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

Abstract

High Performance Liquid Chromatography was utilized to determine vitamins A, E and C, β‐carotene and folic acid levels of sun and microwave dried red pepper species (Capsicum annuum L.). Various forms (i.e., chopped, powdered, salted and oiled) of red peppers were tested for the above mentioned vitamins, β‐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, β‐carotene and folic acid levels of red pepper species were more sensitive to the method of drying. Vitamin C, β‐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, β‐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 applications High Performance Liquid Chromatography was utilized to determine vitamins A, E and C, β‐carotene and folic acid levels of sun and microwave dried red pepper species (Capsicum annuum L.). Various forms (i.e., chopped, powdered, salted and oiled) of red peppers were tested for the above mentioned vitamins, β‐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, β‐carotene and folic acid levels of red pepper species were more sensitive to the method of drying. Vitamin C, β‐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, β‐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.

The Effect of Drying Methods on Color and Chlorophyll Content of Parsley Leaves

“…When two drying methods that consume electricity are compared to each other, the microwave drying period is found to be about 14 times shorter than convective drying. Karatas et al (2016) reported that ripe red hot pepper was dried with microwave and sun drying methods in 3 hours and ten days, respectively. Akpinar et al (2006) determined that the drying duration of sun-dried and convective dried parsley leaves were 240 and 390 minutes, respectively.…”

Investigation of Phenolic, Flavonoid and Total Antioxidant Capacity of Sumac (Rhus Coriaria L.) Plant Grown in Different Regions and Subjected to Different Preservation Methods

“…Falowo et al [26] reported that 2% and 4% basil essential oil applied to ground beef increased oxidative stability and preserved color during storage. Karatas et al [27] reported that vitamin loss was less in oiled samples than in unoiled red pepper flakes for a certain period.…”

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

“…At temperatures up to 160 °C for as long as 120 min, hot air drying enhances or retains maximum phenolic compounds specially chlorogenic acids, flavonoids like quercitin and rutin and major capsaicinoids while scaling up the industrial processing of “Super-Hot” chilies . However, microwave drying was more efficient in retaining maximum amounts of vitamins C, E, and A and β-carotene in pepper fruit than sun drying methods . Alternate freeze-drying method caused minimum loss in capsaicinoids, color, and β-carotene in five C. annuum cultivars as the losses increased in the following order: microwave drying, hot air drying: and sun drying .…”

“…175 However, microwave drying was more efficient in retaining maximum amounts of vitamins C, E, and A and β-carotene in pepper fruit than sun drying methods. 176 Alternate freeze-drying method caused minimum loss in capsaicinoids, color, and β-carotene in five C. annuum cultivars as the losses increased in the following order: microwave drying, hot air drying: and sun drying. 177 Blanching treatment at 110 °C under 40% relative humidity for 38 s reduced POD activity and increased vitamin C extraction by 42.85% and color pigment by 8.20% in chili pepper fruit.…”