Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.)

Buket AŞKIN, (Kırklareli Üniversitesi, Gıda Mühendisliği Bölümü, Kırklareli, Türkiye)
Sercan ÖZBEK YAZICI (Mehmet Akif Ersoy Üniversitesi, Beslenme ve Diyetetik Bölümü, Burdur, Türkiye)
Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online)
1 0
Yıl: 2021 Cilt: 5 Sayı: 2 Sayfa Aralığı: 158 - 171 Metin Dili: İngilizce DOI: 10.29329/ijiaar.2021.358.1 İndeks Tarihi: 08-12-2021

Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.)

Öz:
This experiment was carried out to study the effects of drying on physical quality, color development, bioactive compounds andantioxidant potential of red peppers (Capsicum annuum L.). Dry matter, surface color values (L*, a*, b*, h*, ∆E*, C*), extractable color(ASTA), non-enzymatic browning, total-carotenoids, total phenolic content (TPC), total flavonoid content (TFC) and antioxidantpotentials were measured for fresh and dried samples. Besides, the rehydration rate was determined for dried samples. The L*, a*,b* values were used to calculate hue angle (h), chroma (C*) and color differences (∆E*).Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant potentials were extracted by different solvents thatwere water, methanol and ethanol. TPC had differences for each solvent (P < 0.05) and water extracts had the highest value (178.1mg GAE/ 100g dw), followed by ethanol and methanol. Otherwise, TFC and antioxidant potentials had no significant differencesaccording to solvents (P > 0.05). Antioxidant potentials were evaluated with DPPH free radical scavenging assay and ferric reducingpower assay. DPPH free radical scavenging activity showed significant moderately strong negative correlations with TPC (r=-0.958)and TFC (r=-0.821). A decrease in color values is an expected value for dried samples and the results showed a loss for all colormeasurements. L*, a* and b* values decreased because red pepper color became darker may be related to the carotenoids and theformation of browning compounds. As ASTA values decreased, hue angles increased, indicating color change slightly from red to orange hues. Physical examination of the rehydrated pepper samples resulted in displaying improved rehydration rate (5.95)
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APA AŞKIN B, YAZICI S (2021). Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.). , 158 - 171. 10.29329/ijiaar.2021.358.1
Chicago AŞKIN Buket,YAZICI Sercan ÖZBEK Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.). (2021): 158 - 171. 10.29329/ijiaar.2021.358.1
MLA AŞKIN Buket,YAZICI Sercan ÖZBEK Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.). , 2021, ss.158 - 171. 10.29329/ijiaar.2021.358.1
AMA AŞKIN B,YAZICI S Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.). . 2021; 158 - 171. 10.29329/ijiaar.2021.358.1
Vancouver AŞKIN B,YAZICI S Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.). . 2021; 158 - 171. 10.29329/ijiaar.2021.358.1
IEEE AŞKIN B,YAZICI S "Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.)." , ss.158 - 171, 2021. 10.29329/ijiaar.2021.358.1
ISNAD AŞKIN, Buket - YAZICI, Sercan ÖZBEK. "Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.)". (2021), 158-171. https://doi.org/10.29329/ijiaar.2021.358.1
APA AŞKIN B, YAZICI S (2021). Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.). Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online), 5(2), 158 - 171. 10.29329/ijiaar.2021.358.1
Chicago AŞKIN Buket,YAZICI Sercan ÖZBEK Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.). Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online) 5, no.2 (2021): 158 - 171. 10.29329/ijiaar.2021.358.1
MLA AŞKIN Buket,YAZICI Sercan ÖZBEK Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.). Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online), vol.5, no.2, 2021, ss.158 - 171. 10.29329/ijiaar.2021.358.1
AMA AŞKIN B,YAZICI S Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.). Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online). 2021; 5(2): 158 - 171. 10.29329/ijiaar.2021.358.1
Vancouver AŞKIN B,YAZICI S Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.). Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online). 2021; 5(2): 158 - 171. 10.29329/ijiaar.2021.358.1
IEEE AŞKIN B,YAZICI S "Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.)." Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online), 5, ss.158 - 171, 2021. 10.29329/ijiaar.2021.358.1
ISNAD AŞKIN, Buket - YAZICI, Sercan ÖZBEK. "Bioactive Compounds, Antioxidant Potential and Color Propertiesof Dried Red Pepper (Capsicum annuum L.)". Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online) 5/2 (2021), 158-171. https://doi.org/10.29329/ijiaar.2021.358.1
Sayfa Oluşturulma Tarihi
25-04-2024 5:23

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