Table 2.
Characteristics of dried red peppers
| Sample | Varieties | Weight (g) | Length (cm) | Soluble solids (°Brix) | pH | Capsaicin (mg/100 g) | Total polyphenol (mg GAE/100 g) | Total flavonoid (mg RE/100 g) |
|---|---|---|---|---|---|---|---|---|
| RP1 | Juktoma | 3.58 ± 0.26b | 11.38 ± 0.27e | 5.00 ± 0.00c | 4.51 ± 0.00b | 17.50 ± 0.08b | 392.89 ± 0.03d | 8.20 ± 0.08d |
| RP2 | Facing heaven | 0.42 ± 0.06a | 3.46 ± 0.11a | 4.53 ± 0.12b | 3.97 ± 0.01a | 318.85 ± 0.71e | 371.79 ± 0.01c | 7.24 ± 0.02c |
| RP3 | Thai chili | 0.61 ± 0.03a | 5.10 ± 0.37c | 4.60 ± 0.00b | 4.75 ± 0.01d | 121.19 ± 0.09c | 339.65 ± 0.04b | 6.06 ± 0.05b |
| RP4 | Bird’s eye | 0.51 ± 0.05a | 4.56 ± 0.22b | 4.20 ± 0.00a | 4.84 ± 0.01e | 140.88 ± 0.18d | 275.41 ± 0.02a | 4.43 ± 0.01a |
| RP5 | Red bell | 6.81 ± 0.34c | 8.68 ± 0.70d | 7.00 ± 0.00d | 4.53 ± 0.01c | 0.42 ± 0.05a | 639.38 ± 0.05e | 9.40 ± 0.03e |
Values are mean ± standard deviation; values followed by different letters in the same column are significantly different by Duncan’s multiple range test (p < 0.05)
RP1 Red pepper 1, RP2 Red pepper 2, RP3 Red pepper 3, RP4 Red pepper 4, RP5 Red pepper 5