EFFECT OF FREEZING AND STORAGE ON ASCORBIC ACID AND Β-CAROTENE CONCENTRATION OF FROZEN RED PEPPER (CAPSICUM ANNUUM L.)

Ceylan Metinoğlu; Engin Demiray; Yahya Tülek

Makale detayları

EFFECT OF FREEZING AND STORAGE ON ASCORBIC ACID AND Β-CAROTENE CONCENTRATION OF FROZEN RED PEPPER (CAPSICUM ANNUUM L.)

Yazarlar:

Ceylan Metinoğlu | Engin Demiray | Yahya Tülek

Yayıncı:

Akdeniz University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Akdeniz Mühendislik Dergisi Vol.3 Issue 1, pp.56-62

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001338365

pISSN:

3023-624X

Anahtar kelimeler:

Özet:

 In this study, ascorbic acid and β-carotene, changes of red peppers were measured during the period of freezing with different temperature applications and the follow-up storage period at -20ºC. For this purpose, samples were frozen at the environment temperatures of -30ºC, -35ºC and -40ºC by using 0.5 ms of air velocity until the temperature of -20ºC was achieved in the sample core. During the freezing process, ascorbic acid and β-carotene levels were determined in defined temperature ranges in order to specify the changes in quality. Then, the frozen products stored for 3 months and at the end of each month, the amount of ascorbic acid and β-carotene concentrations were determined. According to the study results, the amount of ascorbic acid of fresh red pepper was 65.123 mg100g of dry matter, while they were determined as 57.202, 61.305, and 63.949 mg100g dry matter at the frozen temperature range of -30ºC, -35ºC and -40ºC in frozen red pepper samples, respectively. Thus, β-carotene amount was 31.092 mg100g dry matter in fresh red pepper, and it decreased to the levels of 29.093, 29.952 and 30.233 mg100g dry matter at the temperatures of -30ºC, -35ºC and -40ºC, respectively. Both ascorbic acid and β-carotene has been observed to be better preserved by lower ambient temperature of freezing in red pepper. In the storage period, the amount of ascorbic acid in red pepper was observed to decrease in time. However, β-carotene levels increased in red pepper samples depending on the time of frozen storage.

 In this study, ascorbic acid and β-carotene, changes of red peppers were measured during the period of freezing with different temperature applications and the follow-up storage period at -20ºC. For this purpose, samples were frozen at the environment temperatures of -30ºC, -35ºC and -40ºC by using 0.5 ms of air velocity until the temperature of -20ºC was achieved in the sample core. During the freezing process, ascorbic acid and β-carotene levels were determined in defined temperature ranges in order to specify the changes in quality. Then, the frozen products stored for 3 months and at the end of each month, the amount of ascorbic acid and β-carotene concentrations were determined. According to the study results, the amount of ascorbic acid of fresh red pepper was 65.123 mg100g of dry matter, while they were determined as 57.202, 61.305, and 63.949 mg100g dry matter at the frozen temperature range of -30ºC, -35ºC and -40ºC in frozen red pepper samples, respectively. Thus, β-carotene amount was 31.092 mg100g dry matter in fresh red pepper, and it decreased to the levels of 29.093, 29.952 and 30.233 mg100g dry matter at the temperatures of -30ºC, -35ºC and -40ºC, respectively. Both ascorbic acid and β-carotene has been observed to be better preserved by lower ambient temperature of freezing in red pepper. In the storage period, the amount of ascorbic acid in red pepper was observed to decrease in time. However, β-carotene levels increased in red pepper samples depending on the time of frozen storage.

 In this study, ascorbic acid and β-carotene, changes of red peppers were measured during the period of freezing with different temperature applications and the follow-up storage period at -20ºC. For this purpose, samples were frozen at the environment temperatures of -30ºC, -35ºC and -40ºC by using 0.5 ms of air velocity until the temperature of -20ºC was achieved in the sample core. During the freezing process, ascorbic acid and β-carotene levels were determined in defined temperature ranges in order to specify the changes in quality. Then, the frozen products stored for 3 months and at the end of each month, the amount of ascorbic acid and β-carotene concentrations were determined. According to the study results, the amount of ascorbic acid of fresh red pepper was 65.123 mg100g of dry matter, while they were determined as 57.202, 61.305, and 63.949 mg100g dry matter at the frozen temperature range of -30ºC, -35ºC and -40ºC in frozen red pepper samples, respectively. Thus, β-carotene amount was 31.092 mg100g dry matter in fresh red pepper, and it decreased to the levels of 29.093, 29.952 and 30.233 mg100g dry matter at the temperatures of -30ºC, -35ºC and -40ºC, respectively. Both ascorbic acid and β-carotene has been observed to be better preserved by lower ambient temperature of freezing in red pepper. In the storage period, the amount of ascorbic acid in red pepper was observed to decrease in time. However, β-carotene levels increased in red pepper samples depending on the time of frozen storage.

 Bu çalışmada, kırmızı biberlerin askorbik asit ve β-karoten değerlerinin farklı sıcaklık uygulamaları ile dondurulma ve -20ºCde takip eden depolama süresi boyunca değişimi ölçülmüştür. Bu amaçla, numuneler -30ºC, -35ºC ve -40ºC ortam sıcaklıklarında 0,5 ms hava hızı kullanılarak numune çekirdeğinde -20ºC sıcaklık elde edilene kadar dondurulmuştur. Dondurma işlemi sırasında, kalite değişimlerini belirlemek için askorbik asit ve β-karoten seviyeleri belirlenen sıcaklık aralıklarında belirlenmiştir. Daha sonra dondurulmuş ürünler 3 ay boyunca depolanmış ve her ayın sonunda askorbik asit miktarı ve β-karoten konsantrasyonları belirlenmiştir. Çalışma sonuçlarına göre, taze kırmızı biberin askorbik asit miktarı 65.123 mg100g kuru madde iken, dondurulmuş kırmızı biber örneklerinde -30ºC, -35ºC ve -40ºC dondurulmuş sıcaklık aralığında sırasıyla 57.202, 61.305 ve 63.949 mg100g kuru madde olarak belirlenmiştir. Böylece, taze kırmızı biberde 31.092 mg100g kuru madde olan β-karoten miktarı -30ºC, -35ºC ve -40ºC sıcaklıklarda sırasıyla 29.093, 29.952 ve 30.233 mg100g kuru madde seviyelerine düşmüştür. Kırmızı biberde hem askorbik asit hem de β-karotenin daha düşük dondurma sıcaklıklarında daha iyi korunduğu gözlenmiştir. Depolama sürecinde kırmızıbiberdeki askorbik asit miktarının zamanla azaldığı gözlenmiştir.

Makale detayları

EFFECT OF FREEZING AND STORAGE ON ASCORBIC ACID AND Β-CAROTENE CONCENTRATION OF FROZEN RED PEPPER (CAPSICUM ANNUUM L.)

Yazarlar:

Ceylan Metinoğlu | Engin Demiray | Yahya Tülek

Yayıncı:

Akdeniz University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Akdeniz Mühendislik Dergisi Vol.3 Issue 1, pp.56-62

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001338365

pISSN:

3023-624X

Ascorbic Acid

Freezing

Frozen Storage

Red Pepper

β-CaroteneAskorbik Asit

Dondurma

Donmuş Depolama

Kırmızı Biber

β-Karoten

Sayı

Makale detayları

Yazarlar: Ceylan Metinoğlu | Engin Demiray | Yahya Tülek

Yayıncı: Akdeniz University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Akdeniz Mühendislik Dergisi Vol.3 Issue 1, pp.56-62

Belge Tipi: Makale

Yayın Tarihi: 1/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001338365

pISSN: 3023-624X

Sayı

Yazarlar:

Ceylan Metinoğlu | Engin Demiray | Yahya Tülek

Yayıncı:

Akdeniz University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Akdeniz Mühendislik Dergisi Vol.3 Issue 1, pp.56-62

Belge Tipi:

Makale

Yayın Tarihi:

1/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001338365

pISSN:

3023-624X