Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers

Effect of solvent polarity on the Ultrasound Assisted extraction and antioxidant activity of phenolic compounds from habanero pepper leaves (Capsicum chinense) and its identification by UPLC-PDA-ESI-MS/MS

“…Compound 13 (R T = 13.212 min; λ max : 206, 253, 266, 348) showed molecular ions at m / z 665 ([M – H] - ) and m / z 667 ([M + H] + ) in negative and positive ion mode, respectively. It was identified as luteolin-7-O-(2-apiosyl-6-malonyl) hexoside (L-7-(2-Ap-Ma) H) [2] , [23] , [30] , [32] , [35] ). For this compound, the fragment at m / z 621 was detected in negative ion mode corresponding to the loss of a carboxyl ion group ([M – H – 44 (COO – ] - ).…”

Physical and chemical properties of purple cabbage as affected by drying conditions

“…However, the disparity in the absorption of microwave energy caused by the unequal internal moisture of the material during the late drying stage is likely to lead to local scorching and low quality of the dried material . [9,10] Vacuum microwave drying (VMD) creates volumetric heating in foods, allowing the drying process to be performed in a shorter time with a combined system that provides rapid mass and energy transfer at a low temperature under vacuum . [11] Samples obtained via VMD displayed good sensory and nutritional properties .…”

Phenolics and Antioxidant Activity of Green and Red Sweet Peppers from Organic and Conventional Agriculture: A Comparative Study

“…Sweet peppers are, in general, recognized as a potential food source of vitamins, phenolic compounds, carotenoids and flavonoids, which possess known positive health effects [8,10]. Besides the agronomic production system [11][12][13][14][15][16], the richness in bioactive compounds (e.g., carotenoids and phenolic compounds) and the related antioxidant capacities greatly depend on the sweet peppers' cultivar [17][18][19][20] and on the fruits' maturation stage [10,21]. Several phenolic compounds have been detected and quantified in sweet peppers.…”

“…Depending on the cultivar, production system, maturation stage, environmental-climatic conditions and geographical origin, several phenolics have been found, including flavonoids and hydroxycinnamic acids. In fact, apigenin, caffeic, chlorogenic, ferulic, p-courmaric, p-hydroxybenzoic, rosmarinic, sinapic and vanillic, acids, naringenin, quercetin-3-O-glucoside and luteolin have been found in different levels, not always considering the effect of some of the above mentioned factors [16,[18][19][20][21][22][23][24][25][26][27].…”

“…Therefore, it still is of utmost interest to assess the specific phenolic composition of different sweet pepper cultivars, as well as to establish the possible effects of the production system and maturation stage. Indeed, it has been previously reported that the phenolic profiles alone or coupled with other chemical data (e.g., volatile fraction composition and antioxidant activity data, among others) allowed for differentiating peppers' cultivars [26,28], such as red pepper cultivars grown under different shade and controlled-temperature conditions [20], fresh and cooked sweet peppers of two cultivars [27], sweet and hot peppers [29] as well as fresh and dried red peppers grown under conventional or organic systems [16]. Recently, the research team has shown that chemical-sensory data and potentiometric signal profiles, recorded using a lab-made electronic tongue could be satisfactorily used as biomarkers of sweet peppers' agronomic production system (organic versus conventional) and the maturation stage (green versus red fruits) [30].…”