| Changes in Carotenoids, Ascorbic Acids, and Quality Characteristics by the Pickling of Paprika (Capsicum Annuum L.) Cultivated in Korea. | |
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MedLine Citation:
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PMID: 21819403 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Paprika (Capsicum annuum L.) is widely used as a healthy vegetable having antitumor-promoting activity and reducing or preventing chronic disease. Paprika has been mostly consumed as fresh fruit, and as food colorants such as oleoresin or pigment powder. In this study, pickled paprika was produced and its quality characteristics were monitored during storage (35 °C for 42 d). Carotenoid composition, ascorbic acid, total phenolic contents, and antioxidant activities were also analyzed. Five carotenoid compounds were identified in the pickled paprika and after 42 d of storage, total carotenoid content was 2.44 ± 0.69 mg/100g fresh weight(fw) and ascorbic acid content was 50.90 ± 3.26 mg/100g dry weight (dw). 2,2'-azino-di-(3-ethylbenzthiazoline sulphonate (ABTS) radical-scavenging activity of the pickled paprika was maintained above 70% until 28 d of storage, and then decreased to 47% of the initial activity. pH increased from 2.78 ± 0.06 to 3.10 ± 0.03 at 14 d and was then maintained until 42 d. Soluble solids increased gradually and color values including L*, a*, and b* decreased during storage. Hardness also decreased from 6.17 ± 0.18 kg force to 1.90 ± 0.60 kg force during storage. The overall taste of the pickled paprika was deemed to be good until 28 d of storage. Pickled paprika showed a possibility as a new pickled product. We demonstrated that paprika could be processed as a new pickled product with extended storage. Practical Application: Pickled paprika was produced and its quality characteristics along with phytochemical contents were monitored during storage. Phytochemicals, including ascorbic acid and polyphenols in pickled paprika were considerably retained and visual color was satisfactory during storage. Texture was deemed to be satisfactory for 4 wk. Considering that our experiment was performed at a relatively high temperature and without the addition of calcium for the improvement of texture, our results are quite promising in order to produce new pickled products with extended shelf-life along with conserving nutritional and functional components and satisfying consumer needs. |
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Authors:
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Jihyun Park; Suna Kim; Bokyung Moon |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-8-5 |
Journal Detail:
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Title: Journal of food science Volume: - ISSN: 1750-3841 ISO Abbreviation: - Publication Date: 2011 Aug |
Date Detail:
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Created Date: 2011-8-8 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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© 2011 Institute of Food Technologists® |
Affiliation:
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Authors Park and Moon are with Dept. of Food and Nutrition, Chung-Ang Univ., Anseoung-si Gyeonggi-do, 456-756, Korea. Author Kim is with Food and Nutrition in Home Economics, Korea National Open Univ., 169 Dongsung-Dong, Jongno-Gu, Seoul, 110-791, Korea. Direct inquiries to author Moon (E-mail: bkmoon@cau.ac.kr). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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