Next Article in Journal
Comparison of the Proximate Composition, Total Carotenoids and Total Polyphenol Content of Nine Orange-Fleshed Sweet Potato Varieties Grown in Bangladesh
Next Article in Special Issue
World Market Development and Consumer Acceptance of Irradiation Technology
Previous Article in Journal
Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient
Previous Article in Special Issue
Potential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide Victims
Article Menu

Export Article

Open AccessArticle
Foods 2016, 5(3), 63; doi:10.3390/foods5030063

Irradiation Maintains Functional Components of Dry Hot Peppers (Capsicum annuum L.) under Ambient Storage

1
Institute of Horticultural Sciences, University of Agriculture, Faisalabad 38000, Pakistan
2
Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad 38000, Pakistan
3
Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan 60000, Pakistan
4
Instituto Agroalimentario de Aragón (IA2), Veterinary Faculty, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain
5
Department of Horticulture, Faculty of Agricultural Sciences, Ghazi University, Dera Ghazi Khan 32200, Pakistan
*
Author to whom correspondence should be addressed.
Academic Editor: Monique Lacroix
Received: 10 June 2016 / Revised: 2 September 2016 / Accepted: 7 September 2016 / Published: 12 September 2016
(This article belongs to the Special Issue Food Irradiation)
View Full-Text   |   Download PDF [866 KB, uploaded 12 September 2016]   |  

Abstract

Hot peppers used as natural flavoring and coloring agents are usually irradiated in prepacked form for decontamination. The effects of gamma radiation on the stability of functional components such as capsaicinoids and antioxidant compounds (carotenoids, ascorbic acid and total phenolics) were investigated in hot peppers (Capsicum annuum). Whole dried peppers packed in polyethylene bags were gamma irradiated at 0 (control), 2, 4, and 6 kGy and subsequently stored at 25 °C for 90 days. The irradiation dose did not substantially affect the initial contents of capsaicinoids, ascorbic acid and total phenolics, though the concentration of carotenoids declined by 8% from the control (76.9 mg/100 g) to 6 kGy radiation dose (70.7 mg/100 g). Similarly, during storage for 90 days at ambient temperature the concentrations of capsaicinoids and total phenolics remained fairly stable with mean percent reductions from 3.3% to 4.2%, while the levels of total carotenoids and ascorbic acid significantly (p < 0.05) declined by 12% and 14%, respectively. Overall, neither irradiation nor subsequent ambient storage could appreciably influence the contents of functional components in hot peppers. These results revealed that gamma irradiation up to 6 kGy can be safely used for decontamination to meet the needs for overseas markets without compromising product quality. View Full-Text
Keywords: gamma radiation; hot pepper; capsaicinoids; antioxidants; quality; storage gamma radiation; hot pepper; capsaicinoids; antioxidants; quality; 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.; Nawaz, A.; Khan, S.M.; Ariño, A.; Ahmad, T. Irradiation Maintains Functional Components of Dry Hot Peppers (Capsicum annuum L.) under Ambient Storage. Foods 2016, 5, 63.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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