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Title :Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)
Authors :Manikharda
Takahashi, Makoto
Arakaki, Mika
Yonamine, Kaoru
Asikin, Yonathan
Takara, Kensaku
Wada, Koji
Issue Date :2017
Abstract :Physical properties, flavor characteristics and antioxidant properties of the red mature peppers of Shimatogarashi (Capsicum frutescens) were compared to Takanotsume peppers (Capsicum annuum) as the control. Compositions of organic acids and capsaicinoids differed between the peppers. Malic acid was the prevalent organic acid in Shimatogarashi, while citric acid was prevalent in Takanotsume. Shimatogarashi had higher capsaicin and dihydrocapsaicin contents compared to Takanotsume. In terms of volatile compound compositions, the prevalent compounds in Shimatogarashi and Takanotsume peppers were hexanal and 10s,11s-himachala-3(12),4-diene, respectively. Overall, Shimatogarashi peppers were brightly colored, highly pungent with a fresh and fruity aroma, while Takanotsume peppers were dark red, moderately pungent with a warm and herbaceous aroma. As suggested by their total phenolic content and ORAC, Shimatogarashi peppers showed higher antioxidant activity compared to Takanotsume peppers.
URL :https://doi.org/10.3136/fstr.23.427
Type Local :雑誌掲載論文
ISSN :1881-3984
Publisher :Japanese Society for Food Science and Technology
URI :http://hdl.handle.net/20.500.12000/48409
Citation :Food Science and Technology Research Vol.23 no.3 p.427 -435
Appears in Collections:Peer-reviewed Journal Articles (Faculty of Agriculture)

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