Detection of changes on bioactive components and antioxidant capacity in industrial production of pepper paste

In this study, the stages of technological production of traditional pepper paste were investigated. For this purpose, the changes in the bioactive properties and antioxidant capacity of the "capia" type red pepper (Capsicum annuum L.) belonging to the Capsicum genus of the Solanaceae family, intensively grownin the Bohşin region of Hatay were investigated during the industrial processing of the red pepper paste. Within the scope of the study, some physical, chemical and bioactive properties were examined during the industrial production of pepper paste by taking samples from 4 different stages; (crushing, preheating, post evaporation and the final product). A total of 21 phenolic compounds were identified in red pepper paste and the most dominant compound was determined to be luteolin O-(apio malonyl)glucoside. DPPH and ABTS methodswere used to determine the antioxidant capacity. In both methods, the decrease in antioxidant capacitywas found similarly to the decrease in thetotal phenolic compounds. Three sugar compounds, namely sucrose, glucose and fructose were determined. Fructose was the dominant compound in the crushing stage and glucose in the subsequent stages. As a result, statistically significant (p<0.05) changes occurred in bioactive properties and antioxidant activity during the processing of red pepper into red pepper paste. The most significant decrease in phenolic compounds was detected during the evaporation phase.