Faculty of Health Science, Department of Nutrition and Dietetics, Mardin Artuklu University, 47200 Mardin, Turkey; Central Laboratory, Mardin Artuklu University, 47200 Mardin, Turkey.
Faculty of Engineering, Department of Food Engineering, Harran University, 63010 Sanlıurfa, Turkey; Pepper and Isot Research and Application Center, Harran University, 63010 Sanlıurfa, Turkey.
Food Chem. 2021 Mar 30;341(Pt 2):128184. doi: 10.1016/j.foodchem.2020.128184. Epub 2020 Oct 5.
The effects of production methods for red pepper flakes (RPF) and traditional (TRI) and industrial (INI) isot spices were evaluated with respect to the carotenoid and capsaicinoid contents, extractable color (ASTA color), surface color parameters, nonenzymatic browning (NEB), and the DPPH free radical-scavenging capacity of fresh red Capsicum (FRC). The measured characteristics were significantly affected by the processing methods used. RPF exhibited the highest antioxidant activity and best color quality in terms of carotenoid content, which was the highest; ASTA value; surface color intensity; and NEB, which was the lowest. In contrast, INI-processing methods resulted in poor color quality, causing the maximum increase in NEB. The concentration of capsaicinoid increased at the end of TRI processing, whereas it decreased in the two other methods. These results suggest that the traditional production method for isots prevents excessive destruction of their color attributes and contributes to the desirable characteristic browning.
研究了红辣椒粉（RPF）和传统（TRI）及工业（INI）辣椒素生产方法对类胡萝卜素和辣椒素含量、可提取颜色（ASTA 颜色）、表面颜色参数、非酶褐变（NEB）和新鲜红辣椒（FRC）的 DPPH 自由基清除能力的影响。测量的特性受所用加工方法的显著影响。RPF 表现出最高的抗氧化活性和最佳的颜色质量，类胡萝卜素含量最高；ASTA 值；表面颜色强度；NEB 最低。相比之下，INI 加工方法导致颜色质量差，导致 NEB 最大增加。TRI 加工结束时辣椒素浓度增加，而在另外两种方法中则减少。这些结果表明，传统的辣椒素生产方法可防止其颜色属性的过度破坏，并有助于形成理想的特征性褐变。
