Quality Characteristics and Antioxidant Activity of Red Tribelli Paprika Jelly

This study was conducted to examine the quality characteristics and antioxidant effects of jelly prepared with different amounts (1.5, 3.0, 4.5, and 6.0%) of red Tribelli paprika powder (TPP). The pH value, moisture and sugar contents of TPP were 5.22 ± 0.04, 3.39 ± 0.40%, and 7.57 ± 0.06 °Brix, respectively. The L, a, and b values of TPP were 32.24 ± 0.16, 32.58 ± 0.06, and 31.18 ± 0.25, respectively. The total polyphenol and total flavonoid contents, plus 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities (IC50) of the TPP ethanol extracts were 143.23 ± 1.10 mg GAE/g and 3.66 ± 0.00 mg QE/g, 1,152.83 ± 15.26 μg/mL, and 309.01 ± 6.89 μg/mL, respectively. The pH value and moisture content, as well as the Hunter’s L value of the TPP jelly significantly decreased as the amount of TPP added increased. However, Hunter’s a and b values, total polyphenol and total flavonoid contents, plus the DPPH and ABTS free radical scavenging activities of the TPP jelly significantly increased as the amount of TPP added increased. Assessment of the texture of the TPP jelly showed that the hardness, gumminess, cohesiveness, and fracturability increased as the amount of powder increased, but springiness and chewiness tended to decrease. These results suggest that jelly with up to 6.0% added TPP can be developed as a viable product. TPP may thus be a useful material in the production of high-quality jelly.