Functional compounds and antioxidant properties of dried green and red peppers
Date
2011-11-05
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Publisher
Academic Journals
Abstract
The effects of drying on chemical composition and functional compounds, including ascorbic acid, phenolics and carotenoids of hot-air-dried green and red peppers, were investigated. Drying significantly affected the dry matter, ash, pH, titritable acidity and chlorophyll values (p < 0.01). The rehydration ratios of the dried green and red peppers at 45 degrees C were 5.57 and 4.27, respectively, and the coefficients of rehydration for the dried green and red peppers were calculated to be 0.65 and 0.82, respectively. Drying caused a more pronounced lightening of the vegetable surfaces with a loss of green color. The rehydrated pepper samples had a high total color difference (Delta E) indicating an obvious color change when the fresh peppers were dried. Although hot air-drying caused a more pronounced increase in the ascorbic acid and carotenoid contents of the green and red peppers there was a decrease in the total phenols and antioxidant capacities.
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Keywords
Agriculture, Green and red peppers, Drying, Carotenoids, Phenolic compounds, Antioxidant activity, Ascorbic-acid content, Capsicum-annuum, Physicochemical properties, Bell pepper, Vitamin-C, Hot-air, Carotenoids, Tomato, Lycopene, Maturation, Capsicum, Capsicum annuum var. annuum
Citation
Özgür, M. vd. (2011). "Functional compounds and antioxidant properties of dried green and red peppers". African Journal of Agricultural Research, 6(25), 5638-5644.