Quality Analysis and  Evaluation of Nine Varieties of Dried Peppers

WANG Xingbo; RAO Lei; WANG Yongtao; WU Xiaomeng; ZHAO Liang; LIAO Xiaojun

doi:10.13386/j.issn1002-0306.2022010251

Volume 43 Issue 18

Sep. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(18): 300-310. > DOI: 10.13386/j.issn1002-0306.2022010251

WANG Xingbo, RAO Lei, WANG Yongtao, et al. Quality Analysis and Evaluation of Nine Varieties of Dried Peppers [J]. Science and Technology of Food Industry, 2022, 43(18): 300−310. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010251.

Citation:

PDF (13482 KB)

Quality Analysis and Evaluation of Nine Varieties of Dried Peppers

College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Key Laboratory for Food Non-thermal Processing, Beijing 100083, China

More Information

Received Date: February 09, 2022
Available Online: July 19, 2022

Graphical Abstract

Abstract

Abstract

To analyze the quality discrepancies of pod pepper, line pepper and horn pepper , the integrated structural characteristic values ( the seeds content and sarcocarp content), crude fiber, sugar, fat, protein, moisture, ash, carotenoids, capsaicins, and volatile compounds in nine dried pepper varieties were detected in this study, which test samples of pepper varieties included three pod peppers (Neihuang-xinyidai, Huaxi-dangwu pepper and Qiubei pepper), four line peppers (Dafang wrinkly pepper, Shawan line pepper, Shaanxi qin pepper and Gangu line pepper) and two horn peppers (Tuoxian red pepper and Yidu red pepper), respectively. Principal component analysis and cluster analysis were carried out to evaluate the comprehensive quality of dried peppers. The results indicated that the seeds and sarcocarp in whole dried pepper constituted 21%~47% and 52%~79%, respectively. The crude fiber, sugar, fat and protein were 35%~46%, 11%~28%, 13%~19% and 14%~18%, respectively. The reducing sugar was made up 77%~99%. Unsaturated fatty acids represented over 80% among total fatty acids, linoleic acid accounted for 61%~73%. Capsanthin (37~221 mg/100 g) was the dominant in total carotenoids (73~458 mg/100 g), and the contents of capsaicins vary 18~206 mg/100 g. Eleven types of volatile compounds were detected in test samples, and total volatile constituents content was 1.12~7.65 mg/100 g. For principal component analysis, three principal components were extracted, and their cumulative variance contribution rate was up to 85.29%, which reflected mostly the quality characteristics of dried peppers. Nine dried pepper varieties samples were divided into two classes by cluster analysis, the first class includes three pod pepper varieties, the second class inludes six samples of line peppers and horn peppers. The analysis of the integrated structural characteristic values and their correlations with quality indicators revealed that seeds in pod pepper samples were higher, which contained higher fat, crude fiber, and more abundant volatile compounds, the sarcocarp in the samples of line peppers or horn peppers were higher, which contained higher sugar and carotenoids. Meanwhile, the contents of crude fiber and fat were significant positively correlated with seeds content (P<0.05), and the significant positive correlation existed between total sugar content and sarcocarp content (P<0.05). Pod peppers were superior quality raw material for powder or hotpot seasoning etc, and horn peppers were suitable for making sauce. The carotenoid content of line peppers were abundant in carotenoids, which could be used for fried peppers sauce or capsorubin extraction etc. The aim of this research would provide a basic for quality evaluation of dried peppers.
- dried peppers,
- pod peppers,
- wrinkled peppers,
- horn peppers,
- cluster analysis,
- principal component analysis,
- quality evaluation

FullText(HTML)

References (37)

References

[1]	BAENAS N, BELOVIC M, ILIC N, et al. Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages[J]. Food Chemistry,2019,27(4):872−885.
[2]	CERVANTES-HERNÁNDEZ F, PAUL A G, OCTAVIO M, et al. Placenta, pericarp, and seeds of tabasco chili pepper fruits show a contrasting diversity of bioactive metabolites.[J]. Metabolites,2019,9(10):209. doi: 10.3390/metabo9100209
[3]	CLAUDIA-JAQUELINE S C, VALDEZ-MORALES M, OOMAH B D, et al. Bioactive compounds and antioxidant activity inscalded Jalapeño pepper industrial byproduct (Capsicum annuum L.)[J]. Journal of Food Science and Technology,2017,54(7):1999−2010. doi: 10.1007/s13197-017-2636-2
[4]	MIRIAM F F-M, CUEVAS-BERNARDINO J-C, AYORA-TALAVERA T, et al. Trends in capsaicinoids extraction from habanero chili pepper (Capsicum chinense Jacq.): Recent advanced techniques[J]. Food Reviews International,2020,36(2):105−134. doi: 10.1080/87559129.2019.1630635
[5]	王立浩, 张宝玺, 张正海, 等. “十三五”我国辣椒育种研究进展、产业现状及展望[J]. 中国蔬菜,2021(2):21−29. [WANG L H, ZHANG B X, ZHANG Z H, et at. Status in breeding and production of Capsicum spp. in China during 'the thirteenth five-year plan' period and future prospect[J]. China Vegetables,2021(2):21−29. doi: 10.19928/j.cnki.1000-6346.2021.0004 WANG L H, ZHANG B X, ZHANG Z H, et at. Status in breeding and production of Capsicum spp. in China during 'the thirteenth five-year plan' period and future prospect [J]. China Vegetables, 2021(2): 21-29. doi: 10.19928/j.cnki.1000-6346.2021.0004
[6]	陆宽, 王雪雅, 孙小静, 等. 电子鼻结合顶空SPME-GC-MS联用技术分析贵州不同品种辣椒发酵后挥发性成分[J]. 食品科学, 2018, 39(4): 199−205. LU K, WANG X Y, SUN X J, et al. Analysis of the volatile components of fermented hot pepper from different varieties grown in guizhou by electronic nose combined with SPME-GC-MS[J]. Food Science, 2018, 39(4): 199−205.
[7]	张祥, 刘雨婷, 李平平, 等. 6个地方名优辣椒品种干椒品质测定及分析[J]. 长江蔬菜,2020(22):60−64. [ZHANG X, LIU Y T, LI P P, et al. Quality determination and analysis of dried pepper of 6 local famous pepper cultivars[J]. Journal of Changjiang Vegetables,2020(22):60−64. ZHANG X, LIU Y T, LI P P, et al. Quality determination and analysis of dried pepper of 6 local famous pepper cultivars. [J]. Journal of Changjiang Vegetables, 2020(22): 60-64.
[8]	高佳, 田玉肖, 罗芳耀, 等. 16个优良朝天椒组合干制品质分析与评价[J]. 食品安全质量检测学报,2021,12(4):1386−1392. [GAO J, TIAN Y X, LUO F Y, et al. Analysis and evaluation of drying quality of 16 excellent pod pepper materials[J]. Food Safety and Quality Detection Technology,2021,12(4):1386−1392. GAO J, TIAN Y X, LUO F Y, et al. Analysis and evaluation of drying quality of 16 excellent pod pepper materials. [J]. Food Safety and Quality Detection Technology, 2021, 12(4): 1386-1392.
[9]	蓬桂华, 王永平, 李文馨, 等. 25个干辣椒品种色、香、味品质差异评价[J]. 食品工业科技,2021,42(8):242−248. [PENG G H, WANG Y P, LI W X, et al. Differences and comprehensive of color, aroma and taste quality of 25 dry pepper varieties[J]. Science and Technology of Food Industry,2021,42(8):242−248. doi: 10.13386/j.issn1002-0306.2020060290 PENG G H, WANG Y P, LI W X, et al. Differences and comprehensive of color, aroma and taste quality of 25 dry pepper varieties. [J]. Science and Technology of Food Industry, 2021, 42(08): 242-248. doi: 10.13386/j.issn1002-0306.2020060290
[10]	巩雪峰, 陈鑫, 赵黎明, 等. 109份辣椒种质资源果实品质的分析与评估[J]. 长江蔬菜,2019(18):54−58. [GONG X F, CHEN X, ZHAO L M, et al. Analysis and evaluation of fruit quality of 109 sichuan pepper germplasm resources[J]. Journal of Changjiang Vegetables,2019(18):54−58. GONG X F, CHEN X, ZHAO L M, et al. Analysis and evaluation of fruit quality of 109 sichuan pepper germplasm resources. [J]. Journal of Changjiang Vegetables, 2019(18): 54-58.
[11]	SAMIA A, BEN T F, JRIDI M, et al. Discarded seeds from red pepper (Capsicum annum L.) processing industry as a sustainable source of high added-value compounds and edible oil[J]. Environmental Science and Pollution Research,2017,24(28):22196−22203. doi: 10.1007/s11356-017-9857-9
[12]	马燕, 徐贞贞, 邹辉, 等. 8个品种辣椒籽成分分析与比较[J]. 食品科学,2017,38(22):178−183. [MA Y, XU Z Z, ZOU H, et al. Analysis and comparison of constituents in hot pepper seeds of eight verities[J]. Food Science,2017,38(22):178−183. doi: 10.7506/spkx1002-6630- 201722027. [MAY, XU Z Z, ZOU H, et al. Analysis and comparison of constituents in hot pepper seeds of eight verities[J]. Food Science, 2017, 38(22): 178-183. ] doi: 10.7506/spkx1002-6630-
[13]	中华人民共和国国家卫生健康委员会. GB 5009.3-2016 食品中水分的测定[S]. 北京: 中国标准出版社, 2016. National Health Commission of the people’s Republic of China. GB 5009.3-2016 Determination of moisture in food[S]. Beijing: Standards Press of China, 2016.
[14]	中华人民共和国国家卫生健康委员会. GB 5009.4-2016食品中灰分的测定[S]. 北京: 中国标准出版社, 2016. National Health Commission of the people's Republic of China. GB 5009.4-2016 Determination of ash in food[S]. Beijing: Standards Press of China, 2016.
[15]	中华人民共和国卫生健康委员会. GB 5009.5-2016 食品中蛋白质的测定[S]. 北京: 中国标准出版社, 2016. National Health Commission of the people’s Republic of China. GB 5009.5-2016 Determination of protein in food [S]. Beijing: Standards Press of China, 2016.
[16]	中华人民共和国卫生健康委员会. GB 5009.6-2016食品中脂肪的测定 [S]. 北京: 中国标准出版社, 2016. National Health Commission of the people’s Republic of China. GB 5009.6-2016 Determination of fat in food [S]. Beijing: Standards Press of China, 2016.
[17]	中华人民共和国卫生健康委员会. GB 5009.10-2003食品中粗纤维的测定[S]. 北京: 中国标准出版社, 2003. National Health Commission of the people’s Republic of China. GB 5009.10-2003 Determination of crude fiber in food [S]. Beijing: Standards Press of China, 2003.
[18]	国家标准化管理委员会. GB/T 5009.8-2016食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定高效液相色谱法 [S]. 北京: 中国标准出版社, 2016. Standardization Administration. GB/T 5009.8-2016 Determination of fructose, glucose, sucrose, maltose and lactose in food by high performance liquid chromatography [S]. Beijing: Standards Press of China, 2016.
[19]	国家标准化管理委员会. GB/T 21266-2007辣椒及辣椒制品中辣椒素类物质测定及辣度表示方法[S]. 北京: 中国标准出版社, 2007. Standardization Administration. GB/T 21266-2007 Determination of capsaicin in pepper and pepper products and expression method of spicy degree [S]. Beijing: Standards Press of China, 2007.
[20]	JIA X, DENG Q C, YANG Y N, et al. Unraveling of the aroma-active compounds in virgin camellia oil (Camellia oleifera Abel) using gas chromatography-mass spectrometry-olfactometry, aroma recombination, and omission studies[J]. Journal of Agricultural and Food Chemistry,2021,69(32):9043−9055. doi: 10.1021/acs.jafc.0c07321
[21]	ZANG R Y, LIU H M, MA Y X, et al. Effects of roasting on composition of chili seed and storage stability of chili seed oil[J]. Food Science and Biotechnology,2019,28(5):1475−1486. doi: 10.1007/s10068-019-00578-9
[22]	GU L B, PANG H L, LU K K, et al. Process optimization and characterization of fragrant oil from red pepper (Capsicum annuum L.) seed extracted by subcritical butane extraction[J]. Journal of the Science of Food and Agriculture,2017,97(6):1894−1903. doi: 10.1002/jsfa.7992
[23]	付文婷, 詹永发, 何建文, 等. 10个贵州地方辣椒品种品质评价[J]. 中国瓜菜,2018,31(12):37−40. [FU W T Z, HAN Y F, HE J W, et al. Quality evaluation of 10 pepper landraces in Guizhou[J]. Zhongguo Gua-cai,2018,31(12):37−40. doi: 10.3969/j.issn.1673-2871.2018.12.009 Fu W T Z, HAN Y F, HE J W, et al. Quality evaluation of 10 pepper landraces in Guizhou[J]. Zhong Guo Gua-cai, 2018, 31(12): 37-40. doi: 10.3969/j.issn.1673-2871.2018.12.009
[24]	程晓齐. 干辣椒制作发酵型辣椒酱的研究[D]. 咸阳: 西北农林科技大学, 2021: 37−40. CHENG X Q. Study on making fermented chili sauce with dry pepper[D]. Xianyang: Northwest A&F University, 2021: 37−40.
[25]	AYHAN T, OZDEMIR F. Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey[J]. Journal of Food Composition and Analysis,2007,20(7):596−602. doi: 10.1016/j.jfca.2007.03.007
[26]	ZHANG Y T, LIU Z, SUN J N, et al. Biotechnological production of zeaxanthin by microorganisms[J]. Trends in Food Science & Technology,2018:71225−234.
[27]	GURUNG T, TECHAWONGSTIEN S, SURIHARN B, et al. Growth, yield and capsaicinoid contents of 14 cultivars of hot pepper (Capsicum spp.) at two elevations of Thailand[J]. SABRAO Journal of Breeding and Genetics,2011,43(2):130−143.
[28]	吴洪号, 张慧, 贾佳, 等. 功能性多不饱和脂肪酸的生理功能及应用研究进展[J]. 中国食品添加剂, 2021, 32(8): 134−140 WU H H, ZHANG H, JIA J, et al. Research progress of physiologic function and application of functional polyunsaturated fatty acids[J]. China Food Additives, 2021, 32(8): 134−140.
[29]	SAMIA B B, AMANPOUR A, CHTOUROU F, et al. Gas chromatography-mass spectrometry-olfactometry to control the aroma fingerprint of extra virgin olive oil from three tunisian cultivars at three harvest times[J]. Journal of Agricultural and Food Chemistry,2018,66(11):2851−2861. doi: 10.1021/acs.jafc.7b06090
[30]	ZHENG Y, SUN B G, ZHAO M M, et al. Characterization of the key odorants in Chinese zhima aroma-type baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J]. Journal of Agricultural and Food Chemistry,2016,64(26):5367−5374. doi: 10.1021/acs.jafc.6b01390
[31]	NEUGEBAUER A J, GRANVOGL M, SCHIEBERLE P. Characterization of the key odorants in high-quality extra virgin olive oils and certified off-flavor oils to elucidate aroma compounds causing a rancid off-flavor[J]. Journal of Agricultural and Food Chemistry,2020,68(21):5927−5937. doi: 10.1021/acs.jafc.0c01674
[32]	YU Z, LIU Y P, YANG W X, et al. Characterization of potent aroma compounds in preserved egg yolk by gas chromatography- olfactometry, quantitative measurements, and odor activity value[J]. Journal of Agricultural and Food Chemistry,2018,66(24):6132−6141. doi: 10.1021/acs.jafc.8b01378
[33]	SONGUL K, KELEBEK H, SELLI S. Characterization of the key aroma compounds in turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA)[J]. Journal of Agricultural and Food Chemistry,2014,62(2):391−401. doi: 10.1021/jf4045167
[34]	KALUA C-M, ALLEN M-S, BEDGOOD D-R, et al. Olive oil volatile compounds, flavour development and quality: A critical review[J]. Food Chemistry, 2005, 100(1): 273−286.
[35]	CHO I H, LEE S, JUN H-R, et al. Comparison of volatile maillard reaction products from tagatose and other reducing sugars with amino acids[J]. Food Science and Biotechnology,2010,19(2):431−438. doi: 10.1007/s10068-010-0061-7
[36]	GAO B Y, LU Y J, YI S, et al. Differentiating organic and conventional sage by chromatographic and mass spectrometry flow injection fingerprints combined with principal component analysis[J]. Journal of Agricultural and Food Chemistry,2013,61(12):2957−2963. doi: 10.1021/jf304994z
[37]	LI L M, ZHAO J, WANG C R, et al. Comprehensive evaluation of robotic global performance based on modified principal component analysis[J]. International Journal of Advanced Robotic Systems,2020,17(4):220−226.

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	陈新颖，亓俊然，张丽霞. 闷黄前日晒处理对黄茶香气的影响. 食品工业科技. 2025(01): 13-21 . 本站查看
2.	晏朵，余鹏辉，龚雨顺. 萎凋过程中环境胁迫对茶叶品质影响研究进展. 茶叶科学. 2025(01): 1-14 .
3.	尤昕涵，鹿英，张丽霞，董利红，黄晓琴，韩晓阳. 泰安市茶园施肥状况调查与分析. 落叶果树. 2023(03): 39-44 .
4.	武珊珊，尤名南，潘朦，王玮，郭巧，丁其欢，周雪芳. 白茶香气成分及影响因素研究进展. 食品安全质量检测学报. 2023(12): 1-14 .
5.	常睿，罗红玉，张丽，李欢欢，王奕，陈善敏，钟应富. 不同萎凋温度和时间对夏季白茶品质的影响. 南方农业学报. 2023(07): 2060-2070 .