Capsaicin, dihydrocapsaicin content and antioxidants properties of habanero pepper (Capsicum chinense Jacq.) Oleoresin during storage

被引：6

作者：

Guadalupe Valencia-Cordova, Mariel ^{[1
]}

Suarez-Jacobo, Angela ^{[2
]}

Del Socorro Cruz-Cansino, Nelly ^{[1
]}

Ramirez-Moreno, Esther ^{[1
]}

Yadira Zafra-Rojas, Quinatzin ^{[1
]}

Alberto-Ariza-Ortega, Jose ^{[1
]}

Alanis-Garcia, Ernesto ^{[1
]}

机构：

[1] Univ Autonoma Estado Hidalgo, Inst Ciencias Salud, Area Acad Nutr, Ctr Invest Interdisciplinario, Circuito Ex Hacienda La Concepcion S-N, San Agustin Tlaxiaca 42160, Hidalgo, Mexico

[2] Ctr Invest & Asistencia Tecnol & Diseno Estado Ja, Subsede Noreste Tecnol Alimentaria, Parque Invest & Innovat Tecnol PIIT Via Innovac, Apodaca 66628, Nuevo Leen, Mexico

来源：

EMIRATES JOURNAL OF FOOD AND AGRICULTURE | 2021年 / 33卷 / 07期

关键词：

Habanero pepper; Oleoresin; Capsaicinoids; Antioxidant activity; Storage; PHENOLIC-COMPOUNDS; ANNUUM L; CAPACITY; COLOR;

D O I：

10.9755/ejfa.2021.v33.i7.2719

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The objective of the present study was to evaluate the capsaicin (CAP) and dihydrocapsaicin (DHC), total phenolic content (TPC) as well as antioxidants properties of Habanero pepper (Capsicum chinense Jacq.) oleoresin (HPO) during storage. Identification and quantification of CAP and DHC were performed by HPLC, while TPC and antioxidant activity by ABTS and DPPH were by spectrophotometry. Retention time of CAP and DHC was 19.23 and 20.47 min, respectively. During storage, CAP and TPC remained stable until day 35 (14.35 to 15.72 mg CAP/g HPO and 29.13 to 28.31 mg GAE/mL HOP, respectively), while DHC had similar values (11.45 - 9.61 mg CAP/g HPO) (p>0.05) through storage time. On the other hand, antioxidant activity by ABTS and DPPH decreased from day 15 (6.08 mu mol TE/mL) and 35 (10.18 mu mol TE/mL), respectively. The results showed that CAP, DCH and TP were stable for more than a month of storage.

引用

页码：583 / 588

页数：6

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