Document
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Food Research International
type: Information Content Entity
type: Document
type: Continuant
publication venue for: 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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type: Collection
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type: Generically Dependent Continuant
type: Periodical
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Continuant
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Entity
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Generically Dependent Continuant
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Fondo Sectorial Investigación para el Desarrollo Aeroportuario y la Navegación Aérea, ASA-CONACYT
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type: BFO_0000020
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type: Thing
type: Grant
type: Continuant
funding vehicle for: 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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date: 2026-08-27T12:47:29
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label: RDF description of Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers - http://orbis.uaslp.mx/vivo/individual/scopus3364

Article
type: Class

Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers
estado: published
related by: authorship_19489
type: Article
most specific type: Article
doi: 10.1016/j.foodres.2011.01.006
type: Document
type: Thing
freetext keyword: Antioxidants; Bioactive compounds; Capsicum spp; Cooking; Healthy vegetables Antiradical activities; Bioactive compounds; Capsicum spp; Effect of heat treatments; Free radical-scavenging activities; Habanero; Total carotenoids; Antioxidants; Cooking; Heat treatment; Heating; Organic acids; Phase transitions; Free radicals
issue: 2
type: Continuant
has funding vehicle: Fondo Sectorial Investigación para el Desarrollo Aeroportuario y la Navegación Aérea, ASA-CONACYT
date time value: article date 3365
has funding vehicle: 103391, CB-2008-01
has publication venue: Food Research International
e iscopus: 2-s2.0-84874391985
type: Information Content Entity
origen: scopus
type: Entity
page end: 525
most specific type: Document
related by: authorship_19486
crisid: 3365
related by: authorship_19490
volume: 50
abstract: Raw and heat-treated (boiled and grilled) pungent and non-pungent peppers (poblano, bell, chilaca, caribe, jalapeño, 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 μg/g. This content was reduced 15-87%25 by heat treatments. Total carotenoids content in raw peppers ranged between 1 and 156 μg/g. β-Carotene represented 3-78%25 of total carotenoids in raw peppers. β-Carotene content was reduced (1-45%25) by heat treatments. Free radical-scavenging activity varied widely (7-101 μmol TE/g) in raw peppers. Boiling and grilling reduced (6-93%25) 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. © 2011 Elsevier Ltd.
type: Generically Dependent Continuant
related by: authorship_19484
related by: authorship_19488
related by: authorship_19487
page start: 519
related by: authorship_19485

Information Content Entity
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103391, CB-2008-01
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Grant
type: Continuant
funding vehicle for: Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers