Effect of cooking on the antioxidant properties of coloured peppers |
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Authors: | Ai Mey Chuah Ya-Chi Lee Tomoko Yamaguchi Hitoshi Takamura Li-Jun Yin Teruyoshi Matoba |
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Affiliation: | 1. Graduate School of Humanities and Sciences, Nara Women’s University, Kitauoya-Nishimachi, Nara 630-8506, Japan;2. Department of Hospitality Management, Mingdao University, 369 Wen-Haw Road, Peetow, ChangHua 523245, Taiwan, ROC;3. Department of Food Science and Nutrition, Nara Women’s University, Kitauoya-Nishimachi, Nara 630-8506, Japan;4. KYOUSEI Science Center for Life and Nature, Nara Women’s University, Kitauoya-Nishimachi, Nara 630-8506, Japan;5. College of Food Science and Nutrition Engineering, China Agricultural University, Box 40, Qinghua Dong Lu, Haidian, Beijing 100083, China |
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Abstract: | Pepper (Capsicum annum L.) has long been recognized as an excellent source of antioxidants, being rich in ascorbic acid and other phytochemicals. This study was conducted to investigate the effect of different cooking methods on the antioxidant properties of coloured peppers. Six varieties of peppers were subjected to different cooking methods, such as microwave heating, stir-frying and boiling in water, for 5 min individually. The cooked and raw peppers were analyzed for radical-scavenging activity (RSA) and total polyphenol content (TP) using 1,1-diphenyl-2-picrylhydrazyl–high-pressure liquid chromatography (DPPH)–HPLC and Folin-Ciocalteu methods, respectively. The samples were also evaluated for ascorbic acid content (AsA) by HPLC. Total carotenoid content was determined spectrophotometrically. Results suggest that there is no significant (P > 0.05) difference in RSA, TP, AsA and total carotenoid contents between the cooked and raw peppers when processed for 5 min. However, the cooked peppers show marked differences (P < 0.05) in the RSA, TP and AsA when cooked for 5 min in boiling water with further reduction observed after boiling for 30 min. This may be due to the leaching of antioxidant compounds from the pepper into the cooking water during the prolonged exposure to water and heat. Therefore, it is vital to use less water and cooking time and also to consume the water used for boiling so as to obtain the optimum benefits of bioactive compounds present in peppers. It is concluded that microwave heating and stir-frying without using water are more suitable cooking methods for pepper, to ensure the maximum retention of antioxidant molecules. |
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Keywords: | Antioxidant properties Pepper Cooking Radical scavenging activity Ascorbic acid Total polyphenol content |
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