Chemical characteristics and compositions of red pepper seed oils extracted by different methods

Chouaibi, Moncef; Rezig, Leila; Hamdi, Salem; Ferrari, Giovanna

doi:10.1016/j.indcrop.2018.11.030

Cited by 72 publications

(72 citation statements)

References 33 publications

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“…The supernatant was taken into analysis. The antioxidant capacity of the sample is quantified by comparison with a calibration curve of Trolox and the results are expressed as µmol Trolox/mg of seeds and (2) 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity according to the a modified method of [25]: 0.1 g dried powder was derivatized with 2.7 mL DPPH in ethanol and the mixture was vigorously stirred for 60 min. The absorbance of the mixture was measured at 517 nm with spectrophotometer Lambda 25 (Perkin Elmer, Woodbridge, UK).…”

Section: Determination Of the Antioxidant Activitymentioning

confidence: 99%

Chemical, Nutritional and Antioxidant Characteristics of Different Food Seeds

et al. 2020

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The objective of this study was to determine the chemical composition of five different food seeds (sunflower, poppy, hemp, flax and sesame) regarding fatty acid, mineral (Fe, Cu, Zn, Na, Mg, K, Ca, Al) and protein content. In addition, the total antioxidant capacity of the seeds was evaluated using the photochemiluminescent assay. The food seeds were subjected to lipid extraction and converted into fatty acid methyl esters before the gas chromatography analysis. In all food seeds, the saturated (SFAs), monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) were identified, respectively. PUFAs were the most abundant fatty acids (61.2% ± 0.07% and 84.8% ± 0.08% of total fatty acids), with the highest content in flax and hemp seed oil. Also, high amounts of omega-3 from PUFAs were determined in flax and hempseed oil. Based on the obtained results the sunflower, sesame and poppy seeds are good sources of omega-6, while flax and hemp seeds are good sources of omega-3. All samples are rich in minerals (Na, K, Ca, Mg) and have more than 20% protein content.

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Section: Determination Of the Antioxidant Activitymentioning

confidence: 99%

Chemical, Nutritional and Antioxidant Characteristics of Different Food Seeds

et al. 2020

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“…Regarding capsaicinois, they are synthesized naturally in the placenta of pepper fruits by enzymatic transformation of vanillylamine, the phenolic portion of the molecule, which confers this alkaloid its antioxidant capacity [41]. The seeds are not the primary source of capsaicinoids but they may absorb them because they are in close proximity to the placenta, which is the richest capsaicin fraction [42]. Their presence in the seed and the high concentrations they achieve, has been observed to rise the riper the pepper is [43].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Peppers are fruits rich in polyunsaturated fatty acids (PUFAs), and their seeds show even greater concentration per gram [42]. The main fatty acids are indeed PUFAs [48].…”

Section: Fatty Acidsmentioning

confidence: 99%

CapsicumSeeds as a Source of Bioactive Compounds: Biological Properties, Extraction Systems, and Industrial Application

Echave¹,

Pereira²,

Carpena³

et al. 2020

Capsicum

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Recent research has substantially focused on residual subproducts containing chemical compounds with bioactive properties. Even though there are some culinary or medicinal uses of Capsicum seeds, there is still a seed mass waste from pepper processing. Many pepper leading producer countries generally lack the facilities and infrastructure required for such processing technologies and so, pepper seeds are usually either destroyed or employed as landfilling or as animal feed. This involves an inadvertent economic loss for producers as well as a detrimental environmental impact. However, there is a hidden potential within the pepper processing industry related to valorization of pepper seeds to obtain added value by-products and thus reduce generated waste. Pepper seeds are a good source of antioxidants, carotenoids, phenolic acids, flavonoids, and vitamins C, E, and A and are also rich in volatile compounds, among others. The unique alkaloids of this genus are capsaicinoids and capsainoids, which have been linked to many beneficial biochemical and pharmacological effects including anti-oxidative or anti-inflammatory activities. Other prominent bioactive compounds of peppers seeds include saponins, lectins, and polyunsaturated fatty acids. In this context, an overview of the biological properties, extraction systems, and possible industrial application of bioactive compounds of pepper whole fruit and seeds is presented.

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“…Recently, about one third of the fruit and vegetable, including peels, skins, outer leaves and seeds, is wasted during preparation and processing, which poses a huge problem for both the environment and the food industry. However, many of these by-products can be used as additives to gluten-free food products, thus finding a second life (Conte et al, 2019). The vegetable wastes were usually discarded in vegetable markets.…”

Section: Introductionmentioning

confidence: 99%