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Volume 9
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10.3390/foods9091262
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Article

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

by
Tanja Cvetković
1,*,
Jasmina Ranilović
1,
Davorka Gajari
1,
Helena Tomić-Obrdalj
1,
Drago Šubarić
2,
Tihomir Moslavac
2,
Ana-Marija Cikoš
2 and
Stela Jokić
2,*
1
Research and Development, Podravka Ltd., Ante Starčevića 32, 48000 Koprivnica, Croatia
2
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(9), 1262; https://doi.org/10.3390/foods9091262
Received: 19 July 2020 / Revised: 3 September 2020 / Accepted: 4 September 2020 / Published: 9 September 2020
(This article belongs to the Special Issue Food Industry By-Products as a Source of Phytochemical Compounds)
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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. View Full-Text
Keywords: pepper seed; Capsicum annuum; oil; quality; bioactive compounds; sensory analysis pepper seed; Capsicum annuum; oil; quality; bioactive compounds; sensory analysis
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MDPI and ACS Style

Cvetković, T.; Ranilović, J.; Gajari, D.; Tomić-Obrdalj, H.; Šubarić, D.; Moslavac, T.; Cikoš, A.-M.; Jokić, S. Podravka and Slavonka Varieties of Pepper Seeds (Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil. Foods 2020, 9, 1262. https://doi.org/10.3390/foods9091262

AMA Style

Cvetković T, Ranilović J, Gajari D, Tomić-Obrdalj H, Šubarić D, Moslavac T, Cikoš A-M, Jokić S. Podravka and Slavonka Varieties of Pepper Seeds (Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil. Foods. 2020; 9(9):1262. https://doi.org/10.3390/foods9091262

Chicago/Turabian Style

Cvetković, Tanja, Jasmina Ranilović, Davorka Gajari, Helena Tomić-Obrdalj, Drago Šubarić, Tihomir Moslavac, Ana-Marija Cikoš, and Stela Jokić. 2020. "Podravka and Slavonka Varieties of Pepper Seeds (Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil" Foods 9, no. 9: 1262. https://doi.org/10.3390/foods9091262

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