Effect of blanching treatments on antioxidant activity of frozen green Capsicum (Capsicum minium, L. var bell pepper)

Antioxidant activities were evaluated in steaming, hot water, and microwave blanching's at different temperature, time and microwave power level on frozen green capsicum. Results showed frozen green capsicum blanched using microwave at high level 1/90 seconds (sample J) contain higher level of Ferric Reducing Antioxidant Potential (FRAP) compared to fresh green capsicum. Sample J and fresh green capsicum were significantly higher (p <= 0.05) compared to other treatments for Total Phenolic Content (TPC), Radical Scavenging Activity (DPPH), and FRAP from 0 to 3rd month frozen storage. Overall, the sequences from highest to lowest in blanching treatments for TPC, DPPH, and FRAP were J (microwave high level/90 seconds)>A (Fresh)>H (Microwave Medium Level/120 seconds)>D (Hot Water 80 degrees C/150 seconds)>K (Microwave High Level/120 seconds)>1 (Microwave Medium Level/150 seconds)>F (Microwave Low Level/150 seconds)>B (Steam 100 degrees C/150 seconds)>E (Boiling Water 100 degrees C/120 seconds)>G (Microwave Low Level/180 seconds)>C (Steam 100 degrees 0180 seconds). Frozen storage for 0 and 3rd months showed no significant difference (p>0.05) which indicated no changes on antioxidant activity during frozen storage at -18 degrees C. (C) All Rights Reserved