지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
오류제보하기
Paprika (Capsicum annuum L.) contains various phytochemicals, including carotenoids, ascorbic acid, tocopherol, flavonoids, and phenolic compounds, as well as natural food colorants. Very little information is available regarding wine produced from different colored paprikas. The objectives of this study were to prepare wines from red, orange, and yellow paprika and evaluate their physicochemical characteristics. The alcohol concentration, pH, titratable acidity, and reducing sugar content were not significantly affected by the type of paprika. Hunter’s color values varied with the color of paprika. The total mineral content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging potential of red paprika wine were significantly higher; however, the total polyphenol content of yellow paprika wine was significantly higher than that of the other wine samples. This study suggested that paprika could be used to prepare wine and red paprika might be appropriate for producing good-quality wine.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (32)
참고문헌 신청
Aizawa K, Inakuma T. Dietary capsanthin, the main carotenoid in paprika (Capsicum annuum), alters plasma highdensity lipoproteincholesterol levels and hepatic gene expression in rats. Brit. J. Nutr. 102: 1760-1766 (2009)
Akubor PI, Obio SO, Nwadomere KA, Obiomah E. Production and quality evaluation of banana wine. Plant Food Hum. Nutr. 58: 1- 6 (2003)
AlDuais M, Hohbein J, Werner S, Bohm V, Jetschke G. Contents of vitamin c, carotenoids, tocopherols, and tocotrienols in the subtropical plant species Cyphostemma digitatum as affected by processing. J. Agr. Food Chem. 57: 5420-5427 (2009)
Cheung LM, Cheung PCK, Ooi VEC. Antioxidant activity and total polyphenolics of edible mushroom extracts. Food Chem. 81: 249- 255 (2003).
Dias DR, Schwan RF, Freire ES, Serodio RD. Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. Int. J. Food Sci. Tech. 42: 319-329 (2007)
Akubor PI, Obio SO, Nwadomere KA, Obiomah E. Production and quality evaluation of banana wine. Plant Food Hum. Nutr. 58: 1- 6 (2003)
AlDuais M, Hohbein J, Werner S, Bohm V, Jetschke G. Contents of vitamin c, carotenoids, tocopherols, and tocotrienols in the subtropical plant species Cyphostemma digitatum as affected by processing. J. Agr. Food Chem. 57: 5420-5427 (2009)
Cheung LM, Cheung PCK, Ooi VEC. Antioxidant activity and total polyphenolics of edible mushroom extracts. Food Chem. 81: 249- 255 (2003).
Dias DR, Schwan RF, Freire ES, Serodio RD. Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. Int. J. Food Sci. Tech. 42: 319-329 (2007)
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UCI(KEPA) : I410-ECN-0101-2020-594-000118231