Effect of drying temperature on the nutritional and antioxidant qualities of cumari peppers from Pará (Capsicum chinense Jacqui)

• Autor(a) principal: Reis,R. C.
• Data de Publicação: 2013
• Outros Autores: Castro,V. C., Devilla,I. A., Oliveira,C. A., Barbosa,L. S., Rodovalho,R.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Chemical Engineering
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322013000200011
• topic: Antioxidants; Capsaicinoids; Drying

This study evaluated the proximate components, concentration of total polyphenols, antioxidant activity, and capsaicin and dihydrocapsaicin in the Cumari chili pepper from Pará, Brazil (Capsicum chinense Jacqui) both fresh and after subjected to three different drying temperatures. The results showed that the contents of ash and vitamin C for the dried pepper differed significantly (P <0.05) compared with the fresh pepper. There was a significant difference in concentrations of total phenolics, antioxidant activity and capsaicinoids between the fresh pepper and those submitted to the drying treatments. It was concluded that higher temperatures increase shelf life and decrease the volume of the product, preserve macronutrients and degrade micronutrients, antioxidants and the spicy hotness of the Cumari pepper.