PROCESSING EFFECT ON THE BIOACTIVE COMPOUNDS CONTENT OF MEXICAN JALAPEÑO PEPPERS FOR CHIPOTLE (Capsicum annum L.)

Autores/as

  • Ever A. Natividad-Torres Universidad Autónoma de Chihuahua
  • Alexandro Guevara-Aguilar Centro de Investigación en Alimentación y Desarrollo
  • Esteban Sánchez Centro de Investigación en Alimentación y Desarrollo
  • Juan P. Sida-Arreola Centro de Investigación en Alimentación y Desarrollo
  • Ezequiel Muñoz-Márquez Ezequiel Muñoz-Márquez
  • Celia Chávez-Mendoza Ezequiel Muñoz-Márquez

Palabras clave:

Antioxidant capacity, dehydrated-smoked, Capsicum annuum, quality

Resumen

The objective of this work was to evaluate the antioxidant capacity and bioactive compounds content in two Jalapeño pepper varieties, both fresh and smoked-dehydrated (chipotle) and in commercial chipotle pepper sauces. The antioxidant capacity, capsaicin content, carotenoids and total phenols were evaluated. The smoked-dehydrated process had an effect on all the variables analysed (P?0.05). The chipotle pepper presented higher antioxidant activity (112.33 µmol ET/g) and content of bioactive compounds than fresh pepper and commercial sauces. In fresh pepper, the 100-Grande variety had higher antioxidant capacity (71.92 µmol ET/g) than Apache (48.31 µmol ET/g), while no effect on any of the analysed variables was reported in chipotle peppers. It is concluded that the smoked-dehydrated process of jalapeño pepper affects quality in a positive way, significantly increasing the nutritional and functional value derived from an increase in the bioactive compounds content and the antioxidant activity of chipotle peppers due to this process.

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Publicado

2021-05-15

Número

Sección

Artículos Científicos