Effects of Drying Temperature and Time on Color, Bioactive Compounds, and Antioxidant Activity in ‘Hua Ruea’ Chili Fruit (Capsicum annuum)


  • Esther Yap Shiau Ping King Mongkut’s University of Technology Thonburi
  • Apiradee Uthairatanakij King Mongkut’s University of Technology Thonburi
  • Natta Laohakunjit King Mongkut’s University of Technology Thonburi
  • Pongphen Jitareerat King Mongkut’s University of Technology Thonburi
  • Punchira Vongsawasd King Mongkut’s University of Technology Thonburi
  • Sukanya Aiamla-or King Mongkut’s University of Technology Thonburi


Antioxidant, Capsaicin, Total flavonoid, Total phenolics, Pulp color


Chilies, fresh or dried, have culinary value and are rich in bioactive compounds with medicinal properties. Drying used as a postharvest preservation strategy influences the amount of bioactive compounds and therefore the effects of drying temperature and time on color, antioxidants and bioactive compounds in chili fruit cv. Hua Ruea were investigated. Fruits were dried at 60 and 90 °C at various drying times of 3, 6, 21 h and at constant weight of at 60 and 90 °C for 23 and 27 h, respectively. Samples were analyzed for color (a*, Hue angle and total color difference), bioactive compounds (capsaicin: CAP; dihydrocapsaicin: DHC; total phenolic contents: TPC, and total flavonoid contents: TFC), and antioxidant activities (ferric ion reducing antioxidant power: FRAP, ABTS and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity). Results indicated that the bioactive compounds and antioxidant activities increased with drying time. These values were increased by approximately 2-fold in FRAP, TPC, TFC, CAP and DHC when compared to final drying time of the fresh fruit. The a* value and Hue angle of chilies dried at 60 °C were higher than those dried at 90 °C indicating that the darkening of chilies was influenced by the drying temperature. Moreover, TPC, TFC, CAP and DHC of chilies dried at 60°C were significantly higher than at 90 °C. These results indicated that drying temperature of 60 °C for 27 h and 90 °C for 23 h is suitable for chilies in order to maintain their physical quality and bioactive compounds and therefore providing a foundation for postharvest processing.


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How to Cite

Shiau Ping, Esther Yap, Apiradee Uthairatanakij, Natta Laohakunjit, Pongphen Jitareerat, Punchira Vongsawasd, and Sukanya Aiamla-or. 2019. “Effects of Drying Temperature and Time on Color, Bioactive Compounds, and Antioxidant Activity in ‘Hua Ruea’ Chili Fruit (Capsicum Annuum)”. Food and Applied Bioscience Journal 7 (3):1-15. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/176595.