Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying
Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The object...
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| Format: | Article |
| Language: | English |
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Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)
2018-08-01
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| Series: | Bulletin of Chemical Reaction Engineering & Catalysis |
| Subjects: | |
| Online Access: | https://journal.bcrec.id/index.php/bcrec/article/view/1660 |
| _version_ | 1827810302077435904 |
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| author | Uma Fadzilia Arifin Mohamad Djaeni |
| author_facet | Uma Fadzilia Arifin Mohamad Djaeni |
| author_sort | Uma Fadzilia Arifin |
| collection | DOAJ |
| description | Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 oC for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brine-calcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time. |
| first_indexed | 2024-03-11T22:50:38Z |
| format | Article |
| id | doaj.art-587cb8120d1c42e3913d1d74b2c2367e |
| institution | Directory Open Access Journal |
| issn | 1978-2993 |
| language | English |
| last_indexed | 2024-03-11T22:50:38Z |
| publishDate | 2018-08-01 |
| publisher | Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS) |
| record_format | Article |
| series | Bulletin of Chemical Reaction Engineering & Catalysis |
| spelling | doaj.art-587cb8120d1c42e3913d1d74b2c2367e2023-09-22T03:45:22ZengMasyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)Bulletin of Chemical Reaction Engineering & Catalysis1978-29932018-08-0113236537210.9767/bcrec.13.2.1660.365-3721232Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper DryingUma Fadzilia Arifin0Mohamad Djaeni1https://orcid.org/0000-0002-8002-6627Department of Chemical Engineering, Faculty of Engineering, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang, IndonesiaDepartment of Chemical Engineering, Faculty of Engineering, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang, IndonesiaPost-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused introduction of heat in drying process. The objective of this research was to investigate kinetics of capsaicin degradation in the drying process under blanching-brine-calcium pretreatment and various temperatures. For this purposes, chili provided local farmer was pretreated using blanching-brine-calcium pretreatment. Afterward, they were dried at 40, 50, 60, and 70 oC for 8 hours. Degradation of capsaicin content was observed every 2 hours using Thin Layer Chromatography (TLC). Results showed kinetics of capsaicin degradation was categorized as second order reaction. At the same temperature and time, capsaicin retention of blanching-brine-calcium pretreated chili has highest value. The temperature dependence of the capsaicin degradation rate was analyzed using Arrhenius correlation. The activation energy for degradation rate of capsaicin during drying was around 45.10367 kJ/mol.K. It indicated the degradation rate increased as well as increased the temperature at the same time.https://journal.bcrec.id/index.php/bcrec/article/view/1660capsaicinkineticspretreatmentred chili pepper drying |
| spellingShingle | Uma Fadzilia Arifin Mohamad Djaeni Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying Bulletin of Chemical Reaction Engineering & Catalysis capsaicin kinetics pretreatment red chili pepper drying |
| title | Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying |
| title_full | Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying |
| title_fullStr | Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying |
| title_full_unstemmed | Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying |
| title_short | Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying |
| title_sort | thermal degradation kinetics of capsaicin on blanching brine calcium pretreatment red chili pepper drying |
| topic | capsaicin kinetics pretreatment red chili pepper drying |
| url | https://journal.bcrec.id/index.php/bcrec/article/view/1660 |
| work_keys_str_mv | AT umafadziliaarifin thermaldegradationkineticsofcapsaicinonblanchingbrinecalciumpretreatmentredchilipepperdrying AT mohamaddjaeni thermaldegradationkineticsofcapsaicinonblanchingbrinecalciumpretreatmentredchilipepperdrying |