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Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers

Monica R. Loizzo, Alessandro Pugliese, Marco Bonesi, Francesco Menichini, Rosa Tundis
Lebensmittel-Wissenschaft + Technologie 2015 v.64 no.2 pp. 623-631
Capsicum annuum, Capsicum baccatum, Capsicum chacoense, Capsicum chinense, antioxidant activity, boiling, cultivars, flavonoids, freezing, home food preparation, hot peppers, nutritive value, phenols, phytopharmaceuticals, processed foods
Recently, much attention has been directed to the micronutrient content of processed foods. In the present study total phenols, flavonoids, capsaicinoids and antioxidant activity were determined on fresh, boiled and frozen chili peppers cultivars belonging to four Capsicum species (Capsicum annuum, Capsicum baccatum, Capsicum chacoense and C. chinense). The obtained data showed that fresh peppers exhibited the highest phenols, flavonoids and capsaicinoids content. Boiling and freezing process negatively influenced the content of these phytochemicals. Generally, C. annuum cultivars have the greater antioxidant activity relatable to the higher phenols and capsaicinoids content. Considering the attention of consumers in respect of the nutritional properties of the food, it seems necessary to address more carefully the effects of food home processing on the healthy compounds.