Impact of thermal processing on bioactive compound composition and antioxidant activity in bell pepper varieties

Abstract Bell pepper (Capsicum annuum L.) is a widely cultivated vegetable with substantial economic and nutritional relevance worldwide. This crop comprises several cultivars, primarily distinguished by green, yellow, and red coloration, which correspond to different maturity stages and phytochemical profiles. Dehydration represents an effective preservation strategy for bell peppers, as it promotes concentration of bioactive compounds such as carotenoids, flavonoids, and capsaicinoids. Moreover, dehydration constitutes a key processing step in paprika production, a condiment with high added value. This article addresses major bell pepper varieties, examines effects of dehydration on fruit bioactive composition, and explores relationships between processing and production of derived products such as paprika. A comparative analysis of physicochemical characteristics of green, yellow, and red bell pepper varieties was conducted in fresh form and after dehydration. Physical, biochemical, and sensory parameters were assessed, along with effects of thermal processing on concentrations of bioactive compounds, pigments, sugars, and antioxidant activity. Results indicate that thermal processing, particularly dehydration, increases concentration of several beneficial compounds, thereby enhancing nutritional value and potential health benefits of final products.