Functional compounds and antioxidant properties of dried green and red peppers

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.