A comparison of vitamin and folic acid levels of sun and microwave dried Capsicum annuum L

Basit Öğe Kaydı
dc.authoridBaysar, Ahmet/0000-0002-7017-399X;
dc.authorwosidBaysar, Ahmet/Q-1190-2018
dc.authorwosidKARATAS, Fikret/W-3340-2018
dc.contributor.authorKaratas, F.
dc.contributor.authorBaysar, A.
dc.contributor.authorAlpaslan, M.
dc.date.accessioned2024-08-04T20:44:08Z
dc.date.available2024-08-04T20:44:08Z
dc.date.issued2017
dc.departmentİnönü Üniversitesien_US
dc.description.abstractHigh Performance Liquid Chromatography was utilized to determine vitamins A, E and C, -carotene and folic acid levels of sun and microwave dried red pepper species (Capsicum annuumL.). Various forms (i.e., chopped, powdered, salted and oiled) of red peppers were tested for the above mentioned vitamins, -carotene and folic acid levels. The results obtained in this study showed that the vitamins A and E content of sun and microwave dried samples were significantly different at p<.05 level. Vitamin C, -carotene and folic acid levels of red pepper species were more sensitive to the method of drying. Vitamin C, -carotene and folic acid levels of sun and microwave dried samples were significantly different at p<.005 level. All microwave dried samples were found to have retained higher levels of vitamins A, E and C, -carotene and folic acid compared to sun dried samples. Since microwave drying is fast, requires less drying time, hygienic and more vitamins are retained in the final product, it seems that microwave drying may be preferred to traditional sun drying. Practical applicationsHigh Performance Liquid Chromatography was utilized to determine vitamins A, E and C, -carotene and folic acid levels of sun and microwave dried red pepper species (Capsicum annuumL.). Various forms (i.e., chopped, powdered, salted and oiled) of red peppers were tested for the above mentioned vitamins, -carotene and folic acid levels. The results obtained in this study showed that the vitamins A and E content of sun and microwave dried samples were significantly different at p<.05 level. Vitamin C, -carotene and folic acid levels of red pepper species were more sensitive to the method of drying. Vitamin C, -carotene and folic acid levels of sun and microwave dried samples were significantly different at p<.005 level. All microwave dried samples were found to have retained higher levels of vitamins A, E and C, -carotene and folic acid compared to sun dried samples. Since microwave drying is fast, requires less drying time, hygienic and more vitamins are retained in the final product, it seems that microwave drying may be preferred to traditional sun drying.en_US
dc.description.sponsorshipState Planning Organization [1997K 121490]en_US
dc.description.sponsorshipState Planning Organization, Grant number 1997K 121490en_US
dc.identifier.doi10.1111/jfpp.13275
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85037033468en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.13275
dc.identifier.urihttps://hdl.handle.net/11616/98053
dc.identifier.volume41en_US
dc.identifier.wosWOS:000417195400062en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPerformance Liquid-Chromatographyen_US
dc.subjectAntioxidant Activityen_US
dc.subjectAlpha-Tocopherolen_US
dc.subjectBeta-Caroteneen_US
dc.subjectPepperen_US
dc.subjectMalondialdehydeen_US
dc.subjectCultivarsen_US
dc.subjectRetinolen_US
dc.subjectSystemsen_US
dc.subjectPlasmaen_US
dc.titleA comparison of vitamin and folic acid levels of sun and microwave dried Capsicum annuum Len_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu