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Review
. 2024 Aug 3;10(17):e35418.
doi: 10.1016/j.heliyon.2024.e35418. eCollection 2024 Sep 15.

Cooking effect on bioactive compounds and antioxidant capacity of red pepper (Capsicum annuum L.)

Habtamu Kide Mengistu  1 , Geremew Bultosa Beri  2
Affiliations
Review

Cooking effect on bioactive compounds and antioxidant capacity of red pepper (Capsicum annuum L.)

Habtamu Kide Mengistu et al. Heliyon. .

Abstract

The present review assessed the effect of heat processing on red peppers' (Capsicum annum 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.

Keywords: Antioxidant capacity; Bioactive compound; Cooking effect; Cultivar; Heat processing; Red pepper.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Search result flow chart showing number of studies extracted from various database.
Fig. 2
Fig. 2
Categorization of the study results.
See this image and copyright information in PMC

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