Evaluation of antioxidant capacity and bioactive compounds in Capsicum annum L. red peppers following drying in a polycarbonate greenhouse

被引：1

作者：

Rehman, Asad ^{[1
]}

Majeed, Usman ^{[2
]}

Shafi, Afshan ^{[3
]}

Shahbaz, Muhammad ^{[4
]}

Baboo, Irfan ^{[5
]}

Sultan, Rizwana ^{[6
]}

Manzoor, Zahid ^{[7
,8
]}

Munir, Muhammad Mazhar ^{[7
,8
]}

Saif, Iqra ^{[5
]}

Qureshi, Tahir Mahmood ^{[1
]}

Majeed, Hamid ^{[1
]}

Degirmencioglu, Ali ^{[9
]}

Kallinger, Daniel ^{[10
]}

Lackner, Maximilian ^{[10
]}

机构：

[1] Cholistan Univ Vet & Anim Sci, Dept Food Sci & Technol, Bahawalpur 63100, Pakistan

[2] Northwest Univ, Coll Food Sci & Technol, Xian, Peoples R China

[3] Mian Nawaz Sharif Agr Univ, Dept Food Sci & Technol, Multan, Pakistan

[4] Women Univ Azad Jammu & Kashmir, Dept Zool, Bagh 12500, Azad Jammu & Ka, Pakistan

[5] Cholistan Univ Vet & Anim Sci, Dept Zool, Bahawalpur 63100, Pakistan

[6] Cholistan Univ Vet & Anim Sci, Dept Pathol, Bahawalpur 63100, Pakistan

[7] Cholistan Univ Vet & Anim Sci, Dept Pharmacol & Toxicol, Bahawalpur 63100, Pakistan

[8] Western Sydney Univ, NICM Hlth Res Inst, Westmed, Australia

[9] Bandirma Onyedi Eylul Univ, Dept Vet, Susurluk Vocat Sch, TR-10600 Balikesir, Turkiye

[10] BGT GmbH, Rainerstr 36, A-5310 Mondsee, Austria

来源：

EUROBIOTECH JOURNAL | 2024年 / 8卷 / 01期

关键词：

Phenolics; Open sun drying (OSD); polyethylene bag drying (PBD); polycarbonate sheet drying (PCSD); 2; 2-Diphenyl-1-picrylhydrazyl; (DPPH); 2'-Azinobis-3-Ethylbenzothiazoline-6-Sulfonic Acid (ABTS); CAPSAICINOIDS; CAROTENOIDS; QUALITY; STORAGE; CHILLI; COLOR;

D O I：

10.2478/ebtj-2024-0002

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The current study aims to provide insights into the drying of agro products, with a specific focus on Capsicum annum L. (red pepper). Among open sun drying (OSD), polyethylene bag drying (PBD), and polycarbonate sheet drying (PCSD), PCSD was efficient requiring around 24 hours with a maximum yield of 350 g of dried product per 1000 g of supplied fresh peppers. The PCSD dried chili also showed greater retention of antioxidant markers (capsaicin and dihydrocapsaicin) than OSD and PBD as evidenced by UV-VIS spectroscopy. Additionally, the PCSD dried chili demonstrated highest antioxidant potential via ABTS (2, 2'-Azinobis-3-Ethylbenzothiazoline-6-Sulfonic Acid). Interestingly, the presence of various aromatic compounds and other chemical groups, indicated the occurrence of capsaicin and dihydrocapsaicin in each drying method used. The study suggests that PCSD sheet drying is an efficient and cost-effective approach that can conserve the antioxidant potential of agro products such as red pepper.

引用

页码：12 / 22

页数：11

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