International Journal of Food Processing Technology  (Volume 2 Issue 2)
 Obtaining a Concentrated Fresh Product of Capsicum Annuum by Reverse Osmosis Process and Analysis of Its Bioactive Constituents and Mineral Composition  International Journal of Food Processing Technology
Pages 1-9

OulaÔ Casimir AyamaÈ, Amian Brice Benjamain Kassi, Anoh FÈlix AdjÈ, Amissa Augustin Adima and EugËne Jean Parfait Kouadio

Published: 30 July 2015
 The aim of this work was to evaluate the quality of fresh extract product of bell pepper Capsicum annuum obtained by reverse osmosis in terms of bioactive compounds and mineral composition. Quantitative analysis of this product showed the presence of total alkaloids, total polyphenols and vitamin C at contents of 14.42 ± 0.23 %, 69.65 ± 0.43 g/LGA equivalent and 157.48 mg/100g, respectively, indicating the preservation of these bioactive compounds after the application of this membrane technology. Regarding mineral composition, the contents were estimated to 61.68±0.41, 16.66±2.66, 20.69±5.31 and 11.52±0.7 mg/100g, respectively for potassium, magnesium, calcium and iron, also indicating the preservation of these minerals in the fresh concentrated product.
The bioactive compounds of fresh concentrated product were analyzed using Gas chromatography-mass spectrometry (GC-MS). Thirty four compounds were identified of which 4-Hydroxyphenylethanol. di-TMS; Benzoic acid 4-methoxy-3-(trimethylsilyl) oxy-. methyl ester; Bis(trimethylsilyl)isovanillate. Benzoic acid. 3.4-bis[(trimethylsilyl)oxy]-. trimethylsilyl ester. Vanillylpropionic acid bis(trimethylsilyl) - are phenolic compounds and cis-4-Trimethylsilyloxy-cyclohexyl (trimethylsilyl) carboxylate is one derived fatty acid. The presence of these various bioactive compounds in the fresh concentrated product demonstrated that the application of membrane technology by reverse osmosis could constitute a good alternative for obtaining the viable finished product of Capsicum fruits.
 Bell pepper, capsainoids, GC-MS. membrane technology, phenolic compounds.