Effect of boiling, steaming, stir-frying and microwave cooking on the antioxidant potential of peppers of varying pungency

Mwebi, Nixon; Ogendi, Brian M. O.; Yıldız, Fatih

doi:10.1080/23311932.2020.1834661

Cited by 8 publications

(12 citation statements)

References 27 publications

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“…In general, freeze-drying has been reported as a non-destructive method to preserve the nutrients. Together with the above study [10], the current study demonstrated freeze-drying operations not be an effective method compared to the air frying (Figure 2).…”

Section: Impact Of Thermal Processing On Total Phenolic (Tpc) and Tot...supporting

confidence: 50%

“…However, in the current study we observed low TPC values ranging from 0.05 ± 0.00 mg GAE/g DW (green cabbage) to 0.35 ± 0.01 mg GAE/g DW (broccoli sprouts). In a different study conducted on serrano peppers and jalapeno peppers, Mwebi and Ogendi [10] reported that the antioxidant concentration in the stir-fry, steam, and boiled samples was nearly the same but much higher than the raw samples. Interestingly, freeze dried vegetables also had a lower TPC levels compared to the air-fried vegetables.…”

Section: Impact Of Thermal Processing On Total Phenolic (Tpc) and Tot...mentioning

confidence: 95%

“…In general, above 50% radical scavenging activity was reported for air-fry, sauté, and steam operations showing the thermal processing has favorable conditions towards the antioxidant activity (Figure 4). A study conducted by Mwebi & Ogendi [10] also reported that cooking operations has different impact towards the radical scavenging activity. Authors reported that DPPH radical activity was in the order of microwaved > stir-fried > steamed > raw > boiled for both serrano peppers and jalapeno peppers.…”

Section: Dpph Free Radical-scavenging Activity Of the Brassica Vegeta...mentioning

confidence: 97%

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Thermal Processing via Air Frying Improves the Antioxidant Properties of Brassica Vegetables

Nandasiri¹,

Semenko²,

Wijekoon³

et al. 2023

Preprint

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Brassica vegetables has demonstrated many health benefits over the years due to its composition of phenolic, flavonoid, and glucosinolate content. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method which improves the phenolic content and antioxidant activity is required at large for the processors and consumers. Thermal processing has demonstrated as a method to improve the phenolic content and antioxidant status of Brassica vegetables. In the current study four different thermal processing methods, including freeze drying, sauteing, steam and air frying, were employed for five different Brassica vegetables, including kale, broccoli sprout, brussels sprout, red cabbage, and green cabbage. Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities were assessed using radical scavenging activity (DPPH and ABTS•+), reducing power (FRAP), and chelating ability of the metal ions. Among tested, air frying at 160oC for 10 minutes showed the highest TPC, TFC, and antioxidant activity of the Brassica vegetables, while sautéing showed the lowest. Steam treatment was preferred over the freeze-drying treatment. Within the vegetables tested, both kale and broccoli sprout contained higher antioxidants properties in most processing treatment employed. Results also indicated that there is a strong correlation between TPC, TFC, and the antioxidant activity (p<0.05). This study indicates that air frying could be a choice of sustainable thermal processing method for improving biomolecules for Brassica vegetables.

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Section: Impact Of Thermal Processing On Total Phenolic (Tpc) and Tot...supporting

confidence: 50%

Section: Impact Of Thermal Processing On Total Phenolic (Tpc) and Tot...mentioning

confidence: 95%

Section: Dpph Free Radical-scavenging Activity Of the Brassica Vegeta...mentioning

confidence: 97%

See 1 more Smart Citation

Thermal Processing via Air Frying Improves the Antioxidant Properties of Brassica Vegetables

Nandasiri¹,

Semenko²,

Wijekoon³

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…These may be related to the breakdown of tough cell walls and the release of soluble flavonoids and phenolics from insoluble ester bonds, which improves the extractability of leaching bioactive compounds into the water, which is true if the leached bioactive compounds are taken into consideration or decanting is not used as a method of cooking (Alide et al, 2020). However, the inconsistent results reported by and Brian, 2020). Spices should be well cleaned and boiled to reduce antinutrient levels before consumption.…”

Section: Phytochemical Content Of Hrp and Spicy Hot Red Pepper Productsmentioning

confidence: 99%

Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products

Medalcho,

Ali,

Augchew

et al. 2023

Food Science & Nutrition

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Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β‐carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) (r = .71), 2, 2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) (r = .95), and ferric ion reducing antioxidant power (FRAP) (r = .76), as well as between β‐carotene and DPPH (r = .69), FRAP (r = .69), and ferrous ion chelating activity (FICA) (r = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets.

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“…Green pepper (Capsicum anuum, L.) is a crop of significant economic importance, particularly in the Mediterranean region, thanks to its highly nutritious fruits rich in antioxidant compounds like phenolic agents, vitamins C and E, and carotenoids [14,15]. These compounds hold considerable value for human health, as they play a pivotal role in preventing specific diseases, including cancer, cardiovascular diseases, and cerebrovascular diseases, when consumed regularly in adequate amounts [16,17].…”

Section: Introductionmentioning

confidence: 99%

Application of a Protein Hydrolysate-Based Biostimulant Obtained from Slaughterhouse Sludge on Pepper Crops

Ávila-Pozo,

Parrado,

Martin-Presas

et al. 2023

Horticulturae

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Currently, biostimulants obtained from protein hydrolysates are considered essential agronomic tools to promote sustainable agriculture without the use of chemical fertilizers. This study aimed to investigate the effectiveness of a biostimulant obtained from slaughterhouse sludge via enzymatic hydrolysis processes on green pepper crops in a greenhouse. The biostimulant was administered through both root and foliar applications at two different doses (0.7 and 1.4 g L−1), with a total of four applications made over the 140-day experimental period. Throughout the crop growth period, various parameters were assessed, including plant height, the number of flowers and fruits, macro- and micronutrient content, and photosynthetic pigments in the leaves. Additionally, the nutritional content and vitamin C levels in the harvested fruits were determined. The results obtained indicated higher values of these parameters in the pepper plants when the biostimulant was applied at a higher dose and through root application. These higher values are likely a consequence of the increased plant absorption of the low-molecular-weight amino acids and nutrients derived from the biostimulant.

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Effect of boiling, steaming, stir-frying and microwave cooking on the antioxidant potential of peppers of varying pungency

Cited by 8 publications

References 27 publications

Thermal Processing via Air Frying Improves the Antioxidant Properties of Brassica Vegetables

Thermal Processing via Air Frying Improves the Antioxidant Properties of Brassica Vegetables

Effects of spices mixture and cooking on phytochemical content in Ethiopian spicy hot red pepper products

Application of a Protein Hydrolysate-Based Biostimulant Obtained from Slaughterhouse Sludge on Pepper Crops

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