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.authoridSEKERLI, Yunus Emre/0000-0002-7954-8268
dc.authoridSOYSAL, YURTSEVER/0000-0003-0871-8570
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorGuclu, Gamze
dc.contributor.authorKeser, Duygu
dc.contributor.authorKelebek, Hasim
dc.contributor.authorKeskin, Muharrem
dc.contributor.authorSekerli, Yunus Emre
dc.contributor.authorSoysal, Yurtsever
dc.contributor.authorSelli, Serkan
dc.date.accessioned2024-09-18T20:06:28Z
dc.date.available2024-09-18T20:06:28Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
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.en_US
dc.description.sponsorshipDepartment of Biosystems Engineering, Faculty of Agriculture, Hatay Mustafa Kemal Universityen_US
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.en_US
dc.identifier.doi10.1016/j.foodchem.2020.128129
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid33092010en_US
dc.identifier.scopus2-s2.0-85091527311en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2020.128129
dc.identifier.urihttps://hdl.handle.net/20.500.12483/8536
dc.identifier.volume338en_US
dc.identifier.wosWOS:000580559700041en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCapsicum annuum L.en_US
dc.subjectPostharvest processingen_US
dc.subjectOrganic and conventional farmingen_US
dc.subjectAromaen_US
dc.subjectPhenolic compoundsen_US
dc.subjectSensory analysisen_US
dc.titleImpact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppersen_US
dc.typeArticleen_US

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