Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeno Peppers

被引：34
|
作者：
Cervantes-Paz, Braulio [1 ]
Yahia, Elhadi M. [2 ]
de Jesus Ornelas-Paz, Jose [1 ]
Gardea-Bejar, Alfonso A. [3 ]
Ibarra-Junquera, Vrani [5 ]
Perez-Martinez, Jaime D. [4 ]
机构：
[1] Ctr Invest Alimentac & Desarrollo AC, Unidad Cuauhtemoc, Cd Cuauhtemoc 31570, Chihuahua, Mexico
[2] Univ Autonoma Queretaro, Fac Ciencias Nat, Juriquilla 76230, Queretaro, Mexico
[3] Ctr Invest Alimentac & Desarrollo AC, Unidad Guaymas, Guaymas 85480, Sonora, Mexico
[4] Univ Autonoma San Luis Potosi, Fac Ciencias Quim, San Luis Potosi 78210, Mexico
[5] Univ Colima, Fac Ciencias Quim, Coquimatlan 28400, Colima, Mexico
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2012年 / 60卷 / 43期
关键词：
Capsicum annuum; carotenoids speciation; cooking; pigment thermostability; antioxidant capacity; CAPSICUM-ANNUUM L; BETA-CAROTENE; DRYING TEMPERATURE; FRUITS CAPSICUM; PAPRIKA; DEGRADATION; QUANTIFICATION; IDENTIFICATION; CULTIVARS; STABILITY;
D O I：
10.1021/jf303091u
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Raw and heat-processed jalapeno peppers (green and red) were evaluated for their pigment profile and antioxidant capacity. Sixty-seven pigments were separated and characterized by HPLC-DAD-MS, including carotenoids (isomers and esters), chlorophylls, and pheophytins. The distinctive characteristics of this pepper genotype were the presence of antheraxanthin monoesters, zeaxanthin monoesters, mutatoxanthin diesters, and a higher content of free capsanthin relative to the mono- and diesterified forms. Chlorophyll a and free all-trans-lutein were the major pigments in raw green peppers, whereas free all-trans-capsanthin was the most abundant pigment in raw red peppers. Twelve compounds were generated by the heat treatments, mainly pheophytins and cis isomers of carotenoids. Heat treatments affected differentially the concentration of individual pigments. Red peppers showed a higher antioxidant capacity than green fruits. Heating caused minor changes in the antioxidant capacity of peppers.
引用
收藏
页码：10822 / 10833
页数：12
相关论文
共 50 条
  • [1] Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeno Peppers
    Victoria-Campos, Claudia I.
    de Jesus Ornelas-Paz, Jose
    Yahia, Elhadi M.
    Jimenez-Castro, Jorge A.
    Cervantes-Paz, Braulio
    Ibarra-Junquera, Vrani
    David Perez-Martinez, Jaime
    Zamudio-Flores, Paul B.
    Escalante-Minakata, Pilar
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (41) : 9938 - 9949
  • [2] Effect of the Interaction of Heat-Processing Style and Fat Type on the Micellarization of Lipid-Soluble Pigments from Green and Red Pungent Peppers (Capsicum annuum)
    Victoria-Campos, Claudia I.
    de Jesus Ornelas-Paz, Jose
    Yahia, Elhadi M.
    Failla, Mark L.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (15) : 3642 - 3653
  • [3] Functional compounds and antioxidant properties of dried green and red peppers
    Ozgur, M.
    Ozcan, T.
    Akpinar-Bayizit, A.
    Yilmaz-Ersan, L.
    AFRICAN JOURNAL OF AGRICULTURAL RESEARCH, 2011, 6 (25): : 5638 - 5644
  • [4] HPLC Detection and Antioxidant Capacity Determination of Brown, Red and Green Algal Pigments in Seaweed Extracts
    Yalcin, Sibel
    Karakas, Ozge
    Okudan, Emine Sukran
    Baskan, Kevser Sozgen
    Cekic, Sema Demirci
    Apak, Resat
    JOURNAL OF CHROMATOGRAPHIC SCIENCE, 2021, 59 (04) : 324 - 337
  • [5] Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeno peppers at intermediate stages of ripening
    Cervantes-Paz, Braulio
    Yahia, Elhadi M.
    de Jesus Ornelas-Paz, Jose
    Victoria-Campos, Claudia I.
    Ibarra-Junquera, Vrani
    David Perez-Martinez, Jaime
    Escalante-Minakata, Pilar
    FOOD CHEMISTRY, 2014, 146 : 188 - 196
  • [6] Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity
    Vallverdu-Queralt, Anna
    Medina-Remon, Alexander
    Casals-Ribes, Isidre
    Andres-Lacueva, Cristina
    Waterhouse, Andrew L.
    Lamuela-Raventos, Rosa M.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2012, 47 (01) : 154 - 160
  • [7] The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeno peppers in absence and presence of two dietary fat types
    Victoria-Campos, Claudia I.
    de Jesus Ornelas-Paz, Jose
    Ramos-Aguilar, Olivia P.
    Failla, Mark L.
    Chitchumroonchokchai, Chureeporn
    Ibarra-Junquera, Vrani
    Perez-Martinez, Jaime D.
    FOOD CHEMISTRY, 2015, 181 : 325 - 332
  • [8] Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice
    Escudero-Lopez, Blanca
    Cerrillo, Isabel
    Gil-Izquierdo, Angel
    Hornero-Mendez, Damaso
    Herrero-Martin, Griselda
    Berna, Genoveva
    Medina, Sonia
    Ferreres, Federico
    Martin, Franz
    Fernandez-Pachon, Maria-Soledad
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2016, 67 (07) : 779 - 788
  • [9] Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots
    Suzme, Sezen
    Boyacioglu, Dilek
    Toydemir, Gamze
    Capanoglu, Esra
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2014, 49 (03): : 819 - 829
  • [10] Phenolic compounds, ascorbic acid, carotenoids and antioxidant properties of green, red and yellow bell peppers
    Zhang, Donglin
    Hamauzu, Yasunori
    JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2003, 1 (02): : 22 - 27
12345