Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.).
We investigated the effect of various cooking methods (boiling, steaming, stir-frying, and roasting) and three cooking times (5, 10, and 15 min) on the antioxidant properties of red pepper. Raw and cooked peppers were measured for proximate composition, ascorbic acid (AsA) content, total carotenoid content (TCC), total polyphenol content (TP), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. Results showed that the proximate composition, AsA content, TCC, TP, and antioxidant activities were significantly (p<0.05) affected by the cooking procedure; the loss rate varied among individual compounds. Boiling and steaming significantly reduced AsA content (24.3~66.5%), TP (13.9~ 54.9%), and antioxidant activity (21.7~60.5%) in red pepper, while stir-frying and roasting slightly reduced AsA content (2.7~25.9%), TP (1.8~4.9%), and antioxidant activity (4.9~17.9%). The highest loss was observed after boiling, followed by steaming, roasting, and stir-frying. Stir-frying and roasting better preserved AsA content, TCC, TP, and antioxidant activity. In conclusion, dry-heat cooking methods such as stir-frying and roasting may be preferred to retain the nutrient compositions and antioxidant properties of red pepper.
Department of Agrofood Resources, National Academy of Agricultural Science, RDA, Gyeonggi 441-853, Korea.
In Guk
IG
Hwang
Department of Agrofood Resources, National Academy of Agricultural Science, RDA, Gyeonggi 441-853, Korea.
Young Jee
YJ
Shin
Department of Food Science and Technology, Chungbuk National University, Chungbuk 361-763, Korea.
Seongeung
S
Lee
Department of Food Science and Technology, Chungbuk National University, Chungbuk 361-763, Korea.
Junsoo
J
Lee
Department of Agrofood Resources, National Academy of Agricultural Science, RDA, Gyeonggi 441-853, Korea.
Seon Mi
SM
Yoo
antioxidant activity; ascorbic acid; cooking; red pepper