EFFECT OF FREEZING AND STORAGE ON ASCORBIC ACID AND Β-CAROTENE CONCENTRATION OF FROZEN RED PEPPER (CAPSICUM ANNUUM L.)

Yıl 2025, Cilt: 3 Sayı: 1, 56 - 62

Ceylan Metinoğlu , Engin Demiray , Yahya Tülek

Öz

In this study, ascorbic acid and β-carotene, changes of red peppers were measured during the period of freezing with different temperature applications and the follow-up storage period at -20ºC. For this purpose, samples were frozen at the environment temperatures of -30ºC, -35ºC and -40ºC by using 0.5 m/s of air velocity until the temperature of -20ºC was achieved in the sample core. During the freezing process, ascorbic acid and β-carotene levels were determined in defined temperature ranges in order to specify the changes in quality. Then, the frozen products stored for 3 months and at the end of each month, the amount of ascorbic acid and β-carotene concentrations were determined. According to the study results, the amount of ascorbic acid of fresh red pepper was 65.123 mg/100g of dry matter, while they were determined as 57.202, 61.305, and 63.949 mg/100g dry matter at the frozen temperature range of -30ºC, -35ºC and -40ºC in frozen red pepper samples, respectively. Thus, β-carotene amount was 31.092 mg/100g dry matter in fresh red pepper, and it decreased to the levels of 29.093, 29.952 and 30.233 mg/100g dry matter at the temperatures of -30ºC, -35ºC and -40ºC, respectively. Both ascorbic acid and β-carotene has been observed to be better preserved by lower ambient temperature of freezing in red pepper. In the storage period, the amount of ascorbic acid in red pepper was observed to decrease in time. However, β-carotene levels increased in red pepper samples depending on the time of frozen storage.

Anahtar Kelimeler

Ascorbic Acid, Freezing, Frozen Storage, Red Pepper, β-Carotene

Destekleyen Kurum

Pamukkale University Research Fund (2010FEBE059).

Proje Numarası

2010FEBE059

Teşekkür

This research was supported by the Pamukkale University Research Fund (2010FEBE059).

DONDURMA VE DONDURULMUŞ DEPOLAMANIN KIRMIZI BİBERİN (CAPSICUM ANNUUM L.) ASKORBİK ASİT VE Β-KAROTEN KONSANTRASYONU ÜZERİNE ETKİSİ

Öz

Bu çalışmada, kırmızı biberlerin askorbik asit ve β-karoten değerlerinin farklı sıcaklık uygulamaları ile dondurulma ve -20ºC'de takip eden depolama süresi boyunca değişimi ölçülmüştür. Bu amaçla, numuneler -30ºC, -35ºC ve -40ºC ortam sıcaklıklarında 0,5 m/s hava hızı kullanılarak numune çekirdeğinde -20ºC sıcaklık elde edilene kadar dondurulmuştur. Dondurma işlemi sırasında, kalite değişimlerini belirlemek için askorbik asit ve β-karoten seviyeleri belirlenen sıcaklık aralıklarında belirlenmiştir. Daha sonra dondurulmuş ürünler 3 ay boyunca depolanmış ve her ayın sonunda askorbik asit miktarı ve β-karoten konsantrasyonları belirlenmiştir. Çalışma sonuçlarına göre, taze kırmızı biberin askorbik asit miktarı 65.123 mg/100g kuru madde iken, dondurulmuş kırmızı biber örneklerinde -30ºC, -35ºC ve -40ºC dondurulmuş sıcaklık aralığında sırasıyla 57.202, 61.305 ve 63.949 mg/100g kuru madde olarak belirlenmiştir. Böylece, taze kırmızı biberde 31.092 mg/100g kuru madde olan β-karoten miktarı -30ºC, -35ºC ve -40ºC sıcaklıklarda sırasıyla 29.093, 29.952 ve 30.233 mg/100g kuru madde seviyelerine düşmüştür. Kırmızı biberde hem askorbik asit hem de β-karotenin daha düşük dondurma sıcaklıklarında daha iyi korunduğu gözlenmiştir. Depolama sürecinde kırmızıbiberdeki askorbik asit miktarının zamanla azaldığı gözlenmiştir.

Anahtar Kelimeler

Askorbik Asit, Dondurma, Donmuş Depolama, Kırmızı Biber, β-Karoten

Proje Numarası

2010FEBE059

Kaynakça

• [1] D. Arslan and M. Özcan, Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content, Food and Bioproduct Processing. 89, 504 – 513, 2011.
• [2] K. Rybak, A. Wiktor, D. Witrowa-Rajchert, O. Parniakov, and M. Nowacka, The quality of red bell pepper subjected to freeze-drying preceded by traditional and novel pretreatment, Foods. 10(2), 226, 2021.
• [3] G. Bonat Celli, A. Ghanem, and M. Su-Ling Brooks, Influence of freezing process and frozen storage on the quality of fruits and fruit products, Food Reviews International. 32, 280 – 304, 2016.
• [4] E. Demiray and Y. Tulek, Quality changes in fruits and vegetables during frozen storage, Academic Food Journal. 8, 36 – 44, 2010.
• [5] K. Sanatombi and S. Rajkumari, Effect of processing on quality of pepper: A review, Food Reviews International. 36(6), 626-643, 2020.
• [6] T. Hernández‐Pérez, M. D. R. Gómez‐García, M. E. Valverde, and O. Paredes‐López, Capsicum annuum (hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review, Comprehensive Reviews in Food Science and Food Safety. 19(6), 2972-2993, 2020.
• [7] E. Demiray, Y. Tulek, and Y. Yilmaz, Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying, LWT-Food Science and Technology. 50, 172-176, 2013.
• [8] R. D. Freed, MSTATC: Microcomputer Statistical Program. Experimental Design, Data Management and Data Analysis, Michigan State University, Michigan, USA, 1991.
• [9] S. M. Castro, J. A. Saraiva, J. A. Lopes-da-Silva, I. Delgadillo, A. Van Loey, C. Smout, and M. Hendrickx, Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.), Food Chemistry. 107, 1436-1449, 2008.
• [10] M. J. Oruña‐Concha, M. J. Gonzalez‐Castro, J. Lopez‐Hernandez, and J. Simal‐Lozano, Monitoring of the vitamin C content of frozen green beans and Padrón peppers by HPLC, Journal of the Science of Food and Agriculture. 76, 477-480, 1998.
• [11] K. Sanatombi, Antioxidant potential and factors influencing the content of antioxidant compounds of pepper: A review with current knowledge, Comprehensive Reviews in Food Science and Food Safety. 22(4), 3011-3052, 2023.
• [12] S. Y. Leong and I. Oey, Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables, Food Chemistry. 133, 1577-1587, 2012.
• [13] J. C. Rickman, C. M. Bruhn, and D. M. Barrett, Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber, Journal of the Science of Food and Agriculture. 87, 1185-1196, 2007.
• [14] H. Jia, F. Ren, and H. Liu, Effects and improvements of storage conditions and processing on the bioaccessibility and bioavailability of phytochemicals in fruits and vegetables, International Journal of Food Science and Technology. 60(1), vvae040, 2025.
• [15] A. Topuz and F. Ozdemir, Influences of γ-irradiation and storage on the carotenoids of sun-dried and dehydrated paprika, Food Chemistry. 86, 509-515, 2004.
• [16] P. A. Alanís-Garza, A. Becerra-Moreno, J. L. Mora-Nieves, J. P. Mora-Mora, and D. A. Jacobo-Velázquez, Effect of industrial freezing on the stability of chemopreventive compounds in broccoli, Journal of Food Sciences and Nutrition. 66, 282-288, 2015.
• [17] P. Gębczyński and Z. Lisiewska, Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods, Innovative Food Science & Emerging Technologies. 7, 239-245, 2006.
• [18] H. Morais, P. Rodrigues, C. Ramos, V. Almeida, E. Forgács, T. Cserháti, and J. S. Oliveira, Note. Effect of blanching and frozen storage on the stability of β-carotene and capsanthin in red pepper (Capsicum annuum) fruit, Food Science and Technology International. 8, 55-59, 2002.
• [19] Z. Lisiewska, and W. Kmiecik, Effect of storage period and temperature on the chemical composition and organoleptic quality of frozen tomato cubes, Food Chemistry. 70, 167-173, 2000.