CHANGES IN PHENOLIC CONTENT IN GROUND RED PEPPER (CAPSICUM ANNUUM L.) DURING STORAGE

被引：4

作者：

Tvrznik, Pavel ^{[1
]}

Jerabek, Tomas ^{[1
]}

Kracmar, Stanislav ^{[1
,2
]}

Fisera, Miroslav ^{[1
,3
]}

机构：

[1] Coll Business & Hotel Management Brno, Bosonozska 9, Brno 62500, Czech Republic

[2] Thomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Vavreckova 275, Zlin 76001, Czech Republic

[3] Thomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic

来源：

JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2019年 / 9卷 / 02期

关键词：

storage; sweet pepper spice; phenolic substances; ANTIOXIDANT ACTIVITY; HOT PEPPERS; CAPSAICINOIDS; ACIDS; STABILITY; PAPRIKA; VEGETABLES; CAPACITY; EXTRACTS; DISEASE;

D O I：

10.15414/jmbfs.2019.9.2.345-348

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Dynamics of changes in phenolic content in ground red pepper spice (Capsicum annuum L.) was monitored during the period of 10/2016-01/2018. Phenolic compounds were determined: gallic acid, catechine, vanillic acid, caffeic acid, coumaric acid, ferulic acid, rutin, resveratrol, cinnamic acid. In order to carry out a relevant statistical evaluation, individual measurements were interpolated to obtain a weekly time series. The fastest weekly reduction in content occurs for cinnamic acid (0.9%), coumaric acid (0.6%), resveratrol (0.54%), catechine (0.53%), quercetin (0.47%), vanillic acid (0.47%), ferulic acid (0.39%), gallic acid (0.34%), and rutin (0.29%). For the total content of phenolic substances, weekly decrease of 0.4% was statistically significant (at significance level of 0.001). The losses of phenolic substances during storage are possible to be minimized partially by keeping in cold, dry, and dark storage areas, in airtight containers for wholesale and retail packages.

引用

页码：345 / 348

页数：4

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