Cold pressed capia pepperseed (Capsicum Annuum L.) oils: Composition, aroma, and sensory properties

Abstract

In this study, cold press‐produced capia pepperseed oil samples were characterized. Pre‐roasting and enzyme treatment against control group (no pre‐treatment) were applied to the seeds prior to cold pressing, and the oil yield, meal, and oil quality parameters were examined. The physico‐chemical parameters (refractive index, viscosity, turbidity, specific gravity, color, free acidity, peroxide and iodine values, antioxidant capacity, total phenolic content, and energy value), components composition (fatty acid, sterol, and tocopherol), thermal parameters (melting and crystallization temperatures and enthalpies), volatile aromatics composition, sensory properties (Flavor Profile Analysis), and consumer perception (hedonic test) of the oil samples were accomplished. It was found that cold pressing is low in efficiency, and oil sensory quality and consumer acceptability levels were also low. Although pre‐roasted seeds yielded a little more oil and had better sensory quality, it was determined that these oils need at least a deodorization or a physical refining for acceptable sensory quality. Practical applications: The results of this study indicated that capia pepperseeds obtained as waste during vegetable processing can be used as an alternative source for cold pressed oils and a raw material for animal feed. Moreover, these seed oils have economical impact due to their essential fatty acid (linoleic acid, 71.13%), sterol, and tocopherol content. Based on the sensory findings, full or partial refining is recommended in order to increase the sensory quality of the pepperseed oil. The capia pepperseeds pretreated by roasting and enzyme applications were extracted by a cold‐pressing technique. It was shown that both treatments caused a decrease in antioxidant capacity, total phenol content, viscosity, and turbidity but an increase in oil yield and iodine number of the oils.

Cold pressed versus refined winterized corn oils: quality, composition and aroma

“…Cold-Pressed Refined-Winterized and we would not suggest it for cold pressed oils. Similar consumer responses to cold pressed capia pepper seed oil (Yılmaz et al, 2015a) and tomato seed oil (Yılmaz et al, 2015b) were observed in our laboratory.…”

“…Strecker et al, (1996) Table 1. Free fatty acidity (FFA) of CPCO was 1.16 %, and higher than that of the RWCO (0.23 %), but this can be considered quite low compared to other cold pressed oils (Yılmaz et al, 2015a;Yılmaz et al, 2015b). The measured acid values are in accordance with the FFA values as well.…”

“…The moisture content of the corn germs was adjusted to 12% by water conditioning (Aydeniz et al, 2014;Yılmaz et al, 2015a) before cold pressing, since that moisture level was determined as the best point for maximum oil yield and ease of the operation by the pre-experiments. The prepared corn germs were cold pressed with a laboratory scale cold press machine (12 kg seed/h capacity, single head, 2 hp, 1.5 kw power, Koçmaksan ESM 3710, İzmir, Turkey) in two separate batches for the 2 replicates of the study.…”

“…Finally, the volatile compounds isolated on the fiber were injected into the GC/ MS (Agilent 6890N/Agilent 5875C mass spectrometer, Agilent Technologies, Wilmington, DE, USA) equipped with a non polar HP5 MS column (30m × 0.25 mm ID × 0.25 µm, J&W Scientific, Folsom, CA). The GC conditions were described in a previous study (Yılmaz et al, 2015a). …”

Process optimization and characterization of fragrant oil from red pepper (Capsicum annuumL.) seed extracted by subcritical butane extraction

“…The viscosity of the oil was 52.094 cP. Yılmaz et al reported a viscosity of 44.96 cP for oil obtained from the roasted seed of capia pepper. In another study, a viscosity of 25.6 cP was determined .…”