Evidence map›Paper›PMID 39284844›Full record

ArticleScientific reports2024

Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments.

Ruihao Zhang, Junheng Lv, Pingping Li, Yunrong Mo, Huidan Zhou, Rui Wu, Mengjuan Li, Hong Cheng, Hong Zhang, Jinfen Wen and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Ruihao Zhang *Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China.
Junheng Lv *Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China.
Pingping Li *Key Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China.
Yunrong Mo *College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.
Huidan ZhouKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China.
Rui WuKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China.
Mengjuan LiKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China.
Hong ChengKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China.
Hong ZhangKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China. 864197481@qq.com.
Jinfen WenFaculty of Architecture and City Planning, Kunming University of Science and Technology, Kunming, 650500, China. wenjf888@163.com.
Min GuiHorticulture Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, 650205, China. mingui6799@126.com.
Minghua DengKey Laboratory of Vegetable Biology of Yunnan Province, College of Horticulture and Landscape, Yunnan Agricultural University, Kunming, 650201, China. 2003023@ynau.edu.cn.

Funding

Key Laboratory Project of Yunnan Province, China 202205AG070001-1Major Science and Technology Projects in Yunnan Province 202402AE090012National Natural Science Foundation of China 32160708
6 · The paper itself

Abstract

Dried yellow chili is highly appreciated by consumers due to its excellent quality and flavor. The quality of products is determined by the drying and storage methods. In this study, dried yellow chilis were processed by natural air drying and hot air drying methods and then stored under three conditions: ambient temperature, ambient temperature with light avoidance, and at 10 °C with light avoidance for 12 months. The changes in the bioactive compounds during this period were analyzed attempting to reveal correlations between the different treatments and these compounds, with the aim of providing references for maintaining the bioactive compounds of pepper products. The results showed that samples treated with hot air had higher levels of fatty acids, resulting in a more pronounced flavor. During storage, samples stored at 10 °C with light avoidance were more effective in preserving soluble solids, total protein content, total phenols, capsaicinoids and most fatty acids.

Indexed as

CapsicumFood HandlingCapsaicinDesiccationFatty AcidsNutritive ValuePhenolsTasteCapsaicinFatty AcidsPhenolsCapsaicinoidCarotenoidDried yellow chiliDryingNutritional compoundsStorage

Identifiers

PMID39284844
PMCPMC11405392

What Socratic holds

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LicenceCC BY-NC-ND
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.