The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.)
Само за регистроване кориснике
2021
Аутори
Paunović, DraganaMarković, Jovana
Rabrenović, Biljana
Laličić-Petronijević, Jovanka
Rajić, Jasmina
Petrović, Tanja
Остало (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The pepper (Capsicum annuum L.) is vegetables commonly used in the human diet. Due to its exceptional sensory and nutritional properties, it is readily consumed both fresh and processed into various ready meals, pickling, salads, dried spices, etc. There are a large number of cultivars of peppers that differ in shape, size, color, aroma, degree of hotness, etc. The pepper is rich source of carotenoids, vitamins, mineral matter, carbohydrates, organic acids and aromatic components. Numerous bioactive compounds found in pepper, such as vitamin C (ascorbic acid), contribute to its high antioxidant activity.
The aim of this study was to determine the vitamin C content after different heat treatments commonly used in industrial processing of peppers, as well as in the household. The domestic cultivar “Elephant ear” was subjected to tree different thermal treatments: 1) cooked in closed and opened dish, 2) roasting in microwave oven and on the hob, and 3) frying in sunflower oil, during 1...5 minutes. The content of vitamin C was determined using indirect iodimetry method. The results were expressed in mg/100 g dry basis (d.b.) and compared with the fresh pepper used as a control. The content of vitamin C in the fresh sample was 1295.38 mg/100 g d.b., while in the peppers cooked in closed and opened dish its value was 1007.58 and 615.17 mg/100 g d.b., respectively. In the pepper threated in microwave oven and on the hob, the content of vitamin C was 494.51 and 1201.40 mg/100 g d.b., respectively, while its value in the fried sample was 443.65 mg/100 g d.b. The highest loss of vitamin C was observed after frying treatment (65.75%), while the lowest loss was recorded in the sample roasting on the hob (7.26%), in relation to the initial amount in unprocessed pepper. Also, the results of vitamin C content indicate that its loss was higher when the thermal treatment was performed in an opened then in the closed dish probably due to the increased presence of oxygen that may intensify oxidation. However, the obtained quantity of vitamin C per mg/100 dry basis of the tested samples is more than enough to ensure daily intake of vitamin C and avoid its deficiency in human diet.
Кључне речи:
Vitamin C / Pepper / Cooking / Roasting / FryingИзвор:
Book of Abstracts of 2nd International UNIfood Conference, 2021, 180-Издавач:
- University of Belgrade
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200116 (Универзитет у Београду, Пољопривредни факултет) (RS-MESTD-inst-2020-200116)
Институција/група
Poljoprivredni fakultetTY - GEN AU - Paunović, Dragana AU - Marković, Jovana AU - Rabrenović, Biljana AU - Laličić-Petronijević, Jovanka AU - Rajić, Jasmina AU - Petrović, Tanja PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6888 AB - The pepper (Capsicum annuum L.) is vegetables commonly used in the human diet. Due to its exceptional sensory and nutritional properties, it is readily consumed both fresh and processed into various ready meals, pickling, salads, dried spices, etc. There are a large number of cultivars of peppers that differ in shape, size, color, aroma, degree of hotness, etc. The pepper is rich source of carotenoids, vitamins, mineral matter, carbohydrates, organic acids and aromatic components. Numerous bioactive compounds found in pepper, such as vitamin C (ascorbic acid), contribute to its high antioxidant activity. The aim of this study was to determine the vitamin C content after different heat treatments commonly used in industrial processing of peppers, as well as in the household. The domestic cultivar “Elephant ear” was subjected to tree different thermal treatments: 1) cooked in closed and opened dish, 2) roasting in microwave oven and on the hob, and 3) frying in sunflower oil, during 15 minutes. The content of vitamin C was determined using indirect iodimetry method. The results were expressed in mg/100 g dry basis (d.b.) and compared with the fresh pepper used as a control. The content of vitamin C in the fresh sample was 1295.38 mg/100 g d.b., while in the peppers cooked in closed and opened dish its value was 1007.58 and 615.17 mg/100 g d.b., respectively. In the pepper threated in microwave oven and on the hob, the content of vitamin C was 494.51 and 1201.40 mg/100 g d.b., respectively, while its value in the fried sample was 443.65 mg/100 g d.b. The highest loss of vitamin C was observed after frying treatment (65.75%), while the lowest loss was recorded in the sample roasting on the hob (7.26%), in relation to the initial amount in unprocessed pepper. Also, the results of vitamin C content indicate that its loss was higher when the thermal treatment was performed in an opened then in the closed dish probably due to the increased presence of oxygen that may intensify oxidation. However, the obtained quantity of vitamin C per mg/100 dry basis of the tested samples is more than enough to ensure daily intake of vitamin C and avoid its deficiency in human diet. PB - University of Belgrade T2 - Book of Abstracts of 2nd International UNIfood Conference T1 - The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.) SP - 180 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6888 ER -
@misc{ author = "Paunović, Dragana and Marković, Jovana and Rabrenović, Biljana and Laličić-Petronijević, Jovanka and Rajić, Jasmina and Petrović, Tanja", year = "2021", abstract = "The pepper (Capsicum annuum L.) is vegetables commonly used in the human diet. Due to its exceptional sensory and nutritional properties, it is readily consumed both fresh and processed into various ready meals, pickling, salads, dried spices, etc. There are a large number of cultivars of peppers that differ in shape, size, color, aroma, degree of hotness, etc. The pepper is rich source of carotenoids, vitamins, mineral matter, carbohydrates, organic acids and aromatic components. Numerous bioactive compounds found in pepper, such as vitamin C (ascorbic acid), contribute to its high antioxidant activity. The aim of this study was to determine the vitamin C content after different heat treatments commonly used in industrial processing of peppers, as well as in the household. The domestic cultivar “Elephant ear” was subjected to tree different thermal treatments: 1) cooked in closed and opened dish, 2) roasting in microwave oven and on the hob, and 3) frying in sunflower oil, during 15 minutes. The content of vitamin C was determined using indirect iodimetry method. The results were expressed in mg/100 g dry basis (d.b.) and compared with the fresh pepper used as a control. The content of vitamin C in the fresh sample was 1295.38 mg/100 g d.b., while in the peppers cooked in closed and opened dish its value was 1007.58 and 615.17 mg/100 g d.b., respectively. In the pepper threated in microwave oven and on the hob, the content of vitamin C was 494.51 and 1201.40 mg/100 g d.b., respectively, while its value in the fried sample was 443.65 mg/100 g d.b. The highest loss of vitamin C was observed after frying treatment (65.75%), while the lowest loss was recorded in the sample roasting on the hob (7.26%), in relation to the initial amount in unprocessed pepper. Also, the results of vitamin C content indicate that its loss was higher when the thermal treatment was performed in an opened then in the closed dish probably due to the increased presence of oxygen that may intensify oxidation. However, the obtained quantity of vitamin C per mg/100 dry basis of the tested samples is more than enough to ensure daily intake of vitamin C and avoid its deficiency in human diet.", publisher = "University of Belgrade", journal = "Book of Abstracts of 2nd International UNIfood Conference", title = "The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.)", pages = "180", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6888" }
Paunović, D., Marković, J., Rabrenović, B., Laličić-Petronijević, J., Rajić, J.,& Petrović, T.. (2021). The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.). in Book of Abstracts of 2nd International UNIfood Conference University of Belgrade., 180. https://hdl.handle.net/21.15107/rcub_agrospace_6888
Paunović D, Marković J, Rabrenović B, Laličić-Petronijević J, Rajić J, Petrović T. The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.). in Book of Abstracts of 2nd International UNIfood Conference. 2021;:180. https://hdl.handle.net/21.15107/rcub_agrospace_6888 .
Paunović, Dragana, Marković, Jovana, Rabrenović, Biljana, Laličić-Petronijević, Jovanka, Rajić, Jasmina, Petrović, Tanja, "The influence of different heat treatment on the vitamin C content in pepper (Capsicum annuum L.)" in Book of Abstracts of 2nd International UNIfood Conference (2021):180, https://hdl.handle.net/21.15107/rcub_agrospace_6888 .