Characterization of the centesimal composition, physicochemical, bioactive compounds and antioxidant capacity of jalapeno pepper (Capsicum annuum var. annuum jalapenho)
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/12785 |
Resumo: | Capsicum spp. is a spice used in different ways in food, fresh or industrialized, and in various gastronomic cultures. The rich bioactive profile and antioxidant properties attributed to peppers highlights the species Capsicum annuum var. annuum "jalapenho" for presenting sensory and nutritional characteristics that favor its consumption and industrial processing. The main aim of this work was to characterize the jalapeño pepper (Capsicum annuum L. var. annuum) in its centesimal composition, physicochemical, bioactive compounds and antioxidant capacity. The results showed that the fruit of the jalapeño pepper presented a nutritional value similar to peppers of its species and also of other species. The physical-chemical analyzes express desirable results for the processing of products derived from pepper, with moderate acidity (0.41 ± 0.01 g.100g-1) and hue between orange and red (hº = 55.17). The antioxidant activity was demonstrated by the methods of DPPH, FRAP and ABTS for the aqueous extracts of the jalapeño pepper fruit, with 360.00 ± 5.00 µM TE.g-1, 121.47 ± 2.54 µM FSE.g-1 and 107.40 ± 1.16 µM TE .g-1, respectively, obtaining higher activity by the FRAP and ABTS methods. The bioactive compounds showed levels of 474.64 ± 12.26 mg GAE.100g-1 of phenolic compounds, 112.88 ± 0.36 mg QE.100g-1 of total flavonoids, 3.79 ± 0.26 mg.100g-1 β-carotene and 2.72 ± 0.19 mg.100g-1 lycopene, demonstrating that the jalapeno pepper is an expressive source of these bioactive compounds and is a raw material of interest for the food industry. |
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Characterization of the centesimal composition, physicochemical, bioactive compounds and antioxidant capacity of jalapeno pepper (Capsicum annuum var. annuum jalapenho)Caracterización de la composición centesimal, fisicoquímica, compuestos bioactivos y capacidad antioxidante del chile jalapeño (Capsicum annuum var. annuum jalapenho)Caracterização da composição centesimal, físico-química, compostos bioativos e capacidade antioxidante da pimenta jalapenho (Capsicum annuum var. annuum jalapenho)Carotenoides; Valor nutricional; Atividade antioxidante.CarotenoidesValor nutricionalAtividade antioxidante.Carotenoides; Valor nutricional; Actividad antioxidante.CarotenoidesValor nutricionalActividad antioxidante.Carotenoids; Nutritional value; Antioxidant activity.CarotenoidsNutritional valueAntioxidant activity.Capsicum spp. is a spice used in different ways in food, fresh or industrialized, and in various gastronomic cultures. The rich bioactive profile and antioxidant properties attributed to peppers highlights the species Capsicum annuum var. annuum "jalapenho" for presenting sensory and nutritional characteristics that favor its consumption and industrial processing. The main aim of this work was to characterize the jalapeño pepper (Capsicum annuum L. var. annuum) in its centesimal composition, physicochemical, bioactive compounds and antioxidant capacity. The results showed that the fruit of the jalapeño pepper presented a nutritional value similar to peppers of its species and also of other species. The physical-chemical analyzes express desirable results for the processing of products derived from pepper, with moderate acidity (0.41 ± 0.01 g.100g-1) and hue between orange and red (hº = 55.17). The antioxidant activity was demonstrated by the methods of DPPH, FRAP and ABTS for the aqueous extracts of the jalapeño pepper fruit, with 360.00 ± 5.00 µM TE.g-1, 121.47 ± 2.54 µM FSE.g-1 and 107.40 ± 1.16 µM TE .g-1, respectively, obtaining higher activity by the FRAP and ABTS methods. The bioactive compounds showed levels of 474.64 ± 12.26 mg GAE.100g-1 of phenolic compounds, 112.88 ± 0.36 mg QE.100g-1 of total flavonoids, 3.79 ± 0.26 mg.100g-1 β-carotene and 2.72 ± 0.19 mg.100g-1 lycopene, demonstrating that the jalapeno pepper is an expressive source of these bioactive compounds and is a raw material of interest for the food industry.Capsicum spp. es una especia utilizada de diferentes formas en la alimentación, fresca o industrializada, y en diversas culturas gastronómicas. El rico perfil bioactivo y las propiedades antioxidantes atribuidas a los pimientos destaca la especie Capsicum annuum var. annuum “jalapenho” por presentar características sensoriales y nutricionales que favorecen su consumo y procesamiento industrial. Este trabajo tuvo como objetivo principal caracterizar el chile jalapeño (Capsicum annuum L. var. annuum) en su composición centesimal, fisicoquímica, de compuestos bioactivos y capacidad antioxidante. Los resultados mostraron que el fruto del chile jalapeño mostró un valor nutricional similar al de los pimientos de su especie y también de otras especies. Los análisis físico-químicos expresan resultados deseables para el procesamiento de productos derivados del pimiento, con acidez moderada (0.41 ± 0.01 g.100g-1) y tonalidad entre naranja y rojo (hº = 55.17). La actividad antioxidante se demostró mediante los métodos de DPPH, FRAP y ABTS para los extractos acuosos del fruto de chile jalapeño, con 360,00 ± 5,00 µM ET.g-1, 121,47 ± 2,54 µM ESF.g-1 y 107,40 ± 1,16 µM ET .g-1, respectivamente, obteniendo mayor actividad por los métodos FRAP y ABTS. Los compuestos bioactivos mostraron niveles de 474.64 ± 12.26 mg EAG.100g-1 de compuestos fenólicos, 112.88 ± 0.36 mg EQ.100g-1 de flavonoides totales, 3.79 ± 0.26 mg.100g-1 β-caroteno y 2.72 ± 0.19 mg.100g-1 licopeno, demostrando que el chile jalapeño es una fuente expresiva de estos compuestos bioactivos y es una materia prima de interés para la industria alimentaria.A pimenta Capsicum spp. é uma especiaria utilizada de diversas formas na alimentação, in natura ou industrializada, e em várias culturas gastronômicas. O rico perfil bioativo e de propriedade antioxidante atribuídos as pimentas destaca a espécie Capsicum annuum var. annuum “jalapenho” por apresentar características sensoriais e nutricionais que favorecem seu consumo e processamento industrial. Este trabalho teve como objetivo principal caracterizar a pimenta jalapenho (Capsicum annuum L. var. annuum) em sua composição centesimal, físico-química, de compostos bioativos e capacidade antioxidante. Os resultados demonstraram que o fruto de pimenta jalapenho apresentou valor nutricional semelhante as pimentas de sua espécie e também de outras espécies. As análises físico-química expressam resultados desejáveis para o processamento de produtos derivados da pimenta, com acidez moderada (0,41 ± 0,01 g.100g-1) e tonalidade incidindo entre o laranja e vermelha (hº = 55,17). A atividade antioxidante foi demonstrada através dos métodos de DPPH, FRAP e ABTS para os extratos aquosos do fruto de pimenta jalapenho, com 360,00 ± 5,00 µM ET.g-1, 121,47 ± 2,54 µM ESF.g-1 e 107,40 ± 1,16 µM ET.g-1, respectivamente, obtendo maior atividade pelos métodos FRAP e ABTS. Os compostos bioativos apresentaram teores de 474,64 ± 12,26 mg EAG.100g-1 de compostos fenólicos, 112,88 ± 0,36 mg EQ.100g-1 de flavonoides totais, 3,79 ± 0,26 mg.100g-1 de β-caroteno e 2,72 ± 0,19 mg.100g-1 de licopeno, demonstrando que a pimenta jalapenho é uma fonte expressiva destes compostos bioativos sendo uma matéria-prima de interesse para indústria de alimentos.Research, Society and Development2021-02-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1278510.33448/rsd-v10i2.12785Research, Society and Development; Vol. 10 No. 2; e56410212785Research, Society and Development; Vol. 10 Núm. 2; e56410212785Research, Society and Development; v. 10 n. 2; e564102127852525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/12785/11602Copyright (c) 2021 Carla Adriana Ferrari Artilha-Mesquita; Grasiele Scaramal Madronahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessArtilha-Mesquita, Carla Adriana Ferrari Madrona, Grasiele Scaramal 2021-03-02T09:32:39Zoai:ojs.pkp.sfu.ca:article/12785Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:16.640927Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Characterization of the centesimal composition, physicochemical, bioactive compounds and antioxidant capacity of jalapeno pepper (Capsicum annuum var. annuum jalapenho) Caracterización de la composición centesimal, fisicoquímica, compuestos bioactivos y capacidad antioxidante del chile jalapeño (Capsicum annuum var. annuum jalapenho) Caracterização da composição centesimal, físico-química, compostos bioativos e capacidade antioxidante da pimenta jalapenho (Capsicum annuum var. annuum jalapenho) |
title |
Characterization of the centesimal composition, physicochemical, bioactive compounds and antioxidant capacity of jalapeno pepper (Capsicum annuum var. annuum jalapenho) |
spellingShingle |
Characterization of the centesimal composition, physicochemical, bioactive compounds and antioxidant capacity of jalapeno pepper (Capsicum annuum var. annuum jalapenho) Artilha-Mesquita, Carla Adriana Ferrari Carotenoides; Valor nutricional; Atividade antioxidante. Carotenoides Valor nutricional Atividade antioxidante. Carotenoides; Valor nutricional; Actividad antioxidante. Carotenoides Valor nutricional Actividad antioxidante. Carotenoids; Nutritional value; Antioxidant activity. Carotenoids Nutritional value Antioxidant activity. |
title_short |
Characterization of the centesimal composition, physicochemical, bioactive compounds and antioxidant capacity of jalapeno pepper (Capsicum annuum var. annuum jalapenho) |
title_full |
Characterization of the centesimal composition, physicochemical, bioactive compounds and antioxidant capacity of jalapeno pepper (Capsicum annuum var. annuum jalapenho) |
title_fullStr |
Characterization of the centesimal composition, physicochemical, bioactive compounds and antioxidant capacity of jalapeno pepper (Capsicum annuum var. annuum jalapenho) |
title_full_unstemmed |
Characterization of the centesimal composition, physicochemical, bioactive compounds and antioxidant capacity of jalapeno pepper (Capsicum annuum var. annuum jalapenho) |
title_sort |
Characterization of the centesimal composition, physicochemical, bioactive compounds and antioxidant capacity of jalapeno pepper (Capsicum annuum var. annuum jalapenho) |
author |
Artilha-Mesquita, Carla Adriana Ferrari |
author_facet |
Artilha-Mesquita, Carla Adriana Ferrari Madrona, Grasiele Scaramal |
author_role |
author |
author2 |
Madrona, Grasiele Scaramal |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Artilha-Mesquita, Carla Adriana Ferrari Madrona, Grasiele Scaramal |
dc.subject.por.fl_str_mv |
Carotenoides; Valor nutricional; Atividade antioxidante. Carotenoides Valor nutricional Atividade antioxidante. Carotenoides; Valor nutricional; Actividad antioxidante. Carotenoides Valor nutricional Actividad antioxidante. Carotenoids; Nutritional value; Antioxidant activity. Carotenoids Nutritional value Antioxidant activity. |
topic |
Carotenoides; Valor nutricional; Atividade antioxidante. Carotenoides Valor nutricional Atividade antioxidante. Carotenoides; Valor nutricional; Actividad antioxidante. Carotenoides Valor nutricional Actividad antioxidante. Carotenoids; Nutritional value; Antioxidant activity. Carotenoids Nutritional value Antioxidant activity. |
description |
Capsicum spp. is a spice used in different ways in food, fresh or industrialized, and in various gastronomic cultures. The rich bioactive profile and antioxidant properties attributed to peppers highlights the species Capsicum annuum var. annuum "jalapenho" for presenting sensory and nutritional characteristics that favor its consumption and industrial processing. The main aim of this work was to characterize the jalapeño pepper (Capsicum annuum L. var. annuum) in its centesimal composition, physicochemical, bioactive compounds and antioxidant capacity. The results showed that the fruit of the jalapeño pepper presented a nutritional value similar to peppers of its species and also of other species. The physical-chemical analyzes express desirable results for the processing of products derived from pepper, with moderate acidity (0.41 ± 0.01 g.100g-1) and hue between orange and red (hº = 55.17). The antioxidant activity was demonstrated by the methods of DPPH, FRAP and ABTS for the aqueous extracts of the jalapeño pepper fruit, with 360.00 ± 5.00 µM TE.g-1, 121.47 ± 2.54 µM FSE.g-1 and 107.40 ± 1.16 µM TE .g-1, respectively, obtaining higher activity by the FRAP and ABTS methods. The bioactive compounds showed levels of 474.64 ± 12.26 mg GAE.100g-1 of phenolic compounds, 112.88 ± 0.36 mg QE.100g-1 of total flavonoids, 3.79 ± 0.26 mg.100g-1 β-carotene and 2.72 ± 0.19 mg.100g-1 lycopene, demonstrating that the jalapeno pepper is an expressive source of these bioactive compounds and is a raw material of interest for the food industry. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02-28 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12785 10.33448/rsd-v10i2.12785 |
url |
https://rsdjournal.org/index.php/rsd/article/view/12785 |
identifier_str_mv |
10.33448/rsd-v10i2.12785 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/12785/11602 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Carla Adriana Ferrari Artilha-Mesquita; Grasiele Scaramal Madrona https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Carla Adriana Ferrari Artilha-Mesquita; Grasiele Scaramal Madrona https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 2; e56410212785 Research, Society and Development; Vol. 10 Núm. 2; e56410212785 Research, Society and Development; v. 10 n. 2; e56410212785 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052745791832064 |