Abstract
ABSTRACTThe objective of this study was to cook a risotto using curcuma, black pepper, and hot paprika among the ingredients in order to evaluate the effect of in vitro digestion on its bioactive compounds content and antioxidant activity. Cooking processing and in vitro digestion did result in loss of bioactive compounds and reduction of antioxidant activity. Five minutes of cooking led to a decrease of 25% in the content of curcuminoids, 31% in piperines, and no decrease was noticed in the capsaicin content. The in vitro digestion resulted in a decrease of 95% in the content of curcuminoids, 31% in piperines, and 100% decrease in capsaicins. In conclusion, both cooking processing and in vitro digestion were determinant concerning the content of bioactive compounds.
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