The Changes in Content and True Retention of Bioactive Compounds in Peppers according to the Cooking Method Used
2022
Jin, M.G. | Kim, M.J. | Choi, J.M. | Kim, Y.H.
The present study aimed to evaluate the effects of different cooking methods (roasting, steaming, and super-heated steaming) on the contents and true retention of vitamin and bioactive compounds in peppers (bell pepper, paprika, pepper) of various colors (orange, red, green). On the color scale, delta E was obviously different between raw and cooked peppers. The highest true retention of vitamin B₁ was observed in raw red bell pepper (111.82%) and the highest level of vitamin B₂ was found in the steamed orange paprika (119.72%). Super-heated steaming resulted in higher true retention of vitamin B₃ and vitamin C compared to other cooking methods in all the peppers. The highest true retention of β-carotene was 168.28% in green bell pepper subjected to super-heated steaming. The total polyphenol content was higher in the raw compared to the cooked peppers. The ABTS and DPPH radical scavenging activities were higher in the red cultivar pepper compared to the peppers of other colors. These results showed that super-heated steaming causes positive changes in the nutritional and functional components of peppers. This also confirms that there are content and retention changes of bioactive compounds in peppers due to the variations in the cooking methods used.
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