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首页> 外文期刊>Cogent Food & Agriculture >Evaluation of antioxidant potential of pepper sauce (Capsicum frutescens L.)
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Evaluation of antioxidant potential of pepper sauce (Capsicum frutescens L.)

机译：辣椒酱（辣椒）的抗氧化能力评估

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Functional properties of substances present in in natura foods such as fruits and vegetables are well documented; however, the activity that remains after processing needs more research. The present study aimed to evaluate the antioxidant potential in fruit processed as sauce and quantify the compounds able to contribute to such activity. Three different treatments were developed varying only the concentration of pepper Capsicum frutescens L., with treatment ratios (fruit: water: vinegar: salt) being: treatment 1 (0.5: 1: 0.5: 0.33), 2 (1: 1: 0.5: 0.33), and 3 (2: 1: 0.5: 0.33). By the DPPH method, the values found for EC_(50) (g?g DPPH~(?1)) from 3726.9 to 5425.9 for the alcoholic extract were the most significant. The content of total phenols did not vary between the three treatments. While the content of carotenoids found was significantly different in the treatment with lower content of the fruit in natura , when compared to the treatment with higher content (44.02 and 56.09?μg of β-carotene?100?g~(?1), respectively) and the content of ascorbic acid varied between 10.95 and 21.59?mg?100~(?1)?g. Therefore, the pepper sauce was presented as an alternative to the consumption of bioactive compounds that may have antioxidant potential.
机译：天然食物（例如水果和蔬菜）中存在的物质的功能特性已得到充分证明;但是，加工后剩余的活动需要更多的研究。本研究旨在评估加工成酱料的水果中的抗氧化剂潜力，并定量能够促进这种活性的化合物。开发了三种不同的处理方法，仅改变辣椒辣椒的浓度，处理比例（水果：水：醋：盐）为：处理1（0.5：1：0.5：0.33），2（1：1） ：0.5：0.33）和3（2：1：0.5：0.33）。通过DPPH方法，对于酒精提取物，从3726.9至5425.9发现的EC_（50）（g≥gDPPH_（≥1））的值最显着。三种处理之间总酚的含量没有变化。虽然在水果中以较低的含量处理时发现的类胡萝卜素含量显着不同，但与以较高的含量处理时（44.02和56.09？μg的β-胡萝卜素？100？g〜（？1 ）和抗坏血酸的含量在10.95和21.59？mg？100〜（？1）？g之间变化。因此，提出了辣椒酱作为食用可能具有抗氧化潜力的生物活性化合物的替代方法。

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