000060647 001__ 60647
000060647 005__ 20171211083057.0
000060647 0247_ $$2doi$$a10.3390/foods4020051
000060647 0248_ $$2sideral$$a98051
000060647 037__ $$aART-2015-98051
000060647 041__ $$aeng
000060647 100__ $$aIqbal, Qumer
000060647 245__ $$aStability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures
000060647 260__ $$c2015
000060647 5060_ $$aAccess copy available to the general public$$fUnrestricted
000060647 5203_ $$aThe maintenance of the quality and storage life of perishable fruits and vegetables is a major challenge for the food industry. In this study, the effects of different temperatures, packaging materials and storage time on the stability of capsaicinoids and antioxidants, such as total carotenoids, ascorbic acid and total phenolic compounds, were studied in three commercially cultivated hot pepper hybrids, namely Sky Red, Maha and Wonder King. For this purpose, dry whole pods were packed in jute bags and low-density polyethylene bags (LDPE), stored for five months under controlled conditions at 20, 25 or 30 ¿C and analyzed on Day 0 and at 50-day intervals until Day 150. The three hot pepper hybrids differed significantly with respect to their capsaicinoids and antioxidant concentrations, but the results indicated that with the increase in storage temperature and time, a gradual and steady decrease in these levels was equally observed for all hybrids. Overall, mean concentrations after five months were significantly reduced by 22.6% for ascorbic acid, 19.0% for phenolic compounds, 17% for carotenoids and 12.7% for capsaicinoids. The trends of capsaicinoids and antioxidants evolution were decreasing gradually during storage until Day 150, this effect being more pronounced at higher temperature. Furthermore, the disappearance rates of capsaicinoids and antioxidants were higher in peppers packed in jute bags than in those wrapped with LDPE. In conclusion, despite the sensitivity of capsaicinoids and antioxidants to oxygen, light and moisture, the packaging in natural jute or synthetic LDPE plastic bags, as well as the storage at ambient temperature preserved between 77.4% and 87.3% of the initial amounts of these health- and nutrition-promoting compounds during five months’ storage.
000060647 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A01
000060647 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000060647 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000060647 700__ $$aAmjad, Muhammad
000060647 700__ $$aAsi, R.M.
000060647 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustin$$uUniversidad de Zaragoza
000060647 700__ $$aZiaf, Khurram
000060647 700__ $$aNawaz, Aamir
000060647 700__ $$aAhmad, Tanveer
000060647 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cNutrición y Bromatología
000060647 773__ $$g4, 2 (2015), 51-64$$tFoods$$x2304-8158
000060647 8564_ $$s299191$$uhttp://zaguan.unizar.es/record/60647/files/texto_completo.pdf$$yVersión publicada
000060647 8564_ $$s97127$$uhttp://zaguan.unizar.es/record/60647/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000060647 909CO $$ooai:zaguan.unizar.es:60647$$particulos$$pdriver
000060647 951__ $$a2017-12-11-08:30:09
000060647 980__ $$aARTICLE