Drying and pickling on phenols, capsaicinoids, and free radical-scavenging activity in Anaheim and Jalapeno peppers/Secagem e conserva sobre os fenois, capsaicinoides e neutralizacao de radicais livres em pimentas Anaheim e Jalapeno
The effects of sun-drying, air-drying and pickling processes on phenol and capsaicinoid contents, and free radical-scavenging activity [2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis 3 -ethylbenzthiazoline-6-sulphonic acid (ABTS)] in Anaheim (red) and Jalapeno peppers were evaluated....
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Published in | Ciência rural Vol. 47; no. 9 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Universidade Federal de Santa Maria
01.09.2017
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Subjects | |
Online Access | Get full text |
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Summary: | The effects of sun-drying, air-drying and pickling processes on phenol and capsaicinoid contents, and free radical-scavenging activity [2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis 3 -ethylbenzthiazoline-6-sulphonic acid (ABTS)] in Anaheim (red) and Jalapeno peppers were evaluated. Sun-drying process in Anaheim pepper caused the highest phenols retention (100%), and the free radicalscavenging activity (100%) when compared with air-drying (80%). Pickling process in Jalapeno pepper caused a moderate reduction on the phenol content (24%) and the radical-scavenging activity by DPPH (35%). Processes studied did not cause variations in the capsaicinoid fractions neither in its radical-scavenging activity. Results suggested that dried and pickled peppers are a good source of phenolics and capsaicinoids with antioxidant activity. Key words: Capsicum annuum, dried pepper, pickled pepper, jalapeno pepper, capsaicinoids. Os efeitos dos processos de secagem ao sol, secagem ao ar e conserva sobre o conteudo dos fenois e capsaicinoides. assim como a atividade de eliminacao de radicais livres [2.2-difenil-l-picrilhidrazilo (DPPH). e acido 2. 2 '-azino-bis 3-etilbenztiazolino-6-sulfonico ABTS)] em pimentas Anaheim (vermelho) e Jalapeno foram avaliados. A secagem ao sol mostrou maior retencao de fenois (100%) e atividade de eliminacao dos radicais livres (100%) quando foi comparada com a secagem ao ar (80%). O processo de conserva mostrou uma reducao moderada no teor de fenois (24%) e na capacidade de remocao de radicais (35%). Os processos estudados nao causaram alteracoes nas fracoes capsaicinoides nem na seu atividade de eliminacao de radicais. Os resultados sugerem que as pimentas secas e em conserva sao uma boa fonte de fenois e capsaicinoides com atividade antioxidante. Palavras-chave: Capsicum annuum. pimenta seca. pimenta conserva, pimenta jalapeno. capsaicinoides. |
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ISSN: | 0103-8478 1678-4596 |
DOI: | 10.1590/0103-8478cr2016Q722 |