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Bioactive Components and Antioxidant Activity of Moroccan Paprika (Capsicum annuum L.) under different storage time and conditions

Yıl 2014, Cilt: 1 Sayı: Özel Sayı-1, 734 - 742, 01.03.2014

Öz

The effects of the storage and drying process on active total polyphenols and flavonoid concentration, as well the antioxidant capacity of a Moroccan red pepper cultivar (Capsicum annuum L.) were investigated. The concentrations of total phenolic compounds, flavonoids and antioxidant capacity, varied significantly with temperature, moisture content (4 % / 28 ° C , 7 % / 28 ° C , 12 % / 28 ° C , 4 % / 45 ° C , 7 % / 45 ° C , 12 % / 45 ° C ), and light exposure treatments. Drying in a hot-air oven induced a significant loss of epicatechin, cyanidin -3 -O- galactoside, phloridzin and quercetin glycosides concentrations. Vacuum-drying red peppers at different temperatures, ranging from 20 to 45° C, had no significant effect on concentration of all phenolic compounds compared to the conventional drying method (28-45 °C ). The antioxidant activity was proportional to the samples' moisture and decreased initially from 45.25% to 35% and 28% at a humidity level of 4% and 12%, respectively. Flavonoid concentrations were sensitive to thermal processing. Flavonoid rates were reduced significantly (p<0.0024) under all thermal conditions at both 4% and 12% humidity. Light exposure had significant effect on red pepper bioactive compounds. Light-exposed samples recorded lower total polyphenol concentrations, flavonoids, and antioxidant activity compared to those stored in darkness. Compared to other drying methods, hot-air oven drying resulted in a significant reduction in antioxidant capacity measured in terms of the absorption capacity of oxygen radicals. As expected, different storage conditions affected the concentration of few bioactive compounds. However, under appropriate storage conditions, the Moroccan red pepper cultivar showed promising future use in the agro-industry

Kaynakça

  • Jayaprakasha, G., Rao, L.J.M., 2011. Chemistry, biogenesis, and biological activities of Cinnamomum zeylanicum. Critical Reviews in Food Science and Nutrition 51 (6) 547– 562
  • Arslan, D.Özcan,M.M. 2011.Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content, Food and Bioproducts Processing, 89(4): 504–513
  • Castro, S. M. Saraiva, J. A. Lopes-da-Silva, J. A. Delgadillo, I. Van Loey, A. Smout, C.et al. 2008. Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuumL.). Food Chemistry, 107: 1436- 1449.
  • Chipurura, B., & Muchuweti, M. 2010. Effect of irradiation and high pressure processing technologies on the bioactive compounds and antioxidant capacities of vegetables. Asian Journal of Clinical Nutrition, 2, 190- 199
  • Duncan,D.B. 1955.Multiple range and multiple F tests.Biometrics, 11 : 1-42.
  • Ewald, C. Fjelkner-Modig, S. Johnsson, K. Sjoholm, I. Akesson, B. 1999. Effect ofprocessing on major flavonoids in processed onions, green beans and peas. Food Chemistry, 64: 231– 235. Elżbieta
  • Sikora,BarbaraBorczak .2014.
  • Hydrothermal Processing on Phenols and Polyphenols Purification
  • Chapter 13 , 241–257). solation, Preparation,
  • Ghasemnezha, M. Sherafati,M.Payvast,G.A. 2011. Variation in phenolic compounds, ascorbic acid an antioxidant activity of five coloured bell pepper(Capsicum annum) fruits at two different Functional Food, 3: 44-49 Journal of
  • Hakmaoui, A. Ouatmane, A. Fernández-Trujillo, J.P. 2011. El cultivo de la ñora y la industria del pimentón en la región de Tadla-Azilal (Marruecos). Horticultura, 295: 31-35.
  • Horner, W.F.A. 1993. Drying: chemical changes. In: Marcrae, R., Robinson, R.K., Sadler, M.J. (Eds.), Encyclopaedia of Food Science, Food Technology and Nutrition. Academic Press, London, pp. 1485–1489.
  • Inchuen, S. Narkrugsa, W. Pornchaloempong, P. 2010. Effect of drying methods on chemical composition, properties powder.Kasetsart J. (Nat. Sci.) 44: 142–151. red curry
  • Jun, M.Tohru, U.Jianzhang, L. Takeshi, F. 2004. Identification and evaluation of antioxidant activities of bamboo extracts. For Stud China, 6:1-5 Kahkonen, M.P.Hopia, A.Vuorela, H.J.Rauha, al. J.P.Pihlaja, Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem, 47:3954-62 T.S.et 1999.
  • Kim, S. Lee, K.W. Park, J. Lee, H.J. Hwang, I.K. 2006. Effect of drying in antioxidant activity and changes of ascorbic acid mandcolour by different drying and storage in Korean red pepper (Capsicum annuum, L.). Int. J. Food Sci. Technol. 41 (Suppl. 1), 90–95.
  • Lee, Y., Howard, L.R., Villalon, B., 1995. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. J. Food Sci. 60 (2), 1–4.
  • Loncin. 1975, cité in apria (1978). Les aliments à humidité intermédiaire : physico-chimie, Technologie formation, série synthèse bibliographiques, n°16, 299
  • Labuza (1975) cité in cheftelj.c.,cheftel H. (1977). Introduction à la biochimie et à la technologie des aliments. Ed. Technique et documentation. Lavoisier, Paris, vol. 1, p381.
  • Madrau, M.A. Piscopo, A. Sanguinetti, A.M. Del Caro, A. Poiana, M. Romeo, F.V. Piga, A. 2009. Effect of drying temperature on polyphenolic activity of apricots.Eur. Food Res. Technol. 228 (3): 441–448). and antioxidant
  • Oboh, G.Akindahunsi, A.A. 2004. Change in the ascorbic acid, total phenol and antioxidant activity of sun-dried commonly consumed green leafy vegetables in Nigeria. Nutr. Health 18 (1): 29–36
  • Perez-Galvez, A. Hornero-Mendez, D. Minguez- Mosquera, M.I. 2005. Dependence of carotenoid content and temperature-time regimes during the traditional slow dryingof red pepper for paprika production at La Vera county. Eur. Food, Res. Technol. 221, 645–652.
  • Perez-Lopez, A. J., Moises del Amor, F., Serrano- Martinez, A., Fortea, M. I., & Nunez- Delicado, E. 2007. Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stage. Journal of the Science of Food and
  • Agriculture, 87, 2075–2080.
  • Ramesh, M. N. Wolf, W. Tevini, D. Jung, G. 2001. Influence of processing parameters on the drying of spice paprika.Journal of Food Engineering, 49: 63–72.
  • Riccardo, N. Barbagalloa, M.Chisari,C.Patané. 2012. Polyphenol oxidase, total phenolics and ascorbic acid changes during storage of minimally processed California Wonder anQuadrato d Asti sweet peppers , food sciences and technology, 49(2) : 192–196.
  • Sanchez-Moreno.C, A. Larrauri Jose, F.Saura- Calixto .1998. A Procedure to Measure the Antiradical Journal of the Science of Food and Agriculture, 76(2), 270-276. Polyphenols.
  • Scherer.R, H. T .Godoy.2009. Antioxidant activity index (AAI) by the 2,2 diphenyl-1- picrylhydrazyl method. Food Chemistry, 112, 654-658.
  • Slassi Moutabir, D., Pour une amélioration de la productivité de la niora (Capsicum annuum L.), Mémoire de Fin d'Etude. Institut Agro. et Vét., Hassan II, 1987 ,92
  • Singleton, V. L., Orthofer, R., &Lamuela-Raventos, R. M.1999. Analysis of totalphenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent Methods in Enzymology, 299:152-178
  • Simal, S. Garau, C. Femenia, A. Rosselloˇı, C. 2005. Drying of red pepper (Capsicum annuum): water desorption and quality. Int. J. Food Eng. 1 (4): 10–22.)
  • Shi, J. Le Maguer, M. Kakuda, Y. Liptay, A. Kiekamp, F. isomerisation in tomato dehydration.Food Res. Int. 32: 15–21. degradation and
  • Shahidi F, Wanasundara P.K.J.P.D. 1992. Phenolic antioxidants. Crit Rev Food SciNutrit, 32:67- 103
  • Shahidi F, Wanasundara P.K.J.P.D. Phenolic antioxidants. Crit Rev Food Sci Nutrit (1992);32:67-103
  • Vega-GaLvez, A. Lemus-Mondaca, R. Bilbao-SaˇıInz, C. Fito, P. Andres, A. 2008. Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). J. Food Eng. 85: 42–50
  • Velioglu, Y. S.Mazza, G.Gao, L.Oomah, B. D. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46:4113-4117
  • Yamaguchi, T., Katsuda, M., Oda, Y., Terao, J., Kanazawa, K., Oshima, S. 2003.Influence of polyphenol and ascorbate oxidases during cooking process on the radical-scavenging activity of vegetables. Food Science and Technology Research,9(1): 79–83.
  • Zaki,N.Hasib,A.Hakmaoui,A.Dehbi,F.Ouatmane,A. 2013. Assessment of Color, Capsaicinoids, Carotenoids and Fatty Acids Composition of Paprika Produced from Moroccan Pepper Cultivars (Capsicum Annuum L.), journal of Natural Sciences Research, 3 ( 7):2224-3186

Bioactive Components and Antioxidant Activity of Moroccan Paprika (Capsicum annuum L.) under different storage time and conditions

Yıl 2014, Cilt: 1 Sayı: Özel Sayı-1, 734 - 742, 01.03.2014

Öz

Kaynakça

  • Jayaprakasha, G., Rao, L.J.M., 2011. Chemistry, biogenesis, and biological activities of Cinnamomum zeylanicum. Critical Reviews in Food Science and Nutrition 51 (6) 547– 562
  • Arslan, D.Özcan,M.M. 2011.Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content, Food and Bioproducts Processing, 89(4): 504–513
  • Castro, S. M. Saraiva, J. A. Lopes-da-Silva, J. A. Delgadillo, I. Van Loey, A. Smout, C.et al. 2008. Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuumL.). Food Chemistry, 107: 1436- 1449.
  • Chipurura, B., & Muchuweti, M. 2010. Effect of irradiation and high pressure processing technologies on the bioactive compounds and antioxidant capacities of vegetables. Asian Journal of Clinical Nutrition, 2, 190- 199
  • Duncan,D.B. 1955.Multiple range and multiple F tests.Biometrics, 11 : 1-42.
  • Ewald, C. Fjelkner-Modig, S. Johnsson, K. Sjoholm, I. Akesson, B. 1999. Effect ofprocessing on major flavonoids in processed onions, green beans and peas. Food Chemistry, 64: 231– 235. Elżbieta
  • Sikora,BarbaraBorczak .2014.
  • Hydrothermal Processing on Phenols and Polyphenols Purification
  • Chapter 13 , 241–257). solation, Preparation,
  • Ghasemnezha, M. Sherafati,M.Payvast,G.A. 2011. Variation in phenolic compounds, ascorbic acid an antioxidant activity of five coloured bell pepper(Capsicum annum) fruits at two different Functional Food, 3: 44-49 Journal of
  • Hakmaoui, A. Ouatmane, A. Fernández-Trujillo, J.P. 2011. El cultivo de la ñora y la industria del pimentón en la región de Tadla-Azilal (Marruecos). Horticultura, 295: 31-35.
  • Horner, W.F.A. 1993. Drying: chemical changes. In: Marcrae, R., Robinson, R.K., Sadler, M.J. (Eds.), Encyclopaedia of Food Science, Food Technology and Nutrition. Academic Press, London, pp. 1485–1489.
  • Inchuen, S. Narkrugsa, W. Pornchaloempong, P. 2010. Effect of drying methods on chemical composition, properties powder.Kasetsart J. (Nat. Sci.) 44: 142–151. red curry
  • Jun, M.Tohru, U.Jianzhang, L. Takeshi, F. 2004. Identification and evaluation of antioxidant activities of bamboo extracts. For Stud China, 6:1-5 Kahkonen, M.P.Hopia, A.Vuorela, H.J.Rauha, al. J.P.Pihlaja, Antioxidant activity of plant extracts containing phenolic compounds. J Agric Food Chem, 47:3954-62 T.S.et 1999.
  • Kim, S. Lee, K.W. Park, J. Lee, H.J. Hwang, I.K. 2006. Effect of drying in antioxidant activity and changes of ascorbic acid mandcolour by different drying and storage in Korean red pepper (Capsicum annuum, L.). Int. J. Food Sci. Technol. 41 (Suppl. 1), 90–95.
  • Lee, Y., Howard, L.R., Villalon, B., 1995. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. J. Food Sci. 60 (2), 1–4.
  • Loncin. 1975, cité in apria (1978). Les aliments à humidité intermédiaire : physico-chimie, Technologie formation, série synthèse bibliographiques, n°16, 299
  • Labuza (1975) cité in cheftelj.c.,cheftel H. (1977). Introduction à la biochimie et à la technologie des aliments. Ed. Technique et documentation. Lavoisier, Paris, vol. 1, p381.
  • Madrau, M.A. Piscopo, A. Sanguinetti, A.M. Del Caro, A. Poiana, M. Romeo, F.V. Piga, A. 2009. Effect of drying temperature on polyphenolic activity of apricots.Eur. Food Res. Technol. 228 (3): 441–448). and antioxidant
  • Oboh, G.Akindahunsi, A.A. 2004. Change in the ascorbic acid, total phenol and antioxidant activity of sun-dried commonly consumed green leafy vegetables in Nigeria. Nutr. Health 18 (1): 29–36
  • Perez-Galvez, A. Hornero-Mendez, D. Minguez- Mosquera, M.I. 2005. Dependence of carotenoid content and temperature-time regimes during the traditional slow dryingof red pepper for paprika production at La Vera county. Eur. Food, Res. Technol. 221, 645–652.
  • Perez-Lopez, A. J., Moises del Amor, F., Serrano- Martinez, A., Fortea, M. I., & Nunez- Delicado, E. 2007. Influence of agricultural practices on the quality of sweet pepper fruits as affected by the maturity stage. Journal of the Science of Food and
  • Agriculture, 87, 2075–2080.
  • Ramesh, M. N. Wolf, W. Tevini, D. Jung, G. 2001. Influence of processing parameters on the drying of spice paprika.Journal of Food Engineering, 49: 63–72.
  • Riccardo, N. Barbagalloa, M.Chisari,C.Patané. 2012. Polyphenol oxidase, total phenolics and ascorbic acid changes during storage of minimally processed California Wonder anQuadrato d Asti sweet peppers , food sciences and technology, 49(2) : 192–196.
  • Sanchez-Moreno.C, A. Larrauri Jose, F.Saura- Calixto .1998. A Procedure to Measure the Antiradical Journal of the Science of Food and Agriculture, 76(2), 270-276. Polyphenols.
  • Scherer.R, H. T .Godoy.2009. Antioxidant activity index (AAI) by the 2,2 diphenyl-1- picrylhydrazyl method. Food Chemistry, 112, 654-658.
  • Slassi Moutabir, D., Pour une amélioration de la productivité de la niora (Capsicum annuum L.), Mémoire de Fin d'Etude. Institut Agro. et Vét., Hassan II, 1987 ,92
  • Singleton, V. L., Orthofer, R., &Lamuela-Raventos, R. M.1999. Analysis of totalphenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent Methods in Enzymology, 299:152-178
  • Simal, S. Garau, C. Femenia, A. Rosselloˇı, C. 2005. Drying of red pepper (Capsicum annuum): water desorption and quality. Int. J. Food Eng. 1 (4): 10–22.)
  • Shi, J. Le Maguer, M. Kakuda, Y. Liptay, A. Kiekamp, F. isomerisation in tomato dehydration.Food Res. Int. 32: 15–21. degradation and
  • Shahidi F, Wanasundara P.K.J.P.D. 1992. Phenolic antioxidants. Crit Rev Food SciNutrit, 32:67- 103
  • Shahidi F, Wanasundara P.K.J.P.D. Phenolic antioxidants. Crit Rev Food Sci Nutrit (1992);32:67-103
  • Vega-GaLvez, A. Lemus-Mondaca, R. Bilbao-SaˇıInz, C. Fito, P. Andres, A. 2008. Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). J. Food Eng. 85: 42–50
  • Velioglu, Y. S.Mazza, G.Gao, L.Oomah, B. D. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agricultural and Food Chemistry, 46:4113-4117
  • Yamaguchi, T., Katsuda, M., Oda, Y., Terao, J., Kanazawa, K., Oshima, S. 2003.Influence of polyphenol and ascorbate oxidases during cooking process on the radical-scavenging activity of vegetables. Food Science and Technology Research,9(1): 79–83.
  • Zaki,N.Hasib,A.Hakmaoui,A.Dehbi,F.Ouatmane,A. 2013. Assessment of Color, Capsaicinoids, Carotenoids and Fatty Acids Composition of Paprika Produced from Moroccan Pepper Cultivars (Capsicum Annuum L.), journal of Natural Sciences Research, 3 ( 7):2224-3186
Toplam 37 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

- N.salıma Bu kişi benim

- A.ouatmaneb Bu kişi benim

- H.latrachea Bu kişi benim

- S.ennahlı Bu kişi benim

- L.h.zınelabıdıned Bu kişi benim

- H.hanınea Bu kişi benim

Yayımlanma Tarihi 1 Mart 2014
Gönderilme Tarihi 26 Ocak 2015
Yayımlandığı Sayı Yıl 2014 Cilt: 1 Sayı: Özel Sayı-1

Kaynak Göster

APA N.salıma, .-., A.ouatmaneb, .-., H.latrachea, .-., S.ennahlı, .-., vd. (2014). Bioactive Components and Antioxidant Activity of Moroccan Paprika (Capsicum annuum L.) under different storage time and conditions. Türk Tarım Ve Doğa Bilimleri Dergisi, 1(Özel Sayı-1), 734-742.