Effect of drying temperature on the nutritional and antioxidant qualities of cumari peppers from Pará (Capsicum chinense Jacqui)
This study evaluated the proximate components, concentration of total polyphenols, antioxidant activity, and capsaicin and dihydrocapsaicin in the Cumari chili pepper from Pará, Brazil (Capsicum chinense Jacqui) both fresh and after subjected to three different drying temperatures. The results showe...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Brazilian Society of Chemical Engineering
2013-06-01
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| Series: | Brazilian Journal of Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322013000200011 |