Quality of commercial ground paprika and its oleoresins

Tepić, Nataša; Dimic, R Gordana; Vujičić, Lidija; Kevrešan, Slavko; Varga, Marika; Sumic, M Zdravko

doi:10.2298/apt0839077t

Cited by 16 publications

(11 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…() in Marrocos and Tepić et al . () in Serbian paprika, obtained similar results. Paprika samples were rich in potassium, calcium and magnesium, and relatively poor in sodium, while heavy metals (Pb, Cd) where not detected (Krstic et al .…”

Section: Resultssupporting

confidence: 68%

Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces

Ilić¹,

Kevrešan

Mastilović

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

Old traditional Serbian pepper landraces (Nizača, Lokošnička and Turšijara), grown in South Serbia and produced by seed sowing or transplanting, were evaluated in this study. Besides the basic morphological properties and composition, the features characterizing fruit color and pericarp anatomy were determined in order to analyze and systematize the traits relevant from the aspect of traditional end use of examined landraces. Landraces Lokošnička and Nizača, characterized with higher force needed to puncture fruit skin, larger number of mesocarp layers, thicker endocarp and thicker collenchyma tissue, followed with higher total soluble solids content are more suitable for intended traditional use than Turšijara. Production from transplants should be favored in order to obtain more uniform, darker red fruit color, ASTA value, higher TSS content as well as higher yields. There are genetic differences of the some quality differences between the cultivars. Lokošnička has higher mesocarp layers, thicker endocarp and collenchyma tissue. Practical Applications Pepper fruits dried in traditional way slowly in a draught are used in preparation of local ethno‐gastronomic specialities, with special position in local customs related to dietary habits during the spring Orthodox fasting period. Intact fruit skin is also the prerequisite for successful utilization in traditional culinary specialties‐stuffed dry pepper fruits previously soaked in water that remain whole during cooking and baking. Structure and texture of pepper fruit skin and pericarp can consequently be considered as one of the key aspects of technological quality of pepper based on which landraces were selected for described traditional preservation technique. The research for answers to this technological challenge was the motivation of this study, which evaluated the impact of different predrying process (type of landraces, production methods) on qualities of pepper fruit. The data shown would provide scientific rationales for obtaining high‐quality whole fruit pepper as material for stuffing.

show abstract

Section: Resultssupporting

confidence: 68%

Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces

Ilić¹,

Kevrešan

Mastilović

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Paprika samples were rich in potassium, phosphorus, calcium and magnesium, and relatively poor in sodium, while heavy metals (Pb, Cd) were not detected. Tepić et al (2008) obtained similar results in Serbian paprika. The concentrations of Cu and Zn were within EU limits (EUROPEAN…, 2006).…”

Section: Physical Characteristics Of Paprika Powderssupporting

confidence: 67%

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

et al. 2013

View full text Add to dashboard Cite

“…Dried paprika pomace is rich in cellulose, protein, pungent principles, phenols, flavonoids, capsaicinoids, carotenoids and vitamins, resins, pentosans, coloring pigments, mineral elements and small amounts of volatile oil. The seeds contain non-volatile oil containing triglycerides (60%), mainly linoleic acid and other unsaturated fatty acids [9]. All of these substances contain various functional groups, such as hydroxyl, phenol, carboxyl, sulfone and amino, which are capable of binding metal ions.…”

Section: Introductionmentioning

confidence: 99%

Effective bioremoval of Fe(III) ions using paprika (Capsicum annuum L.) pomace generated in the food industry

Kalak

Dudczak-Hałabuda

Tachibana

et al. 2020

J Mater Cycles Waste Manag

View full text Add to dashboard Cite

In these studies, removal of Fe(III) ions by biosorption processes from aqueous solutions was carried out using paprika (Capsicum annuum L.) pomace generated during processing in the food industry. The biosorbent material was characterized using several analytical methods, including particle size distribution, XRD, SEM–EDS, electrokinetic zeta potential, surface area analysis (BET, BJH), thermogravimetry, morphology (SEM), spectrophotometry FT-IR. Several factors, such as biosorbent dosage, initial concentration, contact time and initial pH were analyzed to show an effect on the bioremoval process, efficiency and adsorption capacity. As a result, the maximum adsorption efficiency and capacity were determined to be 99.1% and 7.92 mg/g, respectively. Based on the kinetics analysis, the bioremoval process is better described by the Langmuir isotherm model and the pseudo-second order equation model. In conclusion, the achieved research results suggest that paprika biomass can be an effective material for efficiently removing iron(III) from wastewater and improving water quality. These studies on the recovery of iron metal from the environment fit in the latest trends in the concept of the global circular economy.

show abstract

Quality of commercial ground paprika and its oleoresins

Cited by 16 publications

References 15 publications

Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces

Evaluation of Mineral Profile, Texture, Sensory and Structural Characteristics of Old Pepper Landraces

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

Effective bioremoval of Fe(III) ions using paprika (Capsicum annuum L.) pomace generated in the food industry

Contact Info

Product

Resources

About