<i>Podravka</i> and <i>Slavonka</i> Varieties of Pepper Seeds (<i>Capsicum annuum</i> L.) as a New Source of Highly Nutritional Edible Oil

<i>Podravka</i> and <i>Slavonka</i> Varieties of Pepper Seeds (<i>Capsicum annuum</i> L.) as a New Source of Highly Nutritional Edible Oil

The aim of this study was to evaluate Croatian pepper seed varieties (<i>Podravka</i> and <i>Slavonka</i>) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper (<i>Capsicum annuum</i> L.) seeds o...

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Bibliographic Details
Main Authors: Tanja Cvetković, Jasmina Ranilović, Davorka Gajari, Helena Tomić-Obrdalj, Drago Šubarić, Tihomir Moslavac, Ana-Marija Cikoš, Stela Jokić
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Foods
Subjects:
pepper seed
<i>Capsicum annuum</i>
oil
quality
bioactive compounds
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/9/9/1262

Internet

https://www.mdpi.com/2304-8158/9/9/1262

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