60648 20171211140548.0 doi 10.3390/foods5030063 sideral 98052 ART-2016-98052 eng Iqbal, Qumer Irradiation Maintains Functional Components of Dry Hot Peppers (Capsicum annuum L.) under Ambient Storage 2016 Access copy available to the general public Unrestricted Hot peppers used as natural flavoring and coloring agents are usually irradiated in prepacked form for decontamination. The effects of gamma radiation on the stability of functional components such as capsaicinoids and antioxidant compounds (carotenoids, ascorbic acid and total phenolics) were investigated in hot peppers (Capsicum annuum). Whole dried peppers packed in polyethylene bags were gamma irradiated at 0 (control), 2, 4, and 6 kGy and subsequently stored at 25 °C for 90 days. The irradiation dose did not substantially affect the initial contents of capsaicinoids, ascorbic acid and total phenolics, though the concentration of carotenoids declined by 8% from the control (76.9 mg/100 g) to 6 kGy radiation dose (70.7 mg/100 g). Similarly, during storage for 90 days at ambient temperature the concentrations of capsaicinoids and total phenolics remained fairly stable with mean percent reductions from 3.3% to 4.2%, while the levels of total carotenoids and ascorbic acid significantly (p < 0.05) declined by 12% and 14%, respectively. Overall, neither irradiation nor subsequent ambient storage could appreciably influence the contents of functional components in hot peppers. These results revealed that gamma irradiation up to 6 kGy can be safely used for decontamination to meet the needs for overseas markets without compromising product quality. info:eu-repo/grantAgreement/ES/DGA/A01 info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Amjad, Muhammad Asi, R.M. Nawaz, Aamir Khan, M.S. (orcid)0000-0001-6325-7100 Ariño, Agustin Universidad de Zaragoza Ahmad, Tanveer 2008 640 Universidad de Zaragoza Departamento de Producción Animal y Ciencia de los Alimentos Nutrición y Bromatología 5, 3 (2016), [9 pp.] Foods 2304-8158 886798 http://zaguan.unizar.es/record/60648/files/texto_completo.pdf Versión publicada 104644 http://zaguan.unizar.es/record/60648/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:60648 articulos driver 2017-12-11-14:02:31 ARTICLE