Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics

Abstract

In this study, the physicochemical, functional, and antimicrobial properties of pepper seed oil (PSO) were determined. PSO was subjected to differential scanning calorimeter (DSC), fatty acid composition, carotenoid, capsaicin, and tocopherol analyses. LC-ESI-MS/MS and NMR were used to characterize and quantify phytochemicals. Resveratrol, luteolin, and 4-hydroxycinnamic acid were the principal phenolics in PSO. A high concentration of unsaturated fatty acids (85.3%), especially linoleic acid (73.7%) is present in PSO. Capsaicin, dihydrocapsaicin, α-tocopherol, δ-tocopherol, zeaxanthin, and capsanthin were determined in PSO at concentrations of 762.92, 725.73, 62.40, 643.23, 29.51, 16.83 ppm, respectively. PSO displayed inhibitory activity against α-glucosidase rather than α-amylase. The antimicrobial activity of PSO was tested against Escherichia coli, Staphylococcus aureus subsp. aureus, Aspergillus brasiliensis and Candida albicans. The antimicrobial potential of PSO was expressed as minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and inhibition zone (IZ) diameter. Polyunsaturated fatty acid, capsaicin, carotenoid, tocopherol, resveratrol contents; the antioxidant, α-glucosidase inhibitory and antimicrobial activities of PSO indicated its nutritional value and health promoting nature for the well-being of humans.

Spectroscopic (LC‐ESI‐MS/MS, FT‐IR, NMR) and functional characterization of fruit seed oils extracted with green technology: A comparative study withPrunus cerasusandPunica granatum oils

“…Therefore, it is essential to consume sources being rich in carotenoids for the maintenance of human health. In this study, PSO and SCSO as a source of carotenoids were investigated and the results are given in et al, 2017) but lower than that of pepper seed oil (66.90 mg/kg) (Başyiğit, Dağhan, et al, 2020). None of the oils contained violaxanthin, capsanthin, and β-apo-8'-karotenal while β-carotene and zeaxanthin were the major carotenoids in PSO and SCSO, respectively.…”

“…The mixture was vortexed for 5 min and then centrifuged at 1,420 g for 30 min. The supernatant was collected (Başyiğit, Dağhan, et al., 2020) and used for further analysis including total phenolic content, total flavonoid content, phenolic fractions, antioxidant activity, antidiabetic activity, and antimicrobial activity.…”

“…The gradient elution program was 25% B for 5 min, 20% B for 10 min, 5% B for 15 min, 100% A for 23 min, and back to the initial conditions of 25% B. The absorbance was measured at a wavelength of 450 nm using a UV‐Vis detector (Başyiğit, Dağhan, et al., 2020).…”

“…It has been estimated that almost 40% of the total fruit harvest cannot be delivered to the consumers due to inadequate agricultural practices, inappropriate shipment conditions, lack of storage facilities, and microbial attacks (Başyiğit, Dağhan, et al., 2020). Therefore, the processing of fruits‐vegetables into the manufactured foods is a way to preserve these crops that easily deteriorate in the postharvest period.…”

“…It has been estimated that almost 40% of the total fruit harvest cannot be delivered to the consumers due to inadequate agricultural practices, inappropriate shipment conditions, lack of storage facilities, and microbial attacks (Başyiğit, Dağhan, et al, 2020).…”