Changes of Volatile Organic Compounds of Irradiated Dried Red Pepper (Capsicum annum L.)

Abstract

The present study was conducted to compare volatile organic compounds in irradiated and unirradiated dried red pepper. The volatile organic compounds of control, 1, 3, 5, 10 and 20 kGy irradiated samples were extracted by simultaneous steam distillation and extraction (SDE) method and identified with GC/MS (gas chromatography/mass spectrometer) analysis. 61 compounds were identified in control sample and 62, 61, 62, 62 and 62 compounds were identified in irradiated samples at dose of 1, 3, 5, 10 and 20 kGy, respestively. These compounds included esters, aldehydes, ketones, alcohols and N-containing compounds, furans, hydrocarbons, terpenes and micellaneous compounds. The compounds, α-zingibirene, furfural, benzaldehyde, linalool, nerolidol and α-curcumene were detected as the major volatile organic compounds of dried red peppers. The yield of volatile compounds of unirradiated sample was approximately 15.86mg/kg while irradiated samples at 1, 3, 5, 10 and 20 kGy were 27.664, 39.463, 22.806, 23.320 and 21.565 mg/kg, respectively. These were increased after irradiation but the sample irradiated at 5 kGy was reduced. Irradiated samples showed a new compound, 1,3-bis [1,1-dimethylethyl]-benzene, which increased in propotion to radiation dosages. Therefore, 1,3-bis [1,1-dimethylethyl]-benzene, can play an important role as a marker compound to measure previous irradiation in dried red pepper.