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

页码：10822 / 10833

页数：12

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