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.authoridMühendislik Fakültesi, Harran Üniversitesi/0000-0001-7407-1635
dc.authoridAtasoy, Ahmet Ferit/0000-0002-3390-1177
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridKorkmaz, Aziz/0000-0002-5221-6722
dc.authorwosidMühendislik Fakültesi, Harran Üniversitesi/GXH-7079-2022
dc.authorwosidAtasoy, Ahmet Ferit/AAZ-4623-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidKorkmaz, Aziz/Y-9166-2018
dc.contributor.authorKorkmaz, Aziz
dc.contributor.authorAtasoy, Ahmet Ferit
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:48:58Z
dc.date.available2024-08-04T20:48:58Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_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.description.sponsorshipSoutheastern Anatolia Project Regional Development Administration, Republic of Turkey Ministry of Industry and Technology (Project: GAP-ISOT); Harran University Scientific Research Institutions (HUBAK Project) [14010]en_US
dc.description.sponsorshipThis study was supported by The Southeastern Anatolia Project Regional Development Administration, Republic of Turkey Ministry of Industry and Technology (Project: GAP-ISOT) and Harran University Scientific Research Institutions (HUBAK Project No: 14010). The authors thank the Experimental Station of the GAP Agricultural Research Institute for supplying the fresh peppers used in spice production.en_US
dc.identifier.doi10.1016/j.foodchem.2020.128184
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid33039735en_US
dc.identifier.scopus2-s2.0-85092226101en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2020.128184
dc.identifier.urihttps://hdl.handle.net/11616/99575
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.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRed pepperen_US
dc.subjectIsot pepperen_US
dc.subjectRed pepper flakesen_US
dc.subjectCarotenoids and capsaicinoidsen_US
dc.subjectEnzymatic browningen_US
dc.subjectAntioxidant capacityen_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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