title: The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species).
abstract: The content and bioaccessibility of carotenoids from different chili peppers were analysed and the effects of typical domestic processing were investigated. Peppers were analysed before and after cooking by conventional boiling (10 min in 100 °C water) and also following a freezing period of four months in a domestic freezer (-20 °C). The content and bioaccessibility of the eight carotenoids quantified varied, depending on cultivar, species, colour and processing. Provitamin A carotenoids (β-carotene and β-cryptoxanthin) and capsanthin were present at highest concentrations in the samples before and after processing. In general, yellow and orange peppers were the best sources of lutein, zeaxanthin and neoxanthin. Xanthophyll carotenoids were more efficiently transferred to the micelles and, therefore, were also more bioavailable. Processing decreased the carotenoid content in certain samples; however, the micellar content was generally not lower for processed peppers; therefore the bioaccessibility of carotenoids from processed peppers is enhanced relative to unprocessed peppers.
authors.affiliation: Department of Pharmacy, Health and Nutrition Sciences, University of Calabria, 87036 Rende (CS), Italy.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Pugliese
authors.forename: Monica Rosa
authors.initials: MR
authors.lastname: Loizzo
authors.forename: Rosa
authors.initials: R
authors.lastname: Tundis
authors.forename: Yvonne
authors.initials: Y
authors.lastname: O'Callaghan
authors.forename: Karen
authors.initials: K
authors.lastname: Galvin
authors.forename: Francesco
authors.initials: F
authors.lastname: Menichini
authors.forename: Nora
authors.initials: N
authors.lastname: O'Brien
mesh_terms: D001682:Biological Availability; D002212:Capsicum / Q000737:chemistry*; D002338:Carotenoids / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D006358:Hot Temperature; D014675:Vegetables / Q000737:chemistry*
chemical_list: D002338:Carotenoids
keywords: Bioaccessibility; Capsicum species; Carotenoids; Domestic processing