2013
DOI: 10.1590/s0104-66322013000200011
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Abstract: -This study evaluated the proximate components, concentration of total polyphenols, antioxidant activity, and capsaicin and dihydrocapsaicin in the Cumari chili pepper from Pará, Brazil (Capsicum chinense Jacqui) both fresh and after subjected to three different drying temperatures. The results showed that the contents of ash and vitamin C for the dried pepper differed significantly (P <0.05) compared with the fresh pepper. There was a significant difference in concentrations of total phenolics, antioxidant ac… Show more

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Cited by 38 publications
(29 citation statements)
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“…During the drying process, moisture loss occurs due to the difference in water vapor pressure between the product and Okra 51.26 [7] Dill the air surrounding it. This process increases the shelf life due to the lower availability of water for activity of microorganisms and enzymes, also resulting in fewer nutritional and sensorial alterations [32]. The initial moisture content of the banana blossoms were 87.3 g/100 g. Approximately similar values have been reported for the blossoms (89.42-90.58 g/100 g) [1].…”
Section: Effect Of Drying On the Nutritional Properties Of Banana Blomentioning
confidence: 69%
“…During the drying process, moisture loss occurs due to the difference in water vapor pressure between the product and Okra 51.26 [7] Dill the air surrounding it. This process increases the shelf life due to the lower availability of water for activity of microorganisms and enzymes, also resulting in fewer nutritional and sensorial alterations [32]. The initial moisture content of the banana blossoms were 87.3 g/100 g. Approximately similar values have been reported for the blossoms (89.42-90.58 g/100 g) [1].…”
Section: Effect Of Drying On the Nutritional Properties Of Banana Blomentioning
confidence: 69%
“…Reis et al [31] reported that capsaicin content degraded by the increase of temperature. The constant rate of capsaicin degradation corresponding to the temperature change can be expressed with the Arrhenius correlation as can be seen in Equation 5.…”
Section: Kinetics Models Of Capsaicin Degradationmentioning
confidence: 99%
“…At the temperature of 70°C in hot‐air tray drying dries commodity earlier as compared to oven drying (Kumar et al, ). Temperature of 65°C or above has been effective in maintaining micronutrients along with capsaicin, phenolics, and does not degrade macronutrients (Reis et al, ). Chilies were also subjected to hybrid dryers such as microwave and infrared‐assisted convective drying, ultrasound‐assisted convective drying; in result, both methods (infrared and microwave) significantly retains quality attributes (color, taste, and vitamins) and also found energy‐efficient as compared to ultrasound‐assisted dryers followed by pure convective drying (Lechtanska, Szadzinska, & Kowalski, ; Szadzinska, Lechtanska, Kowalski, & Stasiak, ).…”
Section: Drying Methods In Selected Vegetable Cropsmentioning
confidence: 99%