EFFECT OF DRYING TEMPERATURE ON THE NUTRITIONAL AND ANTIOXIDANT QUALITIES OF CUMARI PEPPERS FROM PARA (Capsicum chinense Jacqui)

被引：32

作者：

Reis, R. C. ^{[1
]}

Castro, V. C. ^{[2
]}

Devilla, I. A. ^{[3
]}

Oliveira, C. A. ^{[2
]}

Barbosa, L. S. ^{[3
]}

Rodovalho, R. ^{[4
]}

机构：

[1] Inst Fed Educ Ciencia & Tecnol Goias, BR-74968755 Aparecida De Goiania, Go, Brazil

[2] Univ Fed Vicosa, BR-36570000 Vicosa, MG, Brazil

[3] Univ Estadual Goias, BR-75132903 Anapolis, Go, Brazil

[4] Inst Fed Goiano, BR-76300000 Ceres, Go, Brazil

来源：

BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING | 2013年 / 30卷 / 02期

关键词：

Antioxidants; Capsaicinoids; Drying; L;

D O I：

10.1590/S0104-66322013000200011

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This study evaluated the proximate components, concentration of total polyphenols, antioxidant activity, and capsaicin and dihydrocapsaicin in the Cumari chili pepper from Para Brazil (Capsicum chinense Jacqui) both fresh and after subjected to three different drying temperatures. The results showed that the contents of ash and vitamin C for the dried pepper differed significantly (P <0.05) compared with the fresh pepper. There was a significant difference in concentrations of total phenolics, antioxidant activity and capsaicinoids between the fresh pepper and those submitted to the drying treatments. It was concluded that higher temperatures increase shelf life and decrease the volume of the product, preserve macronutrients and degrade micronutrients, antioxidants and the spicy hotness of the Cumari pepper.

引用

页码：337 / 343

页数：7

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