Bioactive Components and Antioxidant Activity of Moroccan Paprika (Capsicum Annuum L.) under Different Storage Time and Conditions

The effects of the storage and drying process on active total polyphenols and flavonoid concentration, as well the antioxidant capacity of a Moroccan red pepper cultivar (Capsicum Annuum L. ) were investigated. The concentrations of total phenolic compounds, flavonoids, and the extractable red color measured in the units of the American Spice Trade Association (ASTA) varied significantly with temperature, moisture content (4 % / 28 ? C, 7 % / 28 ? C, 12 % / 28 ? C, 4 % / 45 ? C, 7 % / 45 ? C, 12 % / 45 ? C), and light exposure treatments. Drying in a hot-air oven induced a significant loss of epicatechin, cyanidin -3 -O- galactoside, phloridzin and quercetin glycosides concentrations. Vacuum-drying red peppers at different temperatures, ranging from 20 to 45? C, had no significant effect on concentration of all phenolic compounds compared to the conventional drying method (28-45 ?C). The antioxidant activity was proportional to the samples' moisture and decreased initially from 45.25% to 35% and 28% at a humidity level of 4% and 12%, respectively. Flavonoid concentrations were sensitive to thermal processing. Flavonoid rates were reduced significantly (p