Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

Vega-Galvez, A; Di Scala K.; Rodriguez, K.; Lemus-Mondaca, R; Miranda, M; Lopez, J.; Perez-Won, M

Abstract

Red pepper has been recognised as an excellent source of antioxidants, being rich in ascorbic acid and other phytochemicals. Drying conditions, particularly temperature, leads to pepper modifications that can cause quality degradation. In this work, the effects of process temperatures between 50 and 90 °C on physico-chemical properties, rehydration, colour, texture, vitamin C, antioxidant capacity and total phenolics during the drying of red pepper were studied. The rehydration ratio decreased with temperature and the maximum water holding capacity was achieved at 50 °C. Both vitamin C content and the total phenolic content decreased as air-drying temperature decreased. The radical scavenging activity showed higher antioxidant activity at high temperatures (i.e. 80 and 90 °C) rather than at low temperatures (i.e. 50, 60 and 70 °C). Chromatic parameters (L*, a*, b*, C* and H°), non-enzymatic browning compounds and extractable colour were affected by drying temperature, which contributed to the discolouring of pepper during this process. © 2009 Elsevier Ltd. All rights reserved.

Más información

Título según WOS: Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
Título según SCOPUS: Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)
Título de la Revista: FOOD CHEMISTRY
Volumen: 117
Número: 4
Editorial: ELSEVIER SCI LTD
Fecha de publicación: 2009
Página de inicio: 647
Página final: 653
Idioma: English
URL: http://linkinghub.elsevier.com/retrieve/pii/S0308814609005275
DOI:

10.1016/j.foodchem.2009.04.066

Notas: ISI, SCOPUS