Effects of processing and storage on the nutritional composition of sauces made from two pepper varieties (Capsicum chinense and Capsicum annuum) and tomato (Lycopersicum esculentum)

Abstract: Processing is important to eliminate harmful microorganisms and extend the shelf life of food. Due to the application of heat during processing and a longer storage period, there is the possibility of nutrient loss. Pepper (Capsicum spp) and tomato (Lycopersicum esculentum) are antioxidant-rich vegetables known for several pharmacological benefits. The effect of processing and storage on the functionality of sauce produced from pepper and tomato was investigated in this study. The sauce was processed under heat (temperature maintained between 95℃ to 98℃ for 10 mins) and stored in a glass jar for different periods (1-3 months). Nutritional compositions, in vitro antioxidant properties, and phenolic characterization of the samples were evaluated in comparison with a fresh sample. The samples, especially up to 2-month storage, did not significantly differ at p < 0.05 in antioxidant parameters and some nutritional content when compared to the fresh sample. The HPLC characterization of the sauce revealed the presence of carotenoids in both the fresh and stored sauces, with a better concentration in one of the stored sauces. Capasanthin was the highest compound quantified in the fresh and 1-3 months stored sauce (2.80 mg/g, 3.74 mg/g, 4.83 mg/g, 4.08 mg/g, respectively). Processing did not alter the antioxidant and nutritional compositions, but storing for more than 2 months could cause a decline in some of its nutritional value. Keywords: Antioxidant, Glass jar, Heat application, Nutrition, Storage. Title: Effects of processing and storage on the nutritional composition of sauces made from two pepper varieties (Capsicum chinense and Capsicum annuum) and tomato (Lycopersicum esculentum) Author: Oluwakemi V. Adeleke, Olorunfemi R. Molehin, Toyosi E. Kuti, Olumide O. Adu International Journal of Novel Research in Life Sciences ISSN 2394-966X Vol. 12, Issue 2, March 2025 - April 2025 Page No: 40-46 Novelty Journals Website: www.noveltyjournals.com Published Date: 03-April-2025 DOI: https://doi.org/10.5281/zenodo.15130697 Paper Download Link (Source) https://www.noveltyjournals.com/upload/paper/Effects%20of%20processing%20and%20storage-03042025-7.pdf