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Journal of Agricultural and Food Chemistry
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type: Document
type: Continuant
type: Journal
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publication venue for: Effect of heat processing on the profile of pigments and antioxidant capacity of green and red Jalapeño peppers
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RDF description of Effect of heat processing on the profile of pigments and antioxidant capacity of green and red Jalapeño peppers - http://orbis.uaslp.mx/vivo/individual/scopus3202
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date: 2026-08-25T22:12:03
publisher: vivo
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Article
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Effect of heat processing on the profile of pigments and antioxidant capacity of green and red Jalapeño peppers
pmid: 23050605
related by: authorship_18627
has publication venue: Journal of Agricultural and Food Chemistry
page end: 10833
type: Information Content Entity
type: Article
doi: 10.1021/jf303091u
type: Thing
issue: 43
related by: authorship_18629
e iscopus: 2-s2.0-84868117012
volume: 60
type: Entity
related by: authorship_18631
origen: scopus
most specific type: Article
related by: authorship_18630
related by: authorship_18628
chemicalscas: Antioxidants; Pigments, Biological
type: Generically Dependent Continuant
crisid: 3203
page start: 10822
type: Continuant
estado: published
most specific type: Document
type: Document
abstract: Raw and heat-processed jalapeño peppers (green and red) were evaluated for their pigment profile and antioxidant capacity. Sixty-seven pigments were separated and characterized by HPLC-DAD-MS, including carotenoids (isomers and esters), chlorophylls, and pheophytins. The distinctive characteristics of this pepper genotype were the presence of antheraxanthin monoesters, zeaxanthin monoesters, mutatoxanthin diesters, and a higher content of free capsanthin relative to the mono- and diesterified forms. Chlorophyll a and free all-trans-lutein were the major pigments in raw green peppers, whereas free all-trans-capsanthin was the most abundant pigment in raw red peppers. Twelve compounds were generated by the heat treatments, mainly pheophytins and cis isomers of carotenoids. Heat treatments affected differentially the concentration of individual pigments. Red peppers showed a higher antioxidant capacity than green fruits. Heating caused minor changes in the antioxidant capacity of peppers. © 2012 American Chemical Society.
freetext keyword: antioxidant capacity; Capsicum annuum; carotenoids speciation; cooking; pigment thermostability Antioxidant capacity; Capsicum annuum; carotenoids speciation; Chlorophyll a; Cis isomers; Diesters; Green fruit; Green pepper; Heat processing; HPLC-DAD-MS; Monoesters; Red peppers; Zeaxanthin; Chlorophyll; Cooking; Heat treatment; Pigments; Isomers; antioxidant; pigment; article; chemistry; cooking; fruit; genetics; heat; high performance liquid chromatography; mass spectrometry; pepper; stereoisomerism; Antioxidants; Capsicum; Chromatography, High Pressure Liquid; Cooking; Fruit; Hot Temperature; Mass Spectrometry; Pigments, Biological; Stereoisomerism; Capsicum; Capsicum annuum; Capsicum annuum var. annuum
date time value: article date 3203
related by: authorship_18632