Functional compounds and antioxidant properties of dried green and red peppers

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dc.contributor.buuauthorÖzgür, Mehmet
dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.buuauthorAkpınar, Arzu Bayizit
dc.contributor.buuauthorYılmaz, Lütfiye Ersan
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Anabilim Dalı.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği.tr_TR
dc.contributor.orcid0000-0002-8482-5055tr_TR
dc.contributor.researcheridAAH-4336-2021tr_TR
dc.contributor.researcheridAAF-3213-2020tr_TR
dc.contributor.researcheridAAG-8194-2021tr_TR
dc.contributor.researcheridAAG-8219-2021tr_TR
dc.contributor.scopusid36835218100tr_TR
dc.contributor.scopusid25926089700tr_TR
dc.contributor.scopusid12545580300tr_TR
dc.contributor.scopusid35750795400tr_TR
dc.date.accessioned2021-12-14T07:56:28Z
dc.date.available2021-12-14T07:56:28Z
dc.date.issued2011-11-05
dc.description.abstractThe effects of drying on chemical composition and functional compounds, including ascorbic acid, phenolics and carotenoids of hot-air-dried green and red peppers, were investigated. Drying significantly affected the dry matter, ash, pH, titritable acidity and chlorophyll values (p < 0.01). The rehydration ratios of the dried green and red peppers at 45 degrees C were 5.57 and 4.27, respectively, and the coefficients of rehydration for the dried green and red peppers were calculated to be 0.65 and 0.82, respectively. Drying caused a more pronounced lightening of the vegetable surfaces with a loss of green color. The rehydrated pepper samples had a high total color difference (Delta E) indicating an obvious color change when the fresh peppers were dried. Although hot air-drying caused a more pronounced increase in the ascorbic acid and carotenoid contents of the green and red peppers there was a decrease in the total phenols and antioxidant capacities.en_US
dc.identifier.citationÖzgür, M. vd. (2011). "Functional compounds and antioxidant properties of dried green and red peppers". African Journal of Agricultural Research, 6(25), 5638-5644.en_US
dc.identifier.endpage5644tr_TR
dc.identifier.issn1991-637X
dc.identifier.issue25tr_TR
dc.identifier.scopus2-s2.0-81155130624tr_TR
dc.identifier.startpage5638tr_TR
dc.identifier.urihttps://doi.org/10.5897/AJAR11.709
dc.identifier.urihttps://academicjournals.org/journal/AJAR/article-stat/C367D7728780
dc.identifier.urihttp://hdl.handle.net/11452/23235
dc.identifier.volume6tr_TR
dc.identifier.wos000298785400010tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherAcademic Journalsen_US
dc.relation.journalAfrican Journal of Agricultural Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAgricultureen_US
dc.subjectGreen and red peppersen_US
dc.subjectDryingen_US
dc.subjectCarotenoidsen_US
dc.subjectPhenolic compoundsen_US
dc.subjectAntioxidant activityen_US
dc.subjectAscorbic-acid contenten_US
dc.subjectCapsicum-annuumen_US
dc.subjectPhysicochemical propertiesen_US
dc.subjectBell pepperen_US
dc.subjectVitamin-Cen_US
dc.subjectHot-airen_US
dc.subjectCarotenoidsen_US
dc.subjectTomatoen_US
dc.subjectLycopeneen_US
dc.subjectMaturationen_US
dc.subjectCapsicumen_US
dc.subjectCapsicum annuum var. annuumen_US
dc.subject.scopusCapsaicinoids; Capsicum Chinense; Dihydrocapsaicinen_US
dc.subject.wosAgriculture, multidisciplinaryen_US
dc.titleFunctional compounds and antioxidant properties of dried green and red peppersen_US
dc.typeArticle

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