جستجوی مقالات مرتبط با کلیدواژه « فلفل قرمز » در نشریات گروه « صنایع غذایی »

Chili pepper (Capsicum annum L.) belongs to the family Solananceae and contains large amounts of secondary metabolites (phenol antioxidants and carotenoids). Considering pigments content of pepper having red color and strong antioxidant effects, it is widely used in the preparation of food grade dyes. The use of ultrasonic waves due to its promising effects on maintenance and processing of food is growing. The aim of this study was to evaluate the effectiveness of ultrasound in the extraction of carotenoid compounds extracted from red pepper and process optimization using response surface methodology (RSM). Variables in study were extraction temperatures at 3 levels (30, 40 and 50 °C), extraction times at 3 levels (10, 25 and 40 minutes) and power at 3 levels (30, 60 and 90 watt). The results based from optimization using RSM showed that with increasing time and temperature of extraction, carotenoid content decreased and increased, respectively. Carotenoid contents also increased in red pepper with increasing ultrasound power. The optimal conditions for extracting maximum carotenoid compounds out of pepper were treatment temperature of 49 °C for 10 minutes and 89.9 percent ultrasound power. Under these conditions, the values of extracted carotenes were 430.6 mg/kg for beta-carotene and 261.4 mg/kg for lycopene. The results showed that using ultrasound pretreatment before extraction of carotenoids increased the amount of extracted lycopene and beta-carotene.

Recently there has been a tendency towards natural antioxidants due to the undesirable effects of synthetic antioxidants. In the present study Ultrasonic and Thermal methods were used to extract the components of Red Pepper (Capsicum annuum). In the first section of the research, in order to evaluate the treatment with the highest percentage extraction of phenolic compounds in Ultrasonic method, two factors, time (10, 15 and 20 minutes) and a pepper to oil ratio (5, 7 and 10%) were used. In the Thermal Extraction Method, pepper to oil ratio (5, 7 and 10%) was assessed with constant time factor (60 minutes in 80 ºC). Amount of phenolic components were measured by Folin–Ciocalteu method. Phenolic components of ultrasonic and thermal sample were determined 314.61 and 272.55 respectively. Retarding effect of treatments on the oxidation of virgin olive oils were studied through measuring of acidity index, Thiobarbituric acid number and evaluating thermal stability (Rancimat) and polyphenol content by keeping them in ambient temperature for four months. After four months, both the Ultrasonic sample and Thermal sample showed less peroxide (23 and 20/33 meq O2/kg oil respectively) compared to the control sample (35 meq O2/kg oil). Thiobarbituric acid, that indicate secondary oxidation products, showed a decrease in Ultrasonic and Thermal samples (0/28 and 0/20 respectively) compared to the control sample (0/33) at the end of period. The result from assessing the antioxidant activity of extracts by Rancimat method showed that the length of induction period in Ultrasonic and thermal samples (12/48 and 13/26 respectively) were increased compared to the control sample at 110 ºC. At the end of the four months, It was proved that Phenolic components of pepper in virgin olive oil has an antioxidant effect, and Ultrasonic treatment of red pepper extract compared to thermal treatment, has more antioxidant effect.