Functional compounds and antioxidant properties of dried green and red peppers

Ozgur M., Ozcan T., Akpinar-Bayizit A., Yilmaz-Ersan L.

AFRICAN JOURNAL OF AGRICULTURAL RESEARCH, vol.6, no.25, pp.5638-5644, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 25
  • Publication Date: 2011
  • Doi Number: 10.5897/ajar11.709
  • Journal Name: AFRICAN JOURNAL OF AGRICULTURAL RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Index Islamicus, Veterinary Science Database
  • Page Numbers: pp.5638-5644
  • Keywords: Green and red peppers, drying, carotenoids, phenolic compounds, antioxidant activity, ASCORBIC-ACID CONTENT, CAPSICUM-ANNUUM, PHYSICOCHEMICAL PROPERTIES, BELL PEPPER, VITAMIN-C, HOT-AIR, CAROTENOIDS, TOMATO, LYCOPENE, MATURATION
  • Bursa Uludag University Affiliated: Yes

Abstract

The effects of drying on chemical composition and functional compounds, including ascorbic acid, phenolics and carotenoids of hot-air-dried green and red peppers, were investigated. Drying significantly affected the dry matter, ash, pH, titritable acidity and chlorophyll values (p < 0.01). The rehydration ratios of the dried green and red peppers at 45 degrees C were 5.57 and 4.27, respectively, and the coefficients of rehydration for the dried green and red peppers were calculated to be 0.65 and 0.82, respectively. Drying caused a more pronounced lightening of the vegetable surfaces with a loss of green color. The rehydrated pepper samples had a high total color difference (Delta E) indicating an obvious color change when the fresh peppers were dried. Although hot air-drying caused a more pronounced increase in the ascorbic acid and carotenoid contents of the green and red peppers there was a decrease in the total phenols and antioxidant capacities.