• Korean Journal of Organic Agriculture
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• v.19 no.spc
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• pp.247-250
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• 2011

Four seed vetch (Vicia tetrasperma), a biennial native leguminous plant, was used for a cover crop with different quantity of sowed seeds. Weed suppression and yield were evaluated for the red pepper cultivation in the following year of the vetch seeding. Seeding of 1.0, 2.0, 3.0, 4.5, and 6.0 kg 10 $a^{-1}$ suppressed weed occurrences until late in the growing season of the red pepper. Consequently, red pepper in the cover cropping system with seeding of 3.0, 4.5, and 6.0 kg 10 $a^{-1}$ had a similar yield to the conventional red pepper. The ideal seed rate in four seed vetch was 3.0 and 4.5 kg 10 $a^{-1}$ in terms of reducing weed occurrence as well as increasing growth and yield in red pepper.

• Korean Journal of Exercise Nutrition
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• v.14 no.2
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• pp.87-93
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• 2010

PURPOSE. The purpose of this study was to investigate the effect of red-pepper ingestion on excess post-exercise oxygen consumption in young women. METHODS. The six female college students involved in this experiment. The subjects participated in two trials, standard meal (650 kcal) and standard meal +10 g red-pepper with 200 ml water. After the subjects allowed to have rest for 60 min, exercised by resistance program for 40 minutes. RESULTS. The excess post-exercise oxygen consumption (EPOC) was not affected by the red-pepper ingestion. However, post-exercise fat oxidation and plasma free fatty acid levels were higher in red-pepper trial than in control trial. CONCLUSION. Therefore, red-pepper ingestion before resistance exercise might be improve body fat reduction.

• Journal of Nutrition and Health
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• v.38 no.1
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• pp.76-81
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• 2005

The effects of the amount of red pepper intake per a day on the capsaicin threshold, nutrient intake, and anthropo-metric measurements were investigated in 100 female students of university. Three 24-hour recalls were performed to estimate usual nutrient and red pepper intake of free-living participants. The solutions containing capsaicin at concentration of 0.05, 0.1, 0.2, 0.3, 0.4, 0.5ppm used for the evaluation of hot-taste detection threshold. Subjects were asked to recognize the burning sensation after tasting l0ml of each test solution in ascending order of capsaicin concentrations. Mean intake of red pepper was 4.6 g/d and the capsaicin threshold was 0.27 ppm. The detection threshold for capsaicin was correlated with the amount of pepper intake per a day. Red pepper intake was correlated with energy, protein, lipid, carbohydrate, Iron, vitamin A, vitamin B$_2$ niacin, and vitamin E intakes. However, it was not correlated with intake of calcium, vitamin B$_1$ or vitamin C. The red pepper intake was negatively correlated with fat mass and waist girth and the capsaicin threshold was also negatively correlated with pulse. In conclusion, red pepper intake was associated with nutrient intake and capsaicin threshold whereas it was negatively correlated with fat mass and waist girth.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.209-216
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• 2004

To investigate physico-chemical changes of mashed red repper and red pepper powder during frozen storage, we analyzed the quality of samples after mashing, mashing and blanching, mashing and addition of vitamin C, mashing and addition of NaCl. The most important quality factor of red pepper is red color. $\alpha$ value of red pepper powder of Pochungchun was 31.51. These results showed that those processing methods were effective to preserve red color. Capsanthin contents of mashed red pepper treated with vitamin C were decreased 1.8% after 180 days of frozen storage. This decrease was the least, showing that addition of vitamin C helped retaining capsanthin contents. Capsaicin and dihydrocapsaicin contents in Pochungchun powder ore decreased 11.9 and 18.3% during frozen storage respectively. These results showed that capsaicin was more stable than dihycrocapsaicin during frozen storage. Generally capsaicin and dihydrocapsaicin in the Pochungchun red pepper frozen-stored after mashing were less decreased than red pepper powder, and addition of vitamin C to the mashed red pepper was the most effective to retain capsicin and dihydrocapsaicin than others. The content of vitamin C in the red pepper frozen-stored after masking and blanching was 12.0 mg/100g, compared with 44.0 mg/100g in the sample stored after only mashing. This suggested that blanching process destroyed vitamin C in the mashed red pepper. Addition of salt in the mashed red pepper showed the same inclination. But, addition of vitamin C to the mashed red pepper was decreased 32.9% compared with 69.0% in the mashed red repper during frozen storage. Theser results indicated that addition of vitamin C could retain vitamin C in the mashed red lopper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.225-231
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• 1994

As the way of mass process of red pepper, extraction of oleoresin, which is labile during distribtuion and long-term storage, is alternative way to minimize markdown of red pepper quality. Changes of carotenoid pigments in modified oleoresin during cooking at high temperature were investigated. Dried red peperwas milled to 100 mesh of size particle and oily compounds were extracted by reduced pressure steam distillation. The rest part was reetracted and concentrated. The extracts were combined . The same volume of water and 4 % of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleroesin. Capsanthin among dried red pepper, was the most abundant carotenoid (97.80mg%) followed by $\beta$ -cartoene, cryptoxanghin ,violaxanthin, crypotocapsin, and capsorubin. Oleoresin is acquiesce in the same order of raw red pepper. Transmittal of color components from raw red pepper to oleroresin was over 85% in cryptoxanthin, crytocapsin, and $\beta$ -carotene, over 70% in capsolutein and hydroxycapsolutein, and under 50% in antheraxanthin and mutatoxanthi Crytocapsin cryptoxanthin, an capsorubin in oleoresin red pepper were remained 72.1, 51.8 and 25.25, respectively, after cooking for 5hours at10$0^{\circ}C$. Color compounds were unsteady by cooking , About 90% of color compounds were destroyed by 3 hours cooking at 15$0^{\circ}C$. But, they were more thermostable under nitrogen circumstance than air one.

• Journal of Biosystems Engineering
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• v.18 no.3
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• pp.270-274
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• 1993

Many researches have been performed to shorten drying time and cost of red pepper in Korea. Nevertheless, an effective drying method for red pepper is not developed yet. This study was conducted to analyze the effect of opening ratio of red pepper's surface on drying for development of an effective drying method. The drying method with punching treatment is expected to be effectively utilized for shortening drying time and improving quality of red pepper.

• Journal of Nutrition and Health
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• v.28 no.1
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• pp.53-60
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• 1995

This study was performed to compare the contents of nutrients and taste components in Korean(King and Dabok) and imported(from Myanma) red pepper powders. Red pepper imported from Myanma was narrower and lighter and showed significantly higher contents of moisture and lipid. Lower amount of fructose and glucose shown in imported red pepper powder seemed related to lower sensory score in sweet taste. Capsaicin was contained much higher in imported red pepper powder and looked related to higher score in pungent tastes. Organic acids like oxalic acid, malonic acid, succinic acid, pyroglutamic acid were significantly lower in imported red pepper powder. Imported red pepper powder showed lower amount of $\beta$-carotene, capsanthin and color value(L, a, b) than Dabok and obtained lower sensory score in color.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• Preventive Nutrition and Food Science
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• v.15 no.3
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• pp.184-188
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• 2010

The purpose of the present study was to evaluate the effects of red pepper seeds powder on lipid metabolism in rats fed high fat high cholesterol diet. Rats were divided into five experimental groups: normal diet group, high fat high cholesterol diet group, high fat high cholesterol diet with 5% red pepper seeds powder supplemented group (SA group), high fat high cholesterol diet with 10% red pepper seeds powder supplemented group (SB group) and high fat high cholesterol diet with 15% red peeper seeds powder supplemented group (SC group). The serum triglyceride (TG) and cholesterol contents, and LDL-cholesterol and atherogenic index (AI) of the red pepper seed powder supplemented groups were significantly decreased compared to the HF group. The serum HDL-cholesterol contents of the red pepper seed powder supplemented groups were increased compared to the HF group. However, there was no significant difference in the serum HDL-cholesterol among all experimental groups. The hepatic TG and cholesterol contents of the red pepper seed powder supplemented groups were significantly decreased compared to the HF group. The fecal total cholesterol and triglyceride contents of the red pepper seeds powder supplemented groups were significantly increased compared to the HF group. These results suggest that supplementation of red pepper seed powder may have a pronounced impact on markers of lipid metabolism in serum and liver of rats fed high fat high cholesterol diets.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.4
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• pp.575-580
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• 2011

The cultivation of once-over harvest pepper cultivars might be very valuable to Korean farmers who still depend on traditional hand-harvesting method. Thus, we conducted this experiment to obtain important information for enhancing the productivity of once-over harvest red pepper fruits by supplying several nutrient-controlling and growth-regulating chemicals, such as $KH_2PO_4$, $SiO_2$ and 2-chloroethylphosphonic acid (ethephon). Adequate fertilization was provided in each treatment plots. In this study, two once-over harvest pepper cultivars, Saengryeg No. 211 and 213 (SR 211 and SR 213), and one regular piecemeal harvest pepper cultivar, Kangryegdaetong (KRDT), were cultivated to evaluate the productivity of pepper fruit as affected by above chemicals. The distribution of macro- and micro-nutrients in pepper fruits among the cultivars were different in term of N, B, Cu, and Fe concentrations. In particular, the concentration of B in SR 213 was about 2 times higher than that in SR 211 and KRDT. However, overall red pepper productivity of SR 211 was markedly higher ($2.91{\sim}3.38Mg\;ha^{-1}$) than that ($1.68{\sim}2.37Mg\;ha^{-1}$) of SR 213. Also, the productivity of matured red pepper was significantly influenced by the treatments of $KH_{2}PO_{4}$, $SiO_2$ and ethephon. The yield indices for matured red pepper fruits were the highest with the treatment of $KH_2PO_4$ or $SiO_2$ with ethephon, which were 113~116% for SR 211 and 147~150% for SR 213. Thus, the applications of $KH_2PO_4$ or $SiO_2$ with ethephon would be suggested to enhance the productivity of matured red pepper fruit.