Change of surface colour parameters during storage of paprika (Capsicum annuum L.)
نویسندگان
چکیده
منابع مشابه
Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide.
Paprika oleoresin was fractionated by extraction with supercritical carbon dioxide (SCF-CO(2)). Higher extraction volumes, increasing extraction pressures, and similarly, the use of cosolvents such as 1% ethanol or acetone resulted in higher pigment yields. Within the 2000-7000 psi range, total oleoresin yield always approached 100%. Pigments isolated at lower pressures consisted almost exclusi...
متن کاملFormation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
Spice paprika (red pepper; Capsicum annuum) is the most cultivated spice worldwide and is used mainly for its color and pungency. However, current research is also focusing on the flavor as an important parameter. This paper deals with the kinetics of the formation of those volatiles that indicate a decrease in spice paprika quality due to Maillard reaction, hydrolytic reactions, and oxidative ...
متن کاملIn vitro Androgenesis in Capsicum (Capsicum annuum L.)
Capsicum (Capsicum annuum L.), commonly known as pepper, sweet pepper or bell pepper, belongs to the family Solanaceae and is one of the most important vegetable crops in the world. This indispensable item of kitchen occupying an important place in Indian diet is consumed daily in one or the other form as a condiment and spice, vegetable, adding colour, flavour, pungency and piquancy to various...
متن کاملInfluence of cultivar and harvest method on postharvest storage quality of pepper (Capsicum annuum L.) fruit
a United States Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Plant Sciences Institute, Produce Quality and Safety Laboratory, 10300 Baltimore Avenue, Beltsville, MD 20705, United States b United States Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Research Center, Plant Sciences Institute, Vegetable Labora...
متن کاملProperties of chlorophyllase from Capsicum annuum L. fruits.
The in vitro properties of semi-purified chlorophyllase (chlorophyll-chlorophyllido hydrolase, EC 3.1.1.14) from Capsicum annuum fruits have been studied. The enzyme showed an optimum of activity at pH 8.5 and 50 degrees C. Substrate specificity was studied for chlorophyll (Chl) a, Chl b, pheophytin (Phe) a and Phe b, with Km values of 10.70, 4.04, 2.67 and 6.37 microM respectively. Substrate i...
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ژورنال
عنوان ژورنال: Food and Feed Research
سال: 2014
ISSN: 2217-5369
DOI: 10.5937/ffr1402085b