dc.creator | Lučić, Milica | |
dc.creator | Sredović Ignjatović, Ivana | |
dc.creator | Lević, Steva | |
dc.creator | Zlatanović, Ivan | |
dc.creator | Onjia, Antonije | |
dc.date.accessioned | 2023-03-04T11:18:53Z | |
dc.date.available | 2023-03-04T11:18:53Z | |
dc.date.issued | 2021 | |
dc.identifier.isbn | 978-86-7522-066-4 | |
dc.identifier.uri | https://machinery.mas.bg.ac.rs/handle/123456789/5104 | |
dc.description.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. | sr |
dc.language.iso | en | sr |
dc.publisher | University of Belgrade | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200135/RS// | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS// | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/inst-2020/200287/RS// | sr |
dc.rights | openAccess | sr |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Unifood conference, University of Belgrade, Book of Abstracts | sr |
dc.subject | citric acid | sr |
dc.subject | potassium metabisulfite | sr |
dc.subject | ultrasound | sr |
dc.subject | hot air drying | sr |
dc.subject | freeze drying | sr |
dc.title | HPLC analysis of ascorbic acid in pretreated and dried red pepper (Capsicum annum) | sr |
dc.type | conferenceObject | sr |
dc.rights.license | BY | sr |
dc.citation.spage | 179 | |
dc.identifier.fulltext | http://machinery.mas.bg.ac.rs/bitstream/id/12484/bitstream_12484.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_machinery_5104 | |
dc.type.version | publishedVersion | sr |