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