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Yeşil Ekstraksiyon Uygulamaları: Kırmızı Biber (Capsicum Annuum L.) Atığından Ekstrakte Edilen Çekirdek Yağlarının Üretimi ve Kalite Karakterizasyonu

Year 2023, Volume: 26 Issue: 1, 150 - 160, 28.02.2023

Ayşe Burcu Atalay , Ahmet Levent İnanç

https://doi.org/10.18016/ksutarimdoga.vi.1025951
Cited By: 3

Abstract

Çalışma, gıda endüstrisi yan ürünü/atığı olan kırmızı biber (Capsicum Annuum L.) çekirdeklerinin değerlendirilme olanaklarına odaklanmıştır. Nem içeriği (%), toplam ham yağ ve kül içeriği, renk, 1000-dane ağırlığı, çekirdeklerin kalınlığı ve çapı karakterize edilmiştir.Yağlar, yeşil teknikler uygulanarak çekirdeklerden ekstrakte edilmiştir: soğuk presleme, etanol solvent ve ultrason- destekli etanol solvent ekstraksiyonu. Yağ numunelerinin üretim verimleri ve kalite özellikleri farklı tekniklerle karşılaştırılmıştır. Ortalama olarak, linoleik asit (%72.00), oleik asit (%11.76) ve palmitik asit (%11.50) yağlarda baskın yağ asitleri olmuştur. Ultrason-destekli tekniğin, verim açısından (%16.80) diğerlerine göre daha etkili olduğu gözlenmiştir. En düşük asit içeriği ve en yüksek toplam karotenoid içeriği soğuk pres ile üretilen yağda tespit edilmiştir. Renk, konjuge dien-trien değerleri soğuk pres yöntemi ile daha yüksek elde edilmiştir. Toplam fenolik içerik ve antioksidan kapasite değerlerini şu şekilde sıralayabiliriz : etanol solvent (241.1 mg kg-1 ve %79.84), ultrason-destekli solvent (167.0 mg kg-1 ve %67.18) ve soğuk presleme (131.8 mg kg-1) 1 ve %59.04). Etanol solvent tekniği ile ekstrakte edilen yağın toplam tokoferol (1801,2 mg kg-1) içeriği daha üstün olmuştur. Sonuçlar, etanol solvent ekstraksiyon tekniği kullanılarak elde edilen yağın diğer yeşil ekstraksiyon tekniklerine kıyasla daha iyi biyoaktif özelliklere ve dolayısıyla antioksidan aktiviteye sahip olduğunu göstermiştir.

Keywords

Gıda endüstrisi yan/atık ürünü Kırmızı biber çekirdeği Yağ Yeşil ekstraksiyon Kalite By-Food Product Red Pepper Seed Green Extraction

Project Number

2016/3-51 D

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The Applications of Green Extraction: Production and Quality Characterization of Seed Oils Extracted From Red Pepper (Capsicum Annuum L.) Waste

Year 2023, Volume: 26 Issue: 1, 150 - 160, 28.02.2023

Ayşe Burcu Atalay , Ahmet Levent İnanç

https://doi.org/10.18016/ksutarimdoga.vi.1025951
Cited By: 3

Abstract

The study focused on the possibilities of evaluation of red pepper (Capsicum Annuum L.) seeds being a food industry waste. The moisture content (%), the total crude oil and ash content, color, the weight of 1000 seeds, the thickness and diameter of the seeds were characterized. The oils were extracted from the seeds using green techniques: cold-pressing, ethanol solvent, and ultrasound-assisted ethanol solvent extraction.Different techniques compared the production yield and quality characteristics of the oil samples. On average, linoleic acid (72.00%), oleic acid (11.76%), and palmitic acid (11.50%) were the predominant fatty acids in oils. The yield (16.80%) of the ultrasound-assisted technique was observed to be more effective than the others. The lowest content of acidity and the highest content of total carotenoids were found in the cold-press oil. The color, conjugated diene-triene values were higher with cold-pressing. The total phenolic contents and the antioxidant capacities were ranked in the following order: ethanol solvent (241.1 mg kg-1 and 79.84%), ultrasound-assisted (167.0 mg kg-1 and 67.18%), and cold press (131.8 mg kg-1 and 59.04%). The total tocopherols (1801.2 mg kg-1) content was superior in the oil extracted with the ethanol solvent technique. The results were shown that the oil obtained by using the ethanol solvent extraction technique had better bioactive properties and so, antioxidant activity compared to other green extraction techniques.

Keywords

By-Food Product Red Pepper Seed Oil Green Extraction Quality

Supporting Institution

BAP office of Kahramanmaraş Sutcu Imam University

Project Number

2016/3-51 D

References

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  • Chouaibia, M., Rezigc, L., Hamdic, S. & Ferraria, G. (2019). Chemical characteristics and compositions of red pepper seed oils extracted by different methods. Industrial Crops and Products, 128, 363-370.
  • De-Mello, B.T.F., Garcia, V.A.S. & Da Silva C. (2015). Ultrasound-assisted extraction of oil from chia (Salvia hıspânıca l.) seeds: optimization extraction and fatty acid profile. Journal of Food Process Engineering, 1745-4530.
  • Delfan-Hosseini, S., Nayebzadeh, K., Mirmoghtadaie, L., Kavosi, M. & Hosseini, S.M. (2017). Effect of extraction process on composition, oxidative stability, and rheological properties of purslane seed oil. Food Chemistry, 222, 61-66. https://doi:10.1016/j.foodchem.2016.11.150.
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  • El-Adawy, T.A. & Taha, K.M. (2001). Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours. Journal Agricultural Food Chemistry, 49, 1253-1259.
  • Elisia, I., Young, J.W., Yuan, Y.V. & Kitts, D.D. (2013). Association between tocopherol ısoform composition and lipid oxidation in selected multiple edible oils. Food Research International, 52 (2), 508-514.
  • Embaby, H.E.L.S. & Mokhtar, S.M. (2011). Chemical composition and nutritive value of lantana and sweet pepper seeds and nabak seed kernels. Journal of Food Science, 76, 736-741.
  • FAO, (2019). FAOSTAT Statistic data. Retrieved on May 1, 2021, from http://www.fao.org/faostat/en
  • Farr, W.E. & Proctor, A. (2014). Green vegetable oil processing. Revised first edition. AOCS Press, Urbana, IL, pp. 302.
  • Fazel, M., Sahari, M.A. & Barzegar, M. (2008). Determination of main tea seed oil antioxidants and their effects on common kilka oil. International Food Research Journal, 15, 209–217.
  • Fıratlıgil-Durmuş, E. (2008). Kırmızı Biber Tohumunun Endüstriyel Olarak Değerlendirilmesi: Protein Ekstraksiyonu, Fonksiyonel Özellikleri ve Mayonez Üretiminde Kullanımı. [Doktora Tezi, İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
  • Guizhen. G., Xiaoming, W., Guangyuan, L., Biyun, C. & Kun, X. (2007). Analysis of carotenoids in the seed of several oil crops. Proceedings of the 12th International Rapeseed Congress, Science Press, USA, pp. 82-84.
  • Harborne, J.B., Baxter, H. & Moss, G.P. (1999). Phytochemical dictionary: handbook of bioactive compounds from plants (2nd ed.). London: Taylor and Francis.
  • Hosseini, S., Gharachorloo, M., Tarzi, B.G., Ghavami, M. & Bakhoda, H. (2015). Effects of ultrasound amplitude on the physicochemical properties of some edible oils. Journal of the American Oil Chemists’ Society, 92 (11-12), 1717-1724. https://doi:10.1007/s11746-015-2733-1.
  • Jarret. R.L., Levy, I.J., Potter, T.L. & Cermak, S.C. (2013). Seed oil and fatty acid composition in Capsicum spp. Journal of Food Composition and Analysis, 30, 102-108. Jiménez, A., Beltrán. G. & Uceda, M. (2007). High-Power ultrasound in olive paste pretreatment: effect on process yield and virgin olive oil characteristics. Ultrasonics Sonochemistry, 14 (6),725-731. ttps://doi.org/10.1016/j.ultsonch.2006.12.006.
  • Kamal‐Eldin, A . (2005). Minor components in vegetable oils. In: Shahidi, F. (Ed.) Bailey ́s Industrial Oil and Fat Products. Sussex, UK,: John Wiley & Sons Inc.III). pp. 319-359.
  • Kıralan, S.S. & Kıralan, M. (2017). Oxidative stability of cold-pressed sunflower oil under different storage conditions. Akademik Gıda, 15 (2), 155-162.
  • Koncsek, A., Helyes, L. & Daood, H.G. (2018). Bioactive compounds of cold-pressed spice paprika seeds oils. Journal of Food Processing and Preservation, 1-9. https://doi : 10.1111/jfpp.13403
  • Kozłowska, M., Gruczyn´ska, E., S´cibisz, I. & Rudzin´ska, M. (2016). Fatty acids and sterols composition, and antioxidant activity of oils extracted from plant seeds. Journal of Food Chemistry, 450-456.
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There are 59 citations in total.

Details

Primary Language English
Subjects Agricultural, Veterinary and Food Sciences
Journal Section RESEARCH ARTICLE
Authors

Ayşe Burcu Atalay 0000-0002-2882-7865

Ahmet Levent İnanç 0000-0002-7363-5096

Project Number 2016/3-51 D
Publication Date February 28, 2023
Submission Date November 19, 2021
Acceptance Date January 31, 2022
Published in Issue Year 2023 Volume: 26 Issue: 1

Cite

APA Atalay, A. B., & İnanç, A. L. (2023). The Applications of Green Extraction: Production and Quality Characterization of Seed Oils Extracted From Red Pepper (Capsicum Annuum L.) Waste. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 26(1), 150-160. https://doi.org/10.18016/ksutarimdoga.vi.1025951

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