Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.)

Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.)

Red bell pepper (Capsicum annuum L.) is a popular and nutritious vegetable. In this study, oven cooking (OV), air-frying (AF), and infrared grilling (IR) were used to cook red bell peppers at different temperatures (170, 180, 190, and 200 °C). Changes in the total phenolic content, ascorbic acid con...

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Veröffentlicht in:Food science and biotechnology 2024, 33(10), , pp.2323-2331
Hauptverfasser: Zhao, WanTing, Xu, YangJian, Kim, JeongYeon, Lee, Jo-Won, Jung, Mun Yhung, Moon, BoKyung
Format: Artikel
Sprache:eng
Schlagworte:
Acrylamide
acrylamides
antioxidant activity
Antioxidants
Ascorbic acid
Capsicum annuum
Chemistry
Chemistry and Materials Science
Cooking
Food Science
frying
Nutrition
ovens
Peppers
Phenols
Research Article
sweet peppers
Vegetables
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Zusammenfassung:Red bell pepper (Capsicum annuum L.) is a popular and nutritious vegetable. In this study, oven cooking (OV), air-frying (AF), and infrared grilling (IR) were used to cook red bell peppers at different temperatures (170, 180, 190, and 200 °C). Changes in the total phenolic content, ascorbic acid content, antioxidant activity, and sugar and acrylamide content in red bell peppers were evaluated before and after cooking. The total phenolic and ascorbic acid contents decreased significantly after cooking ( p  
ISSN:1226-7708
2092-6456
2092-6456
DOI:10.1007/s10068-024-01623-y