Effects of cooking on glutathione, cysteine, beta-carotene, ascorbic acid concentrations and antioxidant activity of red bell peppers (Capsicum annum L.)

Cooking is important to prevent spoilage and enhance the flavor of some foods. However, different cooking methods and times can cause positive and negative changes in the chemical composition of vegetables, affecting the concentration and bioavailability of beneficial compounds. One study evaluated the effects of various cooking methods on the glutathione content, antioxidants, and antioxidant capacity of commonly consumed red peppers. Deep-frying generally led to negative antioxidant and antioxidant activity changes based on dry weight. At the same time, the microwave method increased glutathione concentration by 24.21%, the boiling method increased beta-carotene concentration by 16.26%, and the air-frying and baking methods increased total phenolic content by 24.18% and 42.43%, respectively. There was no notable drop in DPPH radical scavenging activity except with deep-frying. Baked peppers had the highest FRAP value, even compared to raw peppers. Air-frying significantly outperformed deep frying in preserving antioxidants.