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KMID : 1011620190350030280
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 3 p.280 ~ p.287
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Characteristics of a Tea Made with Roasted Red Pepper (Capsicum annum L.) Seeds
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Kim Da-Hye
Lee Hu-Yong
Cho In-Hee
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Abstract
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Purpose: Red peppers are commonly used to make red pepper powder in Korea. During its manufacture, 90% of red pepper seeds are removed and wasted. This study developed a tea product using Korean red pepper seeds and evaluated its qualities.
Methods: The roasting and infusion conditions for the tea preparation with red pepper seeds were optimized by sensory evaluations. The amount of benzopyrene in the red pepper seeds was analyzed using high-performance liquid chromatography with fluorescence detection, and their anti-oxidant, nitrite-scavenging, and antimicrobial activities were assessed.
Results: The tea with roasted red pepper seeds was optimal when the seeds were roasted at 200℃ for 120 sec and the infusion time was 5 min. Benzopyrene, which is a harmful substance that can be generated during high-temperature processes, was not detected in the raw and roasted red pepper seeds. Raw red pepper seeds have anti-oxidant, nitrite-scavenging, and antimicrobial activities. There were no significant differences in the total polyphenol content, nitrite-scavenging activities, and minimum lethal concentration against foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus, and Bacillus cereus) between the raw and roasted red pepper seeds.
Conclusion: A tea with roasted red pepper seeds was developed. The tea was safe, palatable, and had potent biological activities.
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KEYWORD
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red pepper seed tea, roasting, benzopyrene, total polyphenol, nitrite-scavenging and antimicrobial activity
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