Document
type: Class

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers
doi: 10.1016/j.foodchem.2009.09.054
type: Entity
related by: authorship_14515
type: Document
crisid: 2465
page start: 1619
related by: authorship_14521
related by: authorship_14517
related by: authorship_14520
related by: authorship_14516
estado: published
has publication venue: Food Chemistry
type: Article
origen: scopus
related by: authorship_14519
most specific type: Document
has funding vehicle: CHIH-2008-C01-92267
abstract: Raw and cooked (boiled and grilled) Poblano, Bell, Chilaca, Caribe, Jalapeño, Serrano, Habanero, and Manzano peppers were evaluated for tristimulus colour, capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapscapsaicin), and total phenolic contents. Boiling (96 °C) and grilling (210 °C) was performed under household conditions according to typical procedures of the Mexican cuisine. Contents of capsaicin (0.6-913.8 μg/g), dihydrocapsaicin (0-756.9 μg/g), nordihydrocapsaicin (0-68.2 μg/g), and total phenolics (1150.5-2190.0 μg of gallic acid equivalents/g) in raw peppers varied widely between types of peppers. Moderate losses (1.1-28.1%25) in capsaicinoids were induced by boiling while grilling caused a significant increase (2.6-924.9%25) in the content of these compounds. Proportion of individual capsaicinoids was similar in raw and cooked peppers. Boiling and grilling sequentially increased (7.4-137.0%25) the total phenolic content in pungent peppers. Total phenolic content in non-pungent Bell peppers was reduced by cooking (1.6-26.9%25). Boiling induced smaller changes in colour values (L*, a*, and b*) compared to grilling. The results demonstrated that Mexican raw peppers are rich in capsaicinoids and phenolic compounds. Household cooking can cause either decreases or increases in the content of such compounds in peppers. © 2009 Elsevier Ltd. All rights reserved.
type: Information Content Entity
chemicalscas: capsaicin, 404-86-4; dihydrocapsaicin, 19408-84-5; gallic acid, 149-91-7; nordihydrocapsaicin, 28789-35-7; phenol, 108-95-2, 3229-70-7
freetext keyword: Antioxidants; Capsicum; Healthy vegetables; Heat treatment; Pungency capsaicin; capsaicin derivative; dihydrocapsaicin; gallic acid; nordihydrocapsaicin; phenol; unclassified drug; article; bell pepper; cooking; fruit color; heat treatment; high performance liquid chromatography; nonhuman; pepper; Capsicum; Capsicum chinense; Capsicum pubescens
related by: authorship_14518
e iscopus: 2-s2.0-70450224665
type: Generically Dependent Continuant
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page end: 1625
date time value: article date 2465
most specific type: Article
issue: 4
type: Continuant
volume: 119

Continuant
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RDF description of Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers - http://orbis.uaslp.mx/vivo/individual/scopus2464
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date: 2026-08-27T12:47:27
publisher: vivo
type: Document

Article
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Information Content Entity
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Food Chemistry
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type: Continuant
type: Entity
type: Collection
publication venue for: Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers
type: Information Content Entity
type: Periodical
type: Generically Dependent Continuant
type: Document
type: Journal

CHIH-2008-C01-92267
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type: BFO_0000020
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type: Thing
type: Grant
type: Continuant
funding vehicle for: Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers