• Korean Journal of Food Science and Technology
• /
• v.41 no.6
• /
• pp.722-726
• /
• 2009

The residue distribution ratio of pesticides among the flesh, stem and leaves of hot peppers were investigated to assure the safety of pepper powder and pepper leaves. Mixed solutions of chlorothalonil (wettable powder), kresoximmethyl (water dispersible granules) and procymidone (wettable powder) were applied once onto pepper plants in a plastic film house. After 7 days, the fruits and leaves were harvested and the fruits were divided into the flesh and stems. Pesticide residues in each pepper part were then analyzed by gas chromatography. The results showed that the concentration ratios of the chemicals in the flesh:stem and flesh:leaf ranged from 1:2-5 and 1:11-39, respectively, depending on the chemical evaluated. The observed flesh:stem ratio indicates that the pesticide content of the pepper powder product can increase by 20% if pepper stems are included in the powder product. The Korea Food and Drug Administration does not set a pesticide maximum residue level (MRL) for pepper leaves if a residue ratio in leaves over flesh is more than ten times. Results from this study support non-MRL status on the pepper leaves for the studied pesticides. Additionally, we recommend that the chlorothalonil product of a wettable powder type include the phrase "prohibition of distribution or sale for pepper leaves as food" because chlorothalonil highly resided in pepper leaves as more than twenty-four times that is a criterion level to determine an inclusion of the phrase in the label of pesticide product.

• Applied Biological Chemistry
• /
• v.38 no.5
• /
• pp.408-413
• /
• 1995

Investigations of the effects of pickle product ingredients on lipoxygenase (LOX) and methemoglobin (MHG, a nonenzymatic oxidant) catalyzing oxidation of linolenic acid were conducted. In addition, activities of LOX, peroxidase (POD) and catalase (CAT) in dry spices used in pickle products were determined. Some commercial pickle brines were observed to inhibit oxidation of linolenic acid by LOX and MHG. The ingredients in pickle products, such as dill oil emulsion, onion concentrate, oil cassia, polysorbate 80 and turmeric acid, reduced LOX and MHG catalyzed oxidation. Lipoxygenase activity was present in garlic, mustard seed and red pepper. Only in mustard seed, peroxidase activity was observed. Catalase activity was observed in garlic, black pepper, allspice and red pepper.

• Biotechnology and Bioprocess Engineering:BBE
• /
• v.9 no.6
• /
• pp.435-439
• /
• 2004

Three Bacillus strains were isolated from soil samples. Morphological and physiologi­cal characterization indicated that the isolated strains were B. mycoides, B. licheniformis and B. brevis. White pepper was produced from black pepper by the fermentative method using the isolates in shake flaks as well as in a large-scale fermenter. Volatile oil and piperine contents of the product were $3.2\%$ (v/w) and $4\%$ (v/w) respectively. The moisture content was $15\%$. The mi­crobial contamination was less than 10 per 100 g. The product also exhibited excellent storage stability.

• Korean Journal of Soil Science and Fertilizer
• /
• v.16 no.2
• /
• pp.179-182
• /
• 1983

A survey on the physiological disorder of green pepper plant in the on-farm vinyl house where the by-product lime of $CaC_2$ applied and a pot experiment were carried out simultaneous to find out the causes. The results are as follows: 1. The pepper plants grown under the application of by-product lime were characterized with the dark brown spots on the leaves and the hindered rooting. Finally the leaves wilted and fell down. 2. Respiration of pepper plant grown in field where tile by-product lime of calcium car-bide applied decreased. 3. Acethylene gas was considerably detected from by-product lime and from the soil where the by-product was used. The severity of physiological disorder increased as the amount of the gas detected.

• Journal of Food Hygiene and Safety
• /
• v.15 no.1
• /
• pp.13-17
• /
• 2000

The low salt seasoned jeotkal, salted and fermented fisheries product, may has some problems, such as short shelf-life, its putrefaction by mixing some microorganism from additives. It was considered that most microorganism in seasoned jeotkal were introduced from red pepper powder. Therefore, it is important to pasteurize red pepper powder for improving its microbial quality. When red pepper powder was pasteurized by ohmic heating, the survival cell concentration in red pepper powder was reduced to 1-log-unit at 500 V/m, 700 V/m, above 8$0^{\circ}C$. But viable cell counts were reduced from 8.5$\times$10$^{6}$ CFU/g to 2.1 $\times$ 10$^2$CFU/g, i.e. 4.6-log-unit, during ohmic heating at 9$0^{\circ}C$ for 40 min. Color values of red pepper powder during ohmic heating with different holding time were not changed significantly. When squid-jeotkal was manufactured by using the pasteurized red pepper powder, viable cell counts of the product were decreased by about three log cycles, compare with control product. And also the counts of fungi were significantly decreased.

• Food Quality and Culture
• /
• v.1 no.1
• /
• pp.27-33
• /
• 2007

In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH levels, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.

• Journal of Biosystems Engineering
• /
• v.16 no.1
• /
• pp.60-82
• /
• 1991

Drying process of red pepper is very important in terms of drying cost and quality of the end product. Recently, many studies on red pepper drying have been performed. Nevertheless, an optimum drying condition is not established yet. Drying characteristics of red pepper is much affected by drying factors such as variety and initial state of red pepper as well as by environmental drying factors such as temperature and relative humidity of drying air. Various varieties of red pepper are being cultivated and the initial state of red pepper at harvest is very ambiguous. For this reason, it is very costly and time-consuming to establish an optimum drying condition of red pepper by experiment. A general drying model to descirbe a drying process has not been developed due to diversity of drying characteristics of red pepper. This study was, therefore, performed to develop a general drying model describing a drying process of red pepper. The results from this study are summarized as follows. 1. A basic model was established to develop an appropriate mositure content model and temperature model describing a drying process of red pepper, and the basic model was validated with experimental data. 2. The bone dry weight of fruit and mositure content were accepted satisfactorily as parameter to define the arbitrary red pepper. 3. The equilibrium moisture content of red pepper was found out to be different according to the variety of red pepper, air temperature and relative humidity. Also, the EMC model was developed using the parameters of air temperature, relative humidity and bone dry weight of fruit. 4. A general drying model for red pepper was developed, parameters of which were expressed as the function of drying factors related with drying phenomena. The developed drying model was found out to describe well the drying process of red pepper.

• Korean Journal of Organic Agriculture
• /
• v.22 no.4
• /
• pp.645-656
• /
• 2014

The aim of this study was to evaluate the product quality and function properties of hot pepper (green and red) fruits cultivated by organic and conventional agricultural practices. Organic and conventional hot peppers were analyzed their product quality with respect to pH, soluble solid, hardness, and color values. The soluble solid contents of organic hot peppers were 2.6~10% higher but their hardness was slightly lower than those of conventional hot peppers. Hot peppers were further analyzed their functional properties on chlorophyll contents, ASTA (American Spice Trade Association) value, total phenolics, and SEM ultrastructure. In case of green pepper, organic hot pepper showed higher (-)a value and the significantly (p<0.001) higher amounts of chlorophyll a and b than conventional hot pepper. Interestingly, organic red hot pepper showed higher (+)a value than that of conventional one. The ASTA value of organic red hot pepper was 28% higher than that of conventional one. Regardless of the fruits color, total phenolics content of organic hot peppers was more enriched than those of conventional ones. These results suggest that organic hot peppers exhibited more excellent color quality and functional properties than conventional hot peppers regardless of fruit color.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.6 no.1
• /
• pp.21-25
• /
• 1977

The total capsaicinoids content of red pepper were determined according to the varieties and places of production. These samples were also analyzed on the analogues and homologues of capsaicinoids of the pepper. The following results showed that the capsalcinoids content was highly different between varieties of the pepper, and the ratio of capsaicin to total capsaicinoids was higher in product of China$(66{\sim}73%)$ than that of Japan$(49{\sim}57%)$ and Korea(38% ). However, product of Korea$(46{\sim}48%)$ showed higher ratio of dihydrocapsaicin than that of Japan$(27{\sim}37%)$ and China$(22{\sim}27%)$.

• Journal of the East Asian Society of Dietary Life
• /
• v.16 no.5
• /
• pp.585-591
• /
• 2006

We report a novel HPLC method for analyzing the capsaicinoids and nonivamide. The following conditions were used: a total column and column temperature of $3^{\circ}C$, a detection wavelength of 280 nm, an eluent containing acetonitrile : 0.5% formic acid(31:69, v/v). The experimental data was compared with standard nonivamide and capsaicin. The results showed that nonivamide was eluted in 96.7 minutes with a recovery ratio of 96.5% after adding known nonivamide. In addition, the detection limit for nonivamide was 18.6 ng. The capsaicinoids from Korean pepper were extracted (after blooming 60th) from 3 breeds cultivated in Korea, Buchon, Chungyang and Hanbando. and crisis it analyzed sympathizes the nonivamide in the result nonivamide from the Buchon and the Chungyang which are not detected from the Hanbando $0.16{\sim}0.24{\mu}g/g$ it detects with very small amount it contains it confirmed the each capsaicinoid with the HPLC and the LC-MS. These results are expected contribute to the quality control of various product processes, which includes product delivery inspection as well as examining the capsaicinoids present in the product for possible medicine manufacture and various foodstuff, and the nonivamide content, which may be a feed for various manufacturing processes involving chemical synthesis.