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Change in the Carotenoid and Antioxidant Content of Spice Red Pepper (Paprika) as a Function of Ripening and Some Technological Factors
Abstract
A study was conducted to investigate the change in quality attributes of red pepper (paprika) (Capsicum annuum L. var. Km-622) as a function of ripening and some technological factors. Of quality attributes, carotenoids and bioantioxidants (ascorbic acid and tocopherols) have been studied. It was found that the dynamics of fruit ripening with regard to carotenoids and bioantioxidants was influenced to a considerable extent by weather conditions of the production season. A rainy and cool season yielded fruits with more beta-carotene but less diesters of red xanthophylls as compared to those produced in a relatively dry and warm season. The ripening stage at harvest was found to affect the quality of paprika. Harvest at unripe stages (color break or faint red) resulted in a high accumulation of dehydroascorbic acid in the overripe fruits, whereas de novo biosynthesis of carotenoids and tocopherols was partially retarded. Application of pre-drying centrifugation resulted in a marked loss of ascorbic acid, and as a consequence, carotenoid stability was impaired during the storage of ground paprika. Sugar caramelization caused dry pods and ground paprika to retain more pigments and tocopherol as compared to those from control or centrifuged red pepper samples. During the storage of ground paprika, color stability was improved by grinding the seeds with the pericarp.
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Cited by
Changes in oxidative processes and components of the antioxidant system during tomato fruit ripening
Jimenez, A., Creissen, G., Kular, B., Firmin, J., Robinson, S., Verhoeyen, M., & Mullineaux, P. (2002) · Planta · doi:10.1007/s004250100667 · Cited by 481
Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables
Kevers, C., Falkowski, M., Tabart, J., Defraigne, J.-O., Dommes, J., & Pincemail, J. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf071736j · Cited by 406
Antioxidant Activities of Different Colored Sweet Bell Peppers ( Capsicum annuum L.)
Sun, T., Xu, Z., Wu, C. ‐., Janes, M., Prinyawiwatkul, W., & No, H. K. (2007) · Journal of Food Science · doi:10.1111/j.1750-3841.2006.00245.x · Cited by 310
Antioxidant-rich natural fruit and vegetable products and human health
Jideani, A. I. O., Silungwe, H., Takalani, T., Omolola, A. O., Udeh, H. O., & Anyasi, T. A. (2021) · International Journal of Food Properties · doi:10.1080/10942912.2020.1866597 · Cited by 298
Metadata
- Authors
- Márkus, F., Daood, H. G., Kapitány, J., & Biacs, P. A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1998-12-30
- Volume
- 47
- Issue
- 1
- Pages
- 100-107
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2075514650
- Cited by
- 232
- References
- 0
- FWCI
- 5.29
- Type
- journal article
- Language
- en
- Open access
- closed
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- Márkus, F., Daood, H. G., Kapitány, J., & Biacs, P. A. (1999). Change in the Carotenoid and Antioxidant Content of Spice Red Pepper (Paprika) as a Function of Ripening and Some Technological Factors. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf980485z
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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