The effect of fruit maturation on changes in carotenoids, flavonoids, total soluble reducing equivalents, phenolic acids, ascorbic acid, and antioxidant activity (AOX) in different pepper types (Capsicum annuum, Capsicum frutescens, and Capsicum chinese) was determined. Generally, the concentration of these chemical constituents increased as the peppers reached maturity. Peppers contained high ...

Objectives: Sweet peppers Capsicum annuum L. (C. annuum) are an excellent source of vitamins A and C as well as phenolic compounds, which are important antioxidant components that may reduce the risk of diseases. The objective of this study was to evaluate their antioxidant activity under various temperatures. Materials and Methods: To compare the antioxidant activity in various temperatures (2...

Ají jalapeño (Capsicum annuum L.) encurtido fue secado en aire caliente a 70°C, 50°C, y 35°C, cámara de refrigeración no frost (10°C); hallándose las curvas cinética secado, el tiempo (19 h 744 h), alta correlación entre tasa humedad temperatura secado; la difusividad efectiva (6.59E-11 m2.s-1 1.2176E-9 m2.s-1), energía activación (39.90 kJ/mol), los sólidos solubles, pH, retención vitamina C 1...