Bioactive compounds in chilli peppers: a study on chicken meat quality

Abstract The chilli pepper pericarp is rich in alkylamides and phenols, which may serve as valuable antioxidants. While their antioxidant properties are well-known, practical applications in food systems are underexplored. This research focuses on isolating and utilising polyphenol and alkylamide fractions (AFs) from chilli extracts in chicken breast meat. MS/MS analysis identified 15 bioactive compounds: 3 alkylamides and 12 polyphenols. Quality evaluation of chicken breast revealed that samples treated with the polyphenol fraction (PF 6 mg/ml) showed significant reductions inthiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), and carbonyl content compared with alkylamide fractions and control samples after storage. These samples also maintained pH, improved colour stability, and inhibited the growth of lactic acid bacteria, moulds, yeasts, and psychrotrophic bacteria. Thus, incorporating chilli pepper components as natural preservatives in poultry products like chicken breast meat presents a promising research avenue to enhance safety and quality.