Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)

Schweiggert, Ute; Schieber, Andreas; Carle, Reinhold

doi:10.1016/j.ifset.2006.03.003

Cited by 55 publications

(31 citation statements)

References 34 publications

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“…On the contrary, Schweiggert et al (2006) reported a slight decrease of the same ratio after 6 months of storage.…”

Section: Accepted Manuscriptmentioning

confidence: 87%

“…This phenomenon was found to be possibly linked to oxidative conversion; in particular, peroxidase (Contreras-Padilla & Yahia, 1998) and lipooxigenase (Orak & Demirci, 2005) activity was demonstrated to be involved. However, also non-enzymatic degradation were found to be responsible for capsaicinoids loss during storage (Schweiggert et al, 2006).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage

Giuffrida

Dugo

Torre

et al. 2014

Food Research International

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“…On the contrary, Schweiggert et al (2006) reported a slight decrease of the same ratio after 6 months of storage.…”

Section: Accepted Manuscriptmentioning

confidence: 87%

Section: Accepted Manuscriptmentioning

confidence: 99%

Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage

Giuffrida

Dugo

Torre

et al. 2014

Food Research International

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“…The data are approved by Zhuang et al [30] who reported that the phenolic profiles in nine fresh peppers showed that the content of gallic acid in CPG (Creasing pepper green) was the highest. The content of extractability of phenolics from the food [23,37,38]. Cooking is able to inactivate the polyphenol oxidase enzyme during heating, leading to the inhibition of polyphenolics degradation [39].…”

Section: Phenolic Compounds Fractionationmentioning

confidence: 99%

Effect of Heat Treatment on Phenolic and Flavonoid Compounds and Antioxidant Activities of Some Egyptian Sweet and Chilli Pepper

GA¹,

MS²,

Mr³

et al. 2016

Nat Prod Chem Res

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Raw and heat-treated (boiled) sweet and hot chilli pepper (Capsicum spp.) were evaluated for their contents of phenolic and flavonoid compounds and free radical-scavenging activity by DPPH• assay. Boiling was performed under the Egyptian household conditions. Total phenolic and total flavonoid contents were determined. Twenty six phenolic compounds and eleven flavonoid compounds were fractionated by HPLC. DPPH• assay demonstrated that both fresh and heat-treated pepper samples had a high antioxidant activity which correlated with their high contents of total phenolic and flavonoid compounds. Finally, the resulted data showed that total phenolic and total flavonoid contents were increased as the result of boiling treatment as well as the antioxidant activity.

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“…The vanillylamide moiety derives from phenylalanine, while the branched fatty acid moiety originates from L-valine or L-leucine (SCHWEIGGERT et al, 2006). Five major derivatives of capsaicinoids were found in this study of which capsaicin, dihydrocapsaicin, and nordihydrocapsaicin were three primary capsaicinoids accounting for 95.7% of the total capsaicinoids.…”

Section: Capsaicinoid Contentsmentioning

confidence: 58%

Storage stability of physical and biochemical parameters of pressurized and heat treatedNam Prig Nhum(Thai-green-chilli paste)

Chaikham¹,

Apichartsrangkoon²,

Srisajjalertwaja³

et al. 2015

Acta Alimentaria

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Alteration of physical and chemical qualities of pressurized and heat treated Nam Prig Nhum (Thai-green-chili paste) was thoroughly assessed upon storage for eight weeks. During storage, colour L, -a*, and b* parameters of pressurized Nam Prig Nhum displayed comparatively low changes. The enzyme activities of peroxidase, lipoxygenase, and polyphenol-oxidase nearly fell by half during storage. Peroxidase was the most resistant to pressure followed by lipoxygenase and polyphenol-oxidase. For pungent components, all capsaicinoids in Nam Prig Nhum underwent alteration by the thermal processes as well as by acidic and oxidative degradation during storage. However, higher amount of capsaicinoids were retained in pressurized than in heat treated products.

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Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)

Cited by 55 publications

References 34 publications

Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage

Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage

Effect of Heat Treatment on Phenolic and Flavonoid Compounds and Antioxidant Activities of Some Egyptian Sweet and Chilli Pepper

Storage stability of physical and biochemical parameters of pressurized and heat treatedNam Prig Nhum(Thai-green-chilli paste)

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