Change in the Carotenoid and Antioxidant Content of Spice Red Pepper (Paprika) as a Function of Ripening and Some Technological Factors

Abstract

A study was conducted to investigate the change in quality attributes of red pepper (paprika) (Capsicum annuum L. var. Km-622) as a function of ripening and some technological factors. Of quality attributes, carotenoids and bioantioxidants (ascorbic acid and tocopherols) have been studied. It was found that the dynamics of fruit ripening with regard to carotenoids and bioantioxidants was influenced to a considerable extent by weather conditions of the production season. A rainy and cool season yielded fruits with more beta-carotene but less diesters of red xanthophylls as compared to those produced in a relatively dry and warm season. The ripening stage at harvest was found to affect the quality of paprika. Harvest at unripe stages (color break or faint red) resulted in a high accumulation of dehydroascorbic acid in the overripe fruits, whereas de novo biosynthesis of carotenoids and tocopherols was partially retarded. Application of pre-drying centrifugation resulted in a marked loss of ascorbic acid, and as a consequence, carotenoid stability was impaired during the storage of ground paprika. Sugar caramelization caused dry pods and ground paprika to retain more pigments and tocopherol as compared to those from control or centrifuged red pepper samples. During the storage of ground paprika, color stability was improved by grinding the seeds with the pericarp.

Yield and quality criteria in organically and conventionally grown tomatoes in Turkey

“…In the first year, the color at the red stage was less intense in tomatoes exposed to organic treatments compared to those from the Conventional group (Table 4). These variations could have been the consequence of meteorological factors (Figure 1), such as temperature, sunshine and rainfall during growth and ripening (Markus et al, 1999), and could also be attributed to the applied agricultural conditions, such as the removal of leaves damaged by pests and diseases as a result of not using any chemicals, in accordance with the rules of organic management. However, no differences in terms of hue angle were observed between the treatments.…”

Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times

“…The crude fiber content of the raw Capsicum flour samples was determined by adding different concentrations of ethanol to cause selective precipitation of dietary fibers and then determined gravimetrically by weighing the mass of an insoluble fiber fraction isolated from a sample (AOAC 982.29 method, PROSKY et al, 1992). The oil content was analyzed gravimetrically after Soxhlet extraction using 10 g spice because of additional recovery of fruit carotenogenesis and oxidative thermal-stress, particularly under illumination and after the first day of this process (PÉREZ-GALVEZ; HORNERO-MÉNDEZ; MÍNGUEZ-MOSQUERA, 2004), as red pigments are more stable than yellow pigments and betacarotene is converted to more stable red colored xanthophylls (MÁRKUS et al, 1999;HORNERO-MÉNDEZ, 1994; MÍNGUEZ-MOSQUERA; JARÉN-GALÁN; GARRIDO-FERNÁNDEZ, 1994).…”

“…The hue angle index was around 46-49° with no significant effect of harvest time. Any changes in the color parameters could have been the consequence of the agricultural conditions and/or meteorological factors, especially temperature, sunshine and rainfall (MÁRKUS et al 1999), which are known to influence pigment levels in pepper fruits.…”

Atividade antioxidante de pimentas do gênero Capsicum

“…Porém, observou-se o contrário, principalmente com a fração acetato que apresentou menor atividade antioxidante. Este resultado possivelmente deveu-se à presença da vitamina C extraída nesta fração, que agiu como pró-oxidante, uma vez que, segundo Markus et al (1999) e Reifschneider (2000, este gênero se apresenta como boa fonte deste nutriente. Conforme Hassimoto, Genovese e Lajolo (2005), o ácido ascórbico pode atuar como pró-oxidante, pois ao doar os dois hidrogênios redutores, fica susceptível de receber elétrons, devido ao radical ascorbila formado, que é agente oxidante.…”