| dc.description.abstract | Pepper is one of the main fruits culture in Mexico, and because its economical
importance, in Mexican cuisine it has gastronomical importance, being the most
consumed dish the salsas, due to the mentioned facts the aim of this study was to
evaluate the effect of thermal treatments on the phytochemicals of peppers before
and after the elaboration of salsa. Two thermal treatments for the salsa elaboration
were analyzed: conventional and microwaves; and chilaca (fresh) and pasilla
(dehydrated) peppers mix with water or cream. These conditions were selected
from the traditional ways of cooking employed in typical recipes. Vitamin C,
carotenoids, chlorophylls and phenolic compounds were determined in the salsas;
as well as the antioxidant activity of the extracted phytochemicals by DPPH+ (2,2-
diphenyl-1-picrylhydrazyl) method. Color was evaluated by the CIELAB system.
The vitamin C content decreased (p≤ 0.05) in both peppers treated by both
methods. In chilaca peppers the chlorophyll content decreased (p≤ 0.05) with both
treatments and mixed with cream or water, meanwhile at pasilla pepper these
pigments increase (p≤ 0.05) with both treatments using water and with cream it
only increased (p≤ 0.05) at conventional. The total carotenoid content increased
(p≤ 0.05) in both peppers using water and the two treatments. No changes in the
carotenoid contet were observed when cream was used. The phenolic content
decreased (p≤ 0.05) in chilaca pepper with water and cream at both treatments,
and at pasilla pepper these content increased (p≤ 0.05). The antioxidant activity of
the phytochemicals extracted from the salsas did not change with the thermal
treatment or with the use of water or cream. In color determination, it was observed
that the Chroma value increase in chilaca pepper mixed with water or cream,
meanwhile this increase was only observed with pasilla mixed with cream. The
present study showed that the thermal treatment has an influence on the
phytochemical content of peppers, but on the antioxidant activity exerted by these
compounds. | |
