| The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.). | |
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MedLine Citation:
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PMID: 16019314 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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Sidonia Martínez; Mercedes López; Montserrat González-Raurich; Ana Bernardo Alvarez |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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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:
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Created Date: 2005-07-15 Completed Date: 2005-09-08 Revised Date: 2009-11-03 |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: England |
Other Details:
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Languages: eng Pagination: 45-51 Citation Subset: IM |
Affiliation:
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Tecnología de los Alimentos, Facultad de Ciencias de Orense, Universidad de Vigo, Spain. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Ascorbic Acid
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metabolism* Capsicum / metabolism*, physiology Cold Temperature Food Handling / methods Food Preservation / methods* Frozen Foods / analysis Humans |
| Chemical | |
Reg. No./Substance:
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50-81-7/Ascorbic Acid |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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