Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv.; Jalapeno)

Ayhan Topuz, Cuneyt Dincer, Kubra Sultan Özdemir, Hao Feng, Mosbah Kushad

Research output: Contribution to journalArticlepeer-review

Abstract

Influence of Refractance Window™ Drying (RWD), a novel contact drying method, on carotenoids, capsaicinoids, Retinol Activity Equivalent (RAE) and Scoville Heat Unit (SHU) of paprika (Cv.; Jalapeno) was investigated in comparison with freeze drying (FD), oven drying (OD), and natural convective drying (NCD) methods. Eight carotenoids (capsanthin, capsorubin, capsolutein, β-carotene, β-cryptoxanthin, mutatoxanthin, violaxanthin and zeaxanthin) and five capsaicinoid analogues (capsaicin, dihydrocapsaicin, homodihydrocapsaicin, isodihydrocapsaicin, nordihydrocapsaicin) were identified in paprika. All these components were significantly (P < 0.05) decreased by the RWD, FD and OD methods. However, due to ongoing synthesis, the NCD method resulted in higher carotenoids, except violaxanthin and mutatoxanthin, and capsaicinoids content than those of the others, even puree. Mutatoxanthin, naturally occurring pigment in red pepper, could only be detected in FD paprika. The highest RAE and SHU values, which were derived from the data of carotenoids and capsaicinoids, respectively, were also determined in NCD paprika.

Original languageEnglish (US)
Pages (from-to)860-865
Number of pages6
JournalFood chemistry
Volume129
Issue number3
DOIs
StatePublished - Dec 1 2011

Keywords

  • Capsaicinoids
  • Carotenoids
  • Drying
  • Paprika (Cv.; Jalapeno)
  • Retinol Activity Equivalent
  • Scoville Heat Unit

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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