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...

Descripción completa

Detalles Bibliográficos
Autores: Liliana G. Mendoza-Sánchez, María R. Mendoza-López, Oscar García-Barradas, Ebner Azuara-Nieto, Luz A. Pascual-Pineda, Maribel Jiménez-Fernández
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
id MX_899f18c9dc11f69ea940da60b7c2beff
oai_identifier_str oai:redalyc.org:60943322004
network_acronym_str MX
network_name_str México
repository_id_str
spelling Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storageLiliana G. Mendoza-SánchezMaría R. Mendoza-LópezOscar García-BarradasEbner Azuara-NietoLuz A. Pascual-PinedaMaribel Jiménez-FernándezAgrocienciasfruitchilichilifruitMaturationJalapeño 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.Universidad Autónoma Chapingo2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdf1027-152Xhttps://www.redalyc.org/articulo.oa?id=60943322004REVISTA CHAPINGO SERIE HORTICULTURA (México) Num.3 Vol.XXIreponame:Redalyc-UVinstname:Universidad Veracruzanainstacron:UVenhttp://www.redalyc.org/revista.oa?id=609REVISTA CHAPINGO SERIE HORTICULTURAinfo:eu-repo/semantics/openAccessoai:redalyc.org:609433220042024-08-23T15:25:12Z
dc.title.none.fl_str_mv Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage
title Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage
spellingShingle Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage
Liliana G. Mendoza-Sánchez
Agrociencias
fruit
chili
chili
fruit
Maturation
title_short Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage
title_full Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage
title_fullStr Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage
title_full_unstemmed Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage
title_sort Physicochemical and antioxidant properties of jalapeño pepper (Capsicum annuum var. annuum) during storage
dc.creator.none.fl_str_mv Liliana G. Mendoza-Sánchez
María R. Mendoza-López
Oscar García-Barradas
Ebner Azuara-Nieto
Luz A. Pascual-Pineda
Maribel Jiménez-Fernández
author Liliana G. Mendoza-Sánchez
author_facet Liliana G. Mendoza-Sánchez
María R. Mendoza-López
Oscar García-Barradas
Ebner Azuara-Nieto
Luz A. Pascual-Pineda
Maribel Jiménez-Fernández
author_role author
author2 María R. Mendoza-López
Oscar García-Barradas
Ebner Azuara-Nieto
Luz A. Pascual-Pineda
Maribel Jiménez-Fernández
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Agrociencias
fruit
chili
chili
fruit
Maturation
topic Agrociencias
fruit
chili
chili
fruit
Maturation
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 1027-152X
https://www.redalyc.org/articulo.oa?id=60943322004
identifier_str_mv 1027-152X
url https://www.redalyc.org/articulo.oa?id=60943322004
dc.language.none.fl_str_mv en
language_invalid_str_mv en
dc.relation.none.fl_str_mv http://www.redalyc.org/revista.oa?id=609
dc.rights.none.fl_str_mv REVISTA CHAPINGO SERIE HORTICULTURA
info:eu-repo/semantics/openAccess
rights_invalid_str_mv REVISTA CHAPINGO SERIE HORTICULTURA
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad Autónoma Chapingo
publisher.none.fl_str_mv Universidad Autónoma Chapingo
dc.source.none.fl_str_mv REVISTA CHAPINGO SERIE HORTICULTURA (México) Num.3 Vol.XXI
reponame:Redalyc-UV
instname:Universidad Veracruzana
instacron:UV
instname_str Universidad Veracruzana
instacron_str UV
institution UV
reponame_str Redalyc-UV
collection Redalyc-UV
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1858176020025180160
score 15,812455

Similares en LA Referencia