Extracts of red peppers: antioxidant activity and sensory evaluation
Autor(a) principal: | |
---|---|
Data de Publicação: | 2016 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1108/NFS-08-2015-0094 http://hdl.handle.net/11449/172729 |
Resumo: | Purpose – This study aims to deal with the evaluation of the antioxidant capacity of lyophilized hydroalcoholic extracts of red peppers in natura. Furthermore, preference was evaluated for the taste and color of soybean oil added red pepper extracts. Design/methodology/approach – The antioxidant capacity was determined by four methods. The content of phenolic compounds, carotenoids and ascorbic acid in the extracts was determined by chromatographic, spectrophotometric and titration methods, respectively. Findings – The results showed that the highest antioxidant capacity was found in Malagueta pepper extract through reducing power (FRAP) method. In this same extract, high amount of phenolic compounds was found. However, the extracts of Bode and Dedo-de-moça peppers had higher amounts of carotenoids and ascorbic acid, respectively. Sensorially, the oil added extracts were preferred. Practical implications – Red peppers are very popular and consumed worldwide, besides being constituted of important phytochemicals. Results showed high antioxidant activity in the extracts of peppers, and high content of phenolic compounds, carotenoids and ascorbic acid mainly in chili. This study highlights the importance of the extracts of red peppers, genus Capsicum, as a source of antioxidants, in addition to vegetable oils. Originality/value – It is important to check the acceptance of the application of extract in vegetable oil, so it can be marketed as a natural antioxidant. This study provides valuable information about the antioxidant capacity of extracts of red peppers and its acceptance. |
id |
UNSP_e68f42c07c13f5c9f7c537693e377686 |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/172729 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Extracts of red peppers: antioxidant activity and sensory evaluationAntioxidantAscorbic acidCarotenoidsPhenolic compoundsSensoryPurpose – This study aims to deal with the evaluation of the antioxidant capacity of lyophilized hydroalcoholic extracts of red peppers in natura. Furthermore, preference was evaluated for the taste and color of soybean oil added red pepper extracts. Design/methodology/approach – The antioxidant capacity was determined by four methods. The content of phenolic compounds, carotenoids and ascorbic acid in the extracts was determined by chromatographic, spectrophotometric and titration methods, respectively. Findings – The results showed that the highest antioxidant capacity was found in Malagueta pepper extract through reducing power (FRAP) method. In this same extract, high amount of phenolic compounds was found. However, the extracts of Bode and Dedo-de-moça peppers had higher amounts of carotenoids and ascorbic acid, respectively. Sensorially, the oil added extracts were preferred. Practical implications – Red peppers are very popular and consumed worldwide, besides being constituted of important phytochemicals. Results showed high antioxidant activity in the extracts of peppers, and high content of phenolic compounds, carotenoids and ascorbic acid mainly in chili. This study highlights the importance of the extracts of red peppers, genus Capsicum, as a source of antioxidants, in addition to vegetable oils. Originality/value – It is important to check the acceptance of the application of extract in vegetable oil, so it can be marketed as a natural antioxidant. This study provides valuable information about the antioxidant capacity of extracts of red peppers and its acceptance.Department of Food Engineering and Technology São Paulo State University – UNESP São José do Rio PretoDepartment of Food Engineering and Technology São Paulo State University – UNESP São José do Rio PretoUniversidade Estadual Paulista (Unesp)Jorge, Neuza [UNESP]Veronezi, Carolina Médici [UNESP]Pereira, Danusa Cassiano [UNESP]2018-12-11T17:01:56Z2018-12-11T17:01:56Z2016-03-14info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article228-236application/pdfhttp://dx.doi.org/10.1108/NFS-08-2015-0094Nutrition and Food Science, v. 46, n. 2, p. 228-236, 2016.0034-6659http://hdl.handle.net/11449/17272910.1108/NFS-08-2015-00942-s2.0-849616296822-s2.0-84961629682.pdf6605948620230104Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengNutrition and Food Science0,248info:eu-repo/semantics/openAccess2023-11-12T06:08:00Zoai:repositorio.unesp.br:11449/172729Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:25:51.470915Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Extracts of red peppers: antioxidant activity and sensory evaluation |
title |
Extracts of red peppers: antioxidant activity and sensory evaluation |
spellingShingle |
Extracts of red peppers: antioxidant activity and sensory evaluation Jorge, Neuza [UNESP] Antioxidant Ascorbic acid Carotenoids Phenolic compounds Sensory |
title_short |
Extracts of red peppers: antioxidant activity and sensory evaluation |
title_full |
Extracts of red peppers: antioxidant activity and sensory evaluation |
title_fullStr |
Extracts of red peppers: antioxidant activity and sensory evaluation |
title_full_unstemmed |
Extracts of red peppers: antioxidant activity and sensory evaluation |
title_sort |
Extracts of red peppers: antioxidant activity and sensory evaluation |
author |
Jorge, Neuza [UNESP] |
author_facet |
Jorge, Neuza [UNESP] Veronezi, Carolina Médici [UNESP] Pereira, Danusa Cassiano [UNESP] |
author_role |
author |
author2 |
Veronezi, Carolina Médici [UNESP] Pereira, Danusa Cassiano [UNESP] |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Jorge, Neuza [UNESP] Veronezi, Carolina Médici [UNESP] Pereira, Danusa Cassiano [UNESP] |
dc.subject.por.fl_str_mv |
Antioxidant Ascorbic acid Carotenoids Phenolic compounds Sensory |
topic |
Antioxidant Ascorbic acid Carotenoids Phenolic compounds Sensory |
description |
Purpose – This study aims to deal with the evaluation of the antioxidant capacity of lyophilized hydroalcoholic extracts of red peppers in natura. Furthermore, preference was evaluated for the taste and color of soybean oil added red pepper extracts. Design/methodology/approach – The antioxidant capacity was determined by four methods. The content of phenolic compounds, carotenoids and ascorbic acid in the extracts was determined by chromatographic, spectrophotometric and titration methods, respectively. Findings – The results showed that the highest antioxidant capacity was found in Malagueta pepper extract through reducing power (FRAP) method. In this same extract, high amount of phenolic compounds was found. However, the extracts of Bode and Dedo-de-moça peppers had higher amounts of carotenoids and ascorbic acid, respectively. Sensorially, the oil added extracts were preferred. Practical implications – Red peppers are very popular and consumed worldwide, besides being constituted of important phytochemicals. Results showed high antioxidant activity in the extracts of peppers, and high content of phenolic compounds, carotenoids and ascorbic acid mainly in chili. This study highlights the importance of the extracts of red peppers, genus Capsicum, as a source of antioxidants, in addition to vegetable oils. Originality/value – It is important to check the acceptance of the application of extract in vegetable oil, so it can be marketed as a natural antioxidant. This study provides valuable information about the antioxidant capacity of extracts of red peppers and its acceptance. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-03-14 2018-12-11T17:01:56Z 2018-12-11T17:01:56Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1108/NFS-08-2015-0094 Nutrition and Food Science, v. 46, n. 2, p. 228-236, 2016. 0034-6659 http://hdl.handle.net/11449/172729 10.1108/NFS-08-2015-0094 2-s2.0-84961629682 2-s2.0-84961629682.pdf 6605948620230104 |
url |
http://dx.doi.org/10.1108/NFS-08-2015-0094 http://hdl.handle.net/11449/172729 |
identifier_str_mv |
Nutrition and Food Science, v. 46, n. 2, p. 228-236, 2016. 0034-6659 10.1108/NFS-08-2015-0094 2-s2.0-84961629682 2-s2.0-84961629682.pdf 6605948620230104 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Nutrition and Food Science 0,248 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
228-236 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128809932685312 |