Effect of thermal processing on the bioactive compounds and color parameters of types of three sweet pepper

The brightness of green and yellow peppers reduced by heat treatment. In other words, in green and yellow peppers, greenness and yellowness were reduced by thermal processes. Total carotenoid amounts of peppers dried in oven were detected between 11.35 µg/g (green) and 126.56 µg/g (red), while total carotenoid amounts of different three microwave dried peppers were found between 12.96 µg/g (green) and 125.43 µg/g (red). Antioxidant activity values for oven‐dried had been measured between 3.05 mmol/L (red) and 4.00 mmol/L (green), while antioxidant activity values of microwave dried peppers are determined between 1.01 mmol/L (yellow) and 2.74 mmol/L (green). Gallic, 3,4‐dihydroxybenzoic, syringic, and rutin were the key phenbolic ingredients of control sample and dried peppers. Polyphenolic contents of dried red pepper were higher than the contents gren and yellow ones. Practical applications Carotenoids are characterized as a variety of antioxidant compounds in both sweet and hot peppers. Peppers, containing a wide variety of phytochemicals, are an important source of antioxidants, vitamin C, and carotenoids found in human diet. Pepper, which has a number of properties such as the healing effect in foods, therapeutic, nourishing, antioxidant activity and taste, aroma, and color enhancement, is widely used as a spice in the kitchen and food industry.