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

• Published in: Food science & technology Vol. 112; p. 108209
• Main Authors: de Sá Mendes, Nathânia, Santos, Mônica C.P., Santos, Millena C.B., Cameron, Luiz C., Ferreira, Mariana S.L., Gonçalves, Édira C.B. A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-09-2019
• Subjects: Capsicum baccatum; Functional ingredient; Microstructure; Phenolics; Sorption isotherms; Functional ingredient; Capsicum baccatum; Microstructure; Phenolics; Sorption isotherms
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.05.107

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.
•SEM micrographs showed amorphous solids of pepper flour samples in a rubbery state.•The model that best fit the sorption isotherms was GAB.•Isothermal adsorption and desorption showing the existence of hysteresis effect.•42 phenolic compounds were identified using UPLC-MS/MS.•Pepper flour samples are a valuable source of functional ingredient.