Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis
Condiments and culinary supplements are subjected to long-term storage and may undergo physical, chemical, and biological changes that can influence their quality. Thus, the objective of the present study was to analyze the drying kinetics of rose pepper (Schinus terebinthifolius Raddi) fruits in an...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2022/1963261 |
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| author | Kênia Borges de Oliveira Marcio Carocho Tiane Finimundy Osvaldo Resende Juliana Aparecida Célia Francileni Pompeu Gomes Wellytton Darci Quequeto Fabiano José de Campos Bastos Lillian Barros Weder Nunes Ferreira Junior |
| author_facet | Kênia Borges de Oliveira Marcio Carocho Tiane Finimundy Osvaldo Resende Juliana Aparecida Célia Francileni Pompeu Gomes Wellytton Darci Quequeto Fabiano José de Campos Bastos Lillian Barros Weder Nunes Ferreira Junior |
| author_sort | Kênia Borges de Oliveira |
| collection | DOAJ |
| description | Condiments and culinary supplements are subjected to long-term storage and may undergo physical, chemical, and biological changes that can influence their quality. Thus, the objective of the present study was to analyze the drying kinetics of rose pepper (Schinus terebinthifolius Raddi) fruits in an oven with forced air circulation at different temperatures, namely, 45, 55, 65, and 75°C, and determine the effective diffusion coefficient and activation energy using different mathematical models. Furthermore, the effects of the different drying temperatures were analyzed for external color parameters and yield of essential oil contents by gas chromatography coupled to a mass spectrometer. Of the ten models used for fitting, Thompson’s model was one with the best fitting to represent the drying of rose pepper fruits. The diffusion coefficient increases with the elevation of drying air temperature, described by the Arrhenius equation, with activation energy of 53.579 kJ·mol−1. The color of the fruits decreased in lightness (L∗) with the increase in temperature. Of the thirty-eight terpenes identified, α-pinene and cis-ocimene were the most abundant, with the overall highest yield being found at a drying temperature of 45°C. |
| format | Article |
| id | doaj-art-b7290485d2f0466e966a55895f5a2ee4 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-b7290485d2f0466e966a55895f5a2ee42025-08-20T03:39:28ZengWileyJournal of Food Quality1745-45572022-01-01202210.1155/2022/1963261Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color AnalysisKênia Borges de Oliveira0Marcio Carocho1Tiane Finimundy2Osvaldo Resende3Juliana Aparecida Célia4Francileni Pompeu Gomes5Wellytton Darci Quequeto6Fabiano José de Campos Bastos7Lillian Barros8Weder Nunes Ferreira Junior9Federal Institute of Education Science and Technology GoianoCentro de Investigação de Montanha (CIMO)Centro de Investigação de Montanha (CIMO)Federal Institute of Education Science and Technology GoianoFederal Institute of Education Science and Technology GoianoFederal Institute of Education Science and Technology of AmapáFederal Institute of Education Science and Technology GoianoFederal Institute of Education Science and Technology GoianoCentro de Investigação de Montanha (CIMO)Federal Institute of Education Science and Technology GoianoCondiments and culinary supplements are subjected to long-term storage and may undergo physical, chemical, and biological changes that can influence their quality. Thus, the objective of the present study was to analyze the drying kinetics of rose pepper (Schinus terebinthifolius Raddi) fruits in an oven with forced air circulation at different temperatures, namely, 45, 55, 65, and 75°C, and determine the effective diffusion coefficient and activation energy using different mathematical models. Furthermore, the effects of the different drying temperatures were analyzed for external color parameters and yield of essential oil contents by gas chromatography coupled to a mass spectrometer. Of the ten models used for fitting, Thompson’s model was one with the best fitting to represent the drying of rose pepper fruits. The diffusion coefficient increases with the elevation of drying air temperature, described by the Arrhenius equation, with activation energy of 53.579 kJ·mol−1. The color of the fruits decreased in lightness (L∗) with the increase in temperature. Of the thirty-eight terpenes identified, α-pinene and cis-ocimene were the most abundant, with the overall highest yield being found at a drying temperature of 45°C.http://dx.doi.org/10.1155/2022/1963261 |
| spellingShingle | Kênia Borges de Oliveira Marcio Carocho Tiane Finimundy Osvaldo Resende Juliana Aparecida Célia Francileni Pompeu Gomes Wellytton Darci Quequeto Fabiano José de Campos Bastos Lillian Barros Weder Nunes Ferreira Junior Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis Journal of Food Quality |
| title | Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis |
| title_full | Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis |
| title_fullStr | Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis |
| title_full_unstemmed | Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis |
| title_short | Analysis of Volatiles of Rose Pepper Fruits by GC/MS: Drying Kinetics, Essential Oil Yield, and External Color Analysis |
| title_sort | analysis of volatiles of rose pepper fruits by gc ms drying kinetics essential oil yield and external color analysis |
| url | http://dx.doi.org/10.1155/2022/1963261 |
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