<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

• 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

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 CO₂ extraction (SC-CO₂). 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-CO₂ extraction 65.3 mg/100 g) than the <i>Slavonka</i> variety (CP 65.3 mg/100 g; SC-CO₂ 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.