Sani M¹ and R Akinoso²

¹Department of Food Science and Technology, Kwara State University, Nigeria
²Department of Food Technology, University of Ibadan, Nigeria

*Corresponding Author: R Akinoso, Department of Food Technology, University of Ibadan, Nigeria.

Received: May 16, 2024; Published: July 12, 2024

Abstract

Pepper is a crop widely consumed for its nutritive value and taste. Boiling and frying are common methods used in pepper processing for palatability enhancement. This work was designed to investigate the effects of boiling and frying duration conditions on some chemical properties of pepper spp. Cleaned, destalked pepper spp. was cut into pieces (about 2 × 2 cm), 200 g of each were boiled in 1 litre of water for 5, 10, 15 and 20 minutes, while others stir-fried at 100 ± 10oC (fire temperature 210oC) in 1 litre of oil (refined soya oil) for same duration. Raw peppers were used as control. Samples were analysed for moisture, capsaicin, ash, protein, fibre, fat, carbohydrate, minerals, vitamin C and β-Carotene. Data were analysed using ANOVA at α0.05. Moisture and capsaicin contents were raw (85.7-88.2%; 170.0-194.0 mg/100g), boiled (89.9-93.6%; 63.7-132.7 mg/100g) and fried (1.4-72.7%; 61.7-120.0 mg/100g) peppers, respectively. Ash, protein, fibre, fat and carbohydrate contents of boiled peppers ranged from 0.1-0.71, 1.4-5.6, 2.4-4.1, 0.1-0.4 and 0.1-1.3%, while that of fried peppers varied from 1.0-4.4, 3.6-13.9, 2.2-30.4, 2.2-50.7 and 10.7-25.5%, respectively. Protein, sodium and flavonoid contents of the raw peppers differed significantly. Calcium, sodium, vitamin C, and β-Carotene of boiled peppers were 5.3-8.1 mg/g, 10.2-18.0 mg/g, 0.2-0.9 mg/g and 0.2-0.3 mg/g respectively. These significantly varied from that of fried peppers that ranged from 5.4-8.7, 8.6-21.7, 0.3-1.0 and 0.2-0.4 mg/g, respectively. It was concluded that boiling and frying of raw peppers altered their chemical properties.

Keywords: Capsicum spp; Frying; Boiling Pepper Duration; Chemical Properties

References

1. Dias TR. “White Tea (Camellia sinensis (L.)): an-tioxidant properties and beneficial health effects”. International Journal of Food Science and Nutritional Diet2 (2013): 19-26.
2. Hill LE., et al. “Synthesis and characterization of nano‐encapsulated black pepper oleoresin using hydroxypropyl beta‐cyclodextrin for antioxidant and antimicrobial applications”. Journal of Food Science12 (2013): 1913-1920.
3. Grubben GJH and Tahir IM. “Capsicum species, In: Grubben, G.J.H. and Denton, O.A. (Editors). “Plant Resources of Tropical Africa 2. Vegetables” PROTA Foundation, Wageningen, Netherlands/Backhugs Publishers, Leiden, Netherlands/ICTA, Wageningen, Netherland (2004): 154-163.
4. Pellegrini N., et al. “Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen Brassica vegetables”. Journal of Agricultural and Food Chemistry 58 (2010): 4310-4321.
5. Adefegha SA and Oboh G. “Cooking enhances the anti-oxidant properties of some tropical green leafy vegetables”. African Journal of Biotechnology 10 (2011): 632-639. 
6. Martínez-Hernández GB., et al. “Innovative cooking techniques for improving the overall quality of a kailan-hybrid broccoli”. Food and Bioprocess Technology8 (2013): 2135- 2149.
7. Kothari SL., et al. “Chilli peppers - A review on tissue culture and trans-genesis”. Biotechnol Adv 28 (2010): 35-48. 
8. Hwang IG., et al. “Effects of different cooking methods on the antioxidant properties of red pepper (Capsicum annuum)”. Preventive Nutrition and Food Science 17.4 (2012): 286.
9. Loizzo A. “Influence of drying and cooking process on the phytochemical content, antioxidant and hypoglycaemic properties of two bell Capsicum annum cultivars”. Food and Chemical Toxicology 53 (2013): 392-401.
10. “Official methods of analysis of the association of official’s analytical chemists, 17^th edition. Association of official analytical chemists, Arlington, Virginia (2003).
11. Ranganna S. “Handbook of analysis and quality control for fruit and vegetable products”. Tata McGraw-Hill Education (1986): 106.
12. Marı´lia Moraes., et al. “Liposomes encapsulating beta-carotene produced by the proliposomes method: characterisation and shelf life of powders and phospholipid vesicles”. International Journal of Food Science and Technology 48 (2013): 274-282.
13. Zhang DL and Hamauzu Y. “Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking”. Food Chemistry 88 (2004): 503-509.
14. Durucasu I and O Tokusoglu. “Effect of grilling on luteolin (3', 4', 5, 7-tetrahydroxyflavone) content in sweet green bell pepper (Capsicum annum)”. Pakistan Journal of Biological Sciences19 (2007): 3410-3414.
15. Nwokem CO., et al. “Determination of Capsaicin Content and Pungency Level of Five Different Peppers Grown in Nigeria”. New York Science Journal9 (2010): 17-21.
16. Gloria A., et al. “Comparative analysis of the chemical composition of three Spices”. Journal of the Korean society of Food Science and Nutrition8 (2010): 1090-1095.
17. Kalogeropoulos N., et al. “Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries”. Food Chemistry 121 (2010): 682-690.
18. “Diet and health; Implication for reducing chronic disease risk” (1980).
19. “Diet and health; Implication for reducing chronic disease risk” (1988).
20. Eason and Konner. “Diet and health; Implication for reducing chronic disease risk” (1985).
21. Onwuka GI. “Food analysis and instrumentation theory and practice. 1^st edition”. Apex Book limited, Lagos (2005): 63-120.
22. Ornelas-Paz JJ., et al. “Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers”. Food Chemistry 119 (2010): 1619-1625.
23. Oboh G and Rocha JBT. “Water extractable phytochemicals from Capsicum pubescens (tree pepper) inhibit lipid peroxidation induced by different pro-oxidant agents in brain: in vitro”. European Food Research and Technology4 (2008): 707-713.
24. Nagy S and Smooth JM. “Temperature and storage effects on percent retention and percent U.S. recommended dietary allowances of vitamin C in canned single-strength orange juice”. Journal of Agricultural Food Chemistry1 (1977): 135-138.
25. Kalt W. “Effects of production and processing factors on major fruit and vegetable antioxidants”. Journal of. Food Science70 (2005): R11-R19.
26. Jiratanan T and Liu RH. “Antioxidant activity of processed table beets (Beta vulgaris conditiva) and green beans (Phaseolus vulgaris L.)”. Journal of Agricultural and Food Chemistry 52 (2004): 2659-2670.
27. Chuah AM., et al. “Effect of cooking on the antioxidant properties of coloured peppers”. Food Chemistry 111 (2008): 20-28.
28. Somsub W., et al. “Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables”. Journal of Food Composition Analysis 21 (2008): 187-197.
29. Barros A., et al. “Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.)”. Food Chemistry 128 (2011): 165-172.
30. Farida A., et al. “Effect of Boiling and storage on Beta- Carotene content of Different vegetables”. Pakistan Journal of Life and Social Sciences1 (2008): 63-67.
31. Das S., et al. “Cardioprotective properties of raw and cooked eggplant (Solanum melongena L)”. Food Functional 2 (2011): 395-399.
32. Kao FJ., et al. “Effects of Chinese domestic cooking methods on the carotenoid composition of vegetables in Taiwan”. LWT-Food Science Techonology 46 (2012): 485-492.
33. Mazzea T., et al. “Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables”. Food Chemistry 128 (2011): 627-633.

Citation

Citation: Sani M and R Akinoso. “Some Chemical Properties of Boiled and Fried Peppers (Capsicum annum, Capsicum frutescens and Capsicum chinense)". Acta Scientific Nutritional Health 8.8 (2024): 29-38.

Copyright

Copyright: © 2024 Sani M and R Akinoso. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.