Bioactive compounds in three types of Capsicum annuum L. during processing and storage
DOI:
https://doi.org/10.19136/era.a13nVI.5120Keywords:
Antioxidant activity, capsaicin, chili pepper, phenolic compounds, processing, storageAbstract
The genus Capsicum, particularly Capsicum annuum L., is recognized for its high nutraceutical value due to its content of capsaicinoids, phenolic compounds, flavonoids, ascorbic acid, and antioxidant capacity. However, processing and storage may significantly affect the stability of these bioactive compounds. The aim of this study was to evaluate changes in capsaicin, vitamin C, total phenolic compounds, total flavonoids, and antioxidant activity radical ABTS (measured using the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) in three chilli pepper C. annuum varieties (de árbol, serrano, and jalapeño) in fresh form and processed as sauce over five consecutive days. All determinations were performed in triplicate, and statistical analysis followed a factorial design with repeated measures. In fresh samples, árbol chili showed the highest values of capsaicin (3 584.2 mg 100 g-1 fresh weight), vitamin C (1 025.0 mg 100 g-1), antioxidant activity (35 028.6 µmol Trolox equivalents 100 g-1), total phenolics (65.282 mg gallic acid equivalents g-1), and total flavonoids (118.963 mg quercetin equivalents g-1). In sauce samples, a significant reduction was observed in all variables. Capsaicin decreased to 173.8 mg 100 g-1 and vitamin C to 187.5 mg 100 g-1 by day five. Despite this decline, the varietal hierarchy remained consistent, with árbol > serrano > jalapeño for most measured variables. It is concluded that processing reduces the absolute concentration of bioactive compounds, but preserves the varietal pattern, highlighting árbol chili as the variety with the highest functional potential.
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