The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)

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dc.authorid0000-0002-5221-6722en_US
dc.contributor.authorKorkmaz, Aziz
dc.contributor.authoratasoy, Ahmet Ferit
dc.contributor.authorHayaloğlu, Ali adnan
dc.date.accessioned2021-07-05T07:38:22Z
dc.date.available2021-07-05T07:38:22Z
dc.date.issued2021en_US
dc.departmentMAÜ, Fakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractThe effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.en_US
dc.identifier.citationKorkmaz A, Atasoy AF, Hayaloglu AA. The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.). Food Chem. 2021 Mar 30;341(Pt 2):128184. doi: 10.1016/j.foodchem.2020.128184. Epub 2020 Oct 5. PMID: 33039735.en_US
dc.identifier.doi10.1016/j.foodchem.2020.128184.en_US
dc.identifier.endpage8en_US
dc.identifier.issue2en_US
dc.identifier.pmid33039735en_US
dc.identifier.scopus2-s2.0-85092226101en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://pubmed.ncbi.nlm.nih.gov/33039735/#affiliation-2
dc.identifier.urihttps://hdl.handle.net/20.500.12514/2643
dc.identifier.volume341en_US
dc.identifier.wosWOS:000600833700003en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası - Editör Denetimli Dergien_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant capacity; Carotenoids and capsaicinoids; Enzymatic browning; Isot pepper; Red pepper; Red pepper flakes.en_US
dc.titleThe effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)en_US
dc.typeArticleen_US

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