• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.271-276
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• 2000

Electron beam (EB) irradiation was compared with gamma ray (GR) in terms of their effects on physicochemical qualities of microbial-decontaminated red pepper powder. The pH and soluble solid of the samples were relatively constant when exposed to EB and GR up to 15 kGy, which also did not induce significant chances in total and reducing sugars. The water soluble pigment and capsanthin content of red pepper powder showed a decreasing tendency as the irradiation dose increased. However, the pungent components, capsaicin and dihydrocapsaicin were shown resistant to irradiation doses applied. Based upon the results, EB was similar to GR in its effect on the physicochemical attributes of the samples, and the irradiation doses required for microbial control were not detrimental to the quality attributes of red pepper powder.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.87-91
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• 2017

This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.140.1-140
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• 2003

방사선 조사에 의한 고춧가루의 매운맛 성분과 색의 변화를 분석하기 위해 고춧가루 (Capsicum annuum) 를 진공상태에서 포장한 후, 3, 5 및 7 kGy 의 감마선을 조사하였다. Capsacinoids 함량을 HPLC에 의해 분석하였을 때, total capsanoids 함량은 유의적인 차이를 보이지 않았으나, capsaicin은 조사선량이 클수록 증가하였고, dihydrocapsaicin은 변화가 없었다. Scoville test에 의한 매운맛 평가 결과, 0, 3 및 5 kGy 로 조사된 고춧가루의 매운맛 강도는 유사하였으나, 7 kGy 조사된 고춧가루는 매운 맛 강도가 높게 평가되었다. 고춧가루의 붉은 색을 나타내는 대표적인 색소인 capsanthin을 HPLC로 분석하였을 때, 변화가 없어 방사선 조사에 의한 영향은 없었다. 그러나 고춧가루의 붉은 색 정도를 색차 계로 측정하였을 때 Hunter a value (redness) 는 조사선량이 커질수록 증가되는 것으로 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.731-736
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• 2010

The purpose of this study was to evaluate selected functional compounds and biological activities of 11 different pepper cultivars grown in rain-shelter and field. The selected compounds were capsaicinoids, polyphenolic and vitamin C. Antioxidant activities were measured by ABTS radical scavenging activity, reducing power and metal chelating effect. Antiproliferative activity was assessed by the measurement of the inhibition of HCT116, MCF 7 and NCI-H460 cancer cell proliferation. The contents of capsaicin, dihydrocapsaicin, polyphenolics and vitamin C from 11 cultivars grown in field were 0.0~268.3 mg/100 g, 0~55.1 mg/100 g, 635~878 mg/100 g and 4.1~8.2 mg/g, respectively. There were significant differences in the content of selected compounds among the cultivars, although no significant difference in rain-shelter and field was detected. Similar to the results from the selected compounds, there was no difference in antioxidant and antiproliferative activities between rain-shelter and field. This research provides basic information on functional compounds and biological activity of cultivation methods and pepper cultivars.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.266-271
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• 1992

The contents of capsaicinoids, free sugars and organic acids of 10 Korean varieties of red pepper power were measured and the sensory properties of their water extracts were compared in order to investigate the influence of the composition of taste components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied widely depending on the varieties; total capsaicinoid content varied from 0.029 to 0.296%, free sugar $8.45{\sim}15.21%$ and organic acid $4.58{\sim}17.54%$. Capsaicinoid contents, especially dihydrocapsaicin content, were highly correlated with the pungent taste of the water extract of red pepper powder (r=0.870), but did not show significant relationship to the overall sensory acceptability. The sensory overall acceptability was highly influenced by the contents of total sugar (r=+0.815), reducing sugar (r=+0.805), glucose (r=+0.814) and fructose (r=+0.787). Multiple regression with total sugar $(X_1)$, total capsaicin $(X_2)$ and total organic acid contents $(X_3)$ increased the correlation coefficient for sensory acceptability(Y) to R=0.9008. From the result, a regression equation of $Y=0.9808X_1-10.7526X_2-0.1664X_3-4.1147$ was obtained.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.876-881
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• 2003

Physicochemical characteristics of the red peppers dried in hot-air by various processing to shorten drying time were investigated during storage at -2$0^{\circ}C$ for 120 days. The pH of red pepper powders gradually decreased in proportion to storage day, but there were no significant differences between samples during storage. The pH of red pepper powder treated with 0.1% vitamin C was the lowest as 4.64 at 120 storage days. Capsaicin and dihydrocapsaicin contents gradually decreased during storage, but the red pepper powder treated with 0.1% vitamin C was higher than others after 120 storage days. As a result of color evaluation, L values of red pepper powder dried after only mashing and dried after aging next to mashing were higher than the control, whereas a and b values of red pepper powder dried after mashing were higher at 120 storage days, compared with the control. Results of color and taste acceptability showed color value of red pepper powder dried after mashing was 93.0% higher than 43.0% of the control, and in taste acceptability the control was 48.0%, whereas its dried after treatment of 0.1% vitamin C was the highest value as 92.0%.

• Food Science and Preservation
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• v.13 no.6
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• pp.708-713
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• 2006

In order to study the quarantine and sanitization methods for dried red pepper, comparative effects of commercial fumigation (methyl bromide/MeBr, phosphine gas/$PH_3$) and gamma irradiation (5, 10 kGy) were investigated in terms of soluble pigment capsanthin, and capsaicin content of pepper during storage at mom temperature for 8 months. In water-soluble pigment, the degree of browning was highest in the fumigated samples, particularly in pericarp part, as compared to the control and irradiated samples. In general, the changes in capsanthin content were not apparent by treatment groups, but some reduced content were found in 10 kGy-irradiated pericarp group, Eight months of storage resulted in the significant decrease in capsanthin contents of pericarp part by $26.76{\sim}38.08%$ depending on treatment groups. The contents of capsaicin and dihydrocapsaicin were not different between the control and 5 kGy groups, while their contents decreased in both fumigated and 10 kGy-irradiated groups(p<0.05). The reduction in pungent component was observed in all the sooted samples, which was mote apparent in teated groups than in the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1340-1346
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• 2011

This study was carried out to investigate the proximate composition, mineral content, pH, acidity, color, ASTA value, free sugar content, and capsaicinoid level of Cheongyang pepper (Capscium annuum L.) cultivated in 13 different regions. For proximate composition of Cheongyang pepper, protein, lipid, and ash contents showed wide ranges of 12.74~19.98%, 4.54~7.17%, and 6.07~9.81%, respectively. Calcium, magnesium, iron, sodium, and potassium are major minerals found in Cheongyang pepper. Further, pH, total acidity, a value, and ASTA value showed wide ranges of 4.86~5.26, 2.10~4.25%, 28.89~37.12, and 76.54~139.57, respectively. Free sugars were fructose (8.55~17.06%) and glucose (3.25~10.47%), but sucrose and maltose were not detected. Capsaicin and dihydrocapsaicin contents were in the range of 100.27 to 261.54 mg% and 51.01 to 84.58 mg%, respectively. Capsaicinoid contents were above 200 mg% for the 11 cultivation regions. According to our results, Cheongyang pepper may be affected by environmental conditions such as different cultivation region more than genotype.

• Food Science and Preservation
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• v.10 no.3
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• pp.261-266
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• 2003

We investigated the efficacy of heat shock treatments to improve storage quality of green red pepper. Green red pepper were stored at 10$^{\circ}C$ for 4 weeks after no treatment (control) or hot water dips at 50-65$^{\circ}C$ for 10s. Treatments at 65$^{\circ}C$ generally caused high levels of heat injury on the surface of fruit. The hot water dips had no effect on firmness, Hunter ‘a’ and ‘b’ values and viable cell count by 3 weeks of storage. But color of fruit changed toward darker and redder direction and firmness was decreased by heat treatment at 4 weeks of storage. The contents of capsaicin and dihydrocapsaicin were not caused significant influence by different heat treatment, were decreased through the storage. The optimal hot water dip condition for maintaining fruit quality after prolonged storage was found to be 55$^{\circ}C$ for 10s, which can lead to reduced chilling sensitivity of green red pepper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.999-1005
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• 2011

This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with added Cheongyang hot pepper juice (CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the control tofu were 82.98%, 10.26%, 4.86%, and 0.41%, respectively. The moisture content of tofu decreased according to the level of added CPJ, whereas the crude protein, crude lipid, and crude ash contents increased. The yield of tofu prepared with 5% CPJ significantly increased relative to that of control tofu. The turbidity and acidity increased with increasing concentration of CPJ, whereas pH decreased. The Hunter's color values of the tofu were significantly lower in L and a values and significantly higher in b values with increasing concentration of CPJ. The hardness, adhesiveness, and springiness of the tofu samples did not differ significantly according to the level of added CPJ. Capsaicin, dihydrocapsaicin, total polyphenol contents, and antioxidant (DPPH radical and ABTS radical scavenging activity) activities were significantly increased with increasing concentration of CPJ. Sensory evaluation indicated that the tofu prepared with 5% CPJ was not significantly different from the control tofu. Overall, CPJ could be used as an effective ingredient to improve the sensory and antioxidant properties of tofu without affecting the quality properties.