Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

被引:110
作者
de Jesus Ornelas-Paz, Jose [1 ]
Manuel Martinez-Burrola, J. [1 ,3 ]
Ruiz-Cruz, Saul [2 ]
Santana-Rodriguez, Victor [3 ]
Ibarra-Junquera, Vrani [4 ]
Olivas, Guadalupe I. [1 ]
David Perez-Martinez, J. [5 ]
机构
[1] Ctr Invest Alimentac & Desarrollo AC Unidad Cuauh, Cuauhtemoc 31570, Chihuahua, Mexico
[2] Inst Tecnol Sonora, Dept Biotecnol & Ciencias Alimentarias, Obregon 85000, Sonora, Mexico
[3] Univ Autonoma Chihuahua, Fac Ciencias Quim, Chihuahua 31000, Mexico
[4] Univ Colima, Fac Ciencias Quim, Coquimatlan 28400, Colima, Mexico
[5] Univ Autonoma San Luis Potosi, Fac Ciencias Quim, San Luis Potosi 78210, Mexico
关键词
Capsicum; Antioxidants; Healthy vegetables; Pungency; Heat treatment; PERFORMANCE LIQUID-CHROMATOGRAPHY; CAPSICUM-ANNUUM; ANTIOXIDANT ACTIVITY; PHYSICAL-PROPERTIES; SPICES; FRUITS; CAROTENOIDS; TEMPERATURE; PRINCIPLES; STABILITY;
D O I
10.1016/j.foodchem.2009.09.054
中图分类号
O69 [应用化学];
学科分类号
070301 [无机化学];
摘要
Raw and cooked (boiled and grilled) Poblano, Bell, Chilaca, Caribe, Jalapeno, Serrano, Habanero, and Manzano peppers were evaluated for tristimulus colour, capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapscapsaicin), and total phenolic contents. Boiling (96 degrees C) and grilling (210 degrees C) was performed under household conditions according to typical procedures of the Mexican cuisine. Contents of capsaicin (0.6-913.8 mu g/g), clihydrocapsaicin (0-756.9 mu g/g), nordihydrocapsaicin (0-68.2 mu g/g), and total phenolics (1150.5-2190.0 mu g of gallic acid equivalents/g) in raw peppers varied widely between types of peppers. Moderate losses (1.1-28.1%) in capsaicinoids were induced by boiling while grilling caused a significant increase (2.6-924.9%) in the content of these compounds. Proportion of individual capsaicinoids was similar in raw and cooked peppers. Boiling and grilling sequentially increased (7.4-137.0%) the total phenolic content in pungent peppers. Total phenolic content in non-pungent Bell peppers was reduced by cooking (1.6-26.9%). Boiling induced smaller changes in colour values (L*, a*. and b*) compared to grilling. The results demonstrated that Mexican raw peppers are rich in capsaicinoids and phenolic compounds. Household cooking can cause either decreases or increases in the content of such compounds in peppers. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1619 / 1625
页数:7
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