Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.).
Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.).
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DOI：
10.3746/pnf.2012.17.4.286
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发表时间：
2012-12
影响因子：
--
通讯作者：
Yoo SM
中科院分区：
文献类型：
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作者：
Hwang IG;Shin YJ;Lee S;Lee J;Yoo SM
研究了不同烹调方法(煮、蒸、炒、烤)和3种烹调时间(5、10、15min)对红辣椒抗氧化性能的影响。测定了生、熟辣椒的有效成分、抗坏血酸含量、类胡萝卜素含量、多酚总量、1，1-二苯基-2-苦基肼(DPPH)和2，2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic酸(ABTS)清除自由基活性。结果表明，蒸煮工艺对香菇的挥发性成分、ASA含量、TCC、TP和抗氧化活性均有显著影响(p<；0.05)，不同化合物的损失率不同。煮、蒸显著降低了辣椒中的AsA(24.3~66.5%)、TP(13.9~54.9%)和抗氧化性(21.7~60.5%)，而炒制和烘焙则略微降低了AsA(2.7~25.9%)、TP(1.8~4.9%)和抗氧化活性(4.9~17.9%)。煮沸后损失最大，其次是蒸、烤和炒。炒制和烘烤能更好地保存AsA含量、TCC、TP和抗氧化活性。综上所述，干热烹调方法，如炒制和烘烤，可能是保留红辣椒的营养成分和抗氧化性能的首选方法。
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.