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

• Published in: Foods Vol. 9; no. 9; p. 1262
• Main Authors: Cvetković, Tanja, Ranilović, Jasmina, Gajari, Davorka, Tomić-Obrdalj, Helena, Šubarić, Drago, Moslavac, Tihomir, Cikoš, Ana-Marija, Jokić, Stela
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 09.09.2020; MDPI
• Subjects: Antioxidants; bioactive compounds; Capsicum annuum; Carbon dioxide; Carotenoids; Cold; Cold pressing; Edible fats and oils; Edible oils; Evaluation; Fatty acids; Flour; Food; Food science; Laboratories; oil; Oils & fats; pepper seed; Peppers; Production methods; Production processes; quality; Seeds; Sensors; sensory analysis; Sensory evaluation; Sensory properties; Stainless steel; Supercritical gas extraction; Tocopherol; Tocopherols; Vegetable oils; Croatia; Italy; St Louis Missouri; Belgium; United States > US; Germany; Capsicum annuum; bioactive compounds; oil; pepper seed; quality; sensory analysis
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9091262

The aim of this study was to evaluate Croatian pepper seed varieties ( and ) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper ( L.) seeds of the and varieties were examined as the source material for oil production by the two methods of extraction: cold pressing (CP) and supercritical CO extraction (SC-CO ). 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 ( 107 antioxidant unit (AU); 70 antioxidant unit (AU)). The variety pepper seed oil has shown higher -tocopherol content (CP 80.1 mg/100 g; SC-CO extraction 65.3 mg/100 g) than the variety (CP 65.3 mg/100 g; SC-CO 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.