Processing effect on the bioactive compounds content of Mexican jalapeño peppers for chipotle (Capsicum annum L.)

Abstract

The objective of this work was to evaluate the antioxidant capacity and bioactive compounds content in two Jalapeño pepper varieties, both fresh and smoked-dehydrated (chipotle) and in commercial chipotle pepper sauces. The antioxidant capacity, capsaicin content, carotenoids and total phenols were evaluated. The smoked-dehydrated process had an effect on all the variables analysed (P?0.05). The chipotle pepper presented higher antioxidant activity (112.33 µmol ET/g) and content of bioactive compounds than fresh pepper and commercial sauces. In fresh pepper, the 100-Grande variety had higher antioxidant capacity (71.92 µmol ET/g) than Apache (48.31 µmol ET/g), while no effect on any of the analysed variables was reported in chipotle peppers. It is concluded that the smoked-dehydrated process of jalapeño pepper affects quality in a positive way, significantly increasing the nutritional and functional value derived from an increase in the bioactive compounds content and the antioxidant activity of chipotle peppers due to this process.

La biofortificación con selenio mejora los compuestos bioactivos y la actividad antioxidante en chile jalapeño

“…Diversas investigaciones han demostrado que la aplicación de Se, puede incrementar la producción de compuestos bioactivos (Motesharezadeh et al, 2020). Resultados similares a los del presente estudio fueron obtenidos en Capsicum annuum L., donde la aplicación de Se incrementó diversos compuestos bioactivos como fenoles, flavonoides y capacidad antioxidante (Natividad-Torres et al, 2021). Esta capacidad bioactiva posiblemente sea atribuida a la acción sinérgica que tiene el Se al poder actuar como un elemento vital al alterar varios procesos fisiológicos y bioquímicos D'Amato et al…”

“…Por otro lado, el chile jalapeño (Capsicum annuum L.), una de las plantas más cultivadas en el mundo, debido a su importancia en la nutrición humana como en la industria farmacéutica (Espinosa-Palomeque et al, 2020), los frutos de son una fuente de vitaminas. (A, E y C), carotenoides, capsaicinoides y compuestos fenólicos con propiedades antioxidantes para la dieta humana (Natividad-Torres et al, 2021).…”

Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers

“…Some of the chemical compounds found in them are guaiacol, formaldehyde, formic acid, acetone, short chain fatty acids, methanol, ethanol, furfural, acetaldehydes and volatile phenolic compounds [ 39 ]. In addition, it has been found that chipotle peppers have a higher antioxidant activity and content of bioactive compounds (phenols and carotenoids) than fresh peppers [ 40 , 41 ].…”