Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products

Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to meas...

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Autores: Hadero Medalcho, Tadewos, Abegaz, Kebede, Dessalegn, Engeda, Maté Caballero, Juan Ignacio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Universidad San Jorge (USJ)
Repositorio:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
OAI Identifier:oai:academica-e.unavarra.es:2454/48117
Acceso en línea:https://hdl.handle.net/2454/48117
Access Level:acceso abierto
Palabra clave:Cooked product or sauté
Hot red pepper
Phytochemicals
Spices
Spicy hot red pepper
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spelling Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper productsHadero Medalcho, TadewosAbegaz, KebedeDessalegn, EngedaMaté Caballero, Juan IgnacioCooked product or sautéHot red pepperPhytochemicalsSpicesSpicy hot red pepperSpicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β-carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (r = .71), 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (r = .95), and ferric ion reducing antioxidant power (FRAP) (r = .76), as well as between β-carotene and DPPH (r = .69), FRAP (r = .69), and ferrous ion chelating activity (FICA) (r = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets.WileyAgronomía, Biotecnología y AlimentaciónAgronomia, Bioteknologia eta Elikadura2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2454/48117reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarrainstname:Universidad San Jorge (USJ)Inglés© 2023 The Authors. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.https://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessoai:academica-e.unavarra.es:2454/481172026-06-17T12:41:47Z
dc.title.none.fl_str_mv Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products
title Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products
spellingShingle Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products
Hadero Medalcho, Tadewos
Cooked product or sauté
Hot red pepper
Phytochemicals
Spices
Spicy hot red pepper
title_short Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products
title_full Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products
title_fullStr Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products
title_full_unstemmed Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products
title_sort Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products
dc.creator.none.fl_str_mv Hadero Medalcho, Tadewos
Abegaz, Kebede
Dessalegn, Engeda
Maté Caballero, Juan Ignacio
author Hadero Medalcho, Tadewos
author_facet Hadero Medalcho, Tadewos
Abegaz, Kebede
Dessalegn, Engeda
Maté Caballero, Juan Ignacio
author_role author
author2 Abegaz, Kebede
Dessalegn, Engeda
Maté Caballero, Juan Ignacio
author2_role author
author
author
dc.contributor.none.fl_str_mv Agronomía, Biotecnología y Alimentación
Agronomia, Bioteknologia eta Elikadura
dc.subject.none.fl_str_mv Cooked product or sauté
Hot red pepper
Phytochemicals
Spices
Spicy hot red pepper
topic Cooked product or sauté
Hot red pepper
Phytochemicals
Spices
Spicy hot red pepper
description Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β-carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (r = .71), 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (r = .95), and ferric ion reducing antioxidant power (FRAP) (r = .76), as well as between β-carotene and DPPH (r = .69), FRAP (r = .69), and ferrous ion chelating activity (FICA) (r = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2454/48117
url https://hdl.handle.net/2454/48117
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv https://creativecommons.org/licenses/by-nc/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname:Universidad San Jorge (USJ)
instname_str Universidad San Jorge (USJ)
reponame_str Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
collection Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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