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http://dx.doi.org/10.9721/KJFST.2019.51.6.592

Physicochemical characteristics and antioxidant potential of paprika (Capsicum annuum L.) wine  

Kim, Chan Yong (Yeongyang Pepper Research Institute, Gyeongsangbuk-Do Agricultural Research & Extension Service)
Kwon, Oh Hun (Yeongyang Pepper Research Institute, Gyeongsangbuk-Do Agricultural Research & Extension Service)
Gun, Won Jong (Yeongyang Pepper Research Institute, Gyeongsangbuk-Do Agricultural Research & Extension Service)
Park, Yong-Sung (School of Applied Biosciences, Kyungpook National University)
Dhungana, Sanjeev Kumar (National Institute of Crop Science, Rural Development Administration)
Kim, Il-Doo (International Institute of Research & Development, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.6, 2019 , pp. 592-595 More about this Journal
Abstract
Paprika (Capsicum annuum L.) contains various phytochemicals, including carotenoids, ascorbic acid, tocopherol, flavonoids, and phenolic compounds, as well as natural food colorants. Very little information is available regarding wine produced from different colored paprikas. The objectives of this study were to prepare wines from red, orange, and yellow paprika and evaluate their physicochemical characteristics. The alcohol concentration, pH, titratable acidity, and reducing sugar content were not significantly affected by the type of paprika. Hunter's color values varied with the color of paprika. The total mineral content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging potential of red paprika wine were significantly higher; however, the total polyphenol content of yellow paprika wine was significantly higher than that of the other wine samples. This study suggested that paprika could be used to prepare wine and red paprika might be appropriate for producing good-quality wine.
Keywords
antioxidant; mineral; paprika; physicochemical; wine;
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