explain the color degradation in food.…”