HPLC analysis of ascorbic acid in pretreated and dried red pepper (Capsicum annum)
Апстракт
Red pepper (Capsicum annum) fruits contain high amount of ascorbic acid (vitamin C), which is of
great importance for human health. The aim of this study was to found how various pretreatments
and drying methods influence on retention of ascorbic acid in dried pepper. The cultivar “Horgoška
sweet 6”, often used for the production of paprika, was selected for analysis. Five sets of
experiments were performed to investigate the effect of the following parameters: pretreatment
temperature (20 oC, 50 oC, 80 oC), pH value (3, 6.5, 10), additive (0.25% citric acid, 0.25 %
potassium metabisulfite and 0.25 % citric acid + 0.25 % potassium metabisulfite), ultrasound (off
and on) and drying method (hot air drying and freeze drying). The initial content of ascorbic acid in
fresh pepper was 292 mg/100 g dry basis (d.b.) and it was reduced after all pretreatment and after
drying of pretreated samples. Most of examined pre-drying treatments improve retention of ascorbic
acid in f...inal dried peppers, except treatments at 80 oC. Our results indicate that temperature and
drying method were parameters that significantly influenced ascorbic acid content in dried peppers.
Other parameters were not significant, but had a certain effect on retention of ascorbic acid. The
best parameters were temperature 20 oC, pH 6.5, citric acid/potassium metabisulfite, without
applying ultrasound including freeze drying method.
Кључне речи:
citric acid / potassium metabisulfite / ultrasound / hot air drying / freeze dryingИзвор:
Unifood conference, University of Belgrade, Book of Abstracts, 2021, 179-Издавач:
- University of Belgrade
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200135 (Универзитет у Београду, Технолошко-металуршки факултет) (RS-200135)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-200116)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200287 (Иновациони центар Технолошко-металуршког факултета у Београду доо) (RS-200287)
Колекције
Институција/група
Mašinski fakultetTY - CONF AU - Lučić, Milica AU - Sredović Ignjatović, Ivana AU - Lević, Steva AU - Zlatanović, Ivan AU - Onjia, Antonije PY - 2021 UR - https://machinery.mas.bg.ac.rs/handle/123456789/5104 AB - Red pepper (Capsicum annum) fruits contain high amount of ascorbic acid (vitamin C), which is of great importance for human health. The aim of this study was to found how various pretreatments and drying methods influence on retention of ascorbic acid in dried pepper. The cultivar “Horgoška sweet 6”, often used for the production of paprika, was selected for analysis. Five sets of experiments were performed to investigate the effect of the following parameters: pretreatment temperature (20 oC, 50 oC, 80 oC), pH value (3, 6.5, 10), additive (0.25% citric acid, 0.25 % potassium metabisulfite and 0.25 % citric acid + 0.25 % potassium metabisulfite), ultrasound (off and on) and drying method (hot air drying and freeze drying). The initial content of ascorbic acid in fresh pepper was 292 mg/100 g dry basis (d.b.) and it was reduced after all pretreatment and after drying of pretreated samples. Most of examined pre-drying treatments improve retention of ascorbic acid in final dried peppers, except treatments at 80 oC. Our results indicate that temperature and drying method were parameters that significantly influenced ascorbic acid content in dried peppers. Other parameters were not significant, but had a certain effect on retention of ascorbic acid. The best parameters were temperature 20 oC, pH 6.5, citric acid/potassium metabisulfite, without applying ultrasound including freeze drying method. PB - University of Belgrade C3 - Unifood conference, University of Belgrade, Book of Abstracts T1 - HPLC analysis of ascorbic acid in pretreated and dried red pepper (Capsicum annum) SP - 179 UR - https://hdl.handle.net/21.15107/rcub_machinery_5104 ER -
@conference{ author = "Lučić, Milica and Sredović Ignjatović, Ivana and Lević, Steva and Zlatanović, Ivan and Onjia, Antonije", year = "2021", abstract = "Red pepper (Capsicum annum) fruits contain high amount of ascorbic acid (vitamin C), which is of great importance for human health. The aim of this study was to found how various pretreatments and drying methods influence on retention of ascorbic acid in dried pepper. The cultivar “Horgoška sweet 6”, often used for the production of paprika, was selected for analysis. Five sets of experiments were performed to investigate the effect of the following parameters: pretreatment temperature (20 oC, 50 oC, 80 oC), pH value (3, 6.5, 10), additive (0.25% citric acid, 0.25 % potassium metabisulfite and 0.25 % citric acid + 0.25 % potassium metabisulfite), ultrasound (off and on) and drying method (hot air drying and freeze drying). The initial content of ascorbic acid in fresh pepper was 292 mg/100 g dry basis (d.b.) and it was reduced after all pretreatment and after drying of pretreated samples. Most of examined pre-drying treatments improve retention of ascorbic acid in final dried peppers, except treatments at 80 oC. Our results indicate that temperature and drying method were parameters that significantly influenced ascorbic acid content in dried peppers. Other parameters were not significant, but had a certain effect on retention of ascorbic acid. The best parameters were temperature 20 oC, pH 6.5, citric acid/potassium metabisulfite, without applying ultrasound including freeze drying method.", publisher = "University of Belgrade", journal = "Unifood conference, University of Belgrade, Book of Abstracts", title = "HPLC analysis of ascorbic acid in pretreated and dried red pepper (Capsicum annum)", pages = "179", url = "https://hdl.handle.net/21.15107/rcub_machinery_5104" }
Lučić, M., Sredović Ignjatović, I., Lević, S., Zlatanović, I.,& Onjia, A.. (2021). HPLC analysis of ascorbic acid in pretreated and dried red pepper (Capsicum annum). in Unifood conference, University of Belgrade, Book of Abstracts University of Belgrade., 179. https://hdl.handle.net/21.15107/rcub_machinery_5104
Lučić M, Sredović Ignjatović I, Lević S, Zlatanović I, Onjia A. HPLC analysis of ascorbic acid in pretreated and dried red pepper (Capsicum annum). in Unifood conference, University of Belgrade, Book of Abstracts. 2021;:179. https://hdl.handle.net/21.15107/rcub_machinery_5104 .
Lučić, Milica, Sredović Ignjatović, Ivana, Lević, Steva, Zlatanović, Ivan, Onjia, Antonije, "HPLC analysis of ascorbic acid in pretreated and dried red pepper (Capsicum annum)" in Unifood conference, University of Belgrade, Book of Abstracts (2021):179, https://hdl.handle.net/21.15107/rcub_machinery_5104 .