Quality Characteristics of Cheongyang pepper (Capsicum annuum L.) according to Cultivation Region

Hwang, In-Guk; Kim, Hayun; Lee, Jun-Soo; Kim, Haeng-Ran; Cho, Myeoung-Cheoul; Ko, I.; Yoo, Se Hwa

doi:10.3746/jkfn.2011.40.9.1340

Cited by 32 publications

(23 citation statements)

References 11 publications

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“…All peppers used in this study that belonged to the same cultivars were reported to contain 1-2.6 g/kg of capsaicin and 0.5-0.8 g/ kg of dihydrocapsaicin (Hwang et al 2011). Surh (2002 reported that during the fermentation period, capsaicin content decreased from 24.7 to 15.5 g/mL and dihydrocapsaicin content decreased from 14.7 to 6.45 g/mL.…”

Section: Discussionmentioning

confidence: 99%

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Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency

Cho

Kim

et al. 2015

J Korean Soc Appl Biol Chem

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Capsaicin, an active component of hot pepper, has considerable health benefits; however, the pungency of hot pepper has limited its usage. This study aimed to reduce the pungency of hot pepper by fermentation to enhance its application in the food industry. Hot pepper juice was fermented by Bacillus licheniformis SK1230, which was previously isolated as a capsaicin-degrading bacterium. B. licheniformis SK1230 was inoculated into the juice of red or green pepper, and the mixture was then fermented for 19 days to determine the degradation level of capsaicinoids. It was observed that with a gradual increase in pH, the growth of B. licheniformis SK1230 increased to 1.0 9 10 9 CFU/mL after day 1, and its viability persisted until the end of fermentation. The sugar content of green pepper drastically reduced at day 1 and that of red pepper reduced at day 5. The total polyphenol content of the medium containing red pepper was about 2-fold higher than that of the medium containing green pepper. The antioxidant activity of the medium containing red pepper was also higher than that of the medium containing green pepper; however, the activity gradually decreased during the course of the fermentation period. The capsaicinoid content of both types of peppers radically decreased at day 5. Thus, we suggest that a fermentation period of 5 days would be optimal for the degradation of capsaicin with minimal loss of antioxidant activity and would provide higher polyphenol content.

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Section: Discussionmentioning

confidence: 99%

“…The color of peppers is regarded as an important feature of their characteristics, and it differs among the different germ types of peppers (Castro et al 2008;Hwang et al 2011). In Korea, green and red peppers are harvested at different seasons, namely, in July and from August to October, respectively (Cho et al 2004).…”

Section: Discussionmentioning

confidence: 99%

Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency

Cho

Kim

et al. 2015

J Korean Soc Appl Biol Chem

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“…During fermentation with lactic acid bacteria (LAB), homoand heterofermentative LAB can change and degrade macromolecules including carotenoids, leading to the formation of various volatile compounds that can affect the quality of foods. Many previous studies have reported that LABs, such as Leuconostoc, Lactobacillus, Weissella, Lactococcus, and Pediococcus, are key players during the fermentation of diverse vegetables (Jeong et al, 2013;Jung et al, 2012;Lee et al, 2011). The diverse ingredients of kimchi (for example, red pepper powder) can affect the LAB communities (Jeong et al, 2013), and these LABs can in turn result in the degradation of various kimchi ingredients.…”

Section: Introductionmentioning

confidence: 99%

Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri

Lee

Cho³

et al. 2018

Journal of Food Science

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“…고추의 일반적 수확시기는 8～10월 사이로, 과채류 특유의 높은 수분함량으로 인하여 저장 및 유통 과정에서의 연화, 건조, 병해 등에 대한 품질저하가 문제시되고 있어 대부분 곧바로 건조하여 건고추나 고춧가루 상태로 사용되고 있다 (9,10). 고추 건조 방법은 크게 태양건조와 열풍건조로 나뉘 며, 건조과정 중 유용성분 파괴와 색상 및 풍미 등의 품질 저하를 야기하는 문제점이 있다 (11).…”

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Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging

황인국¹,

신영지²,

이준수³

et al. 2012

Journal of the Korean Society of Food Science and Nutrition

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This study was conducted to investigate the quality characteristics of red pepper paste (RPP) added with garlic during aging at 10 o C for 56 days. RPP was evaluated for pH, acidity, free sugar contents, Hunter's color values, flavor patterns, and sensory characteristics. The initial pH and acidity of the RPP with garlic were 5.07～ 5.18 and 0.33～0.35%, respectively. The pH of RPP increased as the amount of garlic added increased, whereas the acidity decreased. The pH and total acidity changed gradually until day 28, after which they changed rapidly. The initial fructose and glucose contents of the RPP with garlic decreased to 2.32～2.41% and 1.94～2.09%, respectively. The fructose and glucose contents further decreased gradually to 1.81～1.94% and 1.54～1.71%, respectively, during aging. The Hunter's L-and b-values of the RPP increased, whereas the a-value decreased as the amount of garlic added increased. The flavor patterns of the RPP with garlic noticeably differed from those of the control RPP during aging. Sensory evaluation indicated that garlic could enhance the overall flavor characteristics of RPP.

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Quality Characteristics of Cheongyang pepper (Capsicum annuum L.) according to Cultivation Region

Cited by 32 publications

References 11 publications

Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency

Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency

Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri

Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging

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