References

• Alvarez-Parrilla, E., De La Rosa, L. A., Amarowicz, R., & Shahidi, F. (2011). Antioxidant activity of fresh and processed jalapeño and serrano peppers. Journal of Agricultural and Food Chemistry, 59, 163–173. doi:10.1021/jf103434u
   PubMed Web of Science ®Google Scholar
• AOAC. (1997). Method 934.06. Moisture in dried fruits. In Official methods of analysis of the association of official analytical chemists international (16th ed.). Gaithersburg, Maryland: AOAC International.
   Google Scholar
• Collins, M. D., Wasmund, L. M., & Bosland, P. W. (1995). Improved method for quantifying capsaicinoids in capsicum using high-performance liquid chromatography. Hortscience, 30, 137–139.
   Web of Science ®Google Scholar
• Delgado-Andrade, C., Morales, F. J., Seiquer, I., & Pilar Navarro, M. (2010). Maillard reaction products profile and intake from Spanish typical dishes. Food Research International, 43, 1304–1311. doi:10.1016/j.foodres.2010.03.018
   Web of Science ®Google Scholar
• Di Rienzo, J. A., Casanoves, F., Balzarini, M. G., Gonzalez, L., Tablada, M., & Robledo, C. W. (2015). InfoStat (versión 2015) [Computer software]. Argentina: Grupo InfoStat, FCA. Retrieved from http://www.infostat.com.ar
   Google Scholar
• Giuffrida, D., Dugo, P., Torre, G., Bignardi, C., Cavazza, A., Corradini, C., & Dugo, G. (2013). Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination. Food Chemistry, 140, 794–802. doi:10.1016/j.foodchem.2012.09.060
   PubMed Web of Science ®Google Scholar
• Iqbal, Q., Amjad, M., Asi, M. R., & Ariño, A. (2013). Characterization of capsaicinoids and antioxidants in hot peppers as influenced by hybrid and harvesting stage. Plant Foods for Human Nutrition, 68, 358–363. doi:10.1007/s11130-013-0386-5
   PubMed Web of Science ®Google Scholar
• Kim, J., & Lee, Y. (2009). Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time. Food Chemistry, 116, 227–232. doi:10.1016/j.foodchem.2009.02.038
   Web of Science ®Google Scholar
• Kozukue, N., Han, J., Kozukue, E., Lee, S., Kim, J., Lee, K., & Friedman, M. (2005). Analysis of eight capsaicinoids in peppers and pepper-containing foods by high-performance liquid chromatography and liquid chromatography - mass spectrometry. Journal of Agricultural and Food Chemistry, 53, 9172–9181. doi:10.1021/jf050469j
   PubMed Web of Science ®Google Scholar
• Materska, M., & Perucka, I. (2005). Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.). Journal of Agricultural and Food Chemistry, 53, 1750–1756. doi:10.1021/jf035331k
   PubMed Web of Science ®Google Scholar
• Medina-Juárez, L. Á., Molina-Quijada, D. M., Del Toro Sánchez, C. L., González-Aguilar, G. A., & Gámez-Meza, N. (2012). Antioxidant activity of peppers (Capsicum annuum L.) extracts and characterization of their phenolic constituents. Interciencia, 37(8), 588–593. Retrieved from http://www.interciencia.org/v37_08/index.html
   Web of Science ®Google Scholar
• Mokhtar, M., Soukup, J., Donato, P., Cacciola, F., Dugo, P., Riazi, A., … Mondello, L. (2015). Determination of the polyphenolic content of a Capsicum annuum L. extract by liquid chromatography coupled to photodiode array and mass spectrometry detection and evaluation of its biological activity. Journal of Separation Science, 38, 171–178. doi:10.1002/jssc.201400993
   PubMedGoogle Scholar
• Morales-Soto, A., Gómez-Caravaca, A. M., García-Salas, P., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2013). High-performance liquid chromatography coupled to diode array and electrospray time-of-flight mass spectrometry detectors for a comprehensive characterization of phenolic and other polar compounds in three pepper (Capsicum annuum L.) samples. Food Research International, 51, 977–984. doi:10.1016/j.foodres.2013.02.022
   Web of Science ®Google Scholar
• Moreno-Escamilla, J. O., De La Rosa, L. A., López-Díaz, J. A., Rodrigo-García, J., Núñez-Gastélum, J. A., & Alvarez-Parrilla, E. (2015). Effect of the smoking process and firewood type in the phytochemical content and antioxidant capacity of red jalapeño pepper during its transformation to chipotle pepper. Food Research International, 76, 654–660. doi:10.1016/j.foodres.2015.07.031
   PubMed Web of Science ®Google Scholar
• Oboh, G., Puntel, R., & Rocha, J. (2007). Hot pepper (Capsicum annuum, tepin and capsicum chinese, habanero) prevents Fe2+-induced lipid peroxidation in brain - in vitro. Food Chemistry, 102, 178–185. doi:10.1016/j.foodchem.2006.05.048
   Web of Science ®Google Scholar
• Ornelas-Paz, J. D. J., Martínez-Burrola, J. M., Ruiz-Cruz, S., Santana-Rodríguez, V., Ibarra-Junquera, V., Olivas, G. I., & Pérez-Martínez, J. D. (2010). Effect of cooking on the capsaicinoids and phenolics contents of mexican peppers. Food Chemistry, 119, 1619–1625. doi:10.1016/j.foodchem.2009.09.054
   Web of Science ®Google Scholar
• Pérez-Gálvez, A., Hornero-Méndez, D., & Mínguez-Mosquera, M. I. (2005). Dependence of carotenoid content and temperature-time regimes during the traditional slow drying of red pepper for paprika production at La Vera county. European Food Research and Technology, 221, 645–652. doi:10.1007/s00217-005-0074-2
   Web of Science ®Google Scholar
• Ramakrishnan, T., & Francis, F. (1973). Color and carotenoid changes in heated paprika. Journal of Food Science, 38, 25–28. doi:10.1111/j.1365-2621.1973.tb02767.x
   Web of Science ®Google Scholar
• Rhim, J., & Hong, S. (2011). Effect of water activity and temperature on the color change of red pepper (Capsicum annuum L.) powder. Food Science and Biotechnology, 20(1), 215–222. doi:10.1007/s10068-011-0029-2
   Web of Science ®Google Scholar
• Rodríguez-Amaya, D. B. (2001). A guide to carotenoids analysis in foods. Washington, DC: ILSI Press.
   Google Scholar
• Rufián-Henares, J. Á., Guerra-Hernández, E., & García-Villanova, B. (2013). Effect of red sweet pepper dehydration conditions on Maillard reaction, ascorbic acid and antioxidant activity. Journal of Food Engineering, 118, 150–156. doi:10.1016/j.jfoodeng.2013.03.034
   Web of Science ®Google Scholar
• Schweiggert, U., Schieber, A., & Carle, R. (2005). Inactivation of peroxidase, polyphenoloxidase, and lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant material. Innovative Food Science & Emerging Technologies, 6, 403–411. doi:10.1016/j.ifset.2005.05.001
   Web of Science ®Google Scholar
• Topuz, A., Dincer, C., Özdemir, K. S., Feng, H., & Kushad, M. (2011). Influence of different drying methods on carotenoids and capsaicinoids of paprika (cv., jalapeno). Food Chemistry, 129, 860–865. doi:10.1016/j.foodchem.2011.05.035
   PubMed Web of Science ®Google Scholar
• Topuz, A., & Ozdemir, F. (2004). Influences of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika. Food Chemistry, 86, 509–515. doi:10.1016/j.foodchem.2003.09.003
   Web of Science ®Google Scholar
• Turkmen, N., Sari, F., & Velioglu, Y. S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93, 713–718. doi:10.1016/j.foodchem.2004.12.038
   Web of Science ®Google Scholar
• Vega-Gálvez, A., Di Scala, K., Rodríguez, K., Lemus-Mondaca, R., Miranda, M., López, J., & Perez-Won, M. (2009). Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chemistry, 117, 647–653. doi:10.1016/j.foodchem.2009.04.066
   Web of Science ®Google Scholar
• Velázquez, R., Hernández, A., Martín, A., Aranda, E., Gallardo, G., Bartolomé, T., & Córdoba, M. G. (2014). Quality assessment of commercial paprikas. International Journal of Food Science & Technology, 49, 830–839. doi:10.1111/ijfs.12372
   Web of Science ®Google Scholar
• Vhangani, L. N., & Van Wyk, J. (2016). Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system. Food Chemistry, 208, 301–308. doi:10.1016/j.foodchem.2016.03.100
   PubMed Web of Science ®Google Scholar
• Yaldiz, G., Ozguven, M., & Sekeroglu, N. (2010). Variation in capsaicin contents of different Capsicum species and lines by varying drying parameters. Industrial Crops & Products, 32, 434–438. doi:10.1016/j.indcrop.2010.06.013
   Web of Science ®Google Scholar
• Yamaguchi, K., Nomi, Y., Homma, T., Kasai, M., & Otsuka, Y. (2012). Determination of furosine and fluorescence as markers of the Maillard reaction for the evaluation of meat products during actual cooking conditions. Food Science and Technology Research, 18, 67–76. doi:10.3136/fstr.18.67
   Web of Science ®Google Scholar
• Zhang, R., Zhang, B., He, T., Yi, T., Yang, J.-P., & He, B. (2016). Increase of rutin antioxidant activity by generating Maillard reaction products with lysine. Bioorganic & Medicinal Chemistry Letters, 26, 2680–2684. doi:10.1016/j.bmcl.2016.04.008
   PubMed Web of Science ®Google Scholar