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

Giuffrida, Daniele; Dugo, Paola; Torre, Germana; Bignardi, Chiara; Cavazza, Antonella; Corradini, Claudio; Dugo, Giacomo

doi:10.1016/j.foodres.2014.06.019

Cited by 57 publications

(34 citation statements)

References 36 publications

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“…Giuffrida et al. () reported that carotenoid and capsaicinoid contents of reddish chili powder decreased to 20% and 75% of the initial value, respectively, after 1‐year storage at ambient temperature (20 to 24 °C).…”

Section: Resultsmentioning

confidence: 99%

“…The less reddish and more yellowish color of dried red chili powder is associated with storage. Giuffrida et al (2014) reported that carotenoid and capsaicinoid contents of reddish chili powder decreased to 20% and 75% of the initial value, respectively, after 1-year storage at ambient temperature (20 to 24°C). The expected heat intensity responses varied between Un and Ro samples, and were significantly correlated negatively with L * (ρ = -0.769) and hue (ρ = -0.892) values, whereas positively with hedonic responses (ρ = 0.895 to 0.919; Table 3).…”

Section: Effects Of Visual Cues On Consumer's Familiarity Expected Hmentioning

confidence: 99%

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Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders

Ngoenchai

Alonso

Suwonsichon

et al. 2019

Journal of Food Science

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The effects of visual cues on familiarity, expected heat intensity, liking of appearance, emotional and wellness responses, and purchase intent (PI) before and after disclosing information associated with red chili powders were determined using a 3‐point scale, a 15‐cm line scale, a 9‐point hedonic scale, a 15‐cm line scale, and a binomial scale, respectively. In this study, consumers only visually evaluated red chili powder samples without sniffing nor tasting. Eight chili powders were prepared according to a 23 factorial design: roasted (Ro) compared with unroasted (Un); whole pod with seeds (Wh) compared with seedless (Sl); coarsely (Cr) compared with finely ground (Gr). Thai consumers (N = 230) were generally more familiar with samples having coarse particles and more reddish color (lower hue angle and higher a* values) than samples having finely ground particles and less reddish/more yellowish color (higher hue angle and lower a* values). The expected heat intensity and liking scores for appearance were lower for samples with higher hue values, particularly RoWhGr and RoSIGr samples. All scores for emotion/wellness terms, except curious, were generally higher for samples with lower hue angle and higher a* values (redness). The consumer familiarity to the appearance of the samples influenced expected heat intensity, liking of appearance, and emotion/wellness responses. PI increased by >10% after presenting “organic,” “aflatoxin free,” and “organic and aflatoxin free” product statements to consumers. Results showed that familiarity, overall liking of appearance, color liking, fine particles liking, and healthy as well as wild terms were significant predictors for PI (odds ratio = 1.282, 1.519, 1.314, 1.158, 1.056, and 0.939, respectively) of red chili powders. Practical Application This study showed that consumer familiarity to the appearance (visual cues) of red chili powder affected expected heat intensity, liking of appearance, and emotion/wellness responses, which, in turn, affected purchase intent (PI). Samples with more reddish color and coarse particles were perceived to be more familiar than those with more yellowish color and finer particles. Familiarity, overall liking of appearance, color liking, fine particles liking, and healthy and wild terms were significant predictors for PI of chili power. The results demonstrated the importance of visual cues on the consumers’ expectation and PI of red chili powder, thus offering valuable information for manufacturers.

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Section: Resultsmentioning

confidence: 99%

Section: Effects Of Visual Cues On Consumer's Familiarity Expected Hmentioning

confidence: 99%

Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders

Ngoenchai

Alonso

Suwonsichon

et al. 2019

Journal of Food Science

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“…Processing data were carried out using Clarity Software (Chromatography Station for windows). Carotenoids were separated on a YMC C30 column (250 × 4.6 mm; 5 μm) using a gradient of methanol/methyl tert ‐butyl ether/water (82:16:2, v/v/v ; eluent A) and methanol/methyl tert ‐butyl ether/water (10:88:2, v/v/v ; eluent B) (Giuffrida et al ., , ). The flow rate was 0.8 mL min −1 , and the injection volume was 20 μL.…”

Section: Methodsmentioning

confidence: 97%

Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace (Myristica fragrans L.) and pimento (Pimenta dioica (L.) Merr.)

Loizzo

Sicari

Tenuta

et al. 2016

Int J of Food Sci Tech

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Summary Commercially dried powder of nutmeg mace (Myristica fragrans) and pimento (Pimenta dioica) spices was investigated for their high performance liquid chromatography phenolic profile and their antioxidant and hypoglycaemic properties by α‐amylase and α‐glucosidase inhibition tests. Generally, mace showed the most promising activity. An interesting protection of lipid peroxidation with an IC50 value of 7.7 μg mL−1 was found. A significant result was also obtained in ferric reducing ability power assay if compared to the positive control butylated hydroxytoluene (IC50 value of 68.7 μg mL−1 vs. 63.2 μg mL−1, respectively). Mace also exhibited the highest carbohydrate‐hydrolysing enzyme inhibitory activity with IC50 values of 62.1 and 75.7 μg mL−1 against α‐amylase and α‐glucosidase, respectively. Overall, these results support the use of these spices not only as flavouring agent but also as food preservative and functional ingredients.

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“…Los rangos de X w encontrados corresponden a la humedad de productos en polvo pegajosos, los cuales no superan el 4%; siendo un factor delimitante para la estabilidad de los productos en polvo durante el almacenamiento [5,28], asociado a las diferencias del grado de intercambio por la permeabilidad del empaque al vapor de agua [29].…”

Section: Biotecnología En El Sector Agropecuario Y Agroindustrialunclassified

“…En general, los resultados reportados bajo estudios de almacenamiento para productos alimenticios en polvo indican que las temperaturas de almacenamiento ≥ 20°C generan un deterioro en la calidad total del producto (parámetros de color, contenido de humedad, propiedades físicas y fisicoquímicas del polvo), sumado a la pérdida de CA [15,28,29], donde estas propiedades varían también dependiendo del tipo de material de empaque empleado [29,33]; por lo tanto, es recomendable realizar un consumo temprano del producto con el fin de obtener los efectos deseados de salud [33]. …”

Section: Biotecnología En El Sector Agropecuario Y Agroindustrialunclassified

Estabilidad del polvo de aguacate adicionado con componentes activos durante el almacenamiento

Ruiz

Rodriguez

González

2017

Biotecnol. sector agropecuario agroind

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

Cited by 57 publications

References 36 publications

Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders

Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders

Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace (Myristica fragrans L.) and pimento (Pimenta dioica (L.) Merr.)

Estabilidad del polvo de aguacate adicionado con componentes activos durante el almacenamiento

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