Characterization of volatiles and non-volatiles as the key bioactive compounds in roasting pre-dried chilies
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Publication Details
Author list: Yap, Esther Shiau Ping; Uthairatanakij, Apiradee; Laohakunjit, Natta; Jitareerat, Pongphen; Sonklin, Chanikan
Publisher: Springer
Publication year: 2022
Volume number: 16
Issue number: 3
Start page: 2131
End page: 2143
Number of pages: 13
ISSN: 2193-4126
eISSN: 2193-4134
Languages: English-Great Britain (EN-GB)
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Abstract
Abstract: Roasting, performed in a non-controllable high temperature setting, results in undesirable end products from Maillard reactions or caramelization. This study aimed to compare the effects of roasting time on the volatile and non-volatile compounds and biological activities of pre-dried ‘Super Hot’ chilies using hot air oven. They were roasted at 120 ℃ for 20–100 min. Furan, aldehyde, and pyranones volatile groups, and phenolic compounds (syringic and caffeic acid) increased with time. Naphthalene also occurred in chili’s pulp but in small amounts. Capsaicin and dihydrocapsaicin decreased after 60 min due to their structural rearrangement/degradation. Principal component analysis illustrated that 80 min gave a higher correlation for oleic acid, nonivamide, and capsaicin. These data indicate that roasting for 80 min can enhance the beneficial compounds, aroma, and pungency, but with low levels of hazardous compounds. This study offers a viable technique for the food industry that can maintain and improve nutritional value for consumers. Graphical abstract: [Figure not available: see fulltext.] © 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
Keywords
Hazardous compounds, Roasting time, Volatile and non-volatile compounds
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