Produtos, composição centesimal e nutricional da pimenta Capsicum spp.

Abstract

The potential of Capsicum spp. in the development of the food sector, it stands out for the variability of species found in different countries and for its use as a spice. In this context, a bibliographic review was carried out on peppers of the genus Capsicum spp., Showing the proximate and nutritional composition of the pepper and products, their benefits for promoting the health of consumers, associating with the diversity of derived products offered in the market. Methodologically, an online bibliographic search was performed, using the following means of research: google academic platform, Scielo and didactic materials such as books, magazines, theses, dissertations and course completion papers, published since 2005, written in Portuguese. 52 works were selected from the following attributes: year of publication, contextualization of the main subjects regarding the chemical and nutritional composition, as well as processing, development of new products and the use of pepper as a raw material option in the post-harvest period. The State of Rio Grande do Sul, mainly the municipality of Turuçu, presents an important highlight in the production of pepper, however there is no data regarding consumption by the population of Rio Grande do Sul, but expressive consumption is estimated through demand. Peppers are eaten fresh and or processed, mainly in cooking. Processed foods provide variability, durability and nutritional quality for consumers and have maintained economic stability in agribusiness. Peppers are considered as a functional food, they are potent allies in maintaining the quality of life and well-being of the consumer. The results regarding the potential of the peppers were highlighted due to the bioactive substances present in the fresh pepper remaining in the processed products, especially vitamin C and capsaicin. Therefore, it is expected that the present work will serve as an important precursor for new research in the field of foods related to peppers, considering that there are few studies in this area. There was evidence of the nutritional potential of peppers, as well as for investment in agribusiness, as it is a way of adding value to the product and encouraging the process of developing new products.