• 한국식품과학회지
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• 제51권6호
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• pp.592-595
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• 2019

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.

• 생물환경조절학회지
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• 제18권3호
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• pp.297-301
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• 2009

본 연구는 파프리카 재배농가에서 과산화수소를 이용하여 여름철 고온극복에 관한 연구수행 결과이다. 고온기 과산화수소(순도 30%)를 0.3%로 희석하여 5일주기로 살포한 결과 파프리카의 엽이 두꺼워지고 기공저항 속도가 낮아 순조로운 증산작용이 가능하였다. 주당 착과수는 무처리에 비하여 약 2개가 많았다. 또한 과산화수소처리에 따라 엽내 과산화수소량이 증가하는 경향이었고, 항산화효소인 catalase와 peroxidase의 활력이 증가되었다. 여름철 파프리카 재배에서 가장 많이 발생하는 흰가루병 방제를 위하여 농약사용이 불가피한 상황이지만 생산물의 농약잔류 등으로 사용에 많은 제한이 있는 현 상황에서 과산화수소의 주기적인 이용으로 흰가루병을 방제할 수 있고 생산량도 높일 수 있어 금후 파프리카 재배농가의 많은 이용이 기대 된다.

• 한국식품조리과학회지
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• 제17권4호
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• pp.373-379
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• 2001

In an attempt to introduce paprika in wet noodles for improved organoleptic and other quality characteristics, the juices of orange paprika was added as a raw ingredient for wet noodle at 0(control), 15, 30, 45, and 60%(v/w). Overall, the cooked wet noodles containing 15 to 60% paprika juices showed higher sensory scores than control(noodle without Paprika juice), and the acceptabilities for color and overall preference of the products were significantly(p＜0.01) higher at the addition levels of 45% and 30 and 45%, respectively. The intensity analysis for the organoleptic quality characteristics of wet noodles with orange paprika juice showed that as the addition levels increased, there were significant(p＜0.001) increase in the values of acceptances for color and flavor of the products, but not in the tenderness and chewiness. Other quality characteristics like water absorption ratio, weight, volume, and turbidity of the broth after cooking of wet noodles increased in values as affected by the addition of paprika juices. In the Hunter's colorimetric characteristics of the products, the decreased lightness(“L”) along with the increased redness(“a”), yellowness(“b”), and ΔE were caused as the amounts of orange paprika juice increased in wet noodles. For toughness, no significant differences(p＜0.001) were noticed among the samples as measured by Waner-Bratzler blade attached to Texture Analyzer. The results of this study suggested that adding orange paprika juice to wet noodles, most preferably at 45%, increases the acceptance and organoleptic qualities of noodle by affecting the color and flavor of the final products.

• Food Science and Biotechnology
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• 제17권6호
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• pp.1383-1386
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• 2008

This study was conducted to examine the quality characteristics of soybean curd containing red paprika juice (RPJ) and green paprika juice (GPJ). The proximate compositions of RPJ showed higher levels of ash, carbohydrate, and vitamin C than GPJ. The yield of soybean curd was not significantly different with the level of RPJ and GPJ. However there was a significant decrease in the pH and an increase in the acidity with the addition of RPJ and GPJ. The L, a, and b values of soybean curd containing RPJ and the L value of soybean curd containing GPJ were significantly different. The hardness and chewiness of soybean curd containing RPJ and GPJ increased significantly with the level of juice.

• 한국식품과학회지
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• 제38권5호
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• pp.707-711
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• 2006

Phase II 효소계는 자연계에 존재하는 다양한 화학물질과 천연 소재들에 의해 유도되며, 이들의 유도는 화학적 발암물질과 그 밖의 여러 가지 독성물질들로부터 생체를 보호하는데 중요한 역할을 한다. 본 연구에서는 파프리카의 메탄올 추출물을 제조하고, 이를 각 용매별로 분획하여 Hepa1c1c7 세포주를 이용하여 대표적인 암예방 효소인 quinone reductase의 유도 활성을 조사하였다. 그 중 QR 유도활성이 가장 높았던 EtOAc 분획물은 $10-500\;{\mu}g/mL$ 농도로 처리했을 때, $200\;{\mu}g/mL$의 농도에서 QR 활성이 약 3.3배로 가장 높게 나타났으며, 파프리카의 추출물의 총 폴리페놀 및 플라보노이드 함량 역시 EtOAc 분획물에서 가장 높게 나타났다. 또한 $BP^rcl$ 세포주에서도 농도 의존적으로 높은 QR 유도활성을 보여 파프리카의 EtOAc 분획물의 항암성분은 monofunctional inducer인 것으로 생각된다.

• Nutrition Research and Practice
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• 제7권2호
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• pp.96-102
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• 2013

Obesity, an intractable metabolic disease, currently has no medical treatment without side effects, so studies have been actively carried out to find natural compounds that have anti-obesity activity with minimum side effects. In this study, the anti-obesity effects of water extracts of seven Capsicum annuum L. varieties being Putgochu (Pca), Oyee gochu (Oca), Kwari putgochu (Kca), Green pepper (Gca), Yellow paprika (Yca), Red paprika (Rca) and Cheongyang gochu (Cca), were examined through the evaluation of lipoprotein lipase (LPL) mRNA expression level in 3T3-L1 cells (mouse pre-adipocytes). After capsaicin elimination by chloroform defatting, freeze-dried powder of Cca was treated to 3T3-L1 cells and anti-obesity effects were examined by determining the LPL mRNA level using the RT-PCR method. Of the primary fractions, only proven fractions underwent secondary and tertiary refractionating to determine anti-obesity effects. From seven different Capsicum annuum L., there was a significant decrease of the LPL mRNA expression level of 50.9% in Cca treatment compared to the control group. A significant decrease of the LPL mRNA expression level was shown in primary fractions (Fr) 5 (36.2% decrease) and 6 (30.5% decrease) of the Cca water extracts. Due to the impurities checked by UPLC chromatography, Fr 5 and 6 were refractionated to determine the LPL mRNA expression level. Treatment of Fr 6-6 (35.8% decrease) and Fr 5-6 (35.3% decrease) showed a significant decrease in the LPL mRNA expression level. When analyzed using UPLC, major compounds of Fr 6-6 and Fr 5-6 were very similar. Subsequently, we refractionated Fr 6-6 and Fr 5-6 to isolate the major peak for structure elucidation. Treatment of Fr 5-6-1 (26.6% decrease) and Fr 6-6-1 (29.7% decrease) showed a significant decrease in the LPL mRNA expression level. Consequently, the fractions may have a possibility to ameliorate obesity through the decrease of the LPL mRNA expression level.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.15-23
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• 2024

Storage temperature profoundly influences the storability of paprika (Capsicum annuum L.). However, the impact of storage temperature on storability and its association with the antioxidant activity of paprika are poorly understood. In this study, we evaluated the storage attributes, activity, and gene expression levels of antioxidant enzymes in paprika stored at 4, 10, and 20℃ for 14 d and then at 20℃ for an additional 5 d (14+5 d; retail conditions). Storage at 10℃ effectively mitigated pitting, stalk browning, shriveling, and decay while significantly enhancing the marketability of paprika. The fruits stored at 4℃ were prone to pitting, whereas those stored at 20℃ were sensitive to stalk browning and decay. Moreover, paprika stored at 10℃ exhibited higher 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity and total phenolic content than those stored at 4 and 20℃, indicating improved antioxidant activity. Additionally, storage at 10℃ upregulated the expression levels of the antioxidant genes, catalase and peroxidase, suggesting the mechanism underlying the quality enhancement of paprika. Our findings suggest that paprika storage at 10℃ alleviates chilling injuries, preserves the quality and marketability, and enhances the antioxidant potential of paprika. These findings provide insights into how temperature influences the quality and minimizes post-harvest losses during the storage and distribution of paprika.

• 원예과학기술지
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• 제31권4호
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• pp.423-428
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• 2013

Although closed soilless culture is useful for saving water and fertilizers with minimizing environmental pollution, adequate management of nutrient solutions is still not stabilized in greenhouse cultivation. In order to investigate the problems occurred in closed soilless culture of Paprika (Capsicum annuum L., cv. Fiesta), we compared ion balance, fruit yield, and the water and fertilizer use efficiencies in the closed system with those in the open system. The plants were grown in rockwool culture with a nutrient solution of EC $2.5dS{\cdot}m^{-1}$. After 4 weeks of treatment, individual ratio of $NO{_3}^-$, $K^+$, $Ca^{2+}$, and $Mg^{2+}$ to total ion concentrations ($meq{\cdot}L^{-1}$) decreased from the initial value, especially the biggest decrement was observed in $K^+$, and on the other hand, $SO{_4}^{2-}$, $Cl^-$, and $Na^+$ were accumulated in the closed system. Yields after four-time harvests were 19% higher in the open system than in the closed system. Total volume of water used per unit area ($m^2$) in the open system was 20% higher, but the total water use per fruit was not significantly different between the two systems, while t total fertilizer use per fruit was 78% higher in the closed system. Amount of marketable fruits was not significantly different between the two systems. We concluded that the increase in $K^+$ supply and the replenishment of recycled nutrient solution every four weeks were required for preventing the imbalance or depletion of nutrients in the close soilless culture of paprika plants to get more balanced nutrient composition during whole cultivation period.

• Food Science and Biotechnology
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• 제16권5호
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• pp.753-758
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• 2007

This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage ($4^{\circ}C$) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and 10 ppm of $FeCl_3$ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (${\beta}$-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.

• 한국응용곤충학회지
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• 제40권2호
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• pp.149-153
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• 2001

Fungus gnats, Bradysia spp.의 기주를 조사한 결과 오이, 멜론, 수박, 애호박, 토마토, 고추, 파프리카, 백합, 카네이션, 장미, 거베라, 국화, 호접란, 글라디오러스, 생강, 천궁, 작두콩, 신선초, 등굴레, 소나무, 해송 등 21종이 조사되었고 이들 유충은 작물의 지제부나 뿌리근권을 가해하여 뿌리절단, 줄기내 침입 등으로 생육저해, 시들음 증상, 식물체 고사의 원인이 된다.