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

Abstract

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.

Quality of Pepper Seed By-Products: A Review

“…In a recently published paper [ 9 ], pepper seeds, originating from the Croatian pepper varieties Podravka and Slavonka , were evaluated as new sources of high-value ingredients. Pepper seed oil obtained by cold pressing showed potential for culinary usage, and its nutritional quality can be compared to more expensive vegetable oils on the market.…”

Vitamin E: Natural Antioxidant in the Mediterranean Diet

“…Their effect in the treatment of painful conditions has been evaluated, such as rheumatic diseases [66]. Many recent studies have shown the effective treatment of capsaicinoïds for several sensory nerve fiber disorders, including arthritis and human immunodeficiency virus [67]. In this context, the proposed diet rich in pepper fruits can be considered an excellent strategy to improve the nutritional value of the population due to its high antioxidants and phenolic compound content.…”

Vegetable by-products in the European food legislative framework

“…They are recognized for their antimicrobial, anticarcinogenic and antioxidant effects (Chouaibi et al, 2019). Pepper seed has a high percentage of dietary fiber and is a good source of protein and fatty acids (El-Safy et al, 2012, Cvetković et al, 2020. The oil content in pepper seeds is above 20%, which means that it is promising for new products such oils and the products thereof.…”

“…The oil content in pepper seeds is above 20%, which means that it is promising for new products such oils and the products thereof. Red pepper seed oils are rich in polyunsaturated fatty acids, especially linoleic acids (Yılmaz et al, 2015, Koncsek et al, 2018, Cvetković et al, 2020. Linoleic acid and α-linolenic acid have been recognized as essential fatty acids and are precursors of other important fatty acids in metabolism (Chouaibi et al, 2019).…”