Characterization of pepper (Capsicum baccatum) - A potential functional ingredient

This study aimed to characterize Capsicum baccatum fruits by morphological, chemical and metabolomics approaches. Fruits were obtained, processed into flour, and stored for a period not exceeding 1 month at 25 °C and 80% HR until analysis. The pepper flour (PF) was scanned by an electron microscope coupled with an energy-dispersive spectrometer (EDS) and, sorption isotherms were assessed. Also, an extraction procedure was performed with butanol or ethanol, and phenolic compounds were identified by UPLC-ESI-Q-TOF-MS/MS. SEM images showed a granular matrix with particles of different shapes and sizes. The most abundant element observed were carbon, oxygen and, potassium. The GAB model was the most suitable, and the reduced hysteresis area indicated good stability. 42 phenolic compounds were identified, and quercetin 3-O-rhamnoside, luteolin 7-O-glycoside, and naringenin were the most abundant. The pepper flour was considered a potential food ingredient with functional and technological properties.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research