Effect of red sweet pepper dehydration conditions on Maillard reaction, ascorbic acid and antioxidant activity

In this study we evaluated the application of low pressure-controlled temperature drying in the production process of dehydrated sweet red pepper and contrast the quality of this dehydrated vegetable in terms of the concentration of some heat liable components (ascorbic acid), decrease on the antioxidant activity and formation of furosine (Amadori compound of lysine formed during the Maillard reaction). Analysis of data showed that furosine is a good indicator for controlling the dehydration process of red pepper. In addition, the stability of the antioxidant activity and proteical damage (measured as furosine formation) in red pepper is a function of the dehydration conditions: Higher temperatures exert a strong influence on the kinetics of degradation, accelerating the rate of decomposition of antioxidant compounds and the loss of proteical quality.