期刊
FOOD CHEMISTRY
卷 129, 期 3, 页码 860-865出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.05.035
关键词
Paprika (Cv., Jalapeno); Carotenoids; Capsaicinoids; Retinol Activity Equivalent; Scoville Heat Unit; Drying
资金
- Tubitak (Ankara, Turkey)
- University of Illinois at Urbana-Champaign (IL, USA)
- Research Administration Unit of Akdeniz University (Antalya, Turkey)
Influence of Refractance Window (TM) Drying (RWD), a novel contact drying method, on carotenoids, capsaicinoids, Retinol Activity Equivalent (RAE) and Scoville Heat Unit (SHU) of paprika (Cv., Jalapeno) was investigated in comparison with freeze drying (FD), oven drying (OD), and natural convective drying (NCD) methods. Eight carotenoids (capsanthin, capsorubin, capsolutein, beta-carotene, beta-cryptoxanthin, mutatoxanthin, violaxanthin and zeaxanthin) and five capsaicinoid analogues (capsaicin, dihydrocapsaicin, homodihydrocapsaicin, isodihydrocapsaicin, nordihydrocapsaicin) were identified in paprika. All these components were significantly (P < 0.05) decreased by the RWD, FD and OD methods. However, due to ongoing synthesis, the NCD method resulted in higher carotenoids, except violaxanthin and mutatoxanthin, and capsaicinoids content than those of the others, even puree. Mutatoxanthin, naturally occurring pigment in red pepper, could only be detected in FD paprika. The highest RAE and SHU values, which were derived from the data of carotenoids and capsaicinoids, respectively, were also determined in NCD paprika. (C) 2011 Elsevier Ltd. All rights reserved.
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