Rapid Colorimetric Determination of Yellow Seed Content in Red Pepper ( Capsicum annuum L.) Powder
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Rapid Colorimetric Determination of Yellow Seed Content in Red Pepper (Capsicum annuum L.) Powder Jee Yun Jung & Ji-Sun Kim & Ki-Seon Yoo & Donghwa Chung & Nam Soo Han
Received: 3 January 2010 / Accepted: 26 February 2010 / Published online: 30 March 2010 # Springer Science+Business Media, LLC 2010
Abstract When the color reflectance of red pepper powders and their yellow seeds were measured using a colorimeter, the mean lightness (L*), redness (a*), and yellowness (b*) values differed considerably between the pepper powders and seeds. On the basis of this difference, we determined the seed content in the red pepper powders by using the correlated reflectance values. As the seed content of the powders increased, both L* and b* increased, while a* decreased. The polynomial regression curve equation, Y ðseedcontent; %Þ ¼ 3:51 L» 1:10 a» 1:34 b» 72:74, was obtained from the tristimulus data (L*, a*, and b*) of all the samples used. This is an easy method for the determination of the seed content in red pepper powders and it can be applied to a similar system. Keywords Color . Red Pepper Powder . Red Pepper Seed . Colorimetry
Introduction Due to its red color and pungent flavor, red pepper is used variously in food, natural plant color, and pharmaceutical ingredient. Consumption of foods containing red pepper is known to decrease the amount of fat stored in the body and J. Y. Jung : J.-S. Kim : K.-S. Yoo : N. S. Han (*) Department of Food Science and Technology, Research Center for Bioresource and Health, Chungbuk National University, Cheongju 361-763, Korea e-mail: [email protected] D. Chung Department of Marine Food Science and Technology, Medical and Bio-Materials Research Center, Gangneung-Wonju National University, Gangneung, Gangwon 210-702, Korea
enhance glucose tolerance (Kwon et al. 2009). Red pepper has a wide range of therapeutic uses; it increases appetite, relieves pain associated with arthritis, and acts as a diuretic (Doymaz and Pala 2002). Pepper is also regarded as a good source of vitamins A and C, which are important antioxidants. Red pepper is one of the main agricultural products in China, and they produce 48% of the global production of red pepper annually. In Korea, about 60% of red pepper is consumed as a powder form, and the red pepper powder is the most popular spice; its annual consumption is 2.5 kg per person (Yu et al. 2008). The color and pungency of the red pepper powder determine its quality. The total annual production of red pepper in Korea has been steadily increasing; currently, Korea produces 160,000 tons of red pepper annually (Statistics et al. 2007). During the powder processing, about 15% of the red pepper seeds were obtained from whole red peppers, and parts of these seeds were used for the extraction of red pepper seed oil (Han et al. 1999). Manufacturers often mix pepper seeds with the pepper powders, and hence, the quality of the powder is degraded. However, no feasible method for the determination of seed content in red pepper powder has been proposed as ye
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