Ergosterol and Patulin Contents of Conventional and Homemade Red Peppers and Hot Red Peppers PastesNurten Yassihuyuk1, Cetin Kadakal2* and Mustafa Otag2
- *Corresponding Author:
- Cetin Kadakal
University of Pamukkale, College of Engineering
Department of Food Engineering, 20020, Kinikli-Denizli, Turkey
Tel: 90-258 2963116
E-mail: [email protected]
Received date: August 14, 2014; Accepted date: October 07, 2014; Published date: October 14, 2014
Citation: Yassihuyuk N, Kadakal C, Otag M (2014) Ergosterol and Patulin Contents of Conventional and Homemade Red Peppers and Hot Red Peppers Pastes. J Food Process Technol 5:379. doi:10.4172/2157-7110.1000379
Copyright: © 2014 Yassihuyuk N, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
In this study; ergosterol and patulin contents of homemade and conventional pepper paste and hot paprika paste were determined and the relationships between these substances were investigated. Patulin and ergosterol were determined using high performance liquid chromatography (HPLC). A limiting value of 15 mg.kg-1 ergosterol has been proposed as an index of acceptable quality for tomato products. Ergosterol content of the 13 homemade pepper pastes were found to be lower than 15 mg.kg-1 while 8 of these over limits. In contrast, for the ergosterol content, only one of the homemade hot pepper pastes was over proposed limit while all of the conventional hot pepper pastes were lower than limits. In addition, patulin contents of all conventional and homemade pepper pastes were lower than the allowed level of 50 μg.kg-1. Patulin content was significantly correlated with the ergosterol content in conventional and homemade paprika paste as 0.90 and 0.96, respectively.