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Physicochemical characteristics and antioxidant activity of the organic green peppers
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 4,  2015, pp.585-590
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.4.585
 Title & Authors
Physicochemical characteristics and antioxidant activity of the organic green peppers
Chang, Min-Sun; Jeong, Moon-Cheol; Kim, Gun-Hee;
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 Abstract
As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for organic agri-foods. The present study aims to investigate the physicochemical quality characteristics and antioxidant activity of organic green peppers. The weight, length, moisture content, color (Hunter L, a, b) and hardness were measured for the quality characteristics. In addition, the DPPH, ABTS radical scavenging activities and total phenolic contents were analyzed for the comparison of antioxidant activities between organically and conventionally grown green peppers. The weight and length of the organically grown green peppers were lower than those of the conventionally grown ones. The moisture content of the organically and conventionally grown green peppers was similar. The L and b values of the organically grown green peppers were higher than those of the conventionally grown ones. The DPPH radical scavenging activity of the organically grown green peppers (62.86%) was higher than that of the conventionally grown ones (51.06%). The total phenolic content of the organically grown green peppers was higher than that of the conventionally grown ones, however, there was no significant differences between organically and conventionally grown green peppers (p<0.05). Further studies would be recommended for the evaluation of other characteristics such as flavor, taste, and bioactivity compounds between organically and conventionally grown green peppers.
 Keywords
organic;quality;color;antioxidant;green pepper;
 Language
Korean
 Cited by
1.
Quality Characteristics and Antioxidant Activities of the Organic Leaf and Stem Vegetables, Journal of the East Asian Society of Dietary Life, 2016, 26, 3, 201  crossref(new windwow)
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