Evaluation of antioxidant potential of pepper sauce (Capsicum frutescens L.)

Abstract: Functional properties of substances present in in natura foods such as fruits and vegetables are well documented; however, the activity that remains after processing needs more research. The present study aimed to evaluate the antioxidant potential in fruit processed as sauce and quantify the compounds able to contribute to such activity. Three different treatments were developed varying only the concentration of pepper Capsicum frutescens L., with treatment ratios (fruit: water: vinegar: salt) being: treatment 1 (0.5: 1: 0.5: 0.33), 2 (1: 1: 0.5: 0.33), and 3 (2: 1: 0.5: 0.33). By the DPPH method, the values found for EC 50 (g g DPP