Changes in beta-Carotene, Vitamin E, and Folate Compositions and Retention Rates of Pepper and Paprika by Color and Cooking Method
2017
Kim, H.Y., Sunchon National University, Suncheon, Republic of Korea | Kim, H., Jeonju University, Jeonju, Republic of Korea | Chun, J., Sunchon National University, Suncheon, Republic of Korea | Chung, H., Jeonju University, Jeonju, Republic of Korea
β-Carotene, vitamin E, and folate contents according to color and species of Capsicum annuum were investigated. In addition, four C. annuum species were cooked by using different methods (boiling, pan-cooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and retention rates of β-carotene, vitamin E, and folate affected by color and species were evaluated. Weight loss was observed in all paprika and pepper species using all cooking methods. β-Carotene and folate contents of C. annuum samples were significantly different by color, species, and cooking method (P less than 0.05), whereas vitamin E contents were not significantly affected by species. β-Carotene, vitamin E, and folate contents (mg/100 g) of raw C. annuum showed ranges of 95.4 (green pepper)~2,441.1 (red pepper), 0.7 (green paprika)∼4.2 (red paprika), and 6.2 (green pepper)∼148.7 (red pepper). As a result, the highest β-carotene, vitamin E, and folate contents were detected in deep fried red pepper, roasted red pepper, and boiled red pepper, respectively, among the cooked samples. Retention rates of C. annuum varied by cooking method, resulting in ranges of 77.3% (boiled red pepper)~356.4% (roasted green pepper) for β-carotene, 2.0% (microwaved red pepper)~789.3% (deep-fried green paprika) for vitamin E, and 20.9% (microwaved red pepper)~445.1% (steamed green pepper) for folate. Over 75% retention rates were observed for β-carotene, vitamin E, and folate in all samples except for red pepper. However, in red pepper, vitamin E and folate retentions were remarkably lowered by deep frying and microwaving, resulting in rates of 2.0~32.1%. This study provides information on effective cooking methods for vitamin retention in C. annuum depending on color and species.
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