Quantitative changes of bioactive properties and phenolic compounds in capia pepper ( Capsicum annuum L.) fruits dried by the air, conventional heater, and microwave

Abstract

Total carotenoid, phenolic content, flavonoid, and antioxidant activity value of fresh capia peppers were 21.17 μ g/g, 1297.49 mg GAE/100 g, 631.00 mg/100 g, and 35.85 mmol/kg, respectively. Total carotenoid and total phenolic contents of capia peppers dried by the air, conventional, and microwave systems were identified between 128.95 (air) and 131.98 μg/g (microwave) to 348.64 mgGAE/100 g (conventional) and 401.54 mg GAE/100 g (air), respectively. Total flavonoid amounts and antioxidant activities of dried-capia peppers were determined between 142.32 (air) and 442.98 mg/100 g (microwave) to 3.71 mmol/kg (microwave) and 3.94 mmol/kg (air), respectively. L*, a*, and b* values of capia pepper ranged from 28.30 to 35.56, from 15.62 to 22.67, and from 7.73 to 11.80, respectively. The highest decrease in L* values (brightness) of peppers was observed after air drying (28.30). Gallic and 3,4-dihydroxybenzoic acid amounts of dried peppers were detected between 22.66 (conventional) and 28.05 mg/100 g (microwave) to 36.33 (air) and 42.44 mg/100 g (microwave), respectively. Catechin and caffeic acid values of dried peppers were identified between 88.97 (air) and 141.96 mg/100 g (microwave) to 8.94 (air) and 24.59 mg/100 g (conventional), respectively. The greatest increase in phenolic components of peppers was detected in microwave dried samples, followed by conventional and air drying systems in descending order. Practical applications Fruits and vegetables, which contain many different antioxidant compounds that protect against harmful free radicals, are an important source of natural antioxidants. Pepper is one of the important vegetables due to its phytochemicals, and it has been reported to reduce the risk of degenerative diseases because it contains a wide variety of phytochemicals, vitamin C, and carotenoids. Capsicum annum L. red sweet peppers are widely used commercially in the food processing industry. Considering its nutritional values, it is a very important source of ascorbic acid and is also rich in carotenoids, tocopherols, and flavonoids.