Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process. (22nd February 2016)

• Record Type: Journal Article
• Authors: Zhou, Linyan; Cao, Zhenzhen; Bi, Jinfeng; Yi, Jianyong; Chen, Qinqin; Wu, Xinye; Zhou, Mo
• Is Part Of: International journal of food science & technology. Volume 51:Number 4(2016)
• Page Start: 842
• Page End: 853
• Publication Date: 2016-02-22
• Subjects: Antioxidant capacity -- capsaicinoids -- degradation kinetics -- drying -- total phenolic compounds; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13050
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during both hot air drying and infrared drying were investigated, as well as the correlation between antioxidant compounds and antioxidant capacity was discussed in current study. The fractional conversion kinetic and first order kinetic models were proved to describe the changes of total phenolic compounds vs. drying time and moisture content, respectively. Degradation of capsaicinoids and antioxidant capacity vs. drying time and moisture content both followed fractional conversion kinetic model. Infrared drying accelerated the degradation rate of total phenolic compounds and capsaicinoids vs. drying time as compared with hot air drying at the same temperature; however, a contrary result was found that infrared drying decreased the degradation rate of both total phenolic compounds and capsaicinoids vs. moisture content. Total phenolic compounds exhibited a stronger relationship with antioxidant capacity of red pepper analysed by multiple linear regression analysis. Abstract : Total phenolic compounds, capsaicinoids and antioxidant activity in red pepper were all degraded during both hot air drying and infrared drying. The degradation behavior could be predicted through fractional conversion kinetic and first order kinetic models when a certain level of dehydration was reached. Meanwhile, total phenolic compounds exhibited a stronger relationship with antioxidant capacity of red pepper.