Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 7, Pages 1999-2010Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-017-2636-2
Keywords
Byproduct; Valorization; Jalapeno pepper; Antioxidant activity; Bioactive compounds
Categories
Funding
- CONACYT [298133]
- BEIFI-IPN scholarships
- Instituto Politecnico Nacional Secretaria de Investigacion y Posgrado [SIP20150798]
- La Costena Company
- Jalapeno byproduct provided
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Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeo 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 A degrees 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 Jalapeo 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). Jalapeo 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.
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