Effects of different cooking methods on the antioxidant properties of red pepper (Capsicum annuum L.)

Preventive Nutrition and Food Science

Volumn 17, Issue 4, 2012, Pages 286-292

  Hwang, In Guk ^a   Shin, Young Jee ^a   Lee, Seongeung ^b   Lee, Junsoo ^b   Yoo, Seon Mi ^a  

^a National Institute of Animal Science   (South Korea)

^b Chungbuk National University   (South Korea)

Author keywords

Antioxidant activity; Ascorbic acid; Cooking; Red pepper

Indexed keywords

CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM;

EID: 84873105676     PISSN: 22871098     EISSN: None     Source Type: Journal    
DOI: 10.3746/pnf.2012.17.4.286     Document Type: Article

References (39)

1. Ornelas-Paz JJ, Martínez-Burrola JM, Ruiz-Cruz S, Santana-Rodríguez V, Ibarra-Junquera V, Olivas GI, Pérez- Martínez JD. 2010. Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers. Food Chem 119: 1619-1625.
2. Kothari SL, Joshi A, Kachhwaha S, Ochoa-Alejo N. 2010. Chilli peppers? A review on tissue culture and transgenesis. Biotechnol Adv 28: 35-48.
3. Topuz A, Ozdemir F. 2007. Assessment of carotenoids. Capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey. J Food Compos Anal 20: 596-602. (Pubitemid 47040635)
4. Menichini F, Tundis R, Bonesi M, Loizzo MR, Conforti F, Statti G, Cindio BD, Houghton PJ, Menichini F. 2009. The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero. Food Chem 114: 553-560.
5. Zhuang Y, Chen L, Sun L, Cao J. 2012. Bioactive characteristics and antioxidant activities of nine peppers. J Funct Foods 4: 331-338.
6. Deepa N, Kaur C, Singh B, Kapoor HC. 2006. Antioxidant activity in some red sweet pepper cultivars. J Food Compos Anal 19: 572-578. (Pubitemid 43827533)
7. Ghasemnezhad G, Sherafati M, Payvast GA. 2011. Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times. J Funct Foods 3: 44-49.
8. Doymaz I, Pala M. 2002. Hot-air drying characteristics of red pepper. J Food Eng 55: 331-335. (Pubitemid 35214013)
9. Scala KD, Crapiste G. 2008. Drying kinetics and quality changes during drying of red pepper. LWT-Food Sci Technol 41: 789-795. (Pubitemid 351187944)
10. Vega-Gálvez A, Scala KD, Rodríguez K, Lemus-Mondaca R, Miranda M, López J, Perez-Won M. 2009. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chem 11: 647-653.
11. Adefegha SA, Oboh G. 2011. Cooking enhances the antioxidant properties of some tropical green leafy vegetables. Afr J Biotechnol 10: 632-639.
12. Barros AIRNA, Nunes FM, Gonçalves B, Bennett RN, Silvan AP. 2011. Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.). Food Chem 128: 165-172.
13. Francisco M, Velasco P, Moreno DA, García-Viguera C, Cartea ME. 2010. Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C. Food Res Int 43: 1455-1463.
14. Wachtel-Galor S, Wong KW, Benzie IFF. 2008. The effect of cooking on Brassica vegetables. Food Chem 110: 706-710.
15. Zhang DL, Hamauzu Y. 2004. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem 88: 503-509. (Pubitemid 38954131)
16. Turkmen N, Sari F, Velioglu YS. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 93: 713-718. (Pubitemid 40804285)
17. Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50: 3010-3014. (Pubitemid 34493618)
18. Chuah AM, Lee YC, Yamaguchi T, Takamura H, Yin LJ, Matoba T. 2008. Effect of cooking on the antioxidant properties of coloured peppers. Food Chem 111: 20-28.
19. Chung HM, Lee GJ. 1989. The effects of blanching temperature and cooking methods on the changes in vitamin C of potato. Korean J Food Sci Technol 21: 788-794.
20. Oteng-Gyang K, Mbachu JI. 1987. Changes in the ascorbic acid content of some tropical leafy vegetables during traditional cooking and local processing. Food Chem 23: 9-17. (Pubitemid 17001624)
21. Sikora E, Cieslik E, Leszczynska T, Filipiak-Florkiewicz F, Pisulewski PM. 2008. The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chem 107: 55-59. (Pubitemid 47633828)
22. th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 8-35.
23. Tepe B, Sokmen M, Akpulat HA, Sokmen A. 2006. Screening of the antioxidant potentials of six Salvia species from Turkey. Food Chem 95: 200-204. (Pubitemid 41338156)
24. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. (Pubitemid 29262709)
25. Hwang IG, Kim HY, Joung EM, Woo KS, Jeong JH, Yu KW, Lee J, Jeong HS. 2010. Changes in ginsenosides and antioxidant activity of Korean ginseng (Panax ginseng C. A. Meyer) with heating temperature and pressure. Food Sci Biotechnol 19: 941-949.
26. Hwang IG, Kim HY, Lee J, Kim HR, Cho MC, Ko IB, Yoo SM. 2011. Quality characteristics of Cheongyang pepper (Capsicum annuum L.) according to cultivation region. J Korean Soc Food Sci Nutr 40: 1340-1346.
27. th ed. National Rural Living Science Institute, Suwon, Korea. p 104.
28. Alajaji SA, El-Adawy TA. 2006. Nutritional composition of chickpea (Cicer arietinum L.) as ffected by microwave cooking and other traditional cooking methods. J Food Compos Anal 19: 806-812. (Pubitemid 44294113)
29. Somsub W, Kongkachuichai R, Sungpuag P, Charoensiri R. 2008. Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables. J Food Compos Anal 21: 187-197. (Pubitemid 350167115)
30. Lešková E, Kubíková J, Ková ciková E, Košická M, Porubská J, Holcíková. 2006. Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models. J Food Compos Anal 19: 252-276.
31. Masrizal MA, Giraud DW, Driskell JA. 1997. Retention of vitamin C, iron and β-carotene in vegetables using different cooking methods. J Food Quality 20: 403-408.
32. Bernhardt S, Schlich E. 2006. Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables. J Food Eng 77: 327-333. (Pubitemid 43867093)
33. Kao FJ, Chiu YS, Tsou MJ, Chiang WD. 2012. Effects of Chinese domestic cooking methods on the carotenoid composition of vegetables in Taiwan. LWT-Food Sci Technol 46: 485-492.
34. Hart DJ, Scott J. 1995. Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed on the UK. Food Chem 54: 101-111.
35. Mazzea T, N'Dri D, Chiavaro E, Visconti A, Fogliano V, Pellegrini N. 2011. Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chem 128: 627-633.
36. Ismail A, Marjan ZM, Foong CW. 2004. Total antioxidant activity and phenolic content in selected vegetables. Food Chem 87: 581-586. (Pubitemid 38757570)
37. Faller ALK, Fialho E. 2009. The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Res Int 42: 210-215.
38. Hwang IG, Kim HY, Woo KS, Lee J, Jeong HS. 2011. Biological activities of Maillard reaction products (MRPs) in a sugar-amino acid model system. Food Chem 126: 221-227.
39. Roy MK, Takenaka M, Isobe S, Tsushida T. 2007. Antioxidant potential, anti-proliferative activities, and phenolic content in water-soluble fractions of some commonly consumed vegetables: Effects of thermal treatment. Food Chem 103: 106-114. (Pubitemid 46274079)