Abstract
Enzymatic reactions are not desirable in ripe fruits and vegetables. They cause losses along transportation, storage and processing. Blanching is a pre-treatment operation whose aim is to inactivate enzymes, and is usually applied before cutting, peeling, and freezing in order to avoid browning and changes in texture. Besides inactivating enzymes such as polyphenoloxidase, peroxidase and pectinase, blanching may induce sensory and chemical changes. The purpose of this work was to evaluate changes in antioxidant activity of Capsicum annuum Jalapeño type, when treating with microwaves to inactivate polyphenoloxidase. The whole fresh peppers (85% moisture) were blended until a paste was obtained. Ten grams portions were placed in a glass container and processed in a microwave oven until the inactivation of polyphenoloxidase was reached. Inactivation of the enzyme was confirmed with a spectrophotometric method using catechol as substrate. The processed peppers samples were mixed with 80% ethanol to extract phenolic compounds that were determined by the Folin Ciocalteu method. The antioxidant activity was evaluated using the radical ABTS, as described by Charurin et al (2002). Results showed that phenolic compounds were reduced from 9.6 to 7.6 mg/ g peppers (dry weight basis) and antioxidant activity was enhanced from 29 to 42 μM de trolox/ g peppers (dry weight basis) with thermal microwave blanching. Changes in the content of phenolic compounds were confirmed using high performance liquid chromatography, and the emergence of other phenol derivatives with enhanced antioxidant activity was detected in blanched samples. It may be concluded that blanching Jalapeño peppers with microwaves may induce the formation of derivatives of phenolics with enhanced antioxidant activity.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-nd. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 3
Claim · model-written summary
Microwave blanching reduced pepper phenolic compounds from 9.6 to 7.6 mg/g dry weight.
- Taxon
- Capsicum annuum Jalapeño type
Capsicum annuume2 - Treatment
- thermal microwave blanchinge1
- Outcome
- phenolic compoundse0
- Direction
- reducede0
- Value
- 7.6 mg/ g peppers (dry weight basis)e0
- Qualifier
- 9.6e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“phenolic compounds were reduced from 9.6 to 7.6 mg/ g peppers (dry weight basis)”
e1“thermal microwave blanching”
e2“Capsicum annuum Jalapeño type”
Claim · model-written summary
Microwave blanching increased pepper antioxidant activity from 29 to 42 μM trolox per gram dry weight.
- Taxon
- Capsicum annuum Jalapeño typeCapsicum annuume1
- Treatment
- thermal microwave blanchinge0
- Outcome
- antioxidant activitye0
- Direction
- enhancede0
- Value
- 42 μM de trolox/ g peppers (dry weight basis)e0
- Qualifier
- 29e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“antioxidant activity was enhanced from 29 to 42 μM de trolox/ g peppers (dry weight basis) with thermal microwave blanching”
e1“Capsicum annuum Jalapeño type”
Claim · model-written summary
Other phenol derivatives with enhanced antioxidant activity appeared in blanched samples.
- Taxon
- Capsicum annuum Jalapeño typeCapsicum annuume1
- Treatment
- blanched samplese0
- Outcome
- emergence of other phenol derivatives with enhanced antioxidant activitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the emergence of other phenol derivatives with enhanced antioxidant activity was detected in blanched samples.”
e1“Capsicum annuum Jalapeño type”
The same questions in other papers
processing · quality: phytochemicals · Capsicum annuum (sweet pepper)Positive and negative results
5 papers in the same direction as this paper · 3 in the opposite direction
- positive
- negative
- negative
5 papers more in this group
See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.