Del Burgo-Gutiérrez Cristina, Cid Concepción, Ludwig Iziar A, De Peña María-Paz
Faculty of Pharmacy & Nutrition, Department of Nutrition, Food Science & Physiology, University of Navarra, 31008 Pamplona, Spain.
Center for Nutrition Research, University of Navarra, c/Irunlarrea 1, 31008 Pamplona, Spain.
J Agric Food Chem. 2023 Apr 4;71(15):6050-60. doi: 10.1021/acs.jafc.2c07829.
Pepper constitutes an important source of (poly)phenols, mainly flavonoids. Nevertheless, heat treatments applied prior to consumption may have an impact on these antioxidants, and thus may also affect their potential bioactivity. In this study, the effect of industrial and culinary treatments on the total and individual (poly)phenolic content of Piquillo pepper ( cv. Piquillo) was thoroughly evaluated by high-performance liquid chromatography coupled to tandem mass spectrometry. A total of 40 (poly)phenols were identified and quantified in raw pepper. Flavonoids (10 flavonols, 15 flavones, and 2 flavanones) were the major compounds identified (62.6%). Among the 13 phenolic acids identified in raw samples, cinnamic acids were the most representative. High temperatures applied and subsequent peeling during industrial grilling drastically decreased the total (poly)phenolic content from 2736.34 to 1099.38 μg/g dm (59.8% reduction). In particular, flavonoids showed a higher reduction of 87.2% after grilling compared to nonflavonoids which only decreased by 14%. Moreover, 9 nonflavonoids were generated during grilling, modifying the (poly)phenolic profile. After culinary treatments, specifically frying, (poly)phenols appear to be better released from the food matrix, enhancing their extractability. Overall, industrial and culinary treatments differently affect both the total and individual (poly)phenolic compounds of pepper and, despite the reduction, they might also positively influence their bioaccessibility.
辣椒是（多）酚类物质的重要来源，主要是黄酮类化合物。然而，食用前进行的热处理可能会对这些抗氧化剂产生影响，进而也可能影响它们的潜在生物活性。在本研究中，通过高效液相色谱-串联质谱联用技术，全面评估了工业处理和烹饪处理对皮奎洛辣椒（品种：皮奎洛）总酚和单个（多）酚含量的影响。在生辣椒中总共鉴定并定量了40种（多）酚类物质。黄酮类化合物（10种黄酮醇、15种黄酮和2种黄烷酮）是鉴定出的主要化合物（占62.6%）。在生样品中鉴定出的13种酚酸中，肉桂酸最为典型。工业烤制过程中施加的高温以及随后的去皮处理，使总（多）酚含量从2736.34微克/克干物质急剧降至1099.38微克/克干物质（减少了59.8%）。特别是，与仅减少14%的非黄酮类化合物相比，黄酮类化合物在烤制后减少了87.2%。此外，烤制过程中产生了9种非黄酮类化合物，改变了（多）酚类物质的分布。经过烹饪处理，特别是油炸后，（多）酚类物质似乎能更好地从食物基质中释放出来，提高了它们的可提取性。总体而言，工业处理和烹饪处理对辣椒的总酚和单个（多）酚类化合物的影响不同，尽管含量有所降低，但它们也可能对其生物可及性产生积极影响。
