The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species) |
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Authors: | Alessandro Pugliese Monica Rosa Loizzo Rosa Tundis Yvonne O’Callaghan Karen Galvin Francesco Menichini Nora O’Brien |
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Affiliation: | 1. Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, 87036 Rende (CS), Italy;2. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland |
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Abstract: | The content and bioaccessibility of carotenoids from different chili peppers were analysed and the effects of typical domestic processing were investigated. Peppers were analysed before and after cooking by conventional boiling (10 min in 100 °C water) and also following a freezing period of four months in a domestic freezer (−20 °C). The content and bioaccessibility of the eight carotenoids quantified varied, depending on cultivar, species, colour and processing. Provitamin A carotenoids (β-carotene and β-cryptoxanthin) and capsanthin were present at highest concentrations in the samples before and after processing. In general, yellow and orange peppers were the best sources of lutein, zeaxanthin and neoxanthin. Xanthophyll carotenoids were more efficiently transferred to the micelles and, therefore, were also more bioavailable. Processing decreased the carotenoid content in certain samples; however, the micellar content was generally not lower for processed peppers; therefore the bioaccessibility of carotenoids from processed peppers is enhanced relative to unprocessed peppers. |
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Keywords: | Carotenoids Capsicum species Bioaccessibility Domestic processing |
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