Irradiation Maintains Functional Components of Dry Hot Peppers (Capsicum annuum L.) under Ambient Storage

Abstract

Hot peppers used as natural flavoring and coloring agents are usually irradiated in prepacked form for decontamination. The effects of gamma radiation on the stability of functional components such as capsaicinoids and antioxidant compounds (carotenoids, ascorbic acid and total phenolics) were investigated in hot peppers (Capsicum annuum). Whole dried peppers packed in polyethylene bags were gamma irradiated at 0 (control), 2, 4, and 6 kGy and subsequently stored at 25 °C for 90 days. The irradiation dose did not substantially affect the initial contents of capsaicinoids, ascorbic acid and total phenolics, though the concentration of carotenoids declined by 8% from the control (76.9 mg/100 g) to 6 kGy radiation dose (70.7 mg/100 g). Similarly, during storage for 90 days at ambient temperature the concentrations of capsaicinoids and total phenolics remained fairly stable with mean percent reductions from 3.3% to 4.2%, while the levels of total carotenoids and ascorbic acid significantly (p < 0.05) declined by 12% and 14%, respectively. Overall, neither irradiation nor subsequent ambient storage could appreciably influence the contents of functional components in hot peppers. These results revealed that gamma irradiation up to 6 kGy can be safely used for decontamination to meet the needs for overseas markets without compromising product quality.

Agronomic Performance, Capsaicinoids, Polyphenols and Antioxidant Capacity in Genotypes of Habanero Pepper Grown in the Southeast of Coahuila, Mexico

“…The carotenoid content ranged from 68.27 to 105.07 mg/100 g. Among the highest levels of carotenoids, the HNC-1 and HNC-6 genotypes had 103.96 and 105.07 mg/100 g, while the lowest concentrations were recorded in HNC-4 and HNC-7 (69.02 and 68.27 mg/100 g, respectively). The results of this research agree with the average values (34.97 to 118.22 mg/100 g) that have been reported in different genotypes of hot peppers [55,58], with fruit pigmentation ranging from yellow, orange, red and/or dark red.…”

“…The HNC-5 and HNC-6 genotypes showed the highest levels of total phenols (67.54 and 71.15 mg GAE/100 g, respectively) and total flavonoids (34.21 and 38.29 mg CE/100 g, respectively), while the lowest concentrations were obtained in HNC-2 with 34.87 mg GAE/100 g and 11.40 mg CE/100 g, respectively (Figure 5A,B). The values obtained for most of the samples agree with the results reported by Iqbal et al [54,55], who evaluated genotypes of hot pepper peppers grown at the Institute of Horticultural Sciences (University of Agriculture, Faisalabad, Pakistan) and reported values in a range of 11.90 to 67.90 mg/100 g.…”

Efficacy of Gamma Irradiation in Improving the Microbial and Physical Quality Properties of Dried Chillies (Capsicum annuum L.): A Review

“…In one of the study by Iqbal et al (2016) [ 55 ], radiation dose up to 6 kGy did not affect the initial level of ascorbic acid and total phenolics even though a slight drop in carotenoids was observed. Similarly Muhammad et al (2009) [ 70 ] in his study demonstrated insignificant changes in phenolics compound and stable proximate content in dried red chillies after radiation at 2, 4, and 6 kGy.…”

“…Limited studies are available on gamma radiation and its effect on capsaicin and dihydrocapsaicin level in dried chilli as mostly importance was given for microbial profile. Ref [ 55 ] evaluated capsaicin and dihydrocapsaicin content for sun-dried hot paprika pre-packed in synthetic low-density polyethylene bags and radiated at 2, 4, and 6 kGy. The radiated and control sample pack were kept and evaluated for 90 days at 25 °C.…”

“…The researcher concluded ionizing radiation decreases total carotenoid and ASTA colour value in paprika. Iqbal et al (2016) [ 55 ] observed decreased carotenoid value in hot paprika sample decreased after radiation at 2, 4, and 6 kGy, respectively. After 3 months of storage, an average 12% carotenoid loss was observed for radiated and non-radiated hot paprika samples.…”