| Registro completo |
| Provedor de dados: |
Ciência Rural
|
| 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
|
| Direitos: |
info:eu-repo/semantics/openAccess
|
