Effect of cooking conditions and storage on phenolic contents of bottled Capia red pepper

Abstract

Cooking (traditional and industrial-type roasting) and storage (bottling) can affect fresh Capia red peppers' (CRP) total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AA). The present work aimed to determine the effect of cooking methods and storage on phenolic and flavonoid contents, and the change in antioxidant activity of samples. The changes in phenolic, flavonoid, and antioxidant activity of (1) fresh mature CRP pericarp of fruit, (2a) industrial fire roasted-bottled CRP pericarp at 700°C at 30 s, (2b) after 12-week storage at 4°C, (3a) traditional roasted-bottled CRP pericarp at 550°C at 10’, and (3b) after 12-week storage at 4°C were investigated. Fresh CRPs’ mean TPC and TFC were 118.57 mg GAE/g and 34.68 µg QE/g, respectively. Traditional bottled CRPs initial and post-storage mean TPC and TFC were 137.8 and 81.90 GAE/g, and 58.87 and 107.56 µg QE/g (p < 0.05), respectively. Industrial bottled CRPs' initial and post-storage mean TPC and TFC were 73.89 and 46.26 GAE/g, and 25.19 and 87.0µg QE/g (p < 0.05). AA decreased due to both traditional and industrial roasting methods after 12-week storage based on CUPRAC (p < 0.05). In traditional roasting method, 12-week storage negatively affected CRPs TPC. However, TFC positively affected more than industrial roasting method (p < 0.05). In traditional roasted method, 12-week storage negatively affected TPC. However, TFC positively affected more than industrial roasting.