The Effect of Red Pepper (Capsicum frutescens L.) Powder Addition on the Antioxidant Activity and Total Phenolic Contents of Yogurt

Abstract

Background: The aim of this study is to increase the consumption acceptability of yogurt and to improve its functional properties by using red pepper (Capsicum frutescens L.) powder. Methods: This study analyses yogurt with varying degrees red pepper powder addition (0, 0.2%, 0.5%, 1.5%, 2%). The mixtures were analyzed on days 1, 7 and 15. Result: The antioxidant activity was found between 10.70 and 15.06 mM TE. Total phenolic compounds were between 250.19 and 577.50 mg GAE/kg. Important differences were revealed between the control and yogurts with red pepper powder with respect to total antioxidant activity and phenolic contents characteristics during storage (p<0.05). In conclusion, the obtained data can be used for the development of a functional product.