Chilli peppers have been recognized as an excellentsource of antioxidants as they are rich in bioactivephytochemicals such as carotenoids which are known toexert various beneficial effects in vivo. Absorption is an important factor in the determination of the potential biologicaleffects of carotenoids. The bioaccessibility of a foodconstituent such as a carotenoid represents its potential to be absorbed in humans. There is very limited information in theliterature regarding the content and bioaccessibility of carotenoids from dried peppers. Therefore, the objectives of thepresent study were: first, to determine the carotenoid content of 20 varieties of red, orange or yellow coloured sun-driedchilli peppers belonging to either of four Capsicum species (annuum, baccatum, chinense and chacoense); and second, to quantify the carotenoid micellarization (bioaccessibility)following an in vitro digestion procedure. Red peppers had a higher carotenoid content and bioaccessibility than either the orange peppers or yellow pepper. Xanthophylls showedgreater bioaccessibility than carotenes. Our findings confirm that dried chilli peppers are a good source of carotenoids.

In vitro assessment of the bioaccessibility of carotenoids from sun-dried chilli peppers.

TUNDIS, ROSA;LOIZZO, Monica Rosa
2014

Abstract

Chilli peppers have been recognized as an excellentsource of antioxidants as they are rich in bioactivephytochemicals such as carotenoids which are known toexert various beneficial effects in vivo. Absorption is an important factor in the determination of the potential biologicaleffects of carotenoids. The bioaccessibility of a foodconstituent such as a carotenoid represents its potential to be absorbed in humans. There is very limited information in theliterature regarding the content and bioaccessibility of carotenoids from dried peppers. Therefore, the objectives of thepresent study were: first, to determine the carotenoid content of 20 varieties of red, orange or yellow coloured sun-driedchilli peppers belonging to either of four Capsicum species (annuum, baccatum, chinense and chacoense); and second, to quantify the carotenoid micellarization (bioaccessibility)following an in vitro digestion procedure. Red peppers had a higher carotenoid content and bioaccessibility than either the orange peppers or yellow pepper. Xanthophylls showedgreater bioaccessibility than carotenes. Our findings confirm that dried chilli peppers are a good source of carotenoids.
In vitro digestion; Carotenoids; Chilli peppers
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.11770/134629
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 14
  • ???jsp.display-item.citation.isi??? 15
social impact