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Phytochemicals and quality characteristics of candied paprika ( C apsicum annuum L.) during storage
Author(s) -
Kim Suna,
Park Jihyun,
Moon BoKyung
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12849
Subject(s) - chewiness , carotenoid , food science , ascorbic acid , chemistry , zeaxanthin , orange (colour) , flavour , vitamin c , flavor , pepper , lycopene , lutein
Summary In this study, we prepared candied paprika from various coloured fresh paprika and compared the changes in phytochemicals and quality for 42 days by analysing carotenoids, ascorbic acids and total phenolic content, and by assessing sensory and instrumental qualities. We identified five types of carotenoids from candied red paprika ( CRP ) and three from candied orange paprika ( COP ) and candied yellow paprika ( CYP ). At 0‐day storage, capsanthin and β‐carotene in CRP were quantitatively analysed to 26.96 μg g −1 fw and 3.81 μg g −1 fw, zeaxanthin and β‐carotene in COP were 9.35 μg g −1 fw and 4.16 μg g −1 fw, and lutein and β‐carotene in CYP were 0.27 μg 100 g −1 fw and 0.70 μg 100 g −1 fw, respectively. After 42‐days storage, CRP retained approximately 68.6% carotenoids, COP retained 40%, and CYP retained 33%. Ascorbic acid and total phenolic content decreased during storage as carotenoids did. However, rates of decrease were different in different coloured paprika, especially, ascorbic acid in COP and phenolic acid in CRP were considerably conserved for 42 days. Hardness, springiness and chewiness in all samples were significantly increased by 14‐days storage and maintained until 42‐days storage, and all the sensory parameters, including colour, appearance, odour, texture, paprika flavour and overall consumer preference showed no differences until 28 days.