Kurumun Atıf Alan Makalesi
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Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content
Scopus
Toplam 165 atıf DOI
The sun, oven (50 and 70 °C) and microwave oven (210 and 700 W) drying behaviors of red bell-pepper slices were investigated. Effects of these drying methods in terms of colour indices and antioxidant activity of pepper slices were also studied. "Midilli and Küük" model exhibited high coefficient of determination (R2) values for all the drying methods used in the assay, ranging between 0.994-0.999, while "Page" and "Modified Page" models fit better for oven drying at 70 °C. The calculated effective diffusivity (Deff) values (m2/s) of pepper slices for the drying processes ranged between 0.31 and 87.39 × 10-9. Sun dried and followed by microwave oven (700 W) dried samples revealed the highest L*, a* and b * colour values than the other dried samples. Microwave oven dried (210 W) and oven dried (50 °C) samples exhibited the lowest TEAC and DPPH radical scavenging activities among the dried samples. © 2010 The Institution of Chemical Engineers.
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Atıf Yapan Yayın
Changes in the bioactive compounds and fatty acid profiles of roasted capia red pepper seeds
Scopus
Havuzumuzda
Red pepper seeds are crushed and added to the production of red pepper powder at a rate of approximately 10% to 15%. They are used as antioxidants due to the phenolic compounds they contain.Differences in the total bioactive properties, polyphenol profiles and fatty acid profiles of pepper seeds roasted different roasting systems were revealed in current study. The oil yields of roasted- and unroasted (control) pepper seeds are found between 14.50% (control) and 19.62% (conventional roasting).Total phenolic and flavonoid values of pepper seeds were specified between 118.49 (control) and 148.49 mg GAE/100 g (microwave) to 233.81 (conventional) and 279.52 mg/100 g (microwave), respectively. Antioxidant capacities of pepper seeds were characterized to be between 6.17 (control) and 7.31 mmol/kg (microwave).Catechin and rutin were the main phenolic constituents of unroasted and roasted pepper seeds. Catechin and rutin quantities of seeds were defined to be between 69.93 (control) and 151.99 (conventional) to 120.75 (control) and 216.06 mg/100 g (microwave), respectively. The abundant fatty acids in the oils of pepper seeds were linoleic, oleic and palmitic acids in descending order. Linoleic and oleic acid amounts of the seed oils were displayed to be between 72.15 (control) and 74.28 (microwave) to 11.29 (microwave) and 12.85% (conventional), respectively.
Atıf Yapan Makale Bilgileri
Kurumlar (4)
King Saud University
Riyadh, Saudi Arabia
North Dakota State University
Fargo, United States
Selçuk Üniversitesi
Selçuklu, Turkey
University of Melbourne
Melbourne, Australia