Bioactive Components and Antioxidant Activity of Moroccan Paprika (Capsicum annuum L.) under different storage time and conditions

- N.SALIMA; - A.OUATMANEB; - H.LATRACHEA; - S.ENNAHLI; - L.H.ZINELABIDINED; - H.HANINEA

Article Details

Bioactive Components and Antioxidant Activity of Moroccan Paprika (Capsicum annuum L.) under different storage time and conditions

Authors:

- N.SALIMA | - A.OUATMANEB | - H.LATRACHEA | - S.ENNAHLI | - L.H.ZINELABIDINED | - H.HANINEA

Publisher:

Mevlüt AKÇURA

Journal:

Turkish Journal of Agricultural and Natural Sciences 2014 Vol.1 Issue Özel Sayı-1, pp.734-742

Document Type:

Article

Publication Date:

2/2014

Document Language:

Turkish

Document ID (Org No.):

2000671061

Frequency:

Quarterly

pISSN:

2148-3647

Abstract:

 

The effects of the storage and drying process on active total polyphenols and flavonoid concentration, as well the antioxidant capacity of a Moroccan red pepper cultivar (Capsicum annuum L.) were investigated. The concentrations of total phenolic compounds, flavonoids and antioxidant capacity, varied significantly with temperature, moisture content (4 % / 28 ° C , 7 % / 28 ° C , 12 % / 28 ° C , 4 % / 45 ° C , 7 % / 45 ° C , 12 % / 45 ° C ), and light exposure treatments. Drying in a hot-air oven induced a significant loss of epicatechin, cyanidin -3 -O- galactoside, phloridzin and quercetin glycosides concentrations. Vacuum-drying red peppers at different temperatures, ranging from 20 to 45° C, had no significant effect on concentration of all phenolic compounds compared to the conventional drying method (28-45 °C ). The antioxidant activity was proportional to the samples' moisture and decreased initially from 45.25% to 35% and 28% at a humidity level of 4% and 12%, respectively. Flavonoid concentrations were sensitive to thermal processing. Flavonoid rates were reduced significantly (p<0.0024) under all thermal conditions at both 4% and 12% humidity. Light exposure had significant effect on red pepper bioactive compounds. Light-exposed samples recorded lower total polyphenol concentrations, flavonoids, and antioxidant activity compared to those stored in darkness. Compared to other drying methods, hot-air oven drying resulted in a significant reduction in antioxidant capacity measured in terms of the absorption capacity of oxygen radicals. As expected, different storage conditions affected the concentration of few bioactive compounds. However, under appropriate storage conditions, the Moroccan red pepper cultivar showed promising future use in the agro-industry.

Article Details

Bioactive Components and Antioxidant Activity of Moroccan Paprika (Capsicum annuum L.) under different storage time and conditions

Authors: - N.SALIMA | - A.OUATMANEB | - H.LATRACHEA | - S.ENNAHLI | - L.H.ZINELABIDINED | - H.HANINEA

Publisher: Mevlüt AKÇURA

Journal: Turkish Journal of Agricultural and Natural Sciences 2014 Vol.1 Issue Özel Sayı-1, pp.734-742

Document Type: Article

Publication Date: 2/2014

Document Language: Turkish

Document ID (Org No.): 2000671061

Frequency: Quarterly

pISSN: 2148-3647

Issues

Authors:

- N.SALIMA | - A.OUATMANEB | - H.LATRACHEA | - S.ENNAHLI | - L.H.ZINELABIDINED | - H.HANINEA

Publisher:

Mevlüt AKÇURA

Journal:

Turkish Journal of Agricultural and Natural Sciences 2014 Vol.1 Issue Özel Sayı-1, pp.734-742

Document Type:

Article

Publication Date:

2/2014

Document Language:

Turkish

Document ID (Org No.):

2000671061

Frequency:

Quarterly

pISSN:

2148-3647