Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products

Hadero Medalcho, Tadewos; Abegaz, 	Kebede; Dessalegn, Engeda; Maté Caballero, Juan Ignacio

Publication:
Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products

dc.contributor.author	Hadero Medalcho, Tadewos
dc.contributor.author	Abegaz, Kebede
dc.contributor.author	Dessalegn, Engeda
dc.contributor.author	Maté Caballero, Juan Ignacio
dc.contributor.department	Agronomía, Biotecnología y Alimentación	es_ES
dc.contributor.department	Agronomia, Bioteknologia eta Elikadura	eu
dc.date.accessioned	2024-05-15T18:47:54Z
dc.date.available	2024-05-15T18:47:54Z
dc.date.issued	2023
dc.date.updated	2024-05-15T18:24:04Z
dc.description.abstract	Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β-carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (r = .71), 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (r = .95), and ferric ion reducing antioxidant power (FRAP) (r = .76), as well as between β-carotene and DPPH (r = .69), FRAP (r = .69), and ferrous ion chelating activity (FICA) (r = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets.	en
dc.format.mimetype	application/pdf	en
dc.identifier.citation	Medalcho, T. H., Ali, K. A., Augchew, E. D., Mate, J. I. (2023) Effects of spices mixture and cooking on phytochemical content in ethiopian spicy hot red pepper products. Food Science and Nutrition, 1-11. https://doi.org/10.1002/fsn3.3886.	en
dc.identifier.doi	10.1002/fsn3.3886
dc.identifier.issn	2048-7177
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/48117
dc.language.iso	eng	en
dc.publisher	Wiley	en
dc.relation.ispartof	Food Science and Nutrition 2023, 1-11	en
dc.relation.publisherversion	https://doi.org/10.1002/fsn3.3886
dc.rights	© 2023 The Authors. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.	en
dc.rights.accessRights	Acceso abierto / Sarbide irekia	es
dc.rights.accessRights	info:eu-repo/semantics/openAccess	en
dc.rights.uri	http://creativecommons.org/licenses/bync/ 4.0/
dc.subject	Cooked product or sauté	en
dc.subject	Hot red pepper	en
dc.subject	Phytochemicals	en
dc.subject	Spices	en
dc.subject	Spicy hot red pepper	en
dc.title	Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products	en
dc.type	info:eu-repo/semantics/article
dc.type.version	Versión publicada / Argitaratu den bertsioa	es
dc.type.version	info:eu-repo/semantics/publishedVersion	en
dspace.entity.type	Publication
relation.isAuthorOfPublication	07f561e3-cd60-49db-8027-099e2abf1733
relation.isAuthorOfPublication.latestForDiscovery	07f561e3-cd60-49db-8027-099e2abf1733