Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers

Raw and heat-treated (boiled and grilled) pungent and non-pungent peppers (poblano, bell, chilaca, caribe, jalapeño, serrano, habanero and manzano) were evaluated for their content of some bioactive compounds and free radical-scavenging activity. Boiling and grilling were performed under household conditions. Ascorbic acid content in raw peppers varied from 306 to 3438 μg/g. This content was reduced 15-87% by heat treatments. Total carotenoids content in raw peppers ranged between 1 and 156 μg/g. β-Carotene represented 3-78% of total carotenoids in raw peppers. β-Carotene content was reduced (1-45%) by heat treatments. Free radical-scavenging activity varied widely (7-101 μmol TE/g) in raw peppers. Boiling and grilling reduced (6-93%) sequentially the antiradical activity of pungent peppers. In contrast, gradual increases of antiradical activity in non-pungent peppers were induced by boiling and grilling. Household heat treatment altered highly the content of bioactive/antioxidant compounds in tested peppers.