Color Value, Free Amino Acid Content, and Antioxidant Potential of Seasoning Prepared with Hot Pepper Seeds

Kil-Su Jang, Chan-Yong Kim, Oh-Hun Kwon, Jung-Bae Kwon, Sanjeev Kumar Dhungana, Yong-Sung Park, Hyeon-Min Do, Hye-Ryun Kim, Jin-Hwan Son and Il-Doo Kim

International Journal of Sciences, 2017, vol. 6, issue 08, 192-197

Abstract: Spices and herbs also known as seasonings are increasingly cherished not only for their culinary properties but also for their potential health benefits. Objective of the present study was to evaluate the physicochemical properties of seasonings containing different concentrations of pepper seed powder. Addition of hot pepper seed powder to the seasonings enhanced the color values and antioxidant potentials. The antioxidant activity, as 1,1-diphenyl-2-picrylhydrazyl (DPPH), of seasonings increased by up to 13.42%. Total phenolics content was also increased by 75.43% with the addition of 15% pepper seed powder. Although some of the amino acid contents were found to be reduced while others were increased, results of this study suggest that addition of hot pepper seed powder to the seasonings could impart better physicochemical properties as well as enhance the antioxidant potential.

Keywords: DPPH; Culinary; Physicochemical Property; Polyphenol; Spice (search for similar items in EconPapers)
Date: 2017
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DOI: 10.18483/ijSci.1412

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