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

Ayşe Burcu Atalay; Ahmet Levent İnanç

doi:10.18016/ksutarimdoga.vi.1025951

TR EN

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

Öz

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.

Anahtar Kelimeler

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

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

Destekleyen Kurum

BAP office of Kahramanmaraş Sutcu Imam University

Proje Numarası

2016/3-51 D

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat, Veterinerlik ve Gıda Bilimleri

Bölüm

Araştırma Makalesi

Yazarlar

Ayşe Burcu Atalay ^*
0000-0002-2882-7865
Türkiye

Ahmet Levent İnanç
0000-0002-7363-5096
Türkiye

Yayımlanma Tarihi

28 Şubat 2023

Gönderilme Tarihi

19 Kasım 2021

Kabul Tarihi

31 Ocak 2022

Yayımlandığı Sayı

Yıl 2023 Cilt: 26 Sayı: 1

DOI

https://doi.org/10.18016/ksutarimdoga.vi.1025951

IZ

https://izlik.org/JA42TR68JE

Kaynak Göster

RIS / Bibtex

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

Green synthesis of PVC/ZnO nanoparticles: microstructure, thermal properties, optical behavior, radiation shielding efficiency, and mechanical performance

Materials Science and Engineering: B

https://doi.org/10.1016/j.mseb.2025.118688

Microbial decontamination and lipid quality of γ-irradiated red pepper seeds for functional oil production

Journal of Food Measurement and Characterization

https://doi.org/10.1007/s11694-026-04128-w

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

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

Öz

Anahtar Kelimeler

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

Abstract

Keywords

Destekleyen Kurum

Proje Numarası

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

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e-ISSN: 2619-9149