Protective effect of fresh and processed Jalapeno and Serrano peppers against food lipid and human LDL cholesterol oxidation

作者：Alvarez Parrilla Emilio; de la Rosa Laura A; Amarowicz Ryszard; Shahidi Fereidoon^*

来源：Food Chemistry, 2012, 133(3): 827-834.

DOI：10.1016/j.foodchem.2012.01.100

• Capsicum annuum
• Total phenols
• beta-Carotene bleaching
• Rancimat
• TBARS
• LDL oxidation

The potential of fresh and processed Jalapeno and Serrano pepper extracts for the control of lipid oxidation in several systems was investigated. The assays used included beta-carotene/linoleate model system, striped corn oil, ground pork meat and Cu(II)-induced oxidation of human low-density lipoprotein (LDL). The results showed that all extracts were effective in at least one system, although their potency varied. Extracts of smoked Jalapeno were particularly effective. The lipid-protective effect of the extracts was mainly due to the presence of phenolic compounds, but other phytochemicals, such as chlorophylls were also involved.

• 出版日期2012-8-1