• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1705-1709
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• 2010

Peppers (Capsicum annuum L.) are a rich source of phytochemicals including polyphenolics, flavonoids, capsaicinoids and ascorbic acid. Capsaicinoids are a group of 12 or more related alkaloids responsible for the pungent sensation in the fruits of the genus Capsicum. Ascorbic acid is another functional and nutritional constituent of peppers. In this study, the contents of two major capsaicinoids (capsaicin and dihydrocapsaicin) and ascorbic acid in 131 pepper breeding lines were quantified by HPLC. In 131 pepper breeding lines, capsaicin and dihydrocapsaicin contents were in the range of 0.0 to 219.6 and 0.0 to 110.8 mg/100 g, respectively. The breeding lines with higher capsaicin content contained higher dihydrocapsaicin content as well. Ascorbic acid contents were 264.9 to 1695.5 mg/100 g for the 131 pepper breeding lines. The analytical method validation parameters including accuracy, repeatability, and reproducibility were calculated to ensure the method's validity. This study provides basic information to plant breeders and biotechnologists who are planning to breed genotypes with high content of phytochemicals.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.156-160
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• 2011

A tray type-infrared (IR) pasteurization system was developed for decreasing microorganisms in red pepper powder (RPP). The RPP was passed through a tray by a vibrating mode under the 4 IR lamps (total 8000 W) and by circulating water under the tray. Fungi was pasteurized by applying power higher than 2000 W to the RPP. The decrease in viable cell numbers of bacteria, however, was not observed under the same conditions. Conveying speed of RPP was optimized to 106-164 g/min on the basis of microbial reduction and retaining of moisture content of RPP. The water content of 32 mesh-RPP decreased rapidly after pasteurization. However, fungi in both RPPs could be sterilized regardless of particle sizes. The repetition of IR pasteurization was not favourable due to severe decrease of water content in RPP. The IR pasteurization of RPP did not cause significant difference in the capsaicinoid contents, ASTA colour value, and L, a, and b values under all investigated conditions.

• 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 Culture
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• v.11 no.3
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• pp.385-392
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• 1996

The soluble solid of red pepper was extracted by water in order to investigate changes of soluble solid content by different extraction temperature $(4{\sim}90^{\circ}C)$ and time $(1/2{\sim}3\;hrs)$, and the contents of carotenoid, capsaicinoids, free sugar, organic acid, free amino acid in soluble solid were measured. Most of soluble solid in red pepper was extracted within the first 2 hrs and $93{\sim}98%$ of total soluble solid was extracted during the first 30 min. The contents of carotenoid increased by increasing extraction time and temperature, but decreased by increasing extraction time at $60^{\circ}C$ and $90^{\circ}C$. ${\beta}$-carotene content was sharply decreased after 2 hrs at $90^{\circ}C$. The content of capsaicinoid was sharply increased between 1 hr and 2 hr. Fructose and glucose in red pepper were extracted in the range of $83.8%{\sim}96.4%$ and the contents of free sugar gradually increased by increasing extraction time and temperature. The content of organic acid was gradually increased by increasing extraction time and temperature and the greatest amount of organic acid was extracted during the first 30 min of extraction time. The content of free amino acid was decreased by increasing extraction temperature.

• Food Science and Preservation
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• v.14 no.6
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• pp.591-597
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• 2007

The quality characteristics of semi-dry red pepper (SDRP) (Capsicum annuum L.) were compared with raw and dry red pepper (DRP). Raw red pepper was divided into pieces and the semi-drying treatment involved air-drying at $65^{\circ}C$. The study focused on describing the characteristics of semi-dry red pepper in comparison with dry red pepper. Factors considered were reduced drying period, ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content. ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content of SDRP were higher in SDRP than in DRP for 15 g or less water per 100 g. Red pepper powders made using the semi-drying method showed the highest amount of glucose and vitamin C. Capsanthin content in SDRP (151.6155.9 mg/100 g) was significantly higher than for DRP (133.4 mg/100 g). The capsaicinoid content of SDRP was about 13-25% higher than in DRP. The ASTA values (148.7159.3) for SDRP were much higher than for DRP (139.5). The vitamin C and free sugar content of SDRP was 40-76% and 20-40% higher, respectively, than for DRP. and $20{\sim}40%$, respectively, by SDRP compared to DRP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.870-874
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• 2012

The objective of this study was to determine the content of capsaicinoids in different commercial pepper powders and pepper-containing products in the Korean market. The two major capsaicinoids in the samples, capsaicin and dihydrocapsaicin, were analyzed using reversed-phase HPLC. The levels of capsaicin and dihydrocapsaicin in pepper powders and pepper-containing products ranged from 0.21 to 78.24 and 0.20 to 38.82 mg/100 g sample, respectively. Pepper powders contained generally higher amounts of capsaicin and dihydrocapsaicin than pepper- containing products. In addition, the analytical method validation parameters including accuracy, precision, and specificity were provided to ensure the validity of the extraction procedure for capsaicinoid analysis. Overall recovery from pepper powder and pepper paste was close to 100% (n=3). The results of validation parameters indicated that the present method was reliable and reproducible for the HPLC analyses of capsaicin and dihydrocapsaicin in commercial pepper products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1358-1365
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• 2016

The purpose of this study was to verify the drying characteristics of seasoned red pepper sauce and establish optimal drying conditions for far infrared drying of seasoned red pepper sauce. Seasoned red pepper sauce, which was dried by heated air, was used. One kg of seasoned red pepper was spread at thicknesses of 10 and 20 mm and dried by a far infrared dryer until a final moisture content of $15{\pm}0.5%$. The far infrared dryer conditions were air velocity of 0.6, 0.8 m/s and drying temperatures of 60, 70, and $80^{\circ}C$. The drying models were estimated using a determination coefficient and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, color changes, content of capsaicinoids, and energy consumption. The results can be summarized as follows. The drying rate (that is, drying time) tended to be reduced as temperature and air velocity for drying increased. The Page and Henderson models were suitable for drying of seasoned red pepper sauce by a far infrared dryer. Redness decreased after far infrared drying under all experimental conditions. The color difference was 18.18 under the following conditions: thickness 20 mm, temperature $70^{\circ}C$, and air velocity 0.8 m/s. This value was slightly higher than those under other far infrared drying conditions. The capsaicinoid properties of seasoned red pepper sauce decreased under all far infrared drying conditions. The highest capsaicin (19.91 mg/100 g) and dihydrocapsaicin (12.87 mg/100 g) contents were observed at a thickness of 10 mm, temperature of $80^{\circ}C$, and air velocity of 0.8 m/s. Energy consumption decreased with higher temperature, slower air velocity, and thinner seasoned red pepper sauce.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.526-529
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• 2001

The study was conducted to investigate quality changes of red pepper by different shelf temperatures after storage at $7^{\circ}C$ for 30 days. Red pepper fruits produced high volume of $C_2H_4$ and $CO_2$ when alternating temperatures exceeded $10^{\circ}C$. Total sugar contents were not different among all the treatments. In contrast, sucrose content decreased about half at higher shelf temperature conditions than at $7^{\circ}C$. Capsaicinoid content was not influenced by alternating temperature, but ascorbic acid content tended to decrease by high shelf temperature after storage at $7^{\circ}C$. Decay did not occur under $13^{\circ}C$, while it occurred in 22.2% of hits at $15^{\circ}C$ and 68.8% at room temperature, respectively. From this results, it is suggested that the optimum shelf temperature of red pepper after low temperature storage should be under $13^{\circ}C$ and that fruits of red pepper stored at $7^{\circ}C$ for 30 days could be sold within 10 days on the shelf.

• Plant Resources
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• v.8 no.1
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• pp.17-26
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• 2005

From the point of breeding view for our future, 20 Korean varieties of red pepper for the contents of capsaicinoids, free amino acids, free fatty acids and organic acids with powder product and eating qualities were chosen, and the sensory properties of their water and ethanol extract were compared in order to investigate the influence of the composition of test components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied wildly depending on the varieties; total capsaicinoids content variety from 0.029 to $0.913\%$, free sugar 8.45 to $20.2\%$, and organic acid 4.58 to $19.54\%$. Capsaicinoid contents especially dihydrocapsaicin content, were highly correlated with pungent taste of the methanol extract of red pepper power, but did not show significant relationship to the overall sensory acceptability. However, the components analyzed here and eating and processing qualities include high variations and future breeding sources.

• Food Science and Preservation
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• v.16 no.6
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• pp.843-848
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• 2009

Green peppers were dried using maltodextrin and recycled dehydration liquid as dehydrating agents, and the quality of dried green pepper powders was compared with that of freeze-dried and hot air-dried samples in terms of moisture content, color, antioxidant activity, capsaicinoid level, and sensory acceptability. The moisture content of maltodextrin-treatedgreen pepper powder was higher than that of samples prepared using recycled dehydration liquid. The lightness (L) value rose with increasing concentrations of maltodextrin powder or liquid. The antioxidant activities of pepper powders prepared using the molecular press dehydration method were similar to that of alpha-tocopherol, and better than that offreeze-dried or hot air-dried samples. Capsaicinoid levels fell with increasing concentrations of maltodextrin powder and liquid. The sensory evaluation data on green pepper powders prepared using the molecular press dehydration method were better than those obtained when freeze-dried and hot air-dried samples were evaluated. These results indicate that drying of green pepper powders using maltodextrin and recycled dehydration liquid as dehydrating agents is very efficient.