WanTing Zhao, YangJian Xu, JeongYeon Kim, Jo-Won Lee, Mun Yhung Jung, BoKyung Moon
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引用次数: 0
Abstract
Red bell pepper (Capsicum annuum L.) is a popular and nutritious vegetable. In this study, oven cooking (OV), air-frying (AF), and infrared grilling (IR) were used to cook red bell peppers at different temperatures (170, 180, 190, and 200 °C). Changes in the total phenolic content, ascorbic acid content, antioxidant activity, and sugar and acrylamide content in red bell peppers were evaluated before and after cooking. The total phenolic and ascorbic acid contents decreased significantly after cooking (p < 0.05). Among the three evaluated methods, OV-cooked red bell peppers exhibited the highest antioxidant activity. The acrylamide content showed the lowest levels in OV 170 °C (93.67 ± 3.22 μg/kg dw) and the highest in AF 200 °C (1985.38 ± 76.39 μg/kg dw) samples. Compared to the AF and IR methods, OV was identified as the best way to preserve the antioxidant activity of red bell peppers while reducing acrylamide production.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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