Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalape帽o peppers at intermediate stages of ripening

详细信息    查看全文

• 作者：Braulio Cervantes-Paz ; Elhadi M. Yahia ; Jos茅 de Jes煤s Ornelas-Paz ; Claudia I. Victoria-Campos ; Vrani Ibarra-Junquera ; Jaime David P茅rez-Mart铆nez ; Pilar Escalante-Minakata
• 关键词：Healthy vegetables ; Lipid-soluble pigments ; Capsicum annuum ; Ripening ; Bioactivity
• 刊名：Food Chemistry
• 出版年：1 March, 2014
• 年：2014
• 卷：146
• 期：Complete
• 页码：188-196
• 全文大小：577 K

文摘

Jalape帽o peppers at intermediate ripening stages (IRS) are typically discarded at the packinghouse because they are not demanded for fresh consumption or industrial processing. These peppers have been scarcely studied in terms of pigment composition and bioactivity. In this study, the profile of pigments (carotenoids and chlorophylls) and antioxidant activity were determined in raw and heat-processed Jalape帽o peppers at three IRS (brown, 50% red, and 75% red). Peppers contained 64 different pigments. Chlorophylls were the most abundant pigments in raw brown peppers while capsanthin was the most abundant at the other IRS. The content of most pigments decreased due to heat treatments. Several pheophytins and cis isomers of carotenoids were generated by heat processing. Boiling and grilling consistently decreased and increased the antioxidant activity of peppers, respectively. Tested peppers showed a more complex/abundant pigment content and higher antioxidant activity than those typically reported for green and red peppers.