Drying and pickling on phenols, capsaicinoids, and free radical-scavenging activity in Anaheim and Jalapeno peppers

作者：Karina Blanco Rios Ana; Angel Medina Juarez Luis; Gamez Meza Nohemi^*

来源：Ciencia Rural, 2017, 47(9): e20160722.

DOI：10.1590/0103-8478cr20160722

• Capsicum annuum
• dried pepper
• pickled pepper
• jalapeno pepper
• capsaicinoids

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 radical-scavenging 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.

• 出版日期2017