Details

Autor(en) / Beteiligte

• Cervantes-Paz, Braulio
• Yahia, Elhadi M.
• de Jesús Ornelas-Paz, José
• Victoria-Campos, Claudia I.
• Ibarra-Junquera, Vrani
• Pérez-Martínez, Jaime David
• Escalante-Minakata, Pilar

Titel

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

Ist Teil von

• Food chemistry, 2014-03, Vol.146, p.188-196

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2014

Quelle

MEDLINE

Beschreibungen/Notizen

• •Peppers contained 64 lipid-soluble pigments.•Heat processing diminished the concentration of pigments.•Free and esterified carotenoids showed similar thermostability.•Chlorophylls were more thermolabile than carotenoids.•Antioxidant activity was not governed by the studied pigments. Jalapeño peppers at intermediate ripening stages (IRS) are typically discarded at the packinghouse because they are not demanded for fresh consumption or industrial processing. These peppers have been scarcely studied in terms of pigment composition and bioactivity. In this study, the profile of pigments (carotenoids and chlorophylls) and antioxidant activity were determined in raw and heat-processed Jalapeño peppers at three IRS (brown, 50% red, and 75% red). Peppers contained 64 different pigments. Chlorophylls were the most abundant pigments in raw brown peppers while capsanthin was the most abundant at the other IRS. The content of most pigments decreased due to heat treatments. Several pheophytins and cis isomers of carotenoids were generated by heat processing. Boiling and grilling consistently decreased and increased the antioxidant activity of peppers, respectively. Tested peppers showed a more complex/abundant pigment content and higher antioxidant activity than those typically reported for green and red peppers.