Caracterização físico-química e de compostos antioxidantes em diferentes variedades de pimentão

Abstract

The aim of this study was to quantify and evaluate the physical-chemical composition and antioxidant different varieties of peppers. The samples evaluated were green, red, yellow and cream peppers. The physicochemical parameters evaluated were titratable acidity, pH, humidity and total soluble solids, and the relation SST/ATT; while the antioxidant parameters were vitamin C, total carotenoids, total phenolic compounds and antioxidant capacity in vitro for the 2,2’-azinobis-3-ethyl-benzothiazolin-6-sulfonated (ABTS) method. Towards the results obtained was possible check, as for the physico-chemical determinations, the green pepper it noted for apresented smaller total acidity and larger pH, wherever the yellow and red peppers they highlighted for the biggest levels of total soluble solid and smaller levels of humidity. Regarding the determinations of antioxidant compounds, the yellow and red peppers were noted, they showed biggest levels of vitamin C (yellow), total carotenoids (red), phenolic compounds total (yellow and red) and antioxidant capacity total.