Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Effect of thermal processing on the bioactive compounds and color parameters of types of three sweet pepper
Journal of Food Processing and Preservation · Temmuz 2021
YÖKSİS Kayıtları
Effect of thermal processing on the bioactive compounds and color parameters of types of three sweet pepper
Journal of Food Processing and Preservation · 2021 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiJournal of Food Processing and Preservation
Yayın TarihiTemmuz 2021
Cilt / Sayfa45
Scopus ID2-s2.0-85106765061
Erişim🔓 Açık Erişim
Özet
The brightness of green and yellow peppers reduced by heat treatment. In other words, in green and yellow peppers, greenness and yellowness were reduced by thermal processes. Total carotenoid amounts of peppers dried in oven were detected between 11.35 µg/g (green) and 126.56 µg/g (red), while total carotenoid amounts of different three microwave dried peppers were found between 12.96 µg/g (green) and 125.43 µg/g (red). Antioxidant activity values for oven-dried had been measured between 3.05 mmol/L (red) and 4.00 mmol/L (green), while antioxidant activity values of microwave dried peppers are determined between 1.01 mmol/L (yellow) and 2.74 mmol/L (green). Gallic, 3,4-dihydroxybenzoic, syringic, and rutin were the key phenbolic ingredients of control sample and dried peppers. Polyphenolic contents of dried red pepper were higher than the contents gren and yellow ones. Practical applications: Carotenoids are characterized as a variety of antioxidant compounds in both sweet and hot peppers. Peppers, containing a wide variety of phytochemicals, are an important source of antioxidants, vitamin C, and carotenoids found in human diet. Pepper, which has a number of properties such as the healing effect in foods, therapeutic, nourishing, antioxidant activity and taste, aroma, and color enhancement, is widely used as a spice in the kitchen and food industry.
Yazarlar (7)
1
Mehmet Musa Özcan
2
Nurhan Uslu
3
Nazife Sultan Efe
4
Ayşenur Erdem
5
Zeliha Değerli
ORCID: 0000-0002-8668-0021
6
Duygu Akçay Kulluk
7
Nazlı Can Sağlık
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
10
Atıf
7
Yazar