Pimentões como aditivo alimentar.

Abstract

The fruits of the Capsicum annuum L species are important sources of bioactive compounds such as carotenoids, flavonoids, phenolic compounds, as well as vitamin E and an excellent antioxidant activity, where these components vary according to their stage of maturation and consequent staining. It is highly sought after by the food industry, its color and aroma characteristics, as well as its versatility. In this way, the objective was to obtain and characterize natural dyes and extracts of peppers in the first and last stage of maturation, in addition to evaluating their functionality. For this purpose, alcoholic dyes were extracted from both peppers and analyzed for physico-chemical, microbiological and bioactive compounds content, as well as elaborated natural yogurts, where they were also characterized by physical- chemical and microbiological. In addition, alcoholic, hydroalcoholic and aqueous extracts of the peppers were obtained in both stages of maturation, being evaluated in relation to the content of bioactive compounds and antioxidant activity (phenolic compounds and ABTS). The additives obtained have marked levels of bioactive compounds and a considerable antioxidant activity. The elaborated yoghurts presented results within the allowed by the legislation for both physicochemical and microbiological characterization, where the addition of the dyes to them was not responsible for modifying their nutritional characteristics, presenting efficiency in relation to its action as additive. The solvents with the highest drag capacity were ethyl alcohol and ethyl alcohol + deionized water, in the proportion of 70/30. Therefore, the results show the possibility of using the peppers in both stages of maturation as natural additives, both as dyes and as antioxidants, replacing the synthetic additives.