Table 2 shows the antioxidant activity of red Lamuyo-type red peppers,both untreated and after application of HHP or PA. The results show that of all the treatments tested, HHP at 100 and 200 MPa (T1 and T2) induced significantly (p b 0.05) the greatest drop in antioxidant activity compared to the untreated peppers. The treatments with the least effect on antioxidant activity were HHP at 500 MPa (T4) and PA, where the antioxidant activity did not differ significantly (p N 0.05)
from that of the untreated pepper. It would appear, therefore, that both T4 and PA have a similar effect on the antioxidant activity of red Lamuyo-type sweet peppers, which would corroborate the similar effects of both treatments on the carotenoid content, as noted in the previous section.