Next Article in Journal
Combined Effect of Pressure-Assisted Thermal Processing and Antioxidants on the Retention of Conjugated Linoleic Acid in Milk
Previous Article in Journal
Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages
Article Menu

Export Article

Open AccessArticle
Foods 2015, 4(2), 51-64; doi:10.3390/foods4020051

Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures

1
Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38000, Pakistan
2
Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad 38000, Pakistan
3
Veterinary Faculty, University of Zaragoza, Zaragoza 50013, Spain
4
Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60000, Pakistan
Corresponding author's present address: Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad 38000, Pakistan.
*
Author to whom correspondence should be addressed.
Academic Editor: Christopher J. Smith
Received: 22 January 2015 / Accepted: 26 March 2015 / Published: 31 March 2015
View Full-Text   |   Download PDF [292 KB, uploaded 31 March 2015]   |  

Abstract

The maintenance of the quality and storage life of perishable fruits and vegetables is a major challenge for the food industry. In this study, the effects of different temperatures, packaging materials and storage time on the stability of capsaicinoids and antioxidants, such as total carotenoids, ascorbic acid and total phenolic compounds, were studied in three commercially cultivated hot pepper hybrids, namely Sky Red, Maha and Wonder King. For this purpose, dry whole pods were packed in jute bags and low-density polyethylene bags (LDPE), stored for five months under controlled conditions at 20, 25 or 30 C and analyzed on Day 0 and at 50-day intervals until Day 150. The three hot pepper hybrids differed significantly with respect to their capsaicinoids and antioxidant concentrations, but the results indicated that with the increase in storage temperature and time, a gradual and steady decrease in these levels was equally observed for all hybrids. Overall, mean concentrations after five months were significantly reduced by 22.6% for ascorbic acid, 19.0% for phenolic compounds, 17% for carotenoids and 12.7% for capsaicinoids. The trends of capsaicinoids and antioxidants evolution were decreasing gradually during storage until Day 150, this effect being more pronounced at higher temperature. Furthermore, the disappearance rates of capsaicinoids and antioxidants were higher in peppers packed in jute bags than in those wrapped with LDPE. In conclusion, despite the sensitivity of capsaicinoids and antioxidants to oxygen, light and moisture, the packaging in natural jute or synthetic LDPE plastic bags, as well as the storage at ambient temperature preserved between 77.4% and 87.3% of the initial amounts of these health- and nutrition-promoting compounds during five months’ storage. View Full-Text
Keywords: hot peppers; capsaicinoids; total carotenoids; ascorbic acid; total phenolics; storage hot peppers; capsaicinoids; total carotenoids; ascorbic acid; total phenolics; storage
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Iqbal, Q.; Amjad, M.; Asi, M.R.; Ariño, A.; Ziaf, K.; Nawaz, A.; Ahmad, T. Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures. Foods 2015, 4, 51-64.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top