Abstract
This experiment was carried out in order to study the effects of drying on physical quality, color development, bioactive compounds and antioxidant potential of red peppers (Capsicum annuum L.). Dry matter, surface color values (L*, a*, b*, h*, ∆E*, C*), extractable color (ASTA), non-enzymatic browning, total-carotenoids, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant potentials were measured for fresh and dried samples. Besides, rehydration rate was determined for dried samples. The L*, a*, b* values were used to calculate hue angle (h), chroma (C*) and color differences (∆E*). Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant potentials were extracted by different solvents that were water, methanol and ethanol. TPC had differences for each solvent (p<0.05) and water extracts had the highest value (178.1 mg GAE/ 100g dw), followed by ethanol and methanol. Otherwise, TFC and antioxidant potentials had no significant differences according to solvents (p >0.05). Antioxidant potentials were evaluated with DPPH free radical scavenging assay and ferric reducing power assay. DPPH free radical scavenging activity showed significant moderately strong negative correlations with TPC (r=-0.958) and TFC (r=-0.821). A decreasing of color values is an expected value for dried samples and the results showed loss for all color measurements. L*, a* and b* values decreased because red pepper color became darker may be related to the carotenoids and the formation of browning compounds. As ASTA values decreased, hue angles increased, indicating color change slightly from red to orange hues. Physical examination of the rehydrated pepper samples resulted with displaying improved rehydration rate (5.95).
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Claims 10
Claim · model-written summary
Water extracts had the highest total phenolic content at 178.1 mg GAE/ 100g dw.
- Taxon
- red peppers (Capsicum annuum L.)
Capsicum annuume1 - Treatment
- watere0
- Outcome
- TPCe0
- Direction
- higheste0
- Value
- 178.1 mg GAE/ 100g dwe0
- Comparator
- ethanol and methanole0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TPC had differences for each solvent (p<0.05) and water extracts had the highest value (178.1 mg GAE/ 100g dw), followed by ethanol and methanol”
e1“red peppers (Capsicum annuum L.)”
Claim · model-written summary
Total flavonoid content did not differ significantly among extraction solvents.
- Taxon
- red peppers (Capsicum annuum L.)Capsicum annuume1
- Treatment
- solventse0
- Outcome
- TFCe0
- Direction
- no significant differencese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TFC and antioxidant potentials had no significant differences according to solvents (p >0.05)”
e1“red peppers (Capsicum annuum L.)”
Claim · model-written summary
Antioxidant potential did not differ significantly among extraction solvents.
- Taxon
- red peppers (Capsicum annuum L.)Capsicum annuume1
- Treatment
- solventse0
- Outcome
- antioxidant potentialse0
- Direction
- no significant differencese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“TFC and antioxidant potentials had no significant differences according to solvents (p >0.05)”
e1“red peppers (Capsicum annuum L.)”
Claim · model-written summary
DPPH scavenging activity was negatively correlated with TPC, r=-0.958.
- Taxon
- red peppers (Capsicum annuum L.)Capsicum annuume1
- Outcome
- DPPH free radical scavenging activitye0
- Direction
- negativee0
- Value
- r=-0.958e0
- Qualifier
- TPCe0
- Comparator
- TPCe0
Not reportedCompound
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“DPPH free radical scavenging activity showed significant moderately strong negative correlations with TPC (r=-0.958) and TFC (r=-0.821)”
e1“red peppers (Capsicum annuum L.)”
Claim · model-written summary
DPPH scavenging activity was negatively correlated with TFC, r=-0.821.
- Taxon
- red peppers (Capsicum annuum L.)Capsicum annuume1
- Outcome
- DPPH free radical scavenging activitye0
- Direction
- negativee0
- Value
- r=-0.821e0
- Comparator
- TFCe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“DPPH free radical scavenging activity showed significant moderately strong negative correlations with TPC (r=-0.958) and TFC (r=-0.821)”
e1“red peppers (Capsicum annuum L.)”
Claim · model-written summary
All measured color values declined after red pepper drying.
- Taxon
- red peppers (Capsicum annuum L.)Capsicum annuume2
- Treatment
- dryinge3
- Outcome
- color measurementse0
- Direction
- losse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“results showed loss for all color measurements”
e1“results showed loss for all color measurements”
e2“red peppers (Capsicum annuum L.)”
e3“effects of drying on physical quality”
Claim · model-written summary
L*, a* and b* values declined as red pepper became darker.
- Taxon
- red pepper
Capsicum annuum var. annuume0 - Outcome
- L*, a* and b* valuese0
- Direction
- decreasede0
Not reportedTreatmentComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“L*, a* and b* values decreased because red pepper color became darker”
Claim · model-written summary
ASTA values decreased in dried pepper.
- Taxon
- red peppers (Capsicum annuum L.)Capsicum annuume1
- Outcome
- ASTA valuese0
- Direction
- decreasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As ASTA values decreased, hue angles increased”
e1“red peppers (Capsicum annuum L.)”
Claim · model-written summary
Hue angles increased as ASTA values decreased, indicating a slight red-to-orange shift.
- Taxon
- red peppers (Capsicum annuum L.)Capsicum annuume1
- Outcome
- hue anglese0
- Direction
- increasede0
- Comparator
- ASTA valuese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“As ASTA values decreased, hue angles increased, indicating color change slightly from red to orange hues”
e1“red peppers (Capsicum annuum L.)”
Claim · model-written summary
Rehydrated pepper samples had an improved rehydration rate of 5.95.
Verbatim
e0“rehydrated pepper samples resulted with displaying improved rehydration rate (5.95)”
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