Department of Pharmacy, Health Sciences and Nutrition, University of Calabria, 87036 Rende (CS), Italy.
Food Chem Toxicol. 2013 Mar;53:392-401. doi: 10.1016/j.fct.2012.12.011. Epub 2012 Dec 22.
The present study evaluates the influence of drying and cooking processes on the health properties of two bell Capsicum annuum L. cultivars Roggiano and Senise compared with fresh peppers. The content of phytochemicals decreased in the order fresh>dried>dried frying processes. HPLC analysis was applied to quantify five flavonoids from peppers. Apigenin was identified as main constituent. Its content was affected by drying and dried frying processes. The antioxidant activity was evaluated by DPPH, ABTS, β-carotene bleaching test and Fe-chelating activity assay. A comparable radical scavenging activity was observed for both cultivars. Interestingly, frying process did not influenced this property. Roggiano peppers exhibited the highest antioxidant activity using β-carotene bleaching test with IC(50) values of 38.1 and 24.9 μg/mL for total extract and n-hexane fraction, respectively. GC-MS analysis of lipophilic fraction revealed the presence of fatty acids and vitamin E as major components. In the inhibition of the carbohydrate-hydrolyzing enzymes fresh Senise peppers exerted the strongest activity against α-amylase with an IC(50) value of 55.3 μg/mL. Our results indicate that C. annuum cultivars Roggiano and Senise have an interestingly potential health benefits not influenced by processes that are used before consumption.
本研究评估了干燥和烹饪过程对两种甜椒（Roggiano 和 Senise）与新鲜辣椒相比的健康特性的影响。在新鲜>干燥>干燥油炸过程中，植物化学物质的含量依次降低。应用 HPLC 分析定量了来自辣椒的五种类黄酮。芹菜素被鉴定为主要成分。其含量受干燥和干燥油炸过程的影响。通过 DPPH、ABTS、β-胡萝卜素漂白试验和 Fe 螯合活性测定评估抗氧化活性。两种品种均观察到相当的自由基清除活性。有趣的是，油炸过程并未影响此特性。使用β-胡萝卜素漂白试验，Roggiano 辣椒表现出最高的抗氧化活性，总提取物和正己烷级分的 IC（50）值分别为 38.1 和 24.9 μg/mL。亲脂性馏分的 GC-MS 分析表明存在脂肪酸和维生素 E 作为主要成分。在抑制碳水化合物水解酶方面，新鲜的 Senise 辣椒对α-淀粉酶的抑制作用最强，IC（50）值为 55.3 μg/mL。我们的结果表明，甜椒品种 Roggiano 和 Senise 具有有趣的潜在健康益处，不受食用前使用的过程影响。
