To determine the effect of maturity stage on the food attributes of hihatsumodoki ( Vahl) fresh fruit, the flavor characteristics and antioxidant capacities were investigated at green (GM), orange (OM), and red maturity (RM) stages. Total organic acids, total free amino acids (FAA), and piperine decreased with increasing fruit maturation, reaching minima at the RM stage. Conversely, total sugars and the FAA that contribute to both umami and sweetness were the highest RM stage. Principal component analysis revealed that the volatile composition of the fruit at the GM stage was clearly different from that at the other stages. The DPPH radical scavenging activity and total phenolic content, as measures of antioxidant capacity, decreased with increasing fruit maturation from GM to RM, which was consistent with the changes in piperine content. Therefore, the maturity stage has a significant influence on the flavor and antioxidant characteristics of hihatsumodoki fresh fruit.

No abstract

The physicochemical and antioxidant properties of whole hihatsumodoki (Piper retrofractum Vahl) pepper fruits were evaluated before and after solar‐ and oven‐drying. Desirable dry matter (24% relative mass) and aw (0.50) values were obtained after solar‐drying for 18 hr, and oven‐drying for 24, 6, and 4 hr at 50, 70, and 90 °C, respectively. The color parameters (Hunter a* and b* values) of the fruits were affected by their drying conditions. Principal component analysis was used to determine suitable drying conditions to obtain dried pepper fruits with desirable food and color properties. The piperine contents of the dried pepper fruits were maintained under all of the drying conditions tested. However, solar‐drying for 18 hr and oven‐drying at 90 °C for 6 hr resulted in significant reductions in their total phenol contents and DPPH radical scavenging activities. The results of this study may be useful for optimizing the drying of whole hihatsumodoki fruits. Practical applications This work aimed to study the effects of solar‐ and oven‐drying processes on the physicochemical properties of an economically important species of pepper fruits, hihatsumodoki. A range of drying conditions was examined, and the optimal conditions were determined to maintain pungency and antioxidant activity while achieving a sufficiently low water activity to prevent microbial growth and spoilage. The present study serves as an important work in providing insights into how the thermal and UV stabilities of piperine and phenolic compounds in hihatsumodoki pepper fruits affect the physicochemical and antioxidant properties when the fruits are subjected to different drying conditions. The work described in this paper will be of use to a wide range of readers interested in optimizing drying processes based on experimental data, and may be applicable to a variety of Piperaceae.

No abstract

Physical properties, flavor characteristics and antioxidant properties of the red mature peppers of Shimatogarashi (Capsicum frutescens) were compared to Takanotsume peppers (Capsicum annuum) as the control. Compositions of organic acids and capsaicinoids differed between the peppers. Malic acid was the prevalent organic acid in Shimatogarashi, while citric acid was prevalent in Takanotsume. Shimatogarashi had higher capsaicin and dihydrocapsaicin contents compared to Takanotsume. In terms of volatile compound compositions, the prevalent compounds in Shimatogarashi and Takanotsume peppers were hexanal and 10s,11s-himachala-3(12),4-diene, respectively. Overall, Shimatogarashi peppers were brightly colored, highly pungent with a fresh and fruity aroma, while Takanotsume peppers were dark red, moderately pungent with a warm and herbaceous aroma. As suggested by their total phenolic content and ORAC, Shimatogarashi peppers showed higher antioxidant activity compared to Takanotsume peppers.