Zhao WanTing, Xu YangJian, Kim JeongYeon, Lee Jo-Won, Jung Mun Yhung, Moon BoKyung
Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseoung, Gyeonggi 17546 Republic of Korea.
Department of Food Science and Biotechnology, Woosuk University, Samnye, Wanju, Jeonbuk 55338 Republic of Korea.
Food Sci Biotechnol. 2024 Jun 20;33(10):2323-2331. doi: 10.1007/s10068-024-01623-y. eCollection 2024 Jul.
Red bell pepper 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 ( < 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.
The online version contains supplementary material available at 10.1007/s10068-024-01623-y.
红甜椒是一种受欢迎且营养丰富的蔬菜。在本研究中，采用烤箱烹饪（OV）、空气炸锅烹饪（AF）和红外烤（IR）三种方式在不同温度（170、180、190和200°C）下烹饪红甜椒。评估了烹饪前后红甜椒中总酚含量、抗坏血酸含量、抗氧化活性以及糖和丙烯酰胺含量的变化。烹饪后总酚和抗坏血酸含量显著降低（<0.05）。在三种评估方法中，烤箱烹饪的红甜椒表现出最高的抗氧化活性。丙烯酰胺含量在170°C烤箱烹饪的样品中最低（93.67±3.22μg/kg干重），在200°C空气炸锅烹饪的样品中最高（1985.38±76.39μg/kg干重）。与空气炸锅和红外烤方法相比，烤箱烹饪被认为是在降低丙烯酰胺生成的同时保留红甜椒抗氧化活性的最佳方式。
在线版本包含可在10.1007/s10068-024-01623-y获取的补充材料。
