The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.).
The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.).
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生产方法对辣椒香料（C. annuum L.）色泽特性、辣椒素含量及抗氧化能力的影响。
DOI：
10.1016/j.foodchem.2020.128184
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发表时间：
2020
期刊：
影响因子：
8.8
通讯作者：
A. A. Hayaloğlu
中科院分区：
文献类型：
--
作者：
Aziz Korkmaz;A. Atasoy;A. A. Hayaloğlu
研究了辣椒片（RPF）、传统辣椒（TRI）和工业辣椒（INI）生产方法对辣椒片类胡萝卜素和辣椒素含量、可萃取颜色（ASTA颜色）、表面颜色参数、非酶布朗宁（NEB）和DPPH自由基清除能力的影响。所测量的特性受到所使用的处理方法的显著影响。RPF表现出最高的抗氧化活性和最好的颜色品质的类胡萝卜素含量，这是最高的ASTA值，表面颜色强度;和NEB，这是最低的。相比之下，INI处理方法导致颜色质量差，导致NEB的最大增加。辣椒素类物质的浓度在TRI处理结束时增加，而在其他两种方法中降低。这些结果表明，传统的生产方法可以防止其颜色属性的过度破坏，并有助于理想的特性布朗宁。
The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI)isotspices 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 redCapsicum(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 forisotsprevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.