Comparative study of some chemical components of two types of pepper (Capsicum annuum L.) in acid pickling brine

The preservation of two types or varieties of pepper is carried out in acid pickle at pH 2.71. Some chemical compositions have been determined. The results obtained show that chemical components of the two types of pepp ers presented around some values have the same analogy. The differences con cern mainly the contents in vitamin C (395.51-477.32 mg/100 g m.s.), phenol ic compounds or pungent principle (1792.0-2047.5 mg/100 g m.s.); beta-carot ene (360.25-681.62 mg/100 g m.s), respectively, for red variety and yellow pepper. During the preservation in acid pickle, the diffusion of basic components l ed to the increase of the pH. This pH becomes stable from the 11th day and it's value is less than 3.44. The transfer of the proper component of the p eppers into the pickle is performed at a decreasing rate. Thus, for 100 g o f fresh pepper/100 mi of acid pickle, the phenolic compounds or pungent pri nciple (in the gallic acid equivalents) diffused from the pepper with the r ate of 6.43-6.95 mg/day for the first day of preservation. This rate can re ach 1.90-2.50 mg/day after 30 days. The loss of pungent principal is about 30-32% after 30 days. 18-24.46% of the vitamin C diffused at the rate of 1.08-1.33 mg/day for the first two days to 0.012-0.014 mg/days after 20 days. The ashes content of the peppers increased irregularly as a function of the transfer to rise to 27.90% for the red pepper variety. The pickle solution is slightly coloured in red or yellow after thirty days thus, the colour of fruit is preserved. (C) 1999 Elsevier Science Ltd. All rights reserved.