Data/hora: 13/06/2024 07:17:46

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Drying and pickling on phenols, capsaicinoids, and free radical-scavenging activity in Anaheim and Jalapeño peppers	
Autores: 	Blanco-Rios,Ana Karina; Medina-Juarez,Luis Angel; Gamez-Meza,Nohemí.	
Data: 	2017-01-01	
Ano: 	2017	
Palavras-chave: 	Capsicum annuum; Dried pepper; Pickled pepper; Jalapeño pepper; Capsaicinoids.	
Resumo: 	ABSTRACT: 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 Jalapeño 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 Jalapeño 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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000900781	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20160722	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.47 n.9 2017	
Fonte: 	info:eu-repo/semantics/openAccess