Cooking enhances the phenolic content, cholinesterase, and monoamine oxidase inhibitory activities of three varieties of pepper fruits (Capsicum spp.)

Abstract

This study evaluates the effect of cooking on the neuronal activities of sweet, bird, and cayenne peppers. Three varieties of peppers (sweet, bird, and cayenne) were subjected to cooking for 20 min at 100°C. The raw and cooked peppers were analysed for their phenolic content, antioxidant activities, anti‐acetylcholinesterase, anti‐butyrylcholinesterase, and anti‐monoamine oxidase effects. The results indicated that cooked pepper had increased phenolic content, higher radical scavenging and metal‐chelating effects, but a reduced flavonoid level relative to raw pepper. Both raw and cooked samples inhibited AChE and BChE activities; however, the cooked samples showed greater inhibitory effects. A similar pattern was observed for MAO activity. Our findings suggest that cooking is effective in retaining the phenolic content of pepper, which may enhance its protective role against oxidative damage to neurons and cognitive function.