Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers

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• 作者：José ; de Jesú ; s Ornelas-Paz^a ; ^{jornelas@ciad.mx} ; Luis A. Cira-Chá ; vez^b ; Alfonso A. Gardea-Bé ; jar^c ; Juan C. Guevara-Arauza^d ; David R. Sepú ; lveda^a ; Jaime Reyes-Herná ; ndez^d ; Saul Ruiz-Cruz^b
• 关键词：Antioxidants ; Healthy vegetables ; Capsicum spp ; Cooking ; Bioactive compounds
• 刊名：Food Research International
• 出版年：2013
• 出版时间：March, 2013
• 年：2013
• 卷：50
• 期：2
• 页码：519-525
• 全文大小：575 K

文摘

Raw and heat-treated (boiled and grilled) pungent and non-pungent peppers (poblano, bell, chilaca, caribe, jalape?o, serrano, habanero and manzano) were evaluated for their content of some bioactive compounds and free radical-scavenging activity. Boiling and grilling were performed under household conditions. Ascorbic acid content in raw peppers varied from 306 to 3438 ¦Ìg/g. This content was reduced 15-87 % by heat treatments. Total carotenoids content in raw peppers ranged between 1 and 156 ¦Ìg/g. ¦Â-Carotene represented 3-78 % of total carotenoids in raw peppers. ¦Â-Carotene content was reduced (1-45 % ) by heat treatments. Free radical-scavenging activity varied widely (7-101 ¦Ìmol TE/g) in raw peppers. Boiling and grilling reduced (6-93 % ) sequentially the antiradical activity of pungent peppers. In contrast, gradual increases of antiradical activity in non-pungent peppers were induced by boiling and grilling. Household heat treatment altered highly the content of bioactive/antioxidant compounds in tested peppers.