FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Quality assessment of preparations made from dry fruits of Capsicum annuum L. pepper


Recently, in addition to spices in the dried form, liquid extracts have become significantly important in food industry. They are based on essential oils and bind with adipose tissue immediately after being added to meat and its products. The results of the authors’ own research into the quality of extracts manufactured from lyophilized pepper fruits under the varying conditions of pressure and temperature proved there that they were a valuable source of antioxidants. The objective of this paper was to assess the quality of preparations made from dried pepper fruits as regards the content of antioxidant substances therein: tocopherols, vitamin C, and β-carotene. The research material constituted ripe fruits of two pepper varieties: sweet King Artur and hot Capel Hot. Ethanolic extracts were made from dried fruits of pepper. Next, those extracts were evaporated in a rotary evaporator under the conditions of two different temperature/pressure values: 26 °C/ 70mbar, and 40 °C/115 mbar. In the extracts produced, the contents of tocopherols, vitamin C, and β-carotene were assayed. It was found that the preparations made from dried pepper fruits were a good source of biologically active compounds. In the extracts investigated, the level of the compounds showing antioxidant properties depended on the variety of pepper and on the conditions under which they were made. Preparations from the hot Capel Hot variety made at a lower temperature were characterized by a higher content of vitamin E and β-carotene.


pepper, drying, extraction, liquid extracts, antioxidant substances