title: Protective effect of cyclodextrins on the quality parameters of roast preserved pepper.
abstract: Total phenolics (TP), vitamin C, antioxidant activity and colour of preserved peppers were evaluated at 4, 25 and 50 ℃ storage during 30-day intervals. Except for 4 ℃, TP decreased during storage at 25 ℃ and 50 ℃, being softer for fortified samples with β-CDs. The protective effect was evident, since 50 ℃ samples containing β-CDs exhibited lower TP loss (19%) than control samples (38%) for 5 months storage. A decrease in the vitamin C content was observed for both samples as time and temperature progressed. In samples stored at 50 ℃ the protective effect of β-CD only was evident at the first month, since fortified samples showed lower vitamin C loss (10%) than control samples. The fortified samples with β-CDs exhibited lowest antioxidant activity loss (40%) during 90-day storage at 50 ℃, than control samples (64%). The colour changes were in line with those observed for total phenolics and at the end of study, the presence of 1% β-CDs delayed the darkening of samples at both (25 and 50 ℃) storage conditions.
authors: Dpto. de Tecnología de la Alimentación y Nutrición. Universidad Católica de Murcia. Avenida de los Jerónimos s/n. Guadalupe, Murcia, Spain.
authors: A
authors: A
authors: Serrano-Martínez
authors: Dpto. de Tecnología de la Alimentación y Nutrición. Universidad Católica de Murcia. Avenida de los Jerónimos s/n. Guadalupe, Murcia, Spain.
authors: M I
authors: MI
authors: Fortea
authors: Dpto. de Tecnología de la Alimentación y Nutrición. Universidad Católica de Murcia. Avenida de los Jerónimos s/n. Guadalupe, Murcia, Spain.
authors: C
authors: C
authors: Lucas-Abellán
authors: Dpto. de Tecnología de la Alimentación y Nutrición. Universidad Católica de Murcia. Avenida de los Jerónimos s/n. Guadalupe, Murcia, Spain.
authors: S
authors: S
authors: López-Miranda
authors: Dpto. de Tecnología de la Alimentación y Nutrición. Universidad Católica de Murcia. Avenida de los Jerónimos s/n. Guadalupe, Murcia, Spain.
authors: M T
authors: MT
authors: Mercader
authors: Dpto. de Tecnología de la Alimentación y Nutrición. Universidad Católica de Murcia. Avenida de los Jerónimos s/n. Guadalupe, Murcia, Spain.
authors: E
authors: E
authors: Núñez-Delicado
authors: Dpto. de Tecnología de la Alimentación y Nutrición. Universidad Católica de Murcia. Avenida de los Jerónimos s/n. Guadalupe, Murcia, Spain jagabaldon@ucam.edu.
authors: J A
authors: JA
authors: Gabaldón
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D002212:Capsicum / Q000737:chemistry* / Q000187:drug effects; D003505:Cyclodextrins / Q000737:chemistry*; D005511:Food Handling; D005520:Food Preservatives / Q000737:chemistry*; D061353:Food Storage; D010636:Phenols / Q000032:analysis; D013696:Temperature
chemical_list: D000975:Antioxidants; D003505:Cyclodextrins; D005520:Food Preservatives; D010636:Phenols; D001205:Ascorbic Acid
keywords: Total phenolic; antioxidant activity; cyclodextrins; roast preserved peppers; vitamin C