<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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doaj-f6e90a28912c4e26b6614fccb1e24d2d2020-11-25T02:30:43ZengMDPI AGFoods2304-81582020-09-0191262126210.3390/foods9091262<i>Podravka</i> and <i>Slavonka</i> Varieties of Pepper Seeds (<i>Capsicum annuum</i> L.) as a New Source of Highly Nutritional Edible OilTanja Cvetković0Jasmina Ranilović1Davorka Gajari2Helena Tomić-Obrdalj3Drago Šubarić4Tihomir Moslavac5Ana-Marija Cikoš6Stela Jokić7Research and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, CroatiaResearch and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, CroatiaResearch and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, CroatiaResearch and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaThe 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 of the <i>Slavonka</i> and <i>Podravka</i> varieties were examined as the source material for oil production by the two methods of extraction: cold pressing (CP) and supercritical CO<sub>2</sub> extraction (SC-CO<sub>2</sub>). Further, fatty acid profile, tocopherols, and sensory analysis of the oils were examined, as well as the chemical characteristics and antioxidant potential of seed flour. The antioxidant potential of pepper seed flour was different between varieties (<i>Podravka</i> 107 antioxidant unit (AU); <i>Slavonka</i> 70 antioxidant unit (AU)). The <i>Podravka</i> variety pepper seed oil has shown higher <b>γ</b>-tocopherol content (CP 80.1 mg/100 g; SC-CO<sub>2</sub> extraction 65.3 mg/100 g) than the <i>Slavonka</i> variety (CP 65.3 mg/100 g; SC-CO<sub>2</sub> extraction 16.0 mg/100 g). According to the obtained results, cold pressing (CP) would be a more favourable method for pepper seed oil extraction, taking into account sensory evaluation and nutritional quality. The pepper seed oil has potential for culinary application with a nutritional quality comparable to vegetable oils of a higher price class.https://www.mdpi.com/2304-8158/9/9/1262pepper seed<i>Capsicum annuum</i>oilqualitybioactive compoundssensory analysis |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Tanja Cvetković Jasmina Ranilović Davorka Gajari Helena Tomić-Obrdalj Drago Šubarić Tihomir Moslavac Ana-Marija Cikoš Stela Jokić |
spellingShingle |
Tanja Cvetković Jasmina Ranilović Davorka Gajari Helena Tomić-Obrdalj Drago Šubarić Tihomir Moslavac Ana-Marija Cikoš Stela Jokić <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 Foods pepper seed <i>Capsicum annuum</i> oil quality bioactive compounds sensory analysis |
author_facet |
Tanja Cvetković Jasmina Ranilović Davorka Gajari Helena Tomić-Obrdalj Drago Šubarić Tihomir Moslavac Ana-Marija Cikoš Stela Jokić |
author_sort |
Tanja Cvetković |
title |
<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 |
title_short |
<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 |
title_full |
<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 |
title_fullStr |
<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 |
title_full_unstemmed |
<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 |
title_sort |
<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 |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2020-09-01 |
description |
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 of the <i>Slavonka</i> and <i>Podravka</i> varieties were examined as the source material for oil production by the two methods of extraction: cold pressing (CP) and supercritical CO<sub>2</sub> extraction (SC-CO<sub>2</sub>). Further, fatty acid profile, tocopherols, and sensory analysis of the oils were examined, as well as the chemical characteristics and antioxidant potential of seed flour. The antioxidant potential of pepper seed flour was different between varieties (<i>Podravka</i> 107 antioxidant unit (AU); <i>Slavonka</i> 70 antioxidant unit (AU)). The <i>Podravka</i> variety pepper seed oil has shown higher <b>γ</b>-tocopherol content (CP 80.1 mg/100 g; SC-CO<sub>2</sub> extraction 65.3 mg/100 g) than the <i>Slavonka</i> variety (CP 65.3 mg/100 g; SC-CO<sub>2</sub> extraction 16.0 mg/100 g). According to the obtained results, cold pressing (CP) would be a more favourable method for pepper seed oil extraction, taking into account sensory evaluation and nutritional quality. The pepper seed oil has potential for culinary application with a nutritional quality comparable to vegetable oils of a higher price class. |
topic |
pepper seed <i>Capsicum annuum</i> oil quality bioactive compounds sensory analysis |
url |
https://www.mdpi.com/2304-8158/9/9/1262 |
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