Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration

Moraes, Izabel Cristina Freitas; Sobral, Paulo José do Amaral; Branco, Ivanise Guilherme; Ré, Tatiana Bazo; Gomide, Catarina Abdalla

doi:10.1590/s0101-20612013000500020

Cited by 11 publications

(10 citation statements)

References 33 publications

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“…Similar behaviors were observed by Reis et al (2011) in studies with 'Cumari-doPará' pepper and by Moraes et al (2013), studying 'Dedode-moça' pepper.…”

Section: Bd -Biased Distribution; Rd -Random Distributionsupporting

confidence: 76%

“…For the determination of moisture ratios (RX) during the drying process under different conditions of temperature and relative air humidity, the following expression was used (Santos et al, 2012;Morais et al, 2013): Moisture ratio data were used for the adjustment of 10 mathematical models, employed to represent the drying of different types of fruits (Vega et al, 2007;Pontes et al, 2009;Corrêa et al, 2010;Reis et al, 2011;Moraes et al, 2013), according to the expressions in Table 1.…”

Section: ( )mentioning

confidence: 99%

“…The degree of adjustment of each model was verified considering the magnitude of the adjusted coefficient of determination (R²), standard deviation of estimate (SE), residual sum of squares (RSS) and the tendency of residual distribution (Goneli et al, 2011;Reis et al, 2011;Moraes et al, 2013). SE and RSS were calculated using the following expressions, respectively: The mathematical model of liquid diffusion using the analytical solution for the cylindrical geometric form (Brooker et al, 1992), with eight-term approximation (Eq.…”

Section: ( )mentioning

confidence: 99%

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Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits

Silva

Rodovalho

Velasco

et al. 2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThe objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculated from the mathematical model of liquid diffusion, were used to obtain activation energy, enthalpy, entropy and Gibbs free energy. The Midilli model showed the best fit to the experimental data of drying of 'Cabacinha' pepper fruits. The increase in drying temperature promoted an increase in water removal rate, effective diffusion coefficient and Gibbs free energy, besides a reduction in fruit drying time and in the values of entropy and enthalpy. The activation energy for the drying of pepper fruits was 36.09 kJ mol -1 .Cinética e propriedades termodinâmicas relacionadas à secagem dos frutos de pimenta Cabacinha R E S U M O Objetivou-se, neste trabalho, determinar e modelar a cinética de secagem dos frutos de pimenta Cabacinha para diferentes temperaturas do ar de secagem, bem como obter as propriedades termodinâmicas envolvidas no processo de secagem do produto. A secagem foi realizada em condições controladas de temperatura (60, 70, 80, 90 e 100 °C) utilizandose três amostras de 130 g de frutos, as quais foram pesadas periodicamente até atingirem massa constante. Os dados experimentais foram ajustados a diferentes modelos matemáticos frequentemente utilizados na representação da secagem de frutos. O coeficiente de difusão efetivo, calculado a partir do modelo matemático da difusão líquida, foi utilizado para obtenção da energia de ativação, entalpia, entropia e energia livre de Gibbs. O modelo de Midilli foi o que apresentou os melhores ajustes aos dados experimentais da secagem dos frutos de pimenta Cabacinha. A elevação da temperatura de secagem promoveu: o aumento nos valores da taxa de remoção de água dos frutos, do coeficiente de difusão efetivo e da energia livre de Gibbs além de redução no tempo de secagem dos frutos, nos valores da entalpia e a entropia. A energia de ativação para a secagem dos frutos de pimenta foi de 36,09 kJ mol -1 .

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“…Similar behaviors were observed by Reis et al (2011) in studies with 'Cumari-doPará' pepper and by Moraes et al (2013), studying 'Dedode-moça' pepper.…”

Section: Bd -Biased Distribution; Rd -Random Distributionsupporting

confidence: 76%

Section: ( )mentioning

confidence: 99%

Section: ( )mentioning

confidence: 99%

See 1 more Smart Citation

Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits

Silva

Rodovalho

Velasco

et al. 2016

Rev. bras. eng. agríc. ambient.

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“…Conventional sun drying retains capsaicin in the chili pepper fruits (Magied et al, 2014), and it has been confirmed that drying under low temperature assures the high quality of chili pepper by preserving the phenolic compounds and vitamin C in the fruits (Moraes et al, 2013).…”

Section: Effects Of Drying and Ripening On Phytochemicalsmentioning

confidence: 99%

Dietary, anticancer and medicinal properties of the phytochemicals in chili pepper (<em>Capsicum spp.</em>)

Chamikara¹,

Dissanayake²,

Ishan³

et al. 2016

Ceylon J. Sci.

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Chili pepper (Capsicum spp.) is important as a spice, flavour enhancer, vegetable and component in herbal medicine. The numerous phytochemicals and their medicinally important properties present in diverse germplasm of chili pepper have been characterized and documented. Capsaicinoids, carotenoids, vitamins, flavonoids such as anthocyanins are present as the major phytochemicals in chili pepper fruits. Capsaicinoids, pungent analogues of capsinoids, are the most important group of phytochemicals in which capsaicin and dihydrocapsaic in are prominent in providing the basis for pungency and medicinal properties. The detailed studies conducted on the phytochemicals in chili pepper fruits using mouse models and human cell lines have reported an array of anticancer effects on leukemia, myeloma and various carcinomas associated with the digestive tract. In addition, chili pepper possesses anti-inflammatory, antidiabetic, antimicrobial, anticholesteremic, anticlotting and antioxidant activities. Therefore, this review is compiled to provide a comprehensive assessment of the phytochemical profile and medicinal values of chili pepper.Collectively, numerous studies performed to date demonstrated the potential medicinal significance of chili pepper for development of herbal medicine and to plan further studies to elucidate other hitherto unknown medicinal values.

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“…Peppers (Capsicum annuum L.) are grown in open arable farming areas or in greenhouses in almost every region of the world. Pepper fruit is an important source of food, medicinal and industrial products as it is an inexpensive source of vitamins, minerals and fiber (Moraes et al, 2013). It is consumed fresh or dried for the inclusion in spices, pastes, natural colorants, soups, sauces and oleoresin (Soysal et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Comparing hot air drying kinetics and color quality of organic and conventional sweet red peppers

Arslan

Soysal

Keskin

2020

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi

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This study was conducted to compare the hot air drying kinetics and color quality of organically and conventionally produced sweet red peppers. Methods and Results: The pepper samples were dried at 60, 70 and 80°C using a hot air dryer. Drying kinetics, effective moisture diffusivity (Deff), activation energy (Ea) and color quality were studied. The drying process for both organic (OSRP) and conventional sweet red peppers (CSRP) occurred mainly in falling rate period. Increasing the drying temperature reduced the drying time considerably. Except 60°C, significant difference was found between the drying times of OSRP and CSRP samples. The Midilli model gave the best fit for all data points for pepper types. A positive relationship was found between the drying temperature and Deff values (OSRP: 39.6210-10-58.5810-10 m 2 s-1 ; CSRP: 38.9210-10-57.5910-10 m 2 s-1). Differences between the Deff values of OSRP and CSRP samples were not significant. Conclusions: Characteristic drying curve profiles, Deff and Ea values followed the similar trajectory showing that the growing practice of the peppers did not significantly change the structural features related to heat transfer. The hot-air drying at 70°C and 80°C gave brighter and redder pepper powders; hence, these treatments are suggested as the suitable drying applications to produce high quality OSRP and CSRP powders in terms of color quality. By using 80°C instead of 60°C, about 25% and 32% savings in drying times could be obtainable for CSRP and OSRP samples, respectively. Significance and Impact of the Study: Organic production has an increasing trend in the world; however, research on the evaluation of drying kinetics and color quality of organic products is very limited. Thus, this study aimed at studying appraisal of the drying kinetics and related parameters of CSRP and OSRP samples.

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Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration

Cited by 11 publications

References 33 publications

Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits

Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits

Dietary, anticancer and medicinal properties of the phytochemicals in chili pepper (<em>Capsicum spp.</em>)

Comparing hot air drying kinetics and color quality of organic and conventional sweet red peppers

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