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标题：Podravka and Slavonka Varieties of Pepper Seeds (Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil
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作者：Tanja Cvetković ; Jasmina Ranilović ; Davorka Gajari 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：9
页码：1262-1282
DOI：10.3390/foods9091262
出版社：MDPI Publishing
摘要：The aim of this study was to evaluate Croatian pepper seed varieties (Podravka and Slavonka) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper (Capsicum annuum L.) seeds of the Slavonka and Podravka 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 (Podravka 107 antioxidant unit (AU); Slavonka 70 antioxidant unit (AU)). The Podravka variety pepper seed oil has shown higher γ-tocopherol content (CP 80.1 mg/100 g; SC-CO2 extraction 65.3 mg/100 g) than the Slavonka 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.
关键词：pepper seed; Capsicum annuum ; oil; quality; bioactive compounds; sensory analysis pepper seed ; Capsicum annuum ; oil ; quality ; bioactive compounds ; sensory analysis