scholarly journals “Alperujo” Compost Improves the Ascorbate (Vitamin C) Content in Pepper (Capsicum annuum L.) Fruits and Influences Their Oxidative Metabolism

Agronomy ◽  
2018 ◽  
Vol 8 (6) ◽  
pp. 82 ◽  
Author(s):  
Germán Tortosa ◽  
Salvador González-Gordo ◽  
Carmelo Ruiz ◽  
Eulogio Bedmar ◽  
José Palma
Keyword(s):  
Vitamin C ◽  
Capsicum Annuum ◽  
Oxidative Metabolism ◽  
Capsicum Annuum L

scholarly journals Studies on Physio-chemical Properties of Maintainer, Restorer Lines and Hybrids of Chilies (Capsicum annuum L.)

2020 ◽  
pp. 122-138
Author(s):  
Maneechat Nikornpun ◽  
K. Tunjai ◽  
K. Kaewsombat ◽  
T. Tarinta ◽  
Danai Boonyakiat
Keyword(s):  
Vitamin C ◽  
Capsicum Annuum ◽  
Combining Ability ◽  
Chemical Properties ◽  
General Combining Ability ◽  
The Other ◽  
Capsicum Annuum L ◽  
Combining Abilities ◽  
Parental Lines ◽  
Better Than

Physio-chemical properties of hybrid chilies (Capsicum annuum L.), parental lines and commercial varieties were evaluated in three experiments and showed significant differences among them. Heterosis, and heterobeltiosis were studied in hybrids while, combining abilities were investigated in maintainers and restorers. Positive statistical differences in the general combining ability of the maintainer lines for vitamin C, capsaicin and Hue were observed and general combining ability indicated that, CA1286 and CA1303, were good maintainers for the improvement of capsaicin and vitamin C. The other maintainers;-, CA1441 and CA1442, are good for the improvement of L* and Chroma. The maintainer, CA1441, was better than CA1442 for capsaicin content,- while the maintainer, CA1442, was better than CA1441 for vitamin C. Positivity and statistically significant differences among the restorers were  observed  for vitamin C, capsaicin, Hue and Chroma  and  the lines;-, CA 1447, CA 1448, CA 1449, CA 1450 and CA 1451, were useful for the improvement of these  physio-chemical properties of chilies. 

scholarly journals Analisis Kandungan Vitamin C dan β-Karoten Lada Katokon Toraja, Cabai Besar dan Cabai Keriting di Makassar

DEDIKASI ◽  
2019 ◽  
Vol 21 (1) ◽  
Author(s):  
Sri Suhadiyah ◽  
Elis Tambaru ◽  
A. Masniawati
Keyword(s):  
Vitamin A ◽  
Vitamin C ◽  
Water Content ◽  
Capsicum Annuum ◽  
Spectrophotometric Method ◽  
Dry Weight ◽  
Test Results ◽  
Titration Method ◽  
Capsicum Annuum L ◽  
Β Carotene

Chili is one of the spices that are consumed by many Indonesians. It has several vitamins, one of which isvitamin C and ß-carotene is a pro-vitamin A which plays an important role in the formation of vitamin A. The studywas conducted in August 2018 and sampling from the regions Toraja and Malino. This study aims to determine thelevels of vitamin C in several types of chilli obtained by using iodine titration method and the levels of ß-caroteneby spectrophotometric method at a wavelength of 460-480 nm. The chili sample was first measuredmorphologically, weighed by base and dry weight and its water content. The test results showed vitamin C levels ofPepper Katokon Toraja Capsicum annuum L. Var. Sinensis is tested with seeds (0.129% / 10 g) and seedless(0.182% / 10 g). Large Chili Capsicum annuum L. Var. Abreviatum Fingerhuth was tested with seeds (0.220% / 10g) and seedless (0.223% / 10 g). Curly Chili Capsicum annuum L. Var. Longum sendt was tested with seeds(0.537% / 10 g) and seedless (0.592% / 10 g). Test results showed the levels of β-carotene Pepper Katokon TorajaCapsicum annuum L. Var. sinensis were tested with seeds (5.888mg / kg) and seedless (6.073mg / kg). Large ChiliCapsicum annuum L. Var. Abreviatum Fingerhuth was tested with seeds (5.529mg / kg) and seedless (6.338mg /kg). Curly Chili Capsicum annuum L. Var. Longum sendt was tested with seeds (6.655mg / kg) and seedless(6.942mg / kg). Conclusion The highest content of vitamin C and ß-carotene was found in Curly Chili Capsicumannuum L. Var. Longum sendt without seeds.

scholarly journals Pengaruh Kitosan pada Dua Tingkat Kematangan yang Berbeda terhadap Kadar Vitamin C Paprica (Capsicum annuum L. var Grossum)

2017 ◽  
Vol 1 (1) ◽  
pp. 27
Author(s):  
Neneng Srimulyati
Keyword(s):  
Vitamin C ◽  
Capsicum Annuum ◽  
Capsicum Annuum L

Pemanenan paprika dapat dibagi menjadi dua golongan, yaitu panen buah matang hijau dan panen buah matang berwarna (merah atau kuning) sesuai dengan permintaan pasar dan harga di pasaran. Paprika tergolong komoditi yang mudah rusak (very perishable), baik sesudah panen, maupun dalam penyimpanan. Secara umum paprika memiliki masa simpan yang pendek yaitu 5-7 hari. Metode yang dilakukan dalam penelitian ini adalah metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua perlakukan yaitu beberapa taraf konsentrasi kitosan (0%, 1%, 1,5%, 2% dan 2,5%) dan dua tingkat kematangan paprika (hijau dan merah) dan diulang 3 kali. Hasil penelitian menunjukkan bahwa 1).Pemberian Kitosan pada tingkat kematangan yang berbeda memberikan pengaruh nyata terhadap kualitas paprika (Capsicum annuum L. var Grossum) kultivar Edison,yaitu dapat mempertahankan kadar vitamin C; 2). Pengaruh pemberian kitosan pada paprika kondisi matang hijau yang paling baik terjadi pada konsentrasi 2%, yaitu terbukti dapat menghasilkan kadar vitamin C sebanyak 171, 493 mg. Sedangkan pada paprika kondisi matang merah pengaruh pemberian kitosan yang paling baik terjadi pada konsentrasi 1,5%, yaitu terbukti dapat menghasilkan kadar vitamin C sebanyak 188, 643 mg dan hasil ini tidak berbeda nyata dengan pemberian kitosan konsentrasi 2% dan 2,5%.

scholarly journals The influence of ethephon applied before harvesting on vitamin C, reducing sugars, protein total, and carotenoids content in the fruits of sweet pepper PCR (Capsicum annuum L.)

2013 ◽  
Vol 43 (1-2) ◽  
pp. 5-9
Author(s):  
Irena Perucka ◽  
Maria Bubicz
Keyword(s):  
Vitamin C ◽  
Capsicum Annuum ◽  
Reducing Sugars ◽  
Total Content ◽  
Sweet Pepper ◽  
C Protein ◽  
Capsicum Annuum L ◽  
Total Reducing Sugars

Changes were examined in vitamin C, protein total, reducing sugars, and carotenoids content in fruits of sweet pepper treated with ethephon (2-chloroethylphosphonic acid) before harvesting the fruits. The obtained results show that epplying ethephon caused an increase in vitamin C and carotenoids total content in fruits of pepper harvested 35 days after spraying. With an increase of xantophyll concentration (capsanthin + capsorubin) effected by ethephon, a decrease in ß-carotene occurred, and with an increase in the amount of ß-carotene a decrease in the amount of red carotenoids in pepper fruits was found.

scholarly journals Uji Efektivitas Ekstrak Buah Bengkuang (Pachyrhizus erosus (L.) Urb.) Sebagai Pengawet Alami Cabai Merah (Capsicum annuum L)

2017 ◽  
Vol 5 (3) ◽  
pp. 109
Author(s):  
Citra Larasari ◽  
Baharuddin Hamzah ◽  
Suherman Suherman
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Capsicum Annuum ◽  
High Water ◽  
Effective Concentration ◽  
High Water Content ◽  
Natural Preservative ◽  
Capsicum Annuum L ◽  
Pachyrhizus Erosus ◽  
Before And After

Red chili is one of the food susceptible to decay. It caused by its high water content and so it causes to keep power of red chili abbreviated. Jicama (pachyrizuserosus (L.) Urb.) can act as a natural preservative for red chili due to the saponin compounds contained there in. This study aimed to prove the use of jicama extract as a natural preservative for red chili and to determine the most effective concentration of jicama extract as a natural preservative. The methods used in this study were a maceration to prepare the extract of jicama, and an iodimetric titration to determine the levels of vitamin C before and after curing. The results showed that jicama extract can be used as a natural preservative for red chili. The most effective concentration of jicama extract in preserving the red chili was 4% with preservation durability of red chili for 14 days in which the smallest level of vitamin C decreased among other concentrations, i.e. from 84.47 mg/100 g to 75.13 mg/100 g of material.

scholarly journals Pengaruh Penambahan Ekstrak Cabai Merah (Capsicum annuum L.) terhadap Kadar Nitrit pada Sosis di Kota Surakarta dengan Spektrofotometer UV-Vis

Biomedika ◽  
2017 ◽  
Vol 10 (1) ◽  
pp. 42-47
Author(s):  
Wimpy Wimpy ◽  
Tri Harningsih
Keyword(s):  
Vitamin C ◽  
Capsicum Annuum ◽  
Capsicum Annuum L ◽  
Quota Sampling

Makanan cepat saji sudah menjadi pilihan bagi kebanyakan masyarakat di Indonesia. Fakta menunjukkan lebih dari 33% masyarakat Indonesia setiap hari mengkonsumsi makanan cepat saji karena pelayanan cepat,dan harga murah. Makanan cepat saji tidak dapat dikategorikan sebagai makanan sehat. Konsumen sering memesan makanan ini dengan kandungan lemak, kalori, gula, sodium yang banyak dan sedikit mengandung nutrisi serta vitamin. Nitrit seringkali ditambahkan dalam proses pembuatan sosis sebagai bahan pengawet, bahan tersebut diketahui sebagai penyebab penyakit kanker. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan ekstrak cabai merah (Capsicum annuum L.) yang optimal untuk menurunkan kadar nitrit pada sosis di kota Surakarta dengan Spektrofotometer UV-Vis. Penelitian ini telah selesai dilakukan di laboratorium Makanan dan Minuman Sekolah Tinggi Ilmu Kesehatan Nasional pada bulan Oktober sampai Desember 2016. Terdapat 6 sampel sosis tidak bermerk yang berasal dari 3 pasar di Surakarta dan data diambil menggunakan teknik Quota Sampling. Sampel sosis dengan penambahan ekstrak cabai merah menggunakan variasi konsentrasi 0%, 25%, 50%, 75%, 100%. Analisa menggunakan instrument Spektrofotometer AES-80 untuk menentukan kadar nitrit pada sosis. Hasil pengukuran kadar nitrit yaitu pada konsentrasi 0% kadar nitrit sebesar 33,459ppm; konsentrasi 25% sebesar 12,239ppm; konsentrasi 50% sebesar 11,070ppm, konsentrasi 75% sebesar 5,699 ppm dan konsentrasi 100% sebesar 3,935 ppm. Berdasarkan uji regresi linier menunjukkan hasil signifikan 0,044 yang menunjukkan bahwa ada perbedaan signifikan karena nilai sig. < α (0,05), maka ada pengaruh penambahan vitamin C terhadap kadar nitrit pada sosis di kota Surakarta.

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