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Türkiye’deki biber baharat tiplerinin yağ asidi profilleri, fitokimyasal ve mineral madde içeriklerinin karşılaştırmalı analizi

Yıl 2024, Cilt: 29 Sayı: 1, 133 - 147, 08.04.2024

Ümit Haydar Erol Pınar Gümüş Bekir Bülent Arpacı

https://doi.org/10.37908/mkutbd.1369509

Öz

Biber, yemeklerde veya baharat olarak sıklıkla kullanılan önemli bir üründür. Biberlerde kapsaisinoidler, fenolikler ve karotenoidler de dahil olmak üzere çok sayıda fitokimyasal bulunmaktadır. Kapsaisinoidler, belirgin acı tat özelliğinden sorumludurlar. Bu çalışmada, 15 çeşit biber baharatının (1 İsot, 4 Toz Biber ve 10 Pul Biber) proksimat, mineral, yağ asidi kompozisyonu ve fitokimyasal bileşenleri karşılaştırmalı olarak incelenmiştir. Proksimat bileşimi analizi şunları ortaya koymuştur: nem (%6.54-19.49), kül (%6.53-22.48) ve asitte çözünmeyen kül (%0.41-1.12). Toplam fenolik madde içeriği 9.72 ile 20.05 mg GAE g-1 arasında değişmiştir. En düşük ve en yüksek kapsaisinoid içeriği sırasıyla S15 (10247.6 SHU) ve S9 (38861.7 SHU) örneklerinde bulunmuştur. Toplam karotenoid içeriğinin 739.8-1941.7 mg kg-1 arasında değiştiği belirlenmiştir. Fitokimyasal analizler, bu baharatların karotenoid ve kapsaisinoid gibi fitokimyasallar bakımından zengin olduğunu ortaya koymuştur. Baharatlarda insan beslenmesi için gerekli olan kalsiyum, magnezyum, potasyum, bakır, demir, mangan ve sodyum gibi mineral elementler de mevcut olarak bulunmuştur.

Anahtar Kelimeler

Yağ asitleri Acılık Mineraller Fitokimyasallar. biber baharatlar türleri

Kaynakça

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  • Anonymous (2000). Determination of ash insoluble in hydrochloric acid in fruit and vegetable products (TS 1128 ISO 763), Turkish Standards Institute, Ankara.
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  • Arpaci, B.B., Baktemur, G., Keleş, D., Kara, E., Erol, Ü.H., & Taşkın, H. (2020). Determination of color and heat level of some resistance sources and improved pepper genotypes. Crop Breeding, Genetics and Genomics, 2 (1), e200006. https://doi.org/10.20900/cbgg20200006
  • Atalay, A.B., & Inanc, A.L. (2020). Optimization of ultrasound-assisted phenolic extraction from red pepper seed by response surface methodology. Türk Tarım ve Doğa Bilimleri Dergisi, 7 (1), 132-140. https://doi.org/10.30910/turkjans.680032
  • Basyigit, B., Daghan, S., & Karaaslan, M. (2020). Biochemical, compositional, and spectral analyses of Isot (Urfa pepper) seed oil and evaluation of its functional characteristics. Grasas Y Aceites, 71 (4), e384-e384. https://doi.org/10.3989/gya.0915192
  • Batiha, G.E.S., Alqahtani, A., Ojo, O.A., Shaheen, H.M., Wasef, L., Elzeiny, M., & Hetta, H.F. (2020). Biological properties, bioactive constituents, and pharmacokinetics of some Capsicum spp. and capsaicinoids. International Journal of Molecular Sciences, 21 (15), 5179. https://doi.org/10.3390/ijms21155179
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  • Castro-Concha, L.A., Tuyub-Che, J., Moo-Mukul, A., Vazquez-Flota, F.A., & Miranda-Ham, M.L. (2014). Antioxidant capacity and total phenolic content in fruit tissues from accessions of Capsicum chinense Jacq. (Habanero pepper) at different stages of ripening. The Scientific World Journal, 809073, 5. https://doi.org/10.1155/2014/809073
  • Carvalho Lemos, V., Reimer, J.J., & Wormit, A. (2019). Color for life: biosynthesis and distribution of phenolic compounds in pepper (Capsicum annuum). Agriculture, 9 (4), 81. https://doi.org/10.3390/agriculture9040081
  • Cervantes-Paz, B., Yahia, E.M., de Jesús Ornelas-Paz, J., Victoria-Campos, C.I., Ibarra-Junquera, V., Pérez-Martínez, J.D., & Escalante-Minakata, P. (2014). Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening. Food Chemistry, 146, 188-196. https://doi.org/10.1016/j.foodchem.2013.09.060
  • Chatterjee, S., Padwal-Desai, S.R., & Thomas P. (1999). Effect of γ-irradiation on the color power of turmeric (Curcuma longa) and red chilies (Capsicum annum) during storage. Food Research International, 31 (9), 625-628. https://doi.org/10.1016/S0963-9969(99)00035-6
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  • Daood, H.G., Kapitány, J., Biacs, P., & Albrecht, K. (2006). Drying temperature, endogenous antioxidants, and capsaicinoids affect carotenoid stability in paprika (red pepper spice). Journal of the Science of Food and Agriculture, 86 (14), 2450-2457. https://doi.org/10.1002/jsfa.2639
  • Dubois, V., Breton, S., Linder, M., Fanni, J., & Parmentier, M. (2007). Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. European Journal of Lipid Science and Technology, 109 (7), 710-732. https://doi.org/10.1002/ejlt.200700040
  • Duman, A.D., Mavi, K., Arpaci, B.B., Didin, M., & Duman, D.S. (2021). Determination of capsaicinoids and scoville heat unit in different ornamental Capsicum genotypes grown in Turkey using HPLC. Fresenius Environmental Bulletin, 30 (12), 12969-12975.
  • Ene-Obong, H., Onuoha, N., Aburime, L., & Mbah, O. (2018). Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria. Food Chemistry, 238, 58-64. https://doi.org/10.1016/j.foodchem.2016.12.072
  • Erol, U.H., & Arpacı, B.B. (2023a). Macro and micro element contents of pepper species at maturation periods. ISPEC Journal of Agricultural Sciences, 7 (3), 508-516. https://doi.org/10.5281/zenodo.8303821
  • Erol, U.H., & Arpacı, B.B. (2023b). Morphological and Physicochemical changes of pepper fruits in different developmental periods according to species. Alatarım, 22 (1), 8-17.
  • Fayos, O., Ochoa-Alejo, N., De La Vega, O.M., Savirón, M., Orduna, J., Mallor, C., Barbero, G.F., & Garcés-Claver, A. (2019). Assessment of capsaicinoid and capsinoid accumulation patterns during fruit development in three chili pepper genotypes (Capsicum spp.) carrying Pun1 and pAMT alleles related to pungency. Journal of Agricultural and Food Chemistry, 67 (44), 12219-12227. https://doi.org/10.1021/acs.jafc.9b05332
  • Firat, C., Karataş, K., Arpaci, B.B., & Mavi, K. (2021). Hybrid breeding studies for the development of sweet ornamental pepper varieties suitable for pickling industry. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 26 (3), 679-691. https://doi.org/10.37908/mkutbd.961983
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Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye

Yıl 2024, Cilt: 29 Sayı: 1, 133 - 147, 08.04.2024

Ümit Haydar Erol Pınar Gümüş Bekir Bülent Arpacı

https://doi.org/10.37908/mkutbd.1369509

Öz

Peppers are significant crops frequently used in cooking or as spice. Numerous phytochemicals, including capsaicinoids, phenolics, and carotenoids are found in peppers. Capsaicinoids are responsible for the distinctively pungent flavor. A comparative study of the proximate, mineral, fatty acid composition, and phytochemical components of 15 types of pepper spices (1 Isot Pepper Flake, 4 Chili Powders, and 10 Chili Pepper Flakes) were investigated. Analysis of the proximate composition included moisture content (6.54-19.49%), ash content (6.53-22.48%) and acid insoluble ash content (0.41-1.12%). Total phenolic content ranged from 9.72 to 20.05 mg GAE g-1. The lowest and highest capsaicinoid content were found in S15 (10247.6 Scoville Heat Unit (SHU)) and S9 (38861.7 SHU) samples, respectively. Total carotenoid content ranged from 739.8–1941.7 mg kg-1. Phytochemical analyses revealed that these spices are high in phytonutrients such as carotenoid and capsaicinoid. Mineral elements such as calcium, magnesium, potassium, copper, iron, manganese, and sodium were also present in the spices, which are essential for human nutrition.

Anahtar Kelimeler

Pepper Spices Fatty acids Pungency Minerals Phytochemicals.

Kaynakça

  • Anonymous (1974). Total ash determination (TS 1564), Turkish Standards Institute, Ankara.
  • Anonymous (2000). Determination of ash insoluble in hydrochloric acid in fruit and vegetable products (TS 1128 ISO 763), Turkish Standards Institute, Ankara.
  • FAOSTAT. (2021). Food and Agriculture Organization of the United Nations (FAO). https://www.fao.org/faostat/en/#data/QCL (Accessed: 14.11.2023).
  • AOAC Official Method 930.15. (2005). Official methods of analysis of AOAC international, 18th Ed., AOAC International, Gaithersburg.
  • Arpaci, B.B., Baktemur, G., Keleş, D., Kara, E., Erol, Ü.H., & Taşkın, H. (2020). Determination of color and heat level of some resistance sources and improved pepper genotypes. Crop Breeding, Genetics and Genomics, 2 (1), e200006. https://doi.org/10.20900/cbgg20200006
  • Atalay, A.B., & Inanc, A.L. (2020). Optimization of ultrasound-assisted phenolic extraction from red pepper seed by response surface methodology. Türk Tarım ve Doğa Bilimleri Dergisi, 7 (1), 132-140. https://doi.org/10.30910/turkjans.680032
  • Basyigit, B., Daghan, S., & Karaaslan, M. (2020). Biochemical, compositional, and spectral analyses of Isot (Urfa pepper) seed oil and evaluation of its functional characteristics. Grasas Y Aceites, 71 (4), e384-e384. https://doi.org/10.3989/gya.0915192
  • Batiha, G.E.S., Alqahtani, A., Ojo, O.A., Shaheen, H.M., Wasef, L., Elzeiny, M., & Hetta, H.F. (2020). Biological properties, bioactive constituents, and pharmacokinetics of some Capsicum spp. and capsaicinoids. International Journal of Molecular Sciences, 21 (15), 5179. https://doi.org/10.3390/ijms21155179
  • Bernal, M.A., Calderon, A.A., Pedreno, M.A., Munoz, R., Ros Barceló, A., & Merino de Caceres, F. (1993). Capsaicin oxidation by peroxidase from Capsicum annuum (variety Annuum) fruits. Journal of Agricultural and Food Chemistry, 41 (7), 1041-1044. https://doi.org/10.1021/jf00031a004
  • Brezeanu, C., Brezeanu, P.M., Stoleru, V., Irimia, L.M., Lipșa, F.D., Teliban, G.C., & Murariu, O.C. (2022). Nutritional value of new sweet pepper genotypes grown in an organic system. Agriculture, 12 (11), 1863. https://doi.org/10.3390/agriculture12111863
  • BystrickÃ, J., & TrebichalskÃ, P. (2018). The heavy metal content in selected kinds of spices. Journal of Microbiology, Biotechnology, and Food Sciences, 8 (2), 760-764. https://doi.org/10.15414/jmbfs.2018.8.2.760-764
  • Castro-Concha, L.A., Tuyub-Che, J., Moo-Mukul, A., Vazquez-Flota, F.A., & Miranda-Ham, M.L. (2014). Antioxidant capacity and total phenolic content in fruit tissues from accessions of Capsicum chinense Jacq. (Habanero pepper) at different stages of ripening. The Scientific World Journal, 809073, 5. https://doi.org/10.1155/2014/809073
  • Carvalho Lemos, V., Reimer, J.J., & Wormit, A. (2019). Color for life: biosynthesis and distribution of phenolic compounds in pepper (Capsicum annuum). Agriculture, 9 (4), 81. https://doi.org/10.3390/agriculture9040081
  • Cervantes-Paz, B., Yahia, E.M., de Jesús Ornelas-Paz, J., Victoria-Campos, C.I., Ibarra-Junquera, V., Pérez-Martínez, J.D., & Escalante-Minakata, P. (2014). Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening. Food Chemistry, 146, 188-196. https://doi.org/10.1016/j.foodchem.2013.09.060
  • Chatterjee, S., Padwal-Desai, S.R., & Thomas P. (1999). Effect of γ-irradiation on the color power of turmeric (Curcuma longa) and red chilies (Capsicum annum) during storage. Food Research International, 31 (9), 625-628. https://doi.org/10.1016/S0963-9969(99)00035-6
  • Coskun A.L., & Unsal F. (2020). Determination of some quality characteristics of commercially sold spices and dried fruits. Gaziosmanpaşa Scientific Research Journal, 9 (3), 99-111. https://dergipark.org.tr/en/download/article-file/1403858
  • Daood, H.G., Kapitány, J., Biacs, P., & Albrecht, K. (2006). Drying temperature, endogenous antioxidants, and capsaicinoids affect carotenoid stability in paprika (red pepper spice). Journal of the Science of Food and Agriculture, 86 (14), 2450-2457. https://doi.org/10.1002/jsfa.2639
  • Dubois, V., Breton, S., Linder, M., Fanni, J., & Parmentier, M. (2007). Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. European Journal of Lipid Science and Technology, 109 (7), 710-732. https://doi.org/10.1002/ejlt.200700040
  • Duman, A.D., Mavi, K., Arpaci, B.B., Didin, M., & Duman, D.S. (2021). Determination of capsaicinoids and scoville heat unit in different ornamental Capsicum genotypes grown in Turkey using HPLC. Fresenius Environmental Bulletin, 30 (12), 12969-12975.
  • Ene-Obong, H., Onuoha, N., Aburime, L., & Mbah, O. (2018). Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria. Food Chemistry, 238, 58-64. https://doi.org/10.1016/j.foodchem.2016.12.072
  • Erol, U.H., & Arpacı, B.B. (2023a). Macro and micro element contents of pepper species at maturation periods. ISPEC Journal of Agricultural Sciences, 7 (3), 508-516. https://doi.org/10.5281/zenodo.8303821
  • Erol, U.H., & Arpacı, B.B. (2023b). Morphological and Physicochemical changes of pepper fruits in different developmental periods according to species. Alatarım, 22 (1), 8-17.
  • Fayos, O., Ochoa-Alejo, N., De La Vega, O.M., Savirón, M., Orduna, J., Mallor, C., Barbero, G.F., & Garcés-Claver, A. (2019). Assessment of capsaicinoid and capsinoid accumulation patterns during fruit development in three chili pepper genotypes (Capsicum spp.) carrying Pun1 and pAMT alleles related to pungency. Journal of Agricultural and Food Chemistry, 67 (44), 12219-12227. https://doi.org/10.1021/acs.jafc.9b05332
  • Firat, C., Karataş, K., Arpaci, B.B., & Mavi, K. (2021). Hybrid breeding studies for the development of sweet ornamental pepper varieties suitable for pickling industry. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 26 (3), 679-691. https://doi.org/10.37908/mkutbd.961983
  • Gaur, R., Sharma, V., Chhapekar, S.S., Das, J., Kumar, A., Yadava, S.K., & Ramchiary, N. (2016). Comparative analysis of fruit metabolites and pungency candidate genes expression between Bhut Jolokia and other Capsicum species. PLoS One, 11 (12). https://doi.org/10.1371/journal.pone.0167791
  • Guerrero, J.G., Martınez, J.G., & Isasa, M.T. (1998). Mineral nutrient composition of edible wild plants. Journal of Food Composition and Analysis, 11 (4), 322-328. https://doi.org/10.1006/jfca.1998.0594
  • Guici El Kouacheur, K., Cherif, H.S., Saidi, F., Bensouici, C., & Fauconnier, M. L. (2023). Prunus amygdalus var. amara (bitter almond) seed oil: fatty acid composition, physicochemical parameters, enzyme inhibitory activity, antioxidant, and anti-inflammatory potential. Journal of Food Measurement and Characterization, 17 (1), 371-384. https://doi.org/10.1007/s11694-022-01629-2
  • Guil-Guerrero, J.L., Martínez-Guirado, C., Del Mar Rebolloso-Fuentes, M., & Carrique-Pérez, A. (2006). Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuum) varieties. European Food Research and Technology, 224 (1), 1-9. http://dx.doi.org/10.1007/s00217-006-0281-5
  • Gumus, P., & Erol, U.H. (2023). Comparison of fatty acid profile and quality properties of commercial apricot (Prunus armeniaca) kernel oils. Journal of the Institute of Science and Technology, 13 (4), 2646-2654. https://doi.org/10.21597/jist.1293261
  • Hamed, M., Kalita, D., Bartolo, M.E., & Jayanty, S.S. (2019). Capsaicinoids, polyphenols and antioxidant activities of Capsicum annuum: Comparative study of the effect of ripening stage and cooking methods. Antioxidants, 8 (9), 364. https://doi.org/10.3390/antiox8090364
  • Hornero-Méndez, D., Gómez-Ladrón de Guevara, R., & Mínguez-Mosquera, M.I. (2000). Carotenoid biosynthesis changes in five red pepper (Capsicum annuum L.) cultivars during ripening. Cultivar selection for breeding. Journal of Agricultural and Food Chemistry, 48 (9), 3857-3864. https://doi.org/10.1021/jf991020r
  • Horváth, Z.H., & Hodúr, C. (2007). Colour of paprika powders with different moisture content. International Agrophysics, 21 (1). ISSN: 0236-8722.
  • Horwitz, W. (2000) Official Methods of AOAC International. 17th Edition, Association of Official Analytical Chemists (AOAC) International, Gaithersburg. https://www.scirp.org/(S(i43dyn45teexjx455qlt3d2q))/reference/ReferencesPapers.aspx?ReferenceID=1889379
  • Kim, E.H., Lee, S.Y., Baek, D.Y., Park, S.Y., Lee, S.G., Ryu, T. H., Lee, S.K., Kang, H.J., Kwon, O.H., Kil, M., & Oh, S. W. (2019). A comparison of the nutrient composition and statistical profile in red pepper fruits (Capsicum annuum L.) based on genetic and environmental factors. Applied Biological Chemistry, 62, 1-13. https://doi.org/10.1186/s13765-019-0456-y
  • Kim, Y.C., Choi, D., Lee, J.H., & Lee, S. (2018). Alpha-glucosidase inhibitory activity in different pepper cultivars (Capsicum annuum L.). Horticultural Science and Technology, 36 (3), 444-450.
  • Koc, A.A., Boluk, G., & Serhat, A. (2008). The effect of food safety and quality standards on concentration in the food manufacturing industry. Akdeniz İİBF Dergisi, 8 (16), 83-115. https://dergipark.org.tr/tr/pub/auiibfd/issue/32318/359131
  • Korkmaz, A., Atasoy, A.F., & Hayaloglu, A.A.( 2021). The effects of production methods on the color characteristics, capsaicinoid content, and antioxidant capacity of pepper spices (C. annuum L.). Food Chemistry, 341, 128-184. https://doi.org/10.1016/j.foodchem.2020.128184
  • Martín-Diana, A.B., Rico, D., Barat, J.M., & Barry-Ryan, C. (2009). Orange juices enriched with chitosan: Optimisation for extending the shelf-life. Innovative Food Science & Emerging Technologies, 10 (4), 590-600. https://arrow.tudublin.ie/schfsehart/21/
  • Mengel, K., Ozbek, H., Kaya, Z., & Tamcı, M. (1984). Plant nutrition and metabolism. Cukurova University Faculty of Agriculture Publications, 162, Textbook: 12, Adana.
  • Minguez-Mosquera, M.I., Jaren-Galan, M., & Garrido-Fernandez, J. (1994). Influence of the industrial drying processes of pepper fruits (Capsicum annuum Cv. Bola) for paprika on the carotenoid content. Journal of Agricultural and Food Chemistry, 42 (5), 1190-1193. https://doi.org/10.1021/jf00041a026
  • Molnár, H., Kónya, É., Zalán, Z., Bata-Vidács, I., Tömösközi-Farkas, R., Székács, A., & Adányi, N. (2018). Chemical characteristics of spice paprika of different origins. Food Control, 83, 54-60. http://dx.doi.org/10.1016/j.foodcont.2017.04.028
  • Olguín-Rojas, J.A., Fayos, O., Vázquez-León, L.A., Ferreiro-González, M., Rodríguez-Jimenes, G.D.C., Palma, M., & Barbero, G.F. (2019). Progression of the total and ındividual capsaicinoids content in the fruits of three different cultivars of Capsicum chinense Jacq. Agronomy, 9 (3), 141. https://doi.org/10.3390/agronomy9030141
  • Papathanasiou, T., Gougoulias, N., Karayannis, V.G., & Kamvoukou, C.A. (2021). Investigation of the total phenolic content and antioxidant capacity of three sweet pepper cultivars (Capsicum annuum L.) at different development and maturation stages. Periodica Polytechnica Chemical Engineering, 65 (2), 219-228. https://doi.org/10.3311/PPch.15553
  • Pérez-Gálvez, A., Garrido-Fernández, J., Mínguez-Mosquera, M.I., Lozano-Ruiz, M., & Montero-De-Espinosa, V. (1998). Fatty acid composition of two new pepper varieties (Capsicum annuum L. cv. Jaranda and Jariza): Effect of drying process and nutritional aspects. Journal of the American Oil Chemists Society, 76 (2), 205-208. https://doi.org/10.1007/S11746-999-0219-8
  • Reddy, K.K., Harish, N., Tejashiwini, B., Amala, B., & Swamy, R. (2023). Effect of different drying techniques on quality of Teja red chili (MHCP-310) powder. The Pharma Innovation Journal, 12 (3), 2031-2035. https://www.thepharmajournal.com/archives/2023/vol12issue3/PartU/11-10-218-264.pdf
  • Romero-Luna, H.E., Colina, J., Guzmán-Rodríguez, L., Sierra-Carmona, C. G., Farías-Campomanes, Á. M., García-Pinilla, S., González-Tijera, M.M., Malagón-Alvira, K.O., & Peredo-Lovillo, A. (2023). Capsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action. Journal of Food Science and Technology, 60 (11), 2725-2735.
  • Rutkowska, J., & Stolyhwo, A. (2009). Application of carbon dioxide in subcritical state (LCO2) for extraction/fractionation of carotenoids from red paprika. Food Chemistry, 115 (2), 745-752. https://doi.org/10.1016/j.foodchem.2008.12.046
  • Sánchez, C.O., Zavaleta, E.B., García, G.U., Solano, G.L., & Díaz, M.R. (2021). Krill oil microencapsulation: Antioxidant activity, astaxanthin retention, encapsulation efficiency, fatty acids profile, in vitro bioaccessibility, and storage stability. LWT, 147, 111476. https://www.x-mol.net/paper/article/1382386247503208448
  • Tefera, M., & Chandravanshi, B.S. (2018). Assessment of metal contents in commercially available, Ethiopian red pepper. International Food Research Journal, 25 (3), 25-27. http://www.ifrj.upm.edu.my/25%20(03)%202018/(15).pdf
  • Topaloglu, M. (2010). The relationship between salt stress and pigment and capsaicinoid changes and peroxidase activity of chili peppers. Master Thesis, Cukurova University Institute of Science and Technology, Adana, pp: 131.
  • Topuz, A., & Ozdemir, F. (2003). Influences of γ-irradiation and storage on the carotenoids of sun-dried and dehydrated paprika. Journal of Agricultural and Food Chemistry, 51 (17), 4972-4977. https://doi.org/10.1021/jf034177z
  • Turkish Food Codex. (2002). Turkish Food Codex Spice Communiqué. Official Gazette, 10.04.2013. No: 28614. Ankara: Presidency printing house, 2013.
  • Vázquez-Espinosa, M., González-de-Peredo, A.V., Espada-Bellido, E., Ferreiro-González, M., Barbero, G.F., & Palma, M. (2023). The effect of ripening on the capsaicinoid composition of Jeromin pepper (Capsicum annuum L.) at two different stages of plant maturity. Food Chemistry, 399, 133979. https://doi.org/10.1016/j.foodchem.2022.133979
  • Zaki, N., Hakmaoui, A., Ouatmane, A., & Fernández-Trujillo, J.P. (2013). Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times. Food Science and Technology, 33 (3). https://doi.org/10.1590/s0101-20612013005000072
  • Zou, Y., Ma, K., & Tian, M. (2015). Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in the Northeast Region of China. Food Science and Technology, 35, 659-663. http://dx.doi.org/10.1590/1678-457X.6803
Toplam 55 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Bahçe Bitkileri Yetiştirme ve Islahı (Diğer)
Bölüm Araştırma Makalesi
Yazarlar

Ümit Haydar Erol 0000-0001-6126-5844

Pınar Gümüş 0000-0003-4085-9859

Bekir Bülent Arpacı 0000-0001-7505-3658

Erken Görünüm Tarihi 14 Mart 2024
Yayımlanma Tarihi 8 Nisan 2024
Gönderilme Tarihi 2 Ekim 2023
Kabul Tarihi 21 Kasım 2023
Yayımlandığı Sayı Yıl 2024 Cilt: 29 Sayı: 1

Kaynak Göster

APA Erol, Ü. H., Gümüş, P., & Arpacı, B. B. (2024). Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 29(1), 133-147. https://doi.org/10.37908/mkutbd.1369509
 Kapak Resmi İndir

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