Changes in phenolic content in ground red pepper (capsicum annuum l.) during storage
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63523636" target="_blank" >RIV/70883521:28110/19:63523636 - isvavai.cz</a>
Result on the web
<a href="https://www.jmbfs.org/issue/october-november-2019-vol-9-no-2/jmbfs_skxx_tvrznik/?issue_id=6115&article_id=27" target="_blank" >https://www.jmbfs.org/issue/october-november-2019-vol-9-no-2/jmbfs_skxx_tvrznik/?issue_id=6115&article_id=27</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.15414/jmbfs.2019.9.2.345-348" target="_blank" >10.15414/jmbfs.2019.9.2.345-348</a>
Alternative languages
Result language
angličtina
Original language name
Changes in phenolic content in ground red pepper (capsicum annuum l.) during storage
Original language description
Dynamics of changes in phenolic content in ground red pepper spice (Capsicum annuum L.) was monitored during the period of 10/ 2016–01/2018. Phenolic compounds were determined: gallic acid, catechine, vanillic acid, caffeic acid, coumaric acid, ferulic acid, rutin, resveratrol, cinnamic acid. In order to carry out a relevant statistical evaluation, individual measurements were interpolated to obtain a weekly time series. The fastest weekly reduction in content occurs for cinnamic acid (0.9%), coumaric acid (0.6%), resveratrol (0.54%), catechine (0.53%), quercetin (0.47%), vanillic acid (0.47%), ferulic acid (0.39%), gallic acid (0.34%), and rutin (0.29%). For the total content of phenolic substances, weekly decrease of 0.4% was statistically significant (at significance level of 0.001). The losses of phenolic substances during storage are possible to be minimized partially by keeping in cold, dry, and dark storage areas, in airtight containers for wholesale and retail packages.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centre of Polymer Systems</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Microbiology, Biotechnology and Food Sciences
ISSN
1338-5178
e-ISSN
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Volume of the periodical
9
Issue of the periodical within the volume
2
Country of publishing house
SK - SLOVAKIA
Number of pages
4
Pages from-to
345-348
UT code for WoS article
000488951100028
EID of the result in the Scopus database
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