Document Detail


The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.).
MedLine Citation:
PMID:  16019314     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Morrón pepper of 'Fresno de la Vega' (Capsicum annuum L.) is a big sweet variety cultivated in the province of León (northwestern Spain). Changes in vitamin C content of this variety of pepper as a function of ripeness, storage and different preservation systems were studied. The ascorbic acid content increases in peppers as they ripen. For green mature, breaker and red peppers values of 107.3+/-1.84, 129.6+/-3.11 and 154.3+/-7.56 mg/100 g edible portion were found. The vitamin C content for green mature and breaker peppers stored at room temperature (20 degrees C) increased up to 10 days of storage, reaching similar values as those obtained for red peppers direct from the plant. However, stored red ripe peppers showed a significant loss in vitamin C content, around 25%. Refrigeration at 4 degrees C for up to 20 days did not change the ascorbic acid content, except for red peppers, which showed losses around 15%. The ascorbic acid content was altered in response to the preservation procedures assayed. Reductions of 12% and 20-25% during the water blanching and canning process, respectively, were observed. Ascorbic acid retention during freezing was 60%, increasing when the product was previously blanched (87%). Dehydration of peppers resulted in an 88% decrease in ascorbic acid content, whereas freeze-drying did not cause significant losses.
Authors:
Sidonia Martínez; Mercedes López; Montserrat González-Raurich; Ana Bernardo Alvarez
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  56     ISSN:  0963-7486     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2005 Feb 
Date Detail:
Created Date:  2005-07-15     Completed Date:  2005-09-08     Revised Date:  2009-11-03    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  45-51     Citation Subset:  IM    
Affiliation:
Tecnología de los Alimentos, Facultad de Ciencias de Orense, Universidad de Vigo, Spain.
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MeSH Terms
Descriptor/Qualifier:
Ascorbic Acid / metabolism*
Capsicum / metabolism*,  physiology
Cold Temperature
Food Handling / methods
Food Preservation / methods*
Frozen Foods / analysis
Humans
Chemical
Reg. No./Substance:
50-81-7/Ascorbic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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