Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in Northeast Region of China

Abstract

Chemical composition and nutritive value of hot pepper seeds (Capsicum annuum) grown in Northeast Region of China were investigated. The proximate analysis showed that moisture, ash, crude fat, crude protein and total dietary fiber contents were 4. 48, 4.94, 23.65, 21.29 and 38.76 g/100 g, respectively. The main amino acids were glutamic acid and aspartic acid (above 2 g/100 g), followed by histidine, phenylalanine, lysine, arginine, cysteine, leucine, tryptophan, serine, glycine, methionine, threonine and tyrosine (0.8-2 g/100 g). The contents of proline, alanine, valine and isoleucine were less than 0.8 g/100 g. The fatty acid profile showed that linoleic acid, palmitic acid, oleic acid, stearic acid and linolenic acid (above 0.55 g/100 g) as the most abundant fatty acids followed lauric acid, arachidic acid, gondoic acid and behenic acid (0.03-0.15 g/100 g). Analyses of mineral content indicated that the most abundant mineral was potassium, followed by magnesium, calcium, iron, zinc, sodium and manganese. The nutritional composition of hot pepper seeds suggested that they could be regarded as good sources of food ingredients and as new sources of edible oils.Keywords: hot pepper seed; proximate composition; amino acid composition; fatty acid profile; mineral element content.Practical Application: Hot pepper seeds can be potentially used as good sources of food ingredients and edible oils.

Proximate analysis, mineral composition, phytochemical contents, antioxidant and antimicrobial activities and GC-MS investigation of various solvent extracts of cactus cladode

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Physicochemical characteristics and fibril-forming properties of collagen from paddlefish (Polyodon spathula) and globefish (Fugu flavidus) skin byproducts

“…Amino acid composition was determined according to the method of Zou et al (2015) with a slight modification. Samples were hydrolyzed under reduced pressure with 6 M HCl at 110 °C in the absence of oxygen and then vaporized.…”

Assessment of morphological variability and chemical composition of some local pepper (Capsicum annuum L.) populations on the area of Kosovo

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