IMPACT OF OPEN SUN DRYING AND HOT AIR DRYING ON CAPSAICIN, CAPSANTHIN, AND ASCORBIC ACID CONTENT IN CHILTEPIN (Capsicum annuum L. var. glabriusculum)
Chiltepin is recognized for its pungency and deep red color. The purpose of this study was to evaluate the impact of open sundrying and hot air drying methods, as well as pretreatments on capsaicin, capsanthin, and ascorbic acid content in chiltepin.Chiltepin was dried using open sun and hot air dry...
| Autores: | , , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2017 |
| País: | México |
| Recursos: | Centro de Investigación en Alimentación y Desarrollo, A.C. |
| Repositorio: | Redalyc-CIAD |
| OAI Identifier: | oai:redalyc.org:62053304011 |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=62053304011 |
| Access Level: | acceso abierto |
| Palavra-chave: | Ingeniería Chiltepin capsaicin capsanthin ascorbic acid hot air drying |
| Resumo: | Chiltepin is recognized for its pungency and deep red color. The purpose of this study was to evaluate the impact of open sundrying and hot air drying methods, as well as pretreatments on capsaicin, capsanthin, and ascorbic acid content in chiltepin.Chiltepin was dried using open sun and hot air drying. Raw chiltepin showed capsaicin (C) and capsanthin (CAPS) content of5,560μg/g dry weight (dw) and 58.7μg/g dw, respectively; ascorbic acid (AA) concentration (140μg/g dw) was lower to thatreported in other peppers. Open sun drying affected the concentrations of CAPS (12.09μg/g dw) and AA (3.5μg/g dw), but notC (5,500μg/g dw). In hot air drying, the lowest temperature (35 °C) favored retention of bioactive compounds of 90%, 52%, and35% (C, CAPS, and AA, respectively). These results suggest that C is the most stable compound. Thus, hot air drying can berecommended for a higher retain of CAPS and AA compounds. |
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