Mengistu Habtamu Kide, Beri Geremew Bultosa
Department of Food Science and Postharvest Technology, Haramaya Institute of Technology, Haramaya University, Harar, Ethiopia. P.O.Box: 138, Dire Dawa, Ethiopia.
Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag: 0027, Gaborone, Botswana.
Heliyon. 2024 Aug 3;10(17):e35418. doi: 10.1016/j.heliyon.2024.e35418. eCollection 2024 Sep 15.
The present review assessed the effect of heat processing on red peppers' ( L bioactive compounds and antioxidant capacity. The Google Scholar and Scopus databases were used to search the existing literature. Out of 422 articles accessed based on the inclusion and exclusion criterias included, only 15 studies were qualified for detailed review. The studies examined effects of processing on red hot peppers' bioactive compounds and antioxidant capacity. Information on type of heat applied for individual processes and the conditions used, countries in which the studies were carried out and effect of heat processing's were assessed. The review showed many studies were incomprehensive to details of processing condition constraining the validity of the results obtained from various cooking effects on bioactive compounds and antioxidant capacity. Further studies aimed at gaining a better understanding of the heat processing conditions and factors that influence the bioactive compounds and antioxidant capacity of red peppers are needed.
本综述评估了热处理对红辣椒生物活性化合物和抗氧化能力的影响。利用谷歌学术和Scopus数据库检索现有文献。根据纳入和排除标准筛选出的422篇文章中，仅有15项研究符合详细综述的要求。这些研究考察了加工对红辣椒生物活性化合物和抗氧化能力的影响。评估了各个加工过程中所采用的加热类型及条件、开展研究的国家以及热处理的效果等信息。该综述表明，许多研究对加工条件的细节阐述不全面，这限制了从各种烹饪方式对生物活性化合物和抗氧化能力的影响中得出的结果的有效性。因此，需要开展进一步的研究，以更好地了解影响红辣椒生物活性化合物和抗氧化能力的热处理条件及因素。
