Effects of cooking on glutathione, cysteine, beta-carotene, ascorbic acid concentrations and antioxidant activity of red bell peppers (Capsicum annumL.)

Effects of cooking on glutathione, cysteine, beta-carotene, ascorbic acid concentrations and antioxidant activity of red bell peppers (Capsicum annumL.)

•The effects of cooking on glutathione concentrations in peppers have not been studied.•Deep frying significantly reduces antioxidants and their activity in peppers.•The microwave cooking method increased glutathione concentration by 24.21%.•The boiling method increased beta-carotene concentration b...

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Veröffentlicht in:International journal of gastronomy and food science 2025-03, Vol.39, p.101092, Article 101092
Hauptverfasser: Cerit, İnci, Pabuçcu, Dilek, Sezgin, Melike, Bulut, Beyzanur, Demirkol, Omca
Format: Artikel
Sprache:eng
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Zusammenfassung:•The effects of cooking on glutathione concentrations in peppers have not been studied.•Deep frying significantly reduces antioxidants and their activity in peppers.•The microwave cooking method increased glutathione concentration by 24.21%.•The boiling method increased beta-carotene concentration by 16.26%.•Air fryer significantly outperformed deep frying in preserving antioxidants.
ISSN:1878-450X
DOI:10.1016/j.ijgfs.2024.101092