TY - JOUR
T1 - Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum)
AU - Sandoval-Castro, Claudia Jaqueline
AU - Valdez-Morales, Maribel
AU - Oomah, B. Dave
AU - Gutiérrez-Dorado, Roberto
AU - Medina-Godoy, Sergio
AU - Espinosa-Alonso, L. Gabriela
N1 - Publisher Copyright:
© 2017, Association of Food Scientists & Technologists (India).
PY - 2017/6/1
Y1 - 2017/6/1
N2 - Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeño pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13% of dry extract of polar compounds. Total phenolic content increased and capsaicin and dihydrocapsaicin decreased on scalding samples (80 °C, 2 min) without affecting ascorbic acid. The major phenolic compounds, rutin, epicatechin and catechin comprised 90% of the total compounds detected by HPLC of each Jalapeño pepper byproducts. ORAC analysis showed that the origin and scalding process affected the antioxidant activity which correlated strongly with capsaicin content. Although scalding decreased capsaicinoids (up to 42%), phenolic content by (up to 16%), and the antioxidant activity (variable). Jalapeño pepper byproduct is a good source of compounds with antioxidant activity, and still an attractive ingredient to develop useful innovative products with potential food/non-food applications simultaneously reducing food loss and waste.
AB - Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeño pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13% of dry extract of polar compounds. Total phenolic content increased and capsaicin and dihydrocapsaicin decreased on scalding samples (80 °C, 2 min) without affecting ascorbic acid. The major phenolic compounds, rutin, epicatechin and catechin comprised 90% of the total compounds detected by HPLC of each Jalapeño pepper byproducts. ORAC analysis showed that the origin and scalding process affected the antioxidant activity which correlated strongly with capsaicin content. Although scalding decreased capsaicinoids (up to 42%), phenolic content by (up to 16%), and the antioxidant activity (variable). Jalapeño pepper byproduct is a good source of compounds with antioxidant activity, and still an attractive ingredient to develop useful innovative products with potential food/non-food applications simultaneously reducing food loss and waste.
KW - Antioxidant activity
KW - Bioactive compounds
KW - Byproduct
KW - Jalapeño pepper
KW - Valorization
UR - http://www.scopus.com/inward/record.url?scp=85018342423&partnerID=8YFLogxK
U2 - 10.1007/s13197-017-2636-2
DO - 10.1007/s13197-017-2636-2
M3 - Artículo
C2 - 28720957
SN - 0022-1155
VL - 54
SP - 1999
EP - 2010
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 7
ER -