Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage
Jalapeño pepper is consumed both green (unripe) and red (ripe), so it is important to evaluate the components present in both states. The aim of this study was to evaluate the effect of storage time (30 days) at room temperature (25 °C) on the physicochemical, antioxidant and textural parameters of...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | México |
| Institución: | Universidad Veracruzana |
| Repositorio: | Redalyc-UV |
| OAI Identifier: | oai:redalyc.org:60943322004 |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=60943322004 |
| Access Level: | acceso abierto |
| Palabra clave: | Agrociencias fruit chili Maturation |
| Sumario: | Jalapeño pepper is consumed both green (unripe) and red (ripe), so it is important to evaluate the components present in both states. The aim of this study was to evaluate the effect of storage time (30 days) at room temperature (25 °C) on the physicochemical, antioxidant and textural parameters of Capsicum annuum var. annuum. During this period, there was a significant increase (P ≤ 0.05) in the soluble solids content, acidity, and reducing sugars, whereas moisture, ash, and pH decreased. The firmness of the pericarp varied from 5.17 N to 2.88 N. The capsaicin in green state was lower than that found for the red state. Some antioxidant compounds showed a significant increase (P ≤ 0.05) from day 15 of storage. The radical scavenging of DPPH was higher (58.35 %) in the red state of maturity in comparison with the green state of maturity (19.42 %). Some properties analyzed in Jalapeño pepper showed significant changes (P ≤ 0.05) between day 15 and 20 of storage, coinciding with the color change from green to red. Jalapeño pepper at the red stage is a good source of antioxidants including ascorbic acid, carotenoids and polyphenols. |
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