AI Article Synopsis
- The review analyzed how heat processing impacts the bioactive compounds and antioxidant capacity of red peppers based on 15 selected studies out of 422 reviewed.
- The research highlighted a lack of detailed information on processing conditions, which limits the reliability of the findings regarding how cooking affects these compounds.
- The authors suggest that more comprehensive studies are necessary to better understand the influence of heat processing on the nutritional qualities of red peppers.
Article Abstract
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.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11408815 | PMC |
| http://dx.doi.org/10.1016/j.heliyon.2024.e35418 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!