International Journal of Innovative Approaches in Agricultural Research
Abbreviation: IJIAAR | ISSN (Online): 2602-4772 | DOI: 10.29329/ijiaar

Original article    |    Open Access
International Journal of Innovative Approaches in Agricultural Research 2021, Vol. 5(2) 158-171

Bioactive Compounds, Antioxidant Potential and Color Properties of Dried Red Pepper (Capsicum annuum L.)

Buket Askin & Sercan Ozbek Yazici

pp. 158 - 171   |  DOI: https://doi.org/10.29329/ijiaar.2021.358.1

Published online: June 30, 2021  |   Number of Views: 193  |  Number of Download: 509

Download PDF

Abstract

This experiment was carried out in order to study the effects of drying on physical quality, color development, bioactive compounds and antioxidant potential of red peppers (Capsicum annuum L.). Dry matter, surface color values (L*, a*, b*, h*, ∆E*, C*), extractable color (ASTA), non-enzymatic browning, total-carotenoids, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant potentials were measured for fresh and dried samples. Besides, rehydration rate was determined for dried samples. The L*, a*, b* values were used to calculate hue angle (h), chroma (C*) and color differences (∆E*).

Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant potentials were extracted by different solvents that were water, methanol and ethanol. TPC had differences for each solvent (p<0.05) and water extracts had the highest value (178.1 mg GAE/ 100g dw), followed by ethanol and methanol. Otherwise, TFC and antioxidant potentials had no significant differences according to solvents (p >0.05). Antioxidant potentials were evaluated with DPPH free radical scavenging assay and ferric reducing power assay. DPPH free radical scavenging activity showed significant moderately strong negative correlations with TPC (r=-0.958) and TFC (r=-0.821). A decreasing of color values is an expected value for dried samples and the results showed loss for all color measurements. L*, a* and b* values decreased because red pepper color became darker may be related to the carotenoids and the formation of browning compounds. As ASTA values decreased, hue angles increased, indicating color change slightly from red to orange hues. Physical examination of the rehydrated pepper samples resulted with displaying improved rehydration rate (5.95).

Keywords: Antioxidant, Capsicum annuum L., color, phenolics, red pepper, rehydration

How to Cite this Article

APA 6th edition
Askin, B. & Yazici, S.O. (2021). Bioactive Compounds, Antioxidant Potential and Color Properties of Dried Red Pepper (Capsicum annuum L.) . International Journal of Innovative Approaches in Agricultural Research, 5(2), 158-171. doi: 10.29329/ijiaar.2021.358.1

Harvard
Askin, B. and Yazici, S. (2021). Bioactive Compounds, Antioxidant Potential and Color Properties of Dried Red Pepper (Capsicum annuum L.) . International Journal of Innovative Approaches in Agricultural Research, 5(2), pp. 158-171.

Chicago 16th edition
Askin, Buket and Sercan Ozbek Yazici (2021). "Bioactive Compounds, Antioxidant Potential and Color Properties of Dried Red Pepper (Capsicum annuum L.) ". International Journal of Innovative Approaches in Agricultural Research 5 (2):158-171. doi:10.29329/ijiaar.2021.358.1.
References
  1. Addala, R., Vasavada, M., Dong, J., Subramanian, S. (2015). Effect of Storage Conditions on Rate of Color Degradation of Paprika based Products. J Food Process Technol, 6 (3), 2-6. [Google Scholar]
  2. Alothman, M., Bhat, R., Karim, A. A. (2009). Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry, 115(3), 785-788. [Google Scholar]
  3. Anoraga, S. B., Sabarisman, I., Ainuri, M. (2018). Effect of different pretreatments on dried chilli (Capsicum annum L.) quality. International Conference on Green Agro-industry and Bioeconomy Conf. Series: Earth and Environmental Science, doi:10.1088/1755-1315/131/1/012014. [Google Scholar] [Crossref] 
  4. ASTA. (1985). Official Analytical Methods of the American Spice Trade As- sociation, 68 p. Englewood Cliffs, NJ. [Google Scholar]
  5. AOAC (2000). Association of Official Analytical Chemists Official Methods of Analysis. Washington, DC, USA. [Google Scholar]
  6. Belhadj, F., Somrani, I., Aissaoui, N., Messaoud, C., Boussaid, M., & Marzouki, M. N. (2016). Bioactive compounds contents, antioxidant and antimicrobial activities during ripening of Prunus persica L. varieties from the North West of Tunisia. Food chemistry, 204, 29-36. [Google Scholar]
  7. Borra, S. K., Gurumurthy, P., Mahendra, J. (2013). Antioxidant and free radical scavenging activity of curcumin determined by using different in vitro and ex vivo models. J. Med. Plants Res., 7(36), 2680-2690. [Google Scholar]
  8. Cao, Z., Zhou, L., Bi, J., Yi, J., Chen, Q., Wu, X., Zheng, J., Li, S. (2016). Effect of different drying technologieson drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study. Journal of the Science of Food and Agriculture, 96, 3596-3603. [Google Scholar]
  9. Carbonell, J. V., Pinaga, F., Yusa, V., and Pen ̃ a, J. L. (1986). The dehydration of paprika with ambient and heated air and the kinetics of colour degra- dation during storage. J. Food Eng. 5, 179–193. [Google Scholar]
  10. Chen, Q., Koh, H. K., Park, J. B. (1999). Color evaluation of Red Pepper Powder. Transactions of the ASAE, 42(3), 749-752 . [Google Scholar]
  11. Demiray, E., Tulek, Y. (2020). Color and Ascorbic Acid Degradation Kinetics of Red Pepper (Capsicum annuum L.) Slices during Vacuum Drying. Akademik Gıda, 18(1), 19-26. DOI: 10.24323/akademik-gida.730013 [Google Scholar]
  12. Do, Q. D., Angkawijaya, A. E., Tran-Nguyen, P. L., Huynh, L. H., Soetaredjo, F. E., Ismadji, S., & Ju, Y. H. (2014). Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica. Journal of food and drug analysis, 22(3), 296-302. [Google Scholar]
  13. Doymaz, I., Pala, M. (2002). Hot-air drying characteristics of red pepper. J. Food Eng, 55(4), 331- 335. [Google Scholar]
  14. El-Hamzy, M. A., Ashour, M. S. (2016). Effect of Different Drying Methods and Storage on Physico-chemical Properties, Capsaicinoid Content, Rehydration Ability, Color Parameters and Bioactive Compounds of Dried Red Jalapeno Pepper (Capsicum annuum) Slices. Middle East Journal of Applied Sciences, 6, 4, 1012-1037. [Google Scholar]
  15. Erdoğrul, Ö. T. (2000). Kahramanmaraş’ta Satılan Acı Kırmızı Pul Biberin Bazı Mikrobiyolojik Özellikleri. Fen ve Mühendislik Dergisi, 3, 2, 108-113. [Google Scholar]
  16. Fidrianny, .I, Natalia, S., Insanu, M. (2015). Antioxidant capacities of various fruit extracts from three varieties of tomato and correlation with total phenolic, flavonoid, carotenoid content. International Journal of Pharmaceutical and Clinical Research, 7(4), 283-289. [Google Scholar]
  17. Gomes, S., Torres, A. G. (2016). Optimized extraction of polyphenolic antioxidant compounds from Brazil nut (Bertholletia excelsa) cake and evaluation of the polyphenol profile by HPLC. Journal of the Science of Food and Agriculture, 96(8), 2805-2814. [Google Scholar]
  18. Guclu, G., Keser, D., Kelebek, H., Keskin, M., Sekerli, Y.E., Soysal, Y., Selli, S. (2021). Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers. Food Chemistry, 338, 15, 128-129. [Google Scholar]
  19. Haminiuk, C. W. I., Plata-Oviedo, M. S. V., Guedes, A. R., Stafussa, A. P., Bona,  E.,Carpes, S. T. (2011). Chemical, antioxidant and antibacterial study ofBrazilian fruits. Int J Food Sci Technol, 46, 1529–1537. [Google Scholar]
  20. Hirayama, O., Nakamura, K., Hamada, S., Kobayasi, Y. (1994). Singlet oxygen quenching ability of naturally occurring carotenoids. Lipids , 29, 149–150. [Google Scholar]
  21. Hwang, I. M., Choi, J. Y., Nho, E. Y., Lee, G. H., Jamila, N., Khan, N., Jo, C. H., Kim, K. S., (2017). Characterization of Red Peppers (Capsicum annuum) by High-performance Liquid Chromatography and Near-infrared Spectroscopy. Analytical Letters, 50, 13, 2090-2104. [Google Scholar]
  22. Osuna-Garcia, J.A., Wall, M.M., Waddell, C.A. (1997). Natural Antioxidants for Preventing Color Loss in Stored Paprika. Journal of Food Science, 62,5, 1017-1021. [Google Scholar]
  23. Jeong, W. Y., Jin, J. S., Cho, Y. A., Lee, J. H., Park, S., Jeong, S. W., Kim, Y. H., Lim, C. S., El-Aty, A. M., Kim, G. S., Lee, S. J., Shim, J. H., Shin, S. C. (2011). Determination of polyphenols in three Capsicum annuum L. (bell pepper) varieties using high‐performance liquid chromatography‐tandem mass spectrometry: Their contribution to overall antioxidant and anticancer activity. Journal of Separation Science, 34, 21, 2967-2974. [Google Scholar]
  24. Kaymak-Ertekin, F. (2002). Drying and rehydrating kinetics of green and red peppers. J. Food Sci., 67(1), 168-175. [Google Scholar]
  25. Kim, J. S., Ahn, J., Lee, S. J., Moon, B. K., Ha, T. Y. & Kim, S. (2011). Phytochemicals and antioxidant activity of fruits and leaves of paprika (Capsicum annuum L., var. special) cultivated in Korea. Journal of Food Science, 76(2), 193–198. [Google Scholar]
  26. Koç, A. B., Toy, M., Hayoğlu, İ., Vardin, H. (2004). Kırmızı Biber Kurutmada Kullanılan Güneş Enerjili bir Kurutucu Performansı. HR. Ü.Z.F.Dergisi, 8 (2), 57-65. [Google Scholar]
  27. Krishnappa, N. P., Basha, S. A., Negi, P. S., Prasada Rao U. J. S. (2017). Phenolic acid composition, antioxidant and antimicrobial activities of green gram (vigna radiata) exudate, husk, and germinated seed of different stages. J Food Process Pres, 41(6), e13273. doi: 10.1111/jfpp.13273. [Google Scholar] [Crossref] 
  28. Lewicki, P. (2006). Design of hot air-drying for better foods. Trends in Food Sci. Technol., 17, 153- 163. [Google Scholar]
  29. Lou, S. N., Hsu, Y.  S., & Ho, C. T. (2014). Flavonoid compositions and antioxidant activity of calamondin extracts prepared using different solvents. Journal of food and drug analysis, 22(3), 290-295. [Google Scholar]
  30. Mouratoglou, E., Malliou, V., Makris, D. P., 2016. Novel Glycerol-Based Natural Eutectic Mixtures and Their Efficiency in the Ultrasound-Assisted Extraction of Antioxidant Polyphenols from Agri-Food Waste Biomass. Waste Biomass Valor, 6(7), 1377–1387. [Google Scholar]
  31. Osuna-Garcia, J. A., Wall, M. M. (1998). Pre-storage moisture content affects color loss of ground paprika (Capsicum annuum L.) under storage. Journal of food quality, 21, 251-259. [Google Scholar]
  32. Osuna-Garcia, J. A., Wall, M. M., Waddell, C. A. (1997) Natural antioxidants for preventing color loss in stored Paprika. Journal of Food Science, 62, 1017- 1021. [Google Scholar]
  33. Oyaizu, M. (1986). Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine Japanese Journal of Nutrition, 44, 307-315. [Google Scholar]
  34. Papageorge, L. M., McFeeters, R. F., Fleming, H. P. (2003). Factors influencing texture retention of salt-free, acidified, red bell peppers during storage. J. Agric. Food Chem., 51(5), 1460-1463. [Google Scholar]
  35. Raybaudi-Massilia, R., Suárez, A. I., Arvelo, F., Zambrano, A., Sojo, F., Calderón-Gabaldón, M. I., & Mosqueda-Melgar, J. (2017). Cytotoxic, antioxidant and antimicrobial properties of red sweet pepper (Capsicum annuum L. Var. Llanerón) extracts: in vitro study. International Journal of Food Studies, 6(2), 222–231. [Google Scholar]
  36. Sánchez-Moreno, C., Plaza, L., de Ancos, B., Cano, M. P. (2003). Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices. J. Sci. Food Agric., 83, 430–439. [Google Scholar]
  37. Sayin, K., Arslan, D. (2015). Antioxidant Properties, Ascorbic Acid and Total Carotenoid Values of Sweet and Hot Red Pepper Paste: A Traditional Food in Turkish Diet. World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering, 9 (7),  834-837. [Google Scholar]
  38. Shelembe, J., Bester, M. J., Minaar, A. (2012). Characterization of phenolic acids, flavonoids, proanthocyanidins and antioxidant activity of water extracts from seed coats of marama bean [Tylosema esculentum] - An underutilized food legume. International Journal of Food Science & Technology, 47(3), 648-655. [Google Scholar]
  39. Simal, S., Garau, C., Femenia, A., Rossello, C., Sopee, M. S. M., Azlan, A., Khoo, H. E. (2019). Comparison of antioxidants content and activity of Nephelium mutabile rind extracted using ethanol and water. Journal of Food Measurement and Characterization, 13(3), 1958-1963. [Google Scholar]
  40. Singh, S., Bawa, A.S., Riar, C. S., Saxena, D. C. (2006). Effect of Pretreatments on Drying and Rehydration Kinetics and Color of Sweet Potato Slices. Drying Technology 24(11), 1487-1494. [Google Scholar]
  41. Srinivasan, K., (2016). Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review. Critical Reviews in Food Science and Nutrition 56(9), 1488-1500. [Google Scholar]
  42. Tripathi, S., Mishra, H. N. (2009). Nutritional Changes in Powdered Red Pepper Upon in vitro Infection of Aspergillus Flavus. Brazilian Journal of Microbiology, 40, 139-144. [Google Scholar]
  43. Tunde-Akintunde, T. Y. (2010). Effect of pretreatment on drying time and quality of Chilli Pepper. Journal of Food Processing and Preservation, 34, 595-608. [Google Scholar]
  44. Wang, J., Yang, X. H., Mujumdar, A. S., Wang, D., Zhao, J.  H., Fang, X.  M., Zhang, Q.,  Xie, L.,  Gao, Z.  J., Xiao, H. W.  (2017). Effects  of Various Blanching Methods on Weight  Loss,  Enzymes  Inactivation,  Phytochemical  Contents, Antioxidant  Capacity,  Ultrastructure  and  Drying Kinetics  of  Red  Bell  Pepper  (Capsicum  annuum,  L.). LWT  -  Food  Sci.  Technol., 77,  337–347. [Google Scholar]
  45. Wang, J., Yang, X.H., Mujumdar, A. S., Fang, X. M., Zhang, Q., Zheng, Z. A., Gao, Z. J., Xiaoa, H. W. (2018). Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage. Food Chemistry, 259, 1, 65-72. [Google Scholar]
  46. Vega-Gálvez, A., R. Lemus-Mondaca, Bilbao-Sáinz, C., .Fito, P., Andrés, A. (2008). Effect of drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). J. Food Eng., 85, 42-50. [Google Scholar]
  47. Zaki, N., Hakmaoui, A., Ouatmane, A., Hasib, A., Fernández-Trujillo, J. P. (2013). Bioactive components and antioxidant activity of Moroccan Paprika (Capsicum annuum L.) at different period of harvesting and processing. Journal of Biology, Agriculture and Healthcare, 3(8), 1-8. [Google Scholar]
Meta
Vol. 5 (2)
Download
Metric
History
Related

Volume 5 Issue 2

June 2021

All Articles
Copyright © 2012 - 2024 International Journal of Innovative Approaches in Agricultural Research.
Pen Academic Publishing is a trademark of THDSoft.
This work is licensed under a Creative Commons Attribution 4.0 International License. CC BY-NC-ND
Electronic Journal Management System. This software was developed in Türkiye. ejournal.gen.tr
Pen Academic Publishing General Publication Policy: