Aroma-Active Compounds of Capsicum Chinense Var. Biquinho

Alves, Victor C. Castro; Pinto, Nayra de Oliveira Frederico; Penha, Maria Flávia Azevedo da; Gomes, Bruna Lima; Reifschneider, Francisco José Becker; Garruti, Deborah S.

doi:10.1016/b978-0-12-398549-1.00104-5

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“…Phenolic compounds play an important role as antioxidants in plant defense mechanisms against fungi, bacteria and predators. Due to their antioxidant activity, plant extracts with phenolic compounds may be considered potential additives to active films that aim at protecting food (Antonious et al, 2006;Alves et al, 2014;Aguiar et al, 2014Aguiar et al, , 2019.…”

Section: Introductionmentioning

confidence: 99%

Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films

Santos¹,

Fernandes²,

Santos³

et al. 2021

Food Sci. Technol

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Capsicum spp. pepper has great economic and social importance in agribusiness worldwide, mainly associated with its high performance in cookery as a spice. This study aimed at determining the chemical profile of the ethanolic extract from Capsicum chinense Jacq. (EECC) ripe fruits by liquid chromatography-mass spectrometry (LC-MS) and at evaluating its antioxidant activity by DPPH, ABTS and FRAP. Besides, biodegradable films were prepared by incorporating EECC into arrowroot biofilms. LC-MS identified 10 phenolic compounds, a fact that corroborates its high concentration of total phenolic compounds, i. e., 277.62 ± 12.06 mg gallic acid/100g crude extract. High antioxidant activity of EECC was expressed as IC 50 values for reagents DPPH (IC 50 = 18.04 µg/mL), ABTS (IC 50 = 25.33 µg/mL) and FRAP (IC 50 = 128.58 µg/mL). Biodegradable films incorporating different doses of EECC (250-1000 µL) were obtained by a casting technique. The higher the EECC concentration, the higher their thickness, color, variable moisture content and the lower their solubility. This study proposes a new use to the plant extract from C. chinense, a natural product that may be applied to the development of biofilms to coat food and retard its deterioration. In addition, antioxidant activity of this type of pepper is also shown.

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Section: Introductionmentioning

confidence: 99%