Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capsicum annuum, L.)

Abstract

This study was conducted to investigate the effect of drying in antioxidant activity and to compare the changes of ascorbic acid and colour by drying and storage in Korean red pepper. The antioxidant activity of red pepper dried by modified method (MM, dried at 70°C/6 h in cut pods) was about threefold higher than those dried by conventional method (CM, dried at 80°C/5 h followed by 60°C/18 h in whole pods) in the ([2,2¢-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid)] (ABTS) and (2,2-diphenyl-1-picrylhydrazyl) (DPPH) radical-scavenging assays, respectively. The ascorbic acid contents in MM and CM drying were 12.41 ± 2.15 mg g )1 and 3.05 ± 0.39 mg g )1 , and were not changed for 3 months at 0°C in red pepper dried by MM. The ASTA colour values of red pepper dried by MM and CM were 114.0 and 107.4, respectively. For 6-month storage, 72-85% of the colour was retained regardless of drying and storage conditions.

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

“…Changes in color of dried pepper are mainly attributed to non-enzymatic browning and loss of carotenoids (PÉREZ-GÁLVEZ; HORNERO-MÉNDES; MÍNGUEZ-MOSQUERA, 2005, KIM et al, 2006. Some authors argue that the formation of brown compounds may be related to the loss of color since Maillard reactions normally occur upon the reduction of sugar and amino acids (MIRANDA et al, 2009).…”

“…The total phenolic content was determined using a standard curve of One of the most common methods of pepper preservation is dehydration. Nevertheless, this process usually results in loss of nutrients and other undesirable changes, which include discoloration and darkening according to the process conditions (KIM et al, 2006). Although dried products have reduced nutritional quality (MIRANDA et al, 2009), the quality of these products depends on the drying conditions (TUNDE-AKINTUDE; AKINTUDE; FAGBEJA, 2011).…”

열풍 건조와 태양 건조한 국내산 고추의 물리화학적 및 미생물학적 품질 특성 비교

“…The quality properties of the Korean red pepper are its unique sweet taste, as well as its pungency (1,2). For many years capsaicin (vanillylamide of 8-methylnontrans-6-enoic acid) was thought to be the only compound responsible for the pungency of peppers.…”

A Novel Spice : Pickled Pepper Powder and Some Quality Aspects

“…It is reported that 100 g of fresh pepper provide the daily recommended amount of ascorbic acid (60 mg) [Deepa et al, 2006]. The antioxidant activity of red pepper was effected by drying conditions, and a modifi ed drying in short time at low temperature was more effective than conventional drying in reducing the destruction of the antioxidant activity, ascorbic acid and colour [Kim et al, 2006].…”