Influence of hot air drying on capsaicinoids, phenolics, flavonoids and antioxidant activities of 'Super Hot' chilies.

ABSTRACT: Hot air drying is an alternative technique to either maintain or increase bioactive compounds in agricultural products because temperatures can be controlled. The effects of different hot air oven drying temperatures and times on the physicochemical changes, bioactive compounds (capsaicinoids, phenolic and flavonoid profiles and contents) and antioxidant activities in dried 'Super Hot' chili fruits were evaluated. The chilies were dried in a hot air oven at low (60-100 °C) or high (120-160 °C) temperatures for 30, 60, 120 min and at 12-13% moisture content (MC). The main compounds presented in chili fruits were capsaicinoids, limonene, pinene, tocopherol and oleic acid, regardless of drying temperature and time. Although the total flavonoid contents decreased during the drying process, the

SUBMITTER: Yap ESP 

PROVIDER: S-EPMC9147319 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature