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Auto‐Oxidation of Extractable Color Pigments in Chili Pepper with Special Reference to Ethoxyquin Treatment
Author(s) -
CHEN S. L.,
GUTMANIS FELIKS
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb01366.x
Subject(s) - ethoxyquin , chemistry , blanching , moisture , pigment , water content , food science , modified atmosphere , shelf life , antioxidant , organic chemistry , geotechnical engineering , engineering
SUMMARY— Deterioration of extractable color pigments in dehydrated, ground chili peppers during storage was shown to be an auto‐oxidative process having the kinetics of a second order reaction. Consequently, the reaction rate constant, k 21 was used to evaluate the effect of a number of variables, such as moisture content, storage atmosphere and ethoxyquin treatment. In an oxygen‐containing atmosphere, the rate constants for color deterioration varied with moisture content. The k 2 value was 2 to 3 times higher at 4 to 5% moisture content than at 8 to 9%. Treatment with 100 ppm ethoxyquin afforded both substantial protection against color deterioration and an improvement of the surface color of the paprika in storage. Such treatment was most effective in low‐moisture chili peppers. The color stability of several varieties was compared under controlled conditions. Some varieties were found to be more stable than others.