Background Carotenoid-rich foods are associated withantioxidant activity and the ability to alleviate chronicdiseases.Purpose The present study investigated the effect ofprocessing on the content and bioaccessibility of carotenoidsfrom 13 cultivars of red chili pepper (Capsicumannuum).Methods Carotenoids in chili peppers were analyzedbefore an in vitro digestion process. The portion of carotenoidtransferred to the micelle fraction (bioaccessibility)was also quantified.Results beta-Carotene, beta-cryptoxanthin, capsanthin and antheraxanthinwere the most abundant carotenoids. Zeaxanthin,violaxanthin, neoxanthin and lutein were detectedat lower concentrations. In general, freezing and boilingreduced carotenoid contents. Capsanthin and zeaxanthinhad the highest bioaccessibility at an average value from 36to 40 %, followed by antheraxanthin (26 %). Bioaccessibilityof beta-cryptoxanthin, violaxanthin and beta-carotenewas lower, averaging 6.1, 4.8 and 4.0 %, respectively.Neoxanthin and lutein were not detected in micelles.Freezing increased the bioaccessibility of capsanthin, zeaxanthin,antheraxanthin, beta-cryptoxanthin and violaxanthin;beta-cryptoxanthin bioaccessibility increased and capsanthinand zeaxanthin bioaccessibility decreased followingboiling.Conclusions Differences in the contents and bioaccessibilityof carotenoids in 13 C. annuum cultivars and betweenthe processed methods were herein evidenced.
Scheda prodotto non validato
Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo
|Titolo:||In vitro investigation of the bioaccessibility of carotenoids from raw, frozen and boiled red chili peppers (Capsicum annuum)|
|Data di pubblicazione:||2014|
|Appare nelle tipologie:||1.1 Articolo in rivista|