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

Food Research International

Volumn 50, Issue 2, 2013, Pages 519-525

  Ornelas Paz, José de Jesús ^a   Cira Chávez, Luis A ^b   Gardea Béjar, Alfonso A ^c   Guevara Arauza, Juan C ^d   Sepúlveda, David R ^a   Reyes Hernández, Jaime ^d   Ruiz Cruz, Saul ^b  

^a CENTRO DE INVESTIGACIÓN EN MATERIALES AVANZADOS   (Mexico)

^b INSTITUTO TECNOLÓGICO DE SONORA   (Mexico)

^c Desarrollo AC Unidad Guaymas Carretera al Varadero Nacional   (Mexico)

^d UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

Antioxidants; Bioactive compounds; Capsicum spp; Cooking; Healthy vegetables

Indexed keywords

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;

EID: 84874391985     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.006     Document Type: Article

References (42)

1. Bernhardt S., Schlich E. Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables. Journal of Food Engineering 2006, 77:327-333.
2. Castro S.M., Saraiva J.A., Lopes-da-Silva J.A., Delgadillo I., Loey A.V., Smout C., et al. Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chemistry 2008, 107:1436-1449.
3. Chuah A.M., Lee Y.C., Yamaguchi T., Takamura H., Yin L.J., Matoba T. Effect of cooking on the antioxidant properties of coloured peppers. Food Chemistry 2008, 111:20-28.
4. Cruz-Pérez A.B., González-Hernández V.A., Soto-Hernández R.M., Gutiérrez-Espinosa M.A., Gardea-Béjar A.A., Pérez-Grajalez M. Capsaicinoids, vitamin c and heterosis during fruit development of manzano hot pepper. Agrociencia 2007, 41:627-635.
5. Danesi F., Bordoni A. Effect of home freezing and Italian style of cooking on antioxidant activity of edible vegetables. Journal of Food Science 2008, 73:H109-H112.
6. Daood H.G., Kapitány J., Biacs P., Albrecht K. Drying temperature, endogenous, antioxidants and capsaicinoids affect carotenoid stability in paprika (red pepper spice). Journal of the Science of Food and Agriculture 2006, 86:2450-2457.
7. Davey M.W., Van Montagu M., Inzé D., Sanmartin M., Kanellis A., Smirnoff N., et al. Plant L-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing. Journal of the Science of Food and Agriculture 2000, 80:825-860.
8. Deepa N., Kaur C., George B., Singh B., Kapoor H.C. Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. LWT Food Science and Technology 2007, 40:121-129.
9. Deepa N., Kaur C., Singh B., Kapoor H.C. Antioxidant activity in some red sweet pepper cultivars. Journal of Food Composition and Analysis 2006, 19:572-578.
10. Díaz-Perez J.C., Muy-Rangel M.D., Mascorro A.G. Fruit size and stage of ripeness affect postharvest water loss in bell pepper fruit (Capsicum annuum L.). Journal of the Science of Food and Agriculture 2007, 87:68-73.
11. Greco L., Riccio R., Bergero S., Del Re A.A.M., Trevisan M. Total reducing capacity of fresh sweet peppers and five different Italian pepper recipes. Food Chemistry 2007, 103:1127-1133.
12. Harrison F.E., May J.M. Vitamin C function in the brain: Vital role of the ascorbate transporter SVCT2. Free Radical Biology & Medicine 2009, 46:719-730.
13. Howard L.R., Smith R.T., Wagner A.B., Villalon B., Burns E.E. Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed Jalapeños. Journal of Food Science 1994, 59:362-365.
14. Howard L.R., Talcott S.T., Brenes C.H., Villalon B. Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. Journal of Agricultural and Food Chemistry 2000, 48:1713-1720.
15. Howard L.A., Wong A.D., Perry A.K., Klein B.P. β-Carotene and ascorbic acid retention in fresh and processed vegetables. Journal of Food Science 1999, 64:929-936.
16. Kim D.O., Lee K.W., Lee H.J., Lee C.Y. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. Journal of Agricultural and Food Chemistry 2002, 50:3713-3717.
17. Kissinger M., Tuvia-Alkalai S., Shalom Y., Fallik E. Characterization of physiological and biochemnicall factors associated with postharvest water loss in ripe pepper fruit during storage. Journal of the American Society for Horticultural Science 2005, 130:735-741.
18. Kogure K., Goto S., Nishimura M., Yasumoto M., Abe K., Ohiwa C., et al. Mechanism of potent antiperoxidative effect of capsaicin. Biochimica et Biophysica Acta 2002, 1573:84-92.
19. Lee Y., Howard L.R., Villalón B. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. Journal of Food Science 1995, 60:473-476.
20. Leskova E., Kubikova J., Kovacikova E., Kosicka M., Porubska J., Holcikova K. Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models. Journal of Food Composition and Analysis 2006, 19:252-276.
21. Lownds N.K., Banaras M., Bosland P.W. Relationships between postharvest water loss and physical properties of pepper fruit (Capsicum annum L.). HortScience 1993, 28:1182-1184.
22. Marín A., Ferreres F., Tomás-Barberán F.A., Gil M.I. Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.). Journal of Agricultural and Food Chemistry 2004, 52:3861-3869.
23. Materska M., Perucka I. Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.). Journal of Agricultural and Food Chemistry 2005, 53:1750-1756.
24. Matsufuji H., Ishikawa K., Nunomura O., Chino M., Takeda M. Anti-oxidant content of different coloured sweet peppers, white, green, yellow, orange and red (Capsicum annuum L.). International Journal of Food Science & Technology 2007, 42:1482-1488.
25. Mejia L.A., Hudson E., González de Mejia E., Vazquez F. Carotenoid content and vitamin A activity of some common cultivars of Mexican peppers (Capsicum annuum) as Determined by HPLC. Journal of Food Science 1988, 53:1448-1451.
26. Menichini F., Tundis R., Bonesi M., Loizzo M.R., Conforti F., Statti G., et al. The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero. Food Chemistry 2008, 114:553-560.
27. Ornelas-Paz J.De.J., Failla M.L., Yahia E.M., Gardea-Béjar A. Impact of stage of ripening and dietary fat on in vitro bioaccessibility of β-carotene in 'Ataulfo' mango. Journal of Agricultural and Food Chemistry 2008, 56:1511-1516.
28. Ornelas-Paz J.De.J., Martínez-Burrola J.M., Ruiz-Cruz S., Santana-Rodríguez V., Ibarra-Junquera V., Olivas G.I., et al. Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers. Food Chemistry 2010, 119:1619-1625.
29. +-time of flight mass spectrometry. Journal of Agricultural and Food Chemistry 2007, 55:6628-6635.
30. Ornelas-Paz J.De.J., Yahia E.M., Gardea-Béjar A. Bioconversion efficiency of β-carotene from mango fruit and carrots in vitamin A. American Journal of Agricultural and Biological Sciences 2010, 5:301-308.
31. Quintero-Ramos A., Bourne M.C., Barnard J., Anzaldúa-Morales A. Optimization of low temperature blanching of frozen Jalapeño pepper (Capsicum annuum) using response surface methodology. Journal of Food Science 1998, 63:519-522.
32. Ruiz-Cruz S., Alvarez-Parrilla E., de la Rosa L.A., Martinez-Gonzalez A.I., Ornelas-Paz J.De.J., Mendoza-Wilson A.M., et al. Effect of different sanitizers on microbial, sensory and nutritional quality of fresh-cut jalapeno peppers. American Journal of Agricultural and Biological Sciences 2010, 5:331-341.
33. Sgroppo S.C., Pereyra M.V. Using mild heat treatment to improve the bioactive related compounds on fresh-cut green bell peppers. International Journal of Food Science & Technology 2009, 44:1793-1801.
34. Shobana S., Naidu K.A. Antioxidant activity of selected Indian spices. Prostaglandins Leukotrienes and Essential Fatty Acids 2000, 62:107-110.
35. Sikora E., Cieslik E., Leszczynska T., Filipiak-Florkiewicz F., Pisulewski P.M. The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chemistry 2008, 107:55-59.
36. Simonne A.H., Simonne E.H., Eitenmiller R.R., Mills H.A., Green N.R. Ascorbic acid and provitamin A contents in unusually colored Bell peppers (Capsicum annuum L.). Journal of Food Composition and Analysis 1997, 10:299-311.
37. Sun T., Xu Z., Wu C.T., Janes M., Prinyawiwatkul W., No H.K. Antioxidant activities of different colored sweet bell beppers (Capsicum annuum L.). Journal of Food Science 2007, 72:S98-S102.
38. Suresh D., Srinivasan K. Studies on the in vitro absorption of spice principles: Curcumin, capsaicin and piperine in rat intestines. Food and Chemical Toxicology 2007, 45:1437-1442.
39. Turkmen N., Sari F., Velioglu Y.S. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 2005, 93:713-718.
40. Wall M.M., Waddell C.A., Bosland P.W. Variation in β-Carotene and total carotenoid content in fruits of Capsicum. HortScience 2001, 36:746-749.
41. Yahia E.M., Contreras-Padilla M., Gonzalez-Aguilar G. Ascorbic acid content in relation to ascorbic acid oxidase activity and polyamine content in tomato and bell pepper fruits during development, maturation and senescence. Lebensmittel-Wissenschaft und Technologie 2001, 34:452-457.
42. Yahia E.M., Ornelas-Paz J.De.J. Chemistry, stability and biological actions of carotenoids. Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability 2010, 177-222. Blackwell Publishing, Iowa. L.A. De la Rosa, E. Alvarez-Parrilla, G.A. González-Aguilar (Eds.).