The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species).

The content and bioaccessibility of carotenoids from different chili peppers were analysed and the effectsof typical domestic processing were investigated. Peppers were analysed before and after cooking by conventionalboiling (10 min in 100 °C water) and also following a freezing period of four months in adomestic freezer (-20 °C). The content and bioaccessibility of the eight carotenoids quantified varied,depending on cultivar, species, colour and processing. Provitamin A carotenoids (beta-carotene and beta-cryptoxanthin)and capsanthin were present at highest concentrations in the samples before and after processing.In general, yellow and orange peppers were the best sources of lutein, zeaxanthin andneoxanthin. Xanthophyll carotenoids were more efficiently transferred to the micelles and, therefore,were also more bioavailable. Processing decreased the carotenoid content in certain samples; however,the micellar content was generally not lower for processed peppers; therefore the bioaccessibility ofcarotenoids from processed peppers is enhanced relative to unprocessed peppers.