Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)
Open Access
- 31 December 2012
- journal article
- Published by The Korean Society of Food Science and Nutrition in Preventive Nutrition and Food Science
- Vol. 17 (4), 286-292
- https://doi.org/10.3746/pnf.2012.17.4.286
Abstract
We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. Results showed that the proximate composition, AsA content, TCC, TP, and antioxidant activities were significantly (p<0.05) affected by the cooking procedure; the loss rate varied among individual compounds. Boiling and steaming significantly reduced AsA content (24.3~66.5%), TP (13.9~ 54.9%), and antioxidant activity (21.7~60.5%) in red pepper, while stir-frying and roasting slightly reduced AsA content (2.7~25.9%), TP (1.8~4.9%), and antioxidant activity (4.9~17.9%). The highest loss was observed after boiling, followed by steaming, roasting, and stir-frying. Stir-frying and roasting better preserved AsA content, TCC, TP, and antioxidant activity. In conclusion, dry-heat cooking methods such as stir-frying and roasting may be preferred to retain the nutrient compositions and antioxidant properties of red pepper.Keywords
This publication has 34 references indexed in Scilit:
- Bioactive characteristics and antioxidant activities of nine peppersJournal of Functional Foods, 2012
- Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.)Food Chemistry, 2011
- Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest timesJournal of Functional Foods, 2011
- Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppersFood Chemistry, 2010
- Chilli peppers — A review on tissue culture and transgenesisBiotechnology Advances, 2010
- The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv HabaneroFood Chemistry, 2009
- Drying kinetics and quality changes during drying of red pepperLWT, 2008
- Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in TurkeyJournal of Food Composition and Analysis, 2007
- Antioxidant activity in some red sweet pepper cultivarsJournal of Food Composition and Analysis, 2006
- Hot-air drying characteristics of red pepperJournal of Food Engineering, 2002