Determination of the bioaccessibility of five carotenoids from raw and cooked chili peppers (C. annuum) using an in-vitro digestion model.

Peppers are a good source of carotenoids, which can vary in composition and concentration owing to differences in genetics and maturation. These phytochemicals are responsible for the range of colours observed in different hot pepper varietes. The aim of the present study was to determine the content and bioaccessibility of carotenoids from five different cultivars of C. annuum peppers of various colours, Cayenna (yellow), Portafortuna (red), Idealino (red), Sole (red) and Taballo (orange). The carotenoid content of each of the peppers was analyzed before and after a blanching process. All fruits were then subjected to an in-vitro digestion procedure which simulates gastrointestinal digestion. The carotenoid content was quantified by HPLC analysis. Carotenoid bioaccessibility is defined as the amount of ingested carotenoids which are available for absorption following digestion. The carotenoid content and bioaccessibility varied between the different pepper varieties tested. The yellow and orange peppers contained lower amounts of capsanthin, zeaxanthin β-cryptoxanthin and β-carotene, but had higher levels of lutein. The red peppers contained the lowest amount of lutein. Blanching process significantly (P<0.05) reduced the levels of carotenoids particularly β-cryptoxanthin. Lutein, capsanthin and zeaxanthin demonstrated higher bioaccessibility in both fresh and blanched peppers in comparison with -carotene and -cryptoxanthin. These results suggest that both the content and bioaccessibility of carotenoids depends on the cultivar and the colour of the peppers and may also be affected by processing.