Effect of traditional dehydration processing of pepper jalapeno rayado (Capsicum annuum) on secondary metabolites with antioxidant activity

Abstract

Jalapeno rayado peppers (Capsicum annuum) are usually subjected to a traditional smoke-dehydration process using Quercus sp. This treatment provides peppers with their characteristic functional attributes. To differentiate the production of antioxidant metabolites during the dehydrationsmoking process, this process was compared with convective dehydration, both at 60°C. A higher antioxidant activity in smoke-dried pepper was observed due to the increase in concentration of phenolic compounds, flavonoids and Maillard products in the last hours of the process and was related to the presence of radicals with m/z (-) values: 585.32, 292.2, 326.18, 653.28, 240.11 and 210.14, generated during both dehydration processes. The change in colour was mainly due to the increase of Maillard compounds. Convective dehydration favoured the extraction of capsaicinoids, whereas no significant change was observed in smoke-dehydration, and carotenoid degradation was 40% with either process. A similar final moisture content was achieved in both processes.Efecto del proceso de deshidratación artesanal del chile jalapeño rayado Capsicum annuum, en los metabolitos secundarios con actividad antioxidante RESUMEN El chile jalapeño (Capsicum annuum) suele ser sometido a un proceso de deshidratación-ahumado tradicional empleando leña de Quercus sp. Este tratamiento le confiere atributos funcionales característicos. Para diferenciar la producción de metabolitos antioxidantes durante el proceso de deshidratación-ahumado, este proceso se comparó con deshidratación convectiva, ambos a 60°C. Una mayor actividad antioxidante en chile deshidratado-ahumado se observó debida al incremento en la concentración de compuestos fenólicos, flavonoides y productos de Maillard en las últimas horas del proceso, y se relacionó con la presencia de radicales con valores m/z (-): 585.32, 292.2, 326.18, 653.28, 240.11 y 210.14, generados en ambos procesos de deshidratación. El cambio de color se debió principalmente al aumento de compuestos de Maillard. La deshidratación convectiva favoreció la extracción de capsaicinoides, mientras que en el deshidratado-ahumado no se observó un cambio significativo, y con ambos la degradación de carotenoides fue de 40%. En ambos procesos se alcanzó un contenido de humedad final similar. ARTICLE HISTORY

Chili Pepper Landrace Survival and Family Farmers in Central Chile

“…[46]. Antioxidant capacity was 15% of that measured in C. frutescens [45] and 19% of the highest value reported for red dry fruits of C. annuum [44]. Values were similar to those reported for pepper, although cacho de cabra was 7% over the level reported for an unspecified Chilean cultivar [47].…”

“…Total phenolic content in chileno negro was in the upper end of the range for 51 Brazilian accessions of Capsicum species, while in cacho de cabra, it was 32% over the highest value [43]. Cacho de cabra represented 90% of the value measured in a Mexican type of C. annuum (jalapeño) [44]. Comparable values of total phenolics to those found in cacho de cabra were reported in a Japanese cultivar of C. frutescents L. [45].…”

“…Therefore, the cultivars chileno negro and cacho de cabra may represent a relevant source of antioxidants, and a valuable germplasm material for high phenolic content. Fruit maturity and processes such as drying can significantly affect the antioxidant properties of the product [44,47]. Accordingly, differences in antioxidant properties of products should be expected depending on harvest conditions, sun or firewood drying, and smoking or fermentation.…”

Modification of the nutraceutical characteristics of jalapeño chili peppers in response to hormones

“…With respect to the variation in the carotenoid content of the dried jalapeño chili peppers, Daood et al (2006) demonstrated that the loss of carotenoids in red peppers increased as the drying temperature was raised in increments of 10 °C, and boiling and grilling have been reported to consistently decrease the concentrations of all forms of carotenoids (Cervantes-Paz et al, 2014). Other authors have indicated that convective dehydration and smoke drying decrease the carotenoid content by approximately 40% in relation to that of fresh red chili peppers (Campos-Hernández et al, 2018). According to some authors, heat exerts a significant effect on the total carotenoid content of dried mango, with the highest levels of carotenoids being retained in lyophilized samples; the obtained results are in accordance with previous reports indicating a declining trend in carotenoid content values when driers are operated at higher temperatures (Sogi et al, 2015).…”

Effects of Pre-Treatment on Physicochemical Properties of Capsicum Annum L. When Drying by Vacuum Tray Dryer and Storage at Room Temperature

“…The measuring of the surface colour of fresh and dried samples was carried out using the colorimeter (model PCE-CSM 1) based on three-color coordinates, i.e., L*, a* and b*. The L value signifies the lightness (100 for white and 0 for black), a represents redness (-80 for green and 100 for red) while b signifies the change from blueness to yellowness (-80 for blue and 70 for yellow) [6]. Results are the average of three independent experiments performed in triplicate and color difference (ΔE) was calculated.…”