Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process

作者：Zhou, Linyan; Cao, Zhenzhen; Bi, Jinfeng^*; Yi, Jianyong; Chen, Qinqin; Wu, Xinye; Zhou, Mo

来源：International Journal of Food Science and Technology, 2016, 51(4): 842-853.

DOI：10.1111/ijfs.13050

• Antioxidant capacity
• capsaicinoids
• degradation kinetics
• drying
• total phenolic compounds

Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during both hot air drying and infrared drying were investigated, as well as the correlation between antioxidant compounds and antioxidant capacity was discussed in current study. The fractional conversion kinetic and first order kinetic models were proved to describe the changes of total phenolic compounds vs. drying time and moisture content, respectively. Degradation of capsaicinoids and antioxidant capacity vs. drying time and moisture content both followed fractional conversion kinetic model. Infrared drying accelerated the degradation rate of total phenolic compounds and capsaicinoids vs. drying time as compared with hot air drying at the same temperature; however, a contrary result was found that infrared drying decreased the degradation rate of both total phenolic compounds and capsaicinoids vs. moisture content. Total phenolic compounds exhibited a stronger relationship with antioxidant capacity of red pepper analysed by multiple linear regression analysis.

• 出版日期2016-4
• 单位中国农业科学院