Degradation rate of vitamin B6 on red chili pepper drying by blanching-brine-calcium pretreatment

Article Sidebar

PDF
DOI: https://doi.org/10.21924/cst.2.2.2017.56
Keywords:
pretreatment, red chili pepper drying, degradation rate of vitamin B6

Main Article Content

Uma Fadzilia Arifin
Diponegoro University
Mohamad Djaeni
Diponegoro University

Abstract

Drying is one of the alternatives to prevent spoilage in red chili pepper by removing moisture content. Red chili pepper (Capsicum frutescens) has complex nutrition components such as vitamins and bioactive compound. However, vitamin B6 content in chili can degrade significantly in drying process by heat. This research studied degradation rate of vitamin B6 in chili drying process under various pretreatments and temperatures. In this study, post-harvest chili before dried was pretreated by blanching, osmotic dehydration with brine, immersing in calcium chloride solution and the combination of all them. They were dried in tray dyer at various temperatures 40°C, 50°C, 60°C and 70°C. Degradation of vitamin B6 content was analyzed every 2 hours by High-Performance Liquid Chromatography for 8 hours. Results showed that blanching-brine-calcium pretreatment was expected to reduce drying time and retain high content of vitamin B6 in red chili pepper. The degradation rate of vitamin B6 in chili followed second-order reaction. The degradation rate was influenced by temperature change referring to Arrhenius equation with activation energy was about 31.97 kJ/ mol K and constant rate (k0) was 3.769. Therefore, the vitamin B6 retention can be estimated at various pretreatments, times and temperatures. Furthermore, the favorable drying conditions can be evaluated.

Downloads

Download data is not yet available.

Article Details

How to Cite
Arifin, U. F., & Djaeni, M. (2017). Degradation rate of vitamin B6 on red chili pepper drying by blanching-brine-calcium pretreatment. Communications in Science and Technology, 2(2). https://doi.org/10.21924/cst.2.2.2017.56
Issue
Vol. 2 No. 2 (2017)
Section
Articles
Author Biographies

Uma Fadzilia Arifin, Diponegoro University

Department of Chemical Engineering, Faculty of Engineering, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang, Indonesia 50275

Mohamad Djaeni, Diponegoro University

Department of Chemical Engineering, Faculty of Engineering, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang, Indonesia 50275
Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright

Open Access authors retain the copyrights of their papers, and all open access articles are distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided that the original work is properly cited.

The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

While the advice and information in this journal are believed to be true and accurate on the date of its going to press, neither the authors, the editors, nor the publisher can accept any legal responsibility for any errors or omissions that may be made. The publisher makes no warranty, express or implied, with respect to the material contained herein.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Crossref
Scopus
Google Scholar
Europe PMC

References

1. P. N. Rekha, S. Singhal, and A. B. Pandit, A study on degradation kinetics of thiamine in red gram splits ( Cajanus cajan L .), Food Chem. 85 (2004) 591–598.

2. N. C. Wade, S. S. Wane, and S. M. Kshirsagar, Comparative study of drying characteristics in chillies, Ind. J. Sci. Res. Tech 2 (2014) 105–111.

3. S. Charmongkolpradit, K. Triratanasirichai, and N. Srihajong, Drying characteristics of chili using continuous fluidized-bed dryer, Am. J. Appl. Sci. 7 (2010) 1300–1304.

4. E. O. M. Akoy, Experimental characterization and modeling of thin-layer drying of mango slices, Int. Food Res. J. 21 (2014) 1911–1917.

5. I. Alibas, Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy,Food Sci. Technol. 34 (2014) 394–401.

6. M. Torki-Harchegani, D. Ghanbarian, and M. Sadeghi, Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods, Heat Mass Transf. (2014).

7. M. Beigi, Energy efficiency and moisture diffusivity of apple slices during convective drying, Food Sci. Technol. 36 (2016) 145–150.

8. M. Djaeni, U. F. Arifin, and S. B. Sasongko, Physical-Chemical Quality of Onion Analyzed Under Drying Temperature, International Conference on Chemistry Chemical Process and Engineering 2016, Yogyakarta, Indonesia, 2017, pp. 1–5.

9. M. Djaeni, C. J. van Asselt, P. V. Bartels, J. P. M. Sanders, G. van Straten, and A. J. van Boxtel, Low temperature drying with air dehumidified by zeolite for food products: energy efficiency aspect analysis, Int. J. Food Eng. 7 (2011) 1–25.

10. H. K. Trang, Development of HPLC methods for the determination of water-soluble vitamins in pharmaceuticals and fortified food products,Thesis, Clemson University, 2013.

11. M. Juhász, S. Takahashi, Y. Kitahara, and T. Fujii, Thermal decomposition of pyridoxine : an evolved gas analysis-ion attachment mass spectrometry study, Rapid Commun. Mass Spectrom. 26 (2012) 759–764.

12. G. F. Combs, The Vitamins : fundamental aspects in nutrition and health. California, USA: Elsevier Academic Press, 2008.

13. P. T. Akonor and C. Tortoe, Effect of blanching and osmotic pre-treatment on drying kinetics, shrinkage and rehydration of chayote (sechium edule) during convective drying, Br. J. Appl. Sci. Technol. 4 (2014) 1215–1229.

14. H. Tavakolipour and M. Mokhtarian, Drying of Chili Pepper in Different Conditions, Proceedings of TheIRES 4th International Confererence, Kuala Lumpur, Malaysia, 2015, pp. 71–74.

15. T. Y. Tunde-Akintunde, Effect of pretreatment on drying time and quality of chilli pepper, J. Food Process. Preserv. 34 (2010) 595–608.

16. E. Abano, E, H. Ma, W. Qu, and E. Teye, Modeling pre-treatments effect on drying kinetics of garlic (Allium sativum L.) slices in a convective hot air dryer, African J. Food Sci. 5 (2011) 425–435.

17. N. Toontom, W. Posri, S. Lertsiri, and M. Meenune, Effect of drying methods on Thai dried chilli’s hotness and pungent odour characteristics and consumer liking, Int. Food Res. J. 23 (2016) 289–299.

18. W. Phomkong, S. Soponronnarit, and P. Thammarutwasik, Chemical pretreatments affecting drying characteristics of chilli (cv. Huarou Yon), Dry. Technol. 28 (2010) 1466–1476.

19. P. P. Lewicki and E. Michaluk, Drying of tomato pretreated with calcium, Dry. Technol. An Int. J. 22 (2004) 1813–1827.

20. S. R. Evans, J. F. Gregory, and J. R. Kirk, Thermal degradation kinetics of pyridoxine hydrochloride in dehydrated model food systems, J. Food Sci. 46 (1981) 555–563.

21. V. B. Vikram, M. N. Ramesh, and S. G. Prapulla, Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods, J. Food Eng. 69 (2005) 31–40.

22. H. Hellmann and S. Mooney, Vitamin B6: A molecule for human health?, Molecules 15 (2010) 442–459.

23. I. Doymaz, Pretreatment effect on sun drying of mulberry fruits ( Morus alba L .), J. Food Eng. 65 (2004) 205–209.

24. F. A. N. Fernandes, S. Rodrigues, O. C. P. Gaspareto, and E. L. Oliveira, Optimization of osmotic dehydration of papaya followed by air-drying, Food Res. Int. 39 (2006) 492–498.

25. J. F. Gregory and M. E. Hiner, Thermal stability of vitamin B6 compounds in liquid model food systems, J. Food Sci. 48 (1983) 1323–1339.