Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L
| Autor: | Anita Grozdanov, Zoran Kavrakovski, Mojca Škerget, Vesna Rafajlovska, Jana Simonovska, Željko Knez, Marija Srbinoska |
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| Rok vydání: | 2016 |
| Předmět: |
General Chemical Engineering
nutritive value lcsh:Biochemistry chemistry.chemical_compound 0404 agricultural biotechnology physicochemical characterization Pepper lcsh:QD415-436 lcsh:Chemical engineering Cellulose Carotenoid thermogravimetric analysis chemistry.chemical_classification bioactive compounds Chromatography Chemistry Extraction (chemistry) red hot pepper stalk food and beverages lcsh:TP155-156 04 agricultural and veterinary sciences General Chemistry 040401 food science Terpenoid Hexane Stalk Particle size |
| Zdroj: | Macedonian Journal of Chemistry and Chemical Engineering, Vol 35, Iss 2, Pp 199-208 (2016) |
| ISSN: | 1857-5625 1857-5552 |
| DOI: | 10.20450/mjcce.2016.944 |
| Popis: | In stalk of red hot pepper (Capsicum annuum L.) with 0.25 mm, 0.5 mm and 1.0 mm particle sizes, the quantities of nutritive and volatile compounds, bioactive capsaicin and carotenoids were determined. Furthermore, the stalk was characterized using TGA, DSC and FTIR spectroscopy. The influence of the particle size on the content of proteins, ash and cellulose is insignificant. Compared to 0.5 and 1.0 mm, stalk with 0.25 mm particle size was darker with a deeper yellow-brown color, and richer in microelements. Among the quantified volatile compounds, 6 were esters, 2 terpenoids, and 1 acid. The highest quantity of extract rich fats was obtained from stalk with 0.25 mm particle size by using ethanol, which is more efficient for capsaicin extraction, while n-hexane is efficient for extraction of carotenoids. Stalk with 0.25 mm particle size was characterized with a higher degradation temperature and residual weight. |
| Databáze: | OpenAIRE |
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