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dc.contributor.authorPérez Gálvez, Antonio-
dc.contributor.authorHornero-Méndez, Dámaso-
dc.contributor.authorMínguez Mosquera, María Isabel-
dc.identifier.citationJournal of Agricultural and Food Chemistry 52(3): 518-522 (2004)en_US
dc.description5 pages, 4 figures.- PMID: 14759142 [PubMed].-- Printed version published on Feb 11, 2004.en_US
dc.description.abstractA temperature profile simulating the traditional slow drying process of red pepper fruits, which is conducted in La Vera region (Spain) for paprika production, was developed. Carotenoid and ascorbic acid content, as well as moisture of fruits, were monitored during the slow drying process designed. Data obtained suggested that the evolution of carotenoid concentration, the main quality trait for paprika, directly depend on the physical conditions imposed. During the drying process, three different stages could be observed in relation to the carotenoids. The first stage corresponds to a physiological adaptation to the new imposed conditions that implied a decrease (ca. 20%) in the carotenoid content during the first 24 h. After that short period and during 5 days, a second stage was noticed, recovering the biosynthetic (carotenogenic) capability of the fruits, which denotes an accommodation of the fruits to the new environmental conditions. During the following 48 h (third stage) a sharp increase in the carotenoid content was observed. This last phenomenon seems to be related with an oxidative-thermal stress, which took place during the first stage, inducing a carotenogenesis similar to that occurring in over-ripening fruits. Results demonstrate that a fine control of the temperature and moisture content would help to positively modulate carotenogenesis and minimize catabolism, making it possible to adjust the drying process to the ripeness stage of fruits with the aim of improving carotenoid retention and therefore quality of the resulting product. In the case of ascorbic acid, data demonstrated that this compound is very sensitive to the drying process, with a decrease of about 76% during the first 24 h and remaining only at trace levels during the rest of the process. Therefore, no antioxidant role should be expected from ascorbic acid during the whole process and in the corresponding final product (paprika), despite that red pepper fruit is well-known to be rich on this compound.en_US
dc.description.sponsorshipThis work was financially supported by the Dirección General de Investigación of the Ministry of Science and Technology (MCYT, Spanish Government), project AGL2000-0699.en_US
dc.format.extent918459 bytes-
dc.publisherAmerican Chemical Societyen_US
dc.subjectCapsicum annuumen_US
dc.subjectAscorbic aciden_US
dc.subjectDrying processen_US
dc.subjectPaprika processingen_US
dc.titleChanges in the carotenoid metabolism of capsicum fruits during application of modelized slow drying process for paprika productionen_US
dc.description.peerreviewedPeer revieweden_US
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