Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)

Transcription

1 Prv Nutr Foo Si Vol 17, p 286~292 (212) Ets o Dirnt Cooking Mthos on th Antioxint Proprtis o R Pppr (Cpsium nnuum L.) In Guk Hwng 1, Young J Shin 1, Songung L 2, Junsoo L 2, n Son Mi Yoo 1 1 Dprtmnt o Agrooo Rsours, Ntionl Amy o Agriulturl Sin, RDA, Gyonggi , Kor 2 Dprtmnt o Foo Sin n Thnology, Chunguk Ntionl Univrsity, Chunguk , Kor Astrt W invstigt th t o vrious ooking mthos (oiling, stming, stir-rying, n rosting) n thr ooking tims (5, 1, n ) on th ntioxint proprtis o r pppr. Rw n ook ppprs wr msur or proximt omposition, sori i (AsA) ontnt, totl rotnoi ontnt (TCC), totl polyphnol ontnt (TP), n 1,1-iphnyl-2-pirylhyrzyl (DPPH) n 2,2'-zino-is(3-thylnzothizolin-6-sulphoni i) (ABTS) ril svnging tivitis. Rsults show tht th proximt omposition, AsA ontnt, TCC, TP, n ntioxint tivitis wr signiintly (p<.5) t y th ooking prour; th loss rt vri mong iniviul ompouns. Boiling n stming signiintly ru AsA ontnt (24.3~66.5%), TP (13.9~ 54.9%), n ntioxint tivity (21.7~6.5%) in r pppr, whil stir-rying n rosting slightly ru AsA ontnt (2.7~25.9%), TP (1.8~4.9%), n ntioxint tivity (4.9~17.9%). Th highst loss ws osrv tr oiling, ollow y stming, rosting, n stir-rying. Stir-rying n rosting ttr prsrv AsA ontnt, TCC, TP, n ntioxint tivity. In onlusion, ry-ht ooking mthos suh s stir-rying n rosting my prrr to rtin th nutrint ompositions n ntioxint proprtis o r pppr. Ky wors: ooking, r pppr, sori i, ntioxint tivity INTRODUCTION Ppprs (Cpsium spp.), whih r grown worlwi, inluing Kor, r us xtnsivly s nturl oo olornt n ssoning gnt u to thir ttrtiv olor, lvor, n tst (1). Pppr hs high nutritiv vlu n hs long n rogniz s n xllnt sour o vitmin C. Morovr, th vitmin C, rotnois, polyphnols, n othr phytohmils in pppr r powrul ntioxints tht stroy r rils (2,3). Th lvls o ths ompouns in pppr pn on mny tors, inluing ultivr, mturity, growing onitions, n limt (4,5). Numrous stuis hv xmin ppprs minly to vlut th hmil omposition n/or ntioxint tivitis o vrious ultivrs (5-7) n th t o rying mthos on physiohmil proprtis (8-1). Ppprs r onsum in rsh or powr orm. Ppprs r lso ook with vgtls n ommonly us to mk pst, pikls, n su. In Asin uisin, ppprs r oil or stir-ri with othr oos n vgtls. Cooking prosss, whih r usully prorm to inrs th pltility n improv th iility o oo (11), n ltr th physil hrtristis n hmil ompositions o th oo. A ommon prption is tht thrmlly ook oos hv lowr nutritionl vlu thn rsh oos us o th lin o vitmin C n loss o prtiulr physiohmil hrtristis (12-15). In ontrst, rnt rports suggst tht ooking inrss ntioxint tivitis y lirting ntioxint ompouns rom insolul portions o oos (16,17). Tkn togthr, stuis on th t o ooking prosss on ntioxint ompouns suh s polyphnols, rotnois, n vitmin C in ruits n vgtls r inonlusiv (1,14,18). Mny stuis hv invstigt th t o vrious ooking prosss on th lvls o ntioxint ompouns n ntioxint tivitis in ruits n vgtls (15,16,19-21). Howvr, vry littl inormtion is vill in th litrtur rgring th t o ooking mthos n ooking tims on ntioxint proprtis in r pppr. This stuy ws unrtkn to invstigt th t o irnt ooking mthos (oiling, stming, stir-rying, n rosting) n ooking tims (5, 1, n ) on th ntioxint proprtis o r pppr. MATERIALS AND METHODS Plnt mtrils n rgnts Frsh r ppprs wr otin rom th lol mrkt Corrsponing uthor. E-mil: yoosm@kor.kr Phon: , Fx:

2 Ets o Dirnt Cooking Mthos on th Antioxint Proprtis o R Pppr 287 in Suwon, South Kor, in Frury 212. Th xprimnts wr prorm immitly tr prourmnt. L-sori i, β-rotn, glli i, Folin-Cioltu rgnt, 1,1-iphnyl-2-pirylhyrzyl (DPPH), 2,2'-zino-is(3-thylnzothizolin-6-sulphoni i) (ABTS), n potssium prsult wr purhs rom Sigm Chmil Co. (St. Louis, MO, USA). Smpl prprtion n ooking prosss Gnrl: Th ppprs wr rins in wtr n ri on ppr towls. Th stm n ss wr rmov, n il prts wr ollt. Ths portions wr ut in lmost qully shp smll pis (2 2 m). On stion ws rtin s rw n th othrs wr ook. Th our ooking mthos ommonly us in Korn uisin, oiling, stming, stir-rying, n rosting, n thr ooking tims, 5, 1, n, wr mploy. All ooking xprimnts wr prorm in triplit, h using 2 g o pppr. Boiling: On litr o wtr ws ht to oil in stinlss stl pots. Th pots wr ovr to prvnt wtr loss. Two hunr grms o ut ppprs wr to th oiling wtr n ook or 5, 1, n. Atr oiling, th ook ppprs wr rin or 1 min y using wir msh strinr n thn rz-ri. Stming: Two hunr grms o ut ppprs wr pl on try in stinlss stl stm ookr, whih ws ovr with li, n stm ovr 95 o C wtr or 5, 1, n unr tmosphri prssur. Atr stming, th ook ppprs wr rin or 1 min y using wir msh strinr n thn rz-ri. Stir-rying: Two grms o soyn oil ws pl in rying pn (3 m in imtr), whih ws ht t high on hot plt (GKST 3Z, THIELMANN, Soul, Kor) or 1 min. Two hunr grms o ut ppprs wr thn pl in th pn, n th hting ws ru to mium. Ppprs wr stirr or 5, 1, n. Nxt, th ook ppprs wr ool or 1 min n thn rz-ri. Rosting: Two hunr grms o ut ppprs wr pl in lssil hom ovn (GOR-4A11C, TONG- YANG/MAGIC, Soul, Kor) n rost t 19 o C or 5, 1, n. Nxt, th ook ppprs wr ool or 1 min n thn rz-ri. Proximt omposition Th stnr mtho o AOAC (22) ws us or trmining ru protin, t, n sh ontnt. Cru protin ontnt ws lult y onvrting th nitrogn ontnt trmin y Kjlhl s mtho. Cru t ontnt ws otin using th Soxhlt mtho. Cru sh ontnt ws trmin y ry shing in urn t 55 o C. Dtrmintion o sori i (AsA) ontnt Th AsA ontnt in smpls ws trmin using th mtho y Zhung t l. (5) with slight moiitions. Th smpls (1 g) wr homogniz in th rk or 2 min with 1 ml o 5% mtphosphori i. Th homognt ws thn ntriug t 15, rpm or 5 min t 4 o C. Th suprntnt otin ws iltr through.45 μm mmrn iltr or high prormn liqui hromtogrphy (HPLC) nlysis. HPLC nlysis ws prorm using Agilnt Thnologis 12 sris HPLC systms (Plo Alto, CA, USA) with Mightysil RP-18 GP olumn ( mm, 5 μm, Knto Chmil, Tokyo, Jpn) t 4 o C. Th moil phs ws.1% triluoroti i. Th low rt ws.6 ml/min, n L-sori i ws tt t 254 nm. Dtrmintion o totl rotnois ontnt (TCC) Th totl rotnoi nlysis ws prorm oring to th Zhung n Hmuzu mtho (15). Consutiv xtrtions o rotnois rom.5 g smpls wr prorm with ton n ptrolum thr (1:1, v/v) y using n Ultr Turrx homognizr (T25, IKA Lorthnik Co., Stun, Grmny) until no mor olor ws xtrt. Th uppr phs ws ollt n omin with ru xtrts tr ing wsh svrl tims with wtr. Th xtrts wr m up to known volum with ptrolum thr. TCC ws trmin y roring th sorn t 45 nm with sptrophotomtr (UV- 165PC, Shimzu, Kyoto, Jpn). Th TCC ws xprss s mirogrms o β-rotn quivlnts pr 1 g rsh wight. Extrtion o smpls or totl polyphnol (TP) ontnt, DPPH n ABTS ril svnging tivity Powr smpls (2 g) wr xtrt with 1 ml o 8% thnol-wtr solution (v/v). Th ontnts wr sonit t room tmprtur or 3 min in n ultrsoni th (rquny, 4 Hz; powr, 3 W; SD-35H; Song Dong, Soul, Kor) n thn iltr using Whtmn No. 4 iltr ppr. Th rsiu ws r-xtrt s sri ov. Th omin xtrts wr onntrt using rotry vuum vportor t 4 o C. Th xtrts wr ilut to inl volum o 1 ml with 8% thnol-wtr solution n stor t -7 o C until nlysis. Dtrmintion o totl polyphnol ontnt Th TP ontnt in th xtrt ws trmin using th Folin-Cioltu mtho (23). Stnr solution or xtrt (.2 ml) ws mix with 2 ml o 2% N 2 CO 3 solution n.1 ml o 5% Folin-Cioltu rgnt. Atr 3 min, th sorn ws r t 75 nm, n TP ws lult rom lirtion urv tht ws o-

3 288 In Guk Hwng t l. tin using glli i s th stnr. Th rsults wr xprss s milligrms o glli i quivlnts pr 1 g rsh wight. All xtrts wr nlyz in triplit. DPPH ril svnging tivity Th DPPH ril svnging tivity o th xtrts ws vlut using th svnging tivity o th stl DPPH r ril, whih ws msur oring to th mtho o Tp t l. (23) with som moiitions. Aliquots o 1 ml o.2 mm DPPH mthnoli solution wr mix with 5 µl o th smpls. Th mixtur ws shkn vigorously n thn kpt t room tmprtur or 3 min in th rk. Th sorn ws msur t 52 nm y using sptrophotomtr (UV- 165PC, Shimzu, Kyoto, Jpn). Th DPPH ril svnging tivity ws xprss s milligrms o sori i (AA) quivlnts pr 1 g o rsh wight (mg AA q/1 g). Th AA quivlnt ntioxint tivity ws lult s (ΔA/ΔA AA ) C AA, whr ΔA is th hng in sorn tr th ition o th xtrt, ΔA AA is th hng in sorn tr th ition o AA stnr solution, n C AA is th onntrtion o th AA stnr solution. All smpls wr nlyz in triplit. ABTS ril svnging tivity Th ABTS ril tion-svnging tivity o th xtrts ws msur oring to th mtho sri y R t l. (24) n Hwng t l. (25) with som moiitions. Th ABTS ril tion ws gnrt y ing 7 mm ABTS to 2.45 mm potssium prsult solution n lving th mixtur to stn ovrnight in th rk t room tmprtur. Th ABTS ril tion solution ws ilut with istill wtr to otin n sorn o 1. t 735 nm. A 1 ml liquot o ilut ABTS ril tion solution ws to 5 µl o th smpl or istill wtr. Th sorn t 735 nm ws trmin using sptrophotomtr (UV-165PC, Shimzu) tr 3 min. Th ABTS ril tion svnging tivity ws xprss s milligrms o AA quivlnts pr 1 g o rsh wight (mg AA q/1 g). Th AA quivlnt ntioxint tivity ws lult s (ΔA/ΔA AA ) C AA, whr ΔA is th hng in sorn tr th ition o th xtrt, ΔA AA is th hng in sorn tr th ition o AA stnr solution, n C AA is th onntrtion o th AA stnr solution. All smpls wr nlyz in triplit. Sttistil nlysis Th rsults wr rport s mn±stnr vition (SD) vlus. Th signiint irns mong th mns wr trmin with on wy nlysis o vrin (ANOVA) y using SPSS vrsion 12 (SPSS Institut, Chigo, IL, USA) t signiin lvl o.5. Prson s orrltion tst ws us to ssss orrltions twn th mns. RESULTS AND DISCUSSION Et o ooking mthos on proximt omposition Th proximt ompositions o rw n ook r pppr r prsnt in Tl 1. Th proximt omposition o r pppr ws signiintly (p<.5) t y oiling n stming n unt y stir-rying. Th protin, t, n sh ontnts in rw r pppr wr 1.63,.61, n 1.12 g/1 g, rsptivly. Th mn onntrtions o proximt ompositions o r pppr oun in this stuy r similr to thos shown in prvious pulitions (26,27). Boiling n stming signiintly (p<.5) rs th protin (1.1~1.33 g/1 g n 1.4~1.56 g/1 g, rsptivly), t (.49~.56 g/1 Tl 1. Ets o irnt ooking mthos n ooking tims on th proximt omposition o r pppr Protin Ft Ash Cooking mthos g/1 g rsh wight sis Rw 1.63±.5 1).61± ±.5 Boiling Stming Stir-rying Rosting 1 min 1 min 1 min 1 min 1.33± ±.6 1.1± ± ±.4 1.4± ± ± ± ± ± ±.6.56±.6.5±.4.49±.5.61±.2.58±.4.57±.3 2.2± ± ±.9.6±.4.62±.8.63±.6.65±.3.54±.6.42±.5 1.5±.5.96±.4.93± ± ± ± ±.6 1.1±.9 1.8±.7 1) Vlus with irnt suprsripts in olumn init signiint irn (p<.5) y Dunn's multipl rng tst.

4 Ets o Dirnt Cooking Mthos on th Antioxint Proprtis o R Pppr 289 Asori i ontnts (mg/1 g) g 1) Rw Boil Stm Stir-ri Rost Fig. 1. Ets o irnt ooking mthos n ooking tims on th sori i ontnts o r pppr ( ooking; 1 min ooking; ooking). 1) Vlus with irnt lttrs on th rs r signiintly irnt (p<.5) y Dunn s multipl rng tsts. g n.57~.61 g/1 g, rsptivly), n sh (.42~.65 g/1 g n.93~1.5 g/1 g, rsptivly) ontnts, pning on th tim o prossing; ths rss my us y iusion o th ontnts into ooking wtr (28). Th t ontnt signiintly (p<.5) inrs uring stir-rying u to ition o th oil uring rying. Thus, stir-rying h miniml ts on th nutrint omposition o r pppr, ollow y rosting, stming, n oiling. Et o ooking mthos on sori i ontnt Th AsA lvls in rw n ook r ppprs r prsnt in Fig. 1 n r xprss on rsh wight sis. Th AsA ontnt o rw r pppr ws mg/1 g. All ooking mthos l to signiint loss (p<.5) in th mount o AsA ompr with rsh r pppr. As ooking tim inrs, th AsA ontnt o oil, stm, stir-ri, n rost r pppr rs, with rng o 55.8~75.87, 88.51~98.66, 15.82~119.95, n 13.46~19 mg/1 g, rsptivly. For oiling, stming, stir-rying, n rosting, th mn AsA mount lost tr ooking or wr 66.5%, 34.2%, 14.%, n 25.9%, rsptivly. Th rsult o th t o our irnt ooking mthos init tht th highst rution ws not tr oiling, ollow y stming, rosting, n stir-rying. Th rsults show tht moist-ht ooking mthos (oiling n stming) rsult in high losss, whil ry-ht ooking mthos (stir-rying n rosting) rsult in only smll losss. Prvious stuis hv shown tht ooking rus AsA ontnt in ruits n vgtls, inluing r pppr (15,18,29); thror, s ommonly priv i, AsA is stroy uring ooking us it is unstl t high tmprtur. Chuh t l. (18) rport tht th AsA lvls in ppprs rs uring ooking prours suh s oiling, mirowv ooking, n stir- g g rying. Signiint rutions wr oumnt or oiling prtiulrly u to th iusion o AsA into ooking wtr. Somsu t l. (29), Lšková t l. (3), n Msrizl t l. (31) rport highr AsA rtntion vlus in oos pross y stir-rying n mirowv ooking thn in thos pross y oiling or lnhing. Vrious stuis rport tht ooking rus AsA ontnt in oo, inluing swt hstnuts (12), pottos (19), tropil ly vgtls (2), slt Thi vgtls (29), n rooli n swt ppprs (32). Th mount o ooking-rlt loss o AsA pns on svrl tors, inluing ooking mtho, hting tmprtur, ooking tim, nzymti oxition uring prprtion, n sur r xpos to wtr n oxygn (18,3). Et o ooking mthos on totl rotnoi ontnt Th t o ooking on TCC in r pppr is shown in Fig. 2. Th TCC in rw r pppr, xprss s mirogrms o β-rotn quivlnt pr 1 g o rsh wight, ws 1,394.8 μg/1 g. Our rsults show tht th TCC in r pppr ws signiintly ru (p<.5) y oiling, stming, n rosting, n not signiintly t y stir-rying, ompr to tht in rw r pppr. As th ooking tim inrs, th TCC in oil n rost r ppprs signiintly rs (p<.5), with rng o 1,217.25~1, n 1,232.58~1,372.6 μg/1 g, rsptivly. Th TCC in r pppr signiintly rs (p<.5) to 1, ~1, μg/1 g uring stming, howvr thr wr no signiint irns mong stm n rw r ppprs. Atr stir-rying or 5, 1, n, th TCC in r pppr rng rom 1,351.75~1, μg/ 1 g. Although TCC ws slightly inrs tr rying or, th t ws not signiintly irnt rom ontrol. In this stuy, stir-ry ooking h miniml ts on th TCC in r pppr s ompr to othr Totl rotnoi ontnts (μg/1 g). 1,8 1,5 1, ) Rw Boil Stm Stir-ri Rost Fig. 2. Ets o irnt ooking mthos n ooking tims on th totl rotnoi ontnts o r pppr ( ooking; 1 min ooking; ooking). 1) Vlus with irnt lttrs on th rs r signiintly irnt (p<.5) y Dunn s multipl rng tsts.

5 29 In Guk Hwng t l. ooking mthos. Ths rsults r similr to thos o Chuh t l. (18), who rport tht TCC in ppprs ws ru y 3.2~ 36.% n 11.6~4.9% y mirowv hting n oiling, rsptivly. In ition, Ornls-Pz t l. (1) oun 3~53% n 2~46% loss o TCC in pungnt n nonpungnt ppprs uring oiling n grilling, rsptivly. Similr osrvtions wr rport y Zhng n Hmuzu (15) n Ko t l. (33). In ontrst, svrl uthors osrv tht ooking my inrs TCC us o its ttr xtrtility rom ht trtmnt or hyrtion o th oo mtrix (18,34,35). Thrml lility o rotnois my inlun y ooking onitions, oo typ, n th ntur o th oo mtrix. Et o ooking mthos on totl polyphnol ontnt Th TP in rw n ook r ppprs, xprss s milligrms o glli i quivlnt pr 1 g o rsh wight, is prsnt in Fig. 3. Th TP in rw r pppr ws mg/1 g. For oiling, stming, stir-rying, n rosting, TP rs y 66.99~95.47, 119.1~ , ~145.93, n ~ mg/1 g, rsptivly. Stir-rying n rosting i not signiintly t th TP lvls in r pppr ompr with rw pppr, whrs oiling n stming signiintly rs (p<.5) TP lvls. Th highst rution ws osrv tr oiling (35.8~54.9%), ollow y stming (13.9~19.9%), rosting (4.1~4.9%), n stir-rying (1.8~4.8%). Ths rsults r onirm y Chuh t l. (18), who oun tht oiling signiintly ru th TP lvls in olor ppprs, whil stir-ry n mirowv ooking h no impt on TP lvls. Our rsults r lso onirm y th inings o rlir stuis y Frniso t l. (13), Zhng n Hmuzu (15), n Ismil t l. (36), who rport tht ooking vgtls signiintly rs TP lvls. Ru TP in oil or stm oos hs n ttriut to th issolution o phnoli ompouns into th ooking wtr (5,18). Th loss o phnoli ompouns lso pns on th prossing tim n oo siz. In ontrst, Ornls-pz t l. (1), Agh n Ooh (11), Turkmn t l. (16), n Dwnto t l. (17) oun tht ooking inrs TP lvls in som vgtls u to th isruption o ll wlls, whih lirt solul phnoli ompouns rom insolul str ons. Et o ooking mthos on ntioxint tivity Th DPPH ril svnging tivity o rw n ook r ppprs, xprss s milligrms o AA quivlnt pr 1 g o rsh wight, is prsnt in Fig. 4. Th DPPH ril svnging tivity o r pppr xtrt ws signiintly ru (p<.5) tr ooking. Th DPPH ril svnging tivity o rw r pppr ws mg AA q/1 g n tr ooking, rs y 46.56~68.29, 82.1~9.1, 99.25~ , n 99.68~14.15 mg AA q/1 g or oiling, stming, stir-rying, n rosting, rsptivly. Th DPPH ril svnging tivity ws ru y 42.~6.5% o its initil pitis tr oiling, ollow y stming (23.5~3.3%), rosting (11.6~15.4%), n stir-rying (4.6~15.8%). Th ABTS ril svnging tivity o rw n ook r pppr, xprss s milligrms o AA quivlnt pr 1 g o rsh wight, is prsnt in Fig. 5. Th ABTS ril svnging tivity o rw r pppr ws mg AA q/1 g n rs signiintly (p<.5) tr ooking. Th ABTS ril svnging tivity ws ru y 39.8~55.7% o its initil pitis tr oiling, ollow y stming (21.7~29.8%), rosting (13.2~17.9%), n stir-rying (4.9~16.1%). Boiling n stming us highr rution in th ntioxint pity o r pppr thn Totl phnoli ontnts (mg/1 g) ) Rw Boil Stm Stir-ri Rost Fig. 3. Ets o irnt ooking mthos n ooking tims on th totl polyphnol ontnts o r pppr ( ooking; 1 min ooking; ooking). 1) Vlus with irnt lttrs on th rs r signiintly irnt (p<.5) y Dunn s multipl rng tsts. DPPH ril svnging tivity. (mg AA q/1 g) ) Rw Boil Stm Stir-ri Rost Fig. 4. Ets o irnt ooking mthos n ooking tims on th DPPH ril svnging tivity o r pppr ( ooking; 1 min ooking; ooking). 1) Vlus with irnt lttrs on th rs r signiintly irnt (p<.5) y Dunn s multipl rng tsts.

6 Ets o Dirnt Cooking Mthos on th Antioxint Proprtis o R Pppr 291 ABTS ril svnging tivity. (mg AA q/1 g) g 1) g Rw Boil Stm Stir-ri Rost Fig. 5. Ets o irnt ooking mthos n ooking tims on th ABTS ril svnging tivity o r pppr ( 5 min ooking; 1 min ooking; ooking). 1) Vlus with irnt lttrs on th rs r signiintly irnt (p<.5) y Dunn s multipl rng tsts. stir-rying n rosting. A signiint orrltion ws osrv mong AsA, TP, n ntioxint tivitis o ook r ppprs (t not shown). A positiv orrltion ws osrv twn th AsA or TP n DPPH (or AsA vs. DPPH ril, R=.976, p<.1; or TP vs. DPPH ril, R=.991, p<.1) n ABTS ril svnging tivity (or AsA vs. ABTS ril, R=.981, p<.1; or TP vs. ABTS ril, R=.985, p<.1) o ook r pppr. Howvr, no signiint orrltion ws osrv twn TCC n ntioxint tivity o ook r pppr. Cooking tors, inluing mtho, tmprtur, ooking tim, n portion siz, strongly t th ntioxint tivity o oo. Mny rports init tht thrml trtmnt ts th ntioxint tivity o vrious oo smpls. For xmpl, th ntioxint pitis in tomtos (17) n othr slt vgtls (16,37) wr nhn tr thrml trtmnt, possily us th ntioxint ompouns wr lirt rom insolul portions o oo, or tht novl ompouns, suh s Millr rtion prouts, possss ntioxint pitis (25,38). In ontrst, ntioxint pitis wr rport to rs tr thrml trtmnt o rrots, onions, whit g (37), n othr vgtls (36,39). Also, signiint rutions (23~36%) in DPPH ril svnging tivitis hv n rport or olor ppprs tr oiling or 5~3 min (18). Aoring to Sikor t l. (21), quthrml prossing o vgtls uss lrg rs in ntioxint tivity u to th loss o vitmin C n polyphnols, whih issolv in wtr. CONCLUSION In our stuy, th our irnt ooking prosss (oiling, stming, stir-rying, n rosting) hng th proximt omposition, AsA ontnt, TCC, TP, n ntioxint tivitis o r ppprs. Boiling n stming signiintly rs th AsA ontnt, TP, n ntioxint lvls ompr with th othr ooking mthos. Th ontnts o r ppprs rs with prolong ooking tims. Morovr, ntioxint tivitis wr lss pnnt on th AsA ontnt n TP lvls o r ppprs. Stir-rying n rosting prsrv th nutrint ompositions, ntioxint omponnts, suh s AsA ontnt, TCC, n TP lvls, n ntioxint tivitis in r ppprs thn oiling n stming. Ths rsults my ontriut to onsumrs knowlg whn hoosing ooking prtis tht rtin th nutritionl qulity o ppprs. Howvr, this rsrh hs limittion, in tht only r pppr ws vlut. Thror, urthr stuy using othr oos is n to vlit mtrix ts. ACKNOWLEDGMENTS This stuy ws rri out with th support o Cooprtiv Rsrh Progrm or Agriulturl Sin & Thnology Dvlopmnt (Projt No. PJ785), Rurl Dvlopmnt Aministrtion, Rpuli o Kor n 212 Postotorl Fllowship Progrm, Ntionl Amy o Agriulturl Sin, Rurl Dvlopmnt Aministrtion, Rpuli o Kor. REFERENCES 1. Ornls-Pz JJ, Mrtínz-Burrol JM, Ruiz-Cruz S, Sntn- Roríguz V, Irr-Junqur V, Olivs GI, Pérz-Mrtínz JD. 21. Et o ooking on th psiinois n phnolis ontnts o Mxin ppprs. Foo Chm 119: Kothri SL, Joshi A, Khhwh S, Oho-Aljo N. 21. Chilli ppprs-a rviw on tissu ultur n trnsgnsis. Biothnol Av 28: Topuz A, Ozmir F. 27. Assssmnt o rotnois. Cpsiinois n sori i omposition o som slt pppr ultivrs (Cpsium nnuum L.) grown in Turky. J Foo Compos Anl 2: Mnihini F, Tunis R, Bonsi M, Loizzo MR, Conorti F, Sttti G, Cinio BD, Houghton PJ, Mnihini F. 29. Th inlun o ruit ripning on th phytohmil ontnt n iologil tivity o Cpsium hinns Jq. v Hnro. Foo Chm 114: Zhung Y, Chn L, Sun L, Co J Biotiv hrtristis n ntioxint tivitis o nin ppprs. J Funt Foos 4: Dp N, Kur C, Singh B, Kpoor HC. 26. Antioxint tivity in som r swt pppr ultivrs. J Foo Compos Anl 19: Ghsmnzh G, Shrti M, Pyvst GA Vrition in phnoli ompouns, sori i n ntioxint tivity o iv olour ll pppr (Cpsium nnum) ruits t two irnt hrvst tims. J Funt Foos 3:

7 292 In Guk Hwng t l. 8. Doymz I, Pl M. 22. Hot-ir rying hrtristis o r pppr. J Foo Eng 55: Sl KD, Crpist G. 28. Drying kintis n qulity hngs uring rying o r pppr. LWT-Foo Si Thnol 41: Vg-Gálvz A, Sl KD, Roríguz K, Lmus-Mon R, Mirn M, Lópz J, Prz-Won M. 29. Et o ir-rying tmprtur on physio-hmil proprtis, ntioxint pity, olour n totl phnoli ontnt o r pppr (Cpsium nnuum, L. vr. Hungrin). Foo Chm 11: Agh SA, Ooh G Cooking nhns th ntioxint proprtis o som tropil grn ly vgtls. Ar J Biothnol 1: Brros AIRNA, Nuns FM, Gonçlvs B, Bnntt RN, Silvn AP Et o ooking on totl vitmin C ontnts n ntioxint tivity o swt hstnuts (Cstn stiv Mill.). Foo Chm 128: Frniso M, Vlso P, Morno DA, Grí-Vigur C, Crt ME. 21. Cooking mthos o Brssi rp t th prsrvtion o gluosinolts, phnolis n vitmin C. Foo Rs Int 43: Whtl-Glor S, Wong KW, Bnzi IFF. 28. Th t o ooking on Brssi vgtls. Foo Chm 11: Zhng DL, Hmuzu Y. 24. Phnolis, sori i, rotnois n ntioxint tivity o rooli n thir hngs uring onvntionl n mirowv ooking. Foo Chm 88: Turkmn N, Sri F, Vlioglu YS. 25. Th t o ooking mthos on totl phnolis n ntioxint tivity o slt grn vgtls. Foo Chm 93: Dwnto V, Wu X, Aom KK, Liu RH. 22. Thrml prossing nhns th nutritionl vlu o tomtos y inrsing totl ntioxint tivity. J Agri Foo Chm 5: Chuh AM, L YC, Ymguhi T, Tkmur H, Yin LJ, Mto T. 28. Et o ooking on th ntioxint proprtis o olour ppprs. Foo Chm 111: Chung HM, L GJ Th ts o lnhing tmprtur n ooking mthos on th hngs in vitmin C o potto. Korn J Foo Si Thnol 21: Otng-Gyng K, Mhu JI Chngs in th sori i ontnt o som tropil ly vgtls uring tritionl ooking n lol prossing. Foo Chm 23: Sikor E, Cislik E, Lszzynsk T, Filipik-Florkiwiz F, Pisulwski PM. 28. Th ntioxint tivity o slt ruirous vgtls sujt to quthrml prossing. Foo Chm 17: AOAC Oiil mthos o nlysis. 15th. Assoition o Oiil Anlytil Chmists, Wshington, DC, USA. p Tp B, Sokmn M, Akpult HA, Sokmn A. 26. Srning o th ntioxint potntils o six Slvi spis rom Turky. Foo Chm 95: R R, Pllgrini N, Protggnt A, Pnnl A, Yng M, Ri-Evns C Antioxint tivity pplying n improv ABTS ril tion oloriztion ssy. Fr Ri Biol M 26: Hwng IG, Kim HY, Joung EM, Woo KS, Jong JH, Yu KW, L J, Jong HS. 21. Chngs in ginsnosis n ntioxint tivity o Korn ginsng (Pnx ginsng C.A. Myr) with hting tmprtur n prssur. Foo Si Biothnol 19: Hwng IG, Kim HY, L J, Kim HR, Cho MC, Ko IB, Yoo SM Qulity hrtristis o Chongyng pppr (Cpsium nnuum L.) oring to ultivtion rgion. J Korn So Foo Si Nutr 4: NRLSI. 26. Foo Composition Tl. 7th. Ntionl Rurl Living Sin Institut, Suwon, Kor. p Aljji SA, El-Awy TA. 26. Nutritionl omposition o hikp (Cir ritinum L.) s t y mirowv ooking n othr tritionl ooking mthos. J Foo Compos Anl 19: Somsu W, Kongkhuihi R, Sungpug P, Chronsiri R. 28. Ets o thr onvntionl ooking mthos on vitmin C, tnnin, myo-inositol phosphts ontnts in slt Thi vgtls. J Foo Compos Anl 21: Lšková E, Kuíková J, Kováiková E, Košiká M, Poruská J, Holíková. 26. Vitmin losss: Rtntion uring ht trtmnt n ontinul hngs xprss y mthmtil mols. J Foo Compos Anl 19: Msrizl MA, Giru DW, Driskll JA Rtntion o vitmin C, iron n β-rotn in vgtls using irnt ooking mthos. J Foo Qulity 2: Brnhrt S, Shlih E. 26. Impt o irnt ooking mthos on oo qulity: Rtntion o lipophili vitmins in rsh n rozn vgtls. J Foo Eng 77: Ko FJ, Chiu YS, Tsou MJ, Ching WD Ets o Chins omsti ooking mthos on th rotnoi omposition o vgtls in Tiwn. LWT-Foo Si Thnol 46: Hrt DJ, Sott J Dvlopmnt n vlution o n HPLC mtho or th nlysis o rotnois in oos, n th msurmnt o th rotnoi ontnt o vgtls n ruits ommonly onsum on th UK. Foo Chm 54: Mzz T, N Dri D, Chivro E, Visonti A, Foglino V, Pllgrini N Et o two ooking prours on phytohmil ompouns, totl ntioxint pity n olour o slt rozn vgtls. Foo Chm 128: Ismil A, Mrjn ZM, Foong CW. 24. Totl ntioxint tivity n phnoli ontnt in slt vgtls. Foo Chm 87: Fllr ALK, Filho E. 29. Th ntioxint pity n polyphnol ontnt o orgni n onvntionl rtil vgtls tr omsti ooking. Foo Rs Int 42: Hwng IG, Kim HY, Woo KS, L J, Jong HS Biologil tivitis o Millr rtion prouts (MRPs) in sugr-mino i mol systm. Foo Chm 126: Roy MK, Tknk M, Iso S, Tsushi T. 27. Antioxint potntil, nti-prolirtiv tivitis, n phnoli ontnt in wtr-solul rtions o som ommonly onsum vgtls: Ets o thrml trtmnt. Foo Chm 13: (Riv Sptmr 25, 212; Apt Otor 29, 212)