Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridSEKERLI, Yunus Emre/0000-0002-7954-8268
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorKeser, Duygu
dc.contributor.authorKelebek, Haşim
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorSekerli, Yunus Emre
dc.contributor.authorSoysal, Yurtsever
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:36:48Z
dc.date.available2025-01-06T17:36:48Z
dc.date.issued2021
dc.description.abstractAroma, phenolic compounds and sensory properties of fresh and powdered organic and conventional sweet red peppers dried by three methods (hot air, intermittent microwave and infrared) were studied. The number of aroma compounds was higher in both fresh and powdered organic pepper samples; however, the total amount was higher in conventional samples. In both organic and conventional samples, alcohols were the dominant aroma group. (E)-beta-ionone and beta-ocimene, which are important compounds in peppers, were determined only in organic peppers. Among the drying methods, intermittent microwave drying was more effective in creating new aroma compounds. The liquid chromatography, coupled with tandem mass spectrometry (LC-MS/MS) revealed that luteolin derivative compounds comprised an average of 70% of the phenolics. Higher amount of phenolic were determined in organic samples. Infrared drying was more effective in retaining of phenolics than the other two methods. Sensory analysis revealed that hot air-dried samples were least preferred.
dc.description.sponsorshipDepartment of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University
dc.description.sponsorshipThe authors sincerely thank Ms. Aysel Arslan from the Department of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal University for her assistance in the drying experiments.
dc.identifier.doi10.1016/j.foodchem.2020.128129
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid33092010
dc.identifier.scopus2-s2.0-85091527311
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2020.128129
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2010
dc.identifier.volume338
dc.identifier.wosWOS:000580559700041
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectCapsicum annuum L.
dc.subjectPostharvest processing
dc.subjectOrganic and conventional farming
dc.subjectAroma
dc.subjectPhenolic compounds
dc.subjectSensory analysis
dc.titleImpact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers
dc.typeArticle

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