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This study investigated total carotenoid content, comparative carotenoid composition, vitamin C content, and total antioxidant capacity of three citrus varieties which are Yuza (Citrus junos Sieb ex Tabaka), Kjool (Citrus unshiu Marcow), and Dangyooja (Citrus grandis Osbeck). Seven carotenoids were identified, with β-cryptoxanthin, astaxanthin, and zeaxanthin being predominant in citrus varieties. Ripening increased the total carotenoid in three citrus varieties. Individual carotenoid of canthaxanthin, astaxanthin, and α-carotene in citrus varieties decreased with maturation, whereas the others increased with ripening. Yuza exhibited the highest total antioxidant capacity in 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays, with VCEAC values of 582.9 mg/100 g and 451.5 mg/100g, respectively. The relative VCEAC values were vitamin C (1.00)>lycopene (0.375), α-carotene (0.304), β-carotene (0.289), β-cryptoxanthin (0.242), and zeaxanthin (0.099). These results indicate that Yuza contains higher amounts of total carotenoids, individual carotenoids, and vitamin C than other Korean citrus varieties., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Unlabelled: Paprika (Capsicum annuum L.) is widely used as a healthy vegetable having antitumor-promoting activity and reducing or preventing chronic disease. Paprika has been mostly consumed as fresh fruit, and as food colorants such as oleoresin or pigment powder. In this study, pickled paprika was produced and its quality characteristics were monitored during storage (35 °C for 42 d). Carotenoid composition, ascorbic acid, total phenolic contents, and antioxidant activities were also analyzed. Five carotenoid compounds were identified in the pickled paprika and after 42 d of storage, total carotenoid content was 2.44 ± 0.69 mg/100g fresh weight(fw) and ascorbic acid content was 50.90 ± 3.26 mg/100g dry weight (dw). 2,2'-azino-di-(3-ethylbenzthiazoline sulphonate (ABTS) radical-scavenging activity of the pickled paprika was maintained above 70% until 28 d of storage, and then decreased to 47% of the initial activity. pH increased from 2.78 ± 0.06 to 3.10 ± 0.03 at 14 d and was then maintained until 42 d. Soluble solids increased gradually and color values including L*, a*, and b* decreased during storage. Hardness also decreased from 6.17 ± 0.18 kg force to 1.90 ± 0.60 kg force during storage. The overall taste of the pickled paprika was deemed to be good until 28 d of storage. Pickled paprika showed a possibility as a new pickled product. We demonstrated that paprika could be processed as a new pickled product with extended storage., Practical Application: Pickled paprika was produced and its quality characteristics along with phytochemical contents were monitored during storage. Phytochemicals, including ascorbic acid and polyphenols in pickled paprika were considerably retained and visual color was satisfactory during storage. Texture was deemed to be satisfactory for 4 wk. Considering that our experiment was performed at a relatively high temperature and without the addition of calcium for the improvement of texture, our results are quite promising in order to produce new pickled products with extended shelf-life along with conserving nutritional and functional components and satisfying consumer needs., (© 2011 Institute of Food Technologists®)

In this study, we prepared candied paprika from various coloured fresh paprika and compared the changes in phytochemicals and quality for 42 days by analysing carotenoids, ascorbic acids and total phenolic content, and by assessing sensory and instrumental qualities. We identified five types of carotenoids from candied red paprika ( CRP) and three from candied orange paprika ( COP) and candied yellow paprika ( CYP). At 0-day storage, capsanthin and β-carotene in CRP were quantitatively analysed to 26.96 μg g−1 fw and 3.81 μg g−1 fw, zeaxanthin and β-carotene in COP were 9.35 μg g−1 fw and 4.16 μg g−1 fw, and lutein and β-carotene in CYP were 0.27 μg 100 g−1 fw and 0.70 μg 100 g−1 fw, respectively. After 42-days storage, CRP retained approximately 68.6% carotenoids, COP retained 40%, and CYP retained 33%. Ascorbic acid and total phenolic content decreased during storage as carotenoids did. However, rates of decrease were different in different coloured paprika, especially, ascorbic acid in COP and phenolic acid in CRP were considerably conserved for 42 days. Hardness, springiness and chewiness in all samples were significantly increased by 14-days storage and maintained until 42-days storage, and all the sensory parameters, including colour, appearance, odour, texture, paprika flavour and overall consumer preference showed no differences until 28 days. [ABSTRACT FROM AUTHOR]

Red pepper oil is a flavored oil produced at home and in restaurants. Most red pepper oil is manufactured by extraction at a high temperature, which can produce harmful substances, such as acrylamide. Acrylamide, a toxic substance classified as a probable human carcinogen, is formed when foods are cooked at high temperatures above 120 °C. In this study, we aimed to propose the optimal method to produce red pepper oil with a decreased amount of acrylamide while maintaining quality characteristics. The conventional cooking (CC) method (160, 180, and 200 °C) and microwave cooking (MC) method were used to make red pepper oil. The acrylamide, carotenoids, and capsaicinoids contents increased with temperature and time. The maximum and minimum acrylamide content of red pepper oil was 3,494.00 ± 147.81 ppb after CC at 200 °C for 5 min and 131.78 ± 2.93 ppb after CC at 160 °C for 1 min, respectively. The total carotenoid contents of the CC samples ranged from 3.74 ± 0.01 to 4.47 ± 0.04 mg/g. Capsaicin and dihydrocapsaicin contents of CC samples ranged from 3.03 to 4.44 and from 1.33 to 1.92 mg/g, respectively. The total carotenoid and capsaicinoid contents of the MC sample were significantly higher than that of CC samples (p < 0.05). In the results of sensory evaluation for 4 samples (CC at 160, 180, and 200 °C, and MC), the sample with the highest score for all attributes was the MC sample. Based on the results of this study, the MC method is considered as an optimal condition for producing red pepper oil with a low acrylamide content and desirable quality characteristics. • Red pepper oil is a flavored oil produced at home and in restaurants. • Red pepper oil is produced by hot oil extraction, which can produce acrylamide. • Conventional and microwave cooking method were used to make red pepper oils. • Acrylamide, carotenoid, and capsaicinoid in oil increased with temperature and time. • Microwave cooking was considered as an optimal condition to make a red pepper oil. [ABSTRACT FROM AUTHOR]