Storage Stability of Seed Oils Extracted form Red Pepper (Capsicum annuum L.) Waste by a Green Approach

Year 2023, Volume: 9 Issue: 1, 66 - 75, 30.06.2023

Ayşe Burcu Atalay Ahmet Levent İnanç

https://doi.org/10.29132/ijpas.1165960

Abstract

The present study is aimed to examine and compare the storage stability of seed kils extracted form red pepper (Capsicum annuum L.) waste by green techniques (cold pressing, ethanol solvent, and ultrasound-assisted ethanol solvent extraction). In accordance with this purpose, the oil samples were stored for a period of 6 weeks at 60°C under accelerated conditions and analyzed at weekly intervals for peroxide, conjugated diene-triene values tok follow their oxidation stability. It was observed that the peroxide, oxidative induction time, conjugated diene, and triene values of seed kils were significantly influenced by the extraction processes (p<0.05). The initial peroxide (9.83 meqO2 kg-1 oil), conjugated diene (8.63), and triene (3.36) values were higher in the oil extracted with ultrasound-assisted ethanol solvent extraction technique. At the end of accelerated oxidation conditions, the peroxide, conjugated diene, and triene values were ranked in the following order: ethanol solvent extraction (10 meqO2 kg-1, 7.31, and 3.76), ultrasound-assisted ethanol solvent extraction (12.50 meqO2 kg-1, 8.87, and 4.02), and cold press (28.50 meqO2 kg-1, 16.14, and 3.70). However, the seed oil exhibited a high value of oxidative induction time in the oil extracted with ethanol solvent technique (30.11 min). The results revealed that despite inherent anti-oxidative properties, red pepper seed kils can undergo some degree of auto-oxidation, which is dependent on the extraction method during storage. The best quality was preserved by the ethanol solvent extraction technique both in the first and the sixth week of storage.

Keywords

by-food product, green extraction, oil, red pepper seed, storage stability

Supporting Institution

BAP office of Kahramanmaraş Sutcu Imam University

Project Number

2016/3-51 D

Yeşil Bir Yaklaşımla Kırmızı Biber (Capsicum annuum L.) Atıklarından Elde Edilen Çekirdek Yağlarının Depolama Kararlılığı

Abstract

Bu çalışmanın amacı, kırmızı biber (Capsicum annuum L.) atıklarından yeşil tekniklerle (soğuk presleme, etanol- solvent ve ultrases destekli solvent ekstraksiyonu) ekstrakte edilen çekirdek yağlarının depolama stabilitesini incelemek ve karşılaştırmaktır. Bu amaca uygun olarak, yağ numuneleri 6 hafta süreyle 60°C'de hızlandırılmış oksidasyon koşullarında depolanmış ve yağların oksidasyon kararlılıklarını takip etmek için peroksit, konjuge dien-trien değerleri haftalık aralıklarla analiz edilmiştir. Tohum yağlarının peroksit, oksidatif indüksiyon süresi, konjuge dien ve trien değerlerinin ekstraksiyon işlemlerinden önemli ölçüde etkilendiği gözlenmiştir (p<0.05). Başlangıç peroksit (9.83 meqO2 kg-1 yağ), konjuge dien (8.63) ve trien (3.36) değerleri, ultrason destekli etanol solvent ekstraksiyon tekniği ile ekstrakte edilen yağda daha yüksek bulunmuştur. Hızlandırılmış oksidasyon koşullarının sonunda, peroksit, konjuge dien ve trien değerleri sırasıyla: etanol solvent ekstraksiyonu (10 meqO2 kg-1, 7.31 ve 3.76), ultrason destekli etanol solvent ekstraksiyonu (12.50 meqO2 kg -1, 8.87 ve 4.02) ve soğuk pres (28.50 meqO2 kg-1, 16.14 ve 3.70) olarak belirlenmiştir. Bununla birlikte, tohum yağı, etanol- solvent tekniği ile ekstrakte edilen yağda (30.11 dakika) yüksek bir oksidatif indüksiyon süresi değeri sergilemiştir. Sonuçlar, doğal antioksidatif özelliklerine rağmen, kırmızı biber tohumu yağlarının, depolama sırasında ekstraksiyon yöntemine bağlı olarak bir dereceye kadar oto-oksidasyona maruz kalabileceğini ortaya koymuştur. En iyi kalite, depolamanın hem birinci hem de altıncı haftasında etanol solvent ekstraksiyon tekniği ile korunmuştur.

Keywords

Atık ürün, depolama stabilitesi, kırmızıbiber çekirdeği, yağ, yeşil ekstraksiyon

Project Number

2016/3-51 D

References

• Akçar, H.H. (2009). Çeşnili Zeytinyağlarının Oksidasyon Kinetiğinin İncelenmesi. Yüksek Lisans Tezi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, İzmir. p. 201.
• Alimentarius, C. (2003). Codex standard for named vegetable kils. Codex Stan 210.
• AOCS. (1984). Official Methods and Recommended Practices of the American Oil Chemists Society, Determination of Peroxide value, AOCS Official Method. Cd 8-53, AOCS Press.
• AOCS. (1989). Official Methods and Recommended Practices of the American Oil Chemists Society, Determination of Specific Extension of Oils and Method. Ch 5-91, AOCS Press.
• Atalay, A.B., (2019). Maraş biberi çekirdeğinden farklı yöntemlerle yağ üretimi ve kalite özellikleri. Doktora Tezi, Kahramanmaraş Sütçü İmam Üniversitesi, Fen Bilimleri Enstitüsü, K.Maraş, p. 48-49.
• Atalay, A.B. and Inanc, A.L. (2023). The Applications of Green Extraction: Production and Quality Characterization of Seed Oils Extracted From Red Pepper (Capsicum annuum L.) Waste. Journal of Agriculture and Nature, Accepted: 31.01.2022.
• Baenas, N., Belović, M., Ilic, N., Morenoc, D.A. and García-Viguerac, C. (2019). Industrial Use of Pepper (Capsicum annum L.) Derived Products: Technological Benefits and Biological Advantages. Food Chemistry, 274, 872-885.
• Bouaziz, M., Fki, I., Jemai, H., Ayadi, M., and Sayadi, S. (2008). Effect of Storage on Refined and Husk Olive Oils Composition: Stabilization by Addition of Natural Antioxidants form Chemlali Olive Leaves. Food Chemistry, 108 (1), 253-262.
• Chatha, S.A.S., Anwar, F., Manzoor, M., Bajwa, J.R. (2006). Evaluation of the Antioxidant Activity of Rice Bran Extracts Using Different Antioxidant Assays. Grasas Y Aceites, 57, 328-335.
• Chemat, F., Rombaut, N., Sicaire, A-G., Meullemiestre, A., Fabiano-Tixier, A-S., and Abert-Vian, M. (2017). Ultrasound-Assisted Extraction of Food and Natural Products. Mechanisms, Techniques, Combinations, Protocols, and Applications. Ultrasonics Sonochemistry, (34), 540-560.
• Chong, Y.M., Chang, S.K., Sia, W.C.M., Yim, H.S. (2015). Antioxidant Efficacy of Mangosteen (Garcinia Mangostana Linn.) Peel Extracts in Sunflower Oil During Accelerated Storage. Food Bioscience, 12, 18-25.
• 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.
• Cordeiro, A.M.T.M., Medeiros, M.L., Santos, N.A., Soledade, L.E.B., Pontes, L.F.B.L., Souza, A.L., Souza, A.G. (2012). Rosemary (Rosmarinus officinalis L.) extract. Journal of Thermal Analysis Calorimetry, 113 (2), 889-895.
• Dedebaş, T., Dursun Çapar T., Ekici, L., and Yalçın, H. (2021). Yağlı Tohumlarda Ultrasonik-destekli Ekstraksiyon Yöntemi ve Avantajları. Avrupa Bilim ve Teknoloji Dergisi, (21), 313-322.
• El-Adawy, T.A., Taha, K.M. (2001). Characteristics and Composition of Watermelon, Pumpkin, and Paprika Seed Oils and Flours. J. Agric. Food Chemistry, 49, 1253-1259.
• Ergün, A.R., Baysal, T., Bozkır, H., 2013. Ultrases Yöntemi ile Karatenoitlerin Ekstraksiyonu. Gıda, 38 (4) : 239-246.
• Evren, M. and Tekgüler, B. (2011). Uçucu yağların antimikrobiyel özellikleri. Elektronik Mikrobiyoloji Dergisi TR (Eski adı: OrLab On-Line Mikrobiyoloji Dergisi, 9 (3), 28–40.
• Farr, W.E., and Proctor, A. (2014). Green Vegetable Oil Processing: Revised First Edition. AOCS Press, Urbana, IL., USA, 302 p.
• Gbogouri, G.A., Brou, K., Beugre, G.A.M., Gnakri, D., Linder, M. (2013). Assessment of the Thermo-Oxidation of Three Cucurbit Seed Oils by Differential Scanning Calorimetry. Innovative Romanian Food Biotechnology, 12, 32-39.
• Halim, H.H. and Thoo, Y.Y. (2018). Effect of Ultrasound Treatment on Oxidative Stability of Sunflower Oil and Palm Oil. International Food Research Journal, 25 (5), 1959-1967.
• Hosseini, S., Gharachorloo, M., Tarzi, B. G., Ghavami, M., Bakhoda, H. (2015). Effects of Ultrasound Amplitude on the Physicochemical Properties of Some Edible Oils. JAOCS, Journal of the American Oil Chemists’ Society, 92 (11-12), 1717-1724.
• Kamal-Eldin, A. and Appelqvist, L.Å. (1996). The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids, 31, 671-701.
• Karakuş, M. (2008). Bazı Zeytin Çeşitlerinden Elde Edilen Yağların Oksidasyon Stabilitelerinin Araştırılması. Yüksek Lisans Tezi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü. Ankara. s.50.
• Kayahan, M. (2003). Yağ Kimyası, Bölüm 1 Lipitlerin Kimyasal Yapısı. ODTÜ Geliştirme Vakfı, Yayıncılık ve İletişim A.Ş. Yayınları, Ankara. s.220.
• Kıralan, S.S. and Kıralan, M. (2017). Soğuk Pres Ayçiçeği Yağının Farklı Depolama Koşullarındaki Oksidatif Stabilitesi. 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.
• Kowalski, B., Ratusz, K., Kowalska, D., Bekas, W. (2004). Determination of the Oxidative Stability of Vegetable Oils by Differential Scanning Calorimetry and Rancimat Measurements. European Journal of Lipid Science and Technology, 106, 165-169.
• Labuza, T.P. (1971). Kinetics of Lipid Oxidation in Foods, CRC Critical Reviews in Food Technology, 10 (2), 355-594.
• Lee, Ok-Hwan, and Lee, Boo-Yong. (2010). Antioxidant and Antimicrobial Activities of Individual and Combined Phenolics in Olea Europaea Leaf Extract. Bioresource Technology, 101, 3751-3754.
• Ma, Y., Wua, X., Zhao, L., Wang, Y., Liao, X. (2019). Comparison of the Compounds and Characteristics of Pepper Seed Oil by Pressure-Assisted, Ultrasound-Assisted, and Conventional Solvent Extraction. Innovative Food Science and Emerging Technologies, 54, 78-86.
• Micic, D.M., Ostojic, S.B., Simonovic, M.B., Krstic, G., Pezo, L.L., Simonovic, B.R. (2015). Kinetics of Blackberry and Raspberry Seed Oils Oxidation by DSC. Thermochimica Acta, 601, 39-44.
• Moradi, N., Rahimi, M., Moeini, A., Parsamoghadam, M. A. (2018). Impact of ultrasound on Oil Yield and Content of Functional Food Ingredients at the Oil Extraction form Sunflower. Separation Science and Technology, 53 (2), 261-276.
• Ozkan, G., Baydar, H., Erbas, S. (2010). The influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.). Journal of the Science of Food and Agriculture, 90 (2), 205–209.
• Pérez-Gálveza, A., Garrido-Fernándeza, J., Mínguez-Mosqueraa, M.I., Lozano-Ruizb, M., Montero-de-Espinosa, V. (1999). Fatty Acid Composition of Two New Pepper Varieties (Capsicum annuum L. cv. Jaranda and Jariza): Effect of Drying Process and Nutritional Aspects. JAOCS, Journal of the American Oil Chemists’ Society, 76 (2), 205-208.
• Ramadan, M.F. (2020). Introduction tok cold-pressed kils: Green technology, bioactive compounds, functionality, and applications. In books: Cold pressed kils, Chapter 1, 1-5.
• Siger, A., Kaczmarek, A., Rudzińska, M. (2015). Antioxidant Activity and Phytochemical Content of Cold-Pressed Rapeseed Oil Obtained form Roasted Seeds. European Journal of Lipid Science and Technology, 117 (8), 1225-1237.
• Silva, L.R., Azevedo, J., Pereira, M.J., Valentão, P., Andrade, P.B. (2013). Chemical Assessment and Antioxidant Capacity of Pepper (Capsicum annuum L.) Seeds. Food and Chemical Toxicology, 53, 240-248.
• Tan, C.P., Che Man, Y.B., Selamatb, J., Yusoffc, M.S.A. (2002). Comparative Studies of Oxidative Stability of Edible Oils by Differential Scanning Calorimetry and Oxidative Stability index Methods. Food Chemistry, 76, 385-389.
• Uluata, S. (2016). Effect of Extraction Method on Biochemical Properties and Oxidative Stability of Apricot Seed Oil. Akademik Gıda, 14 (4), 333-340.
• Yang, C.Y., Mandal, P.K., Han, K.H., Fukushima, M., Choi, K., Kim, C.J., Lee, C.H. (2010). Capsaicin and Tocopherol in Red Pepper Seed Oil Enhance the Thermal Oxidative Stability During Frying. Journal of Food Science and Technology, 47 (2), 162-165.
• Yetim, H., and Kesmen, Z. (2009). In: Gıda Analizleri. Erciyes Üniversitesi Yayınları No: 163. Erciyes Üniversitesi Matbaası, Kayseri, 346 s.
• Zhang, Y., Yang, L., Zu,Y., Chen, X., Wang, F., Lıu, F. (2010). Oxidative Stability of Sunflower Oil Supplemented with Carnosic Acid Compared with Synthetic Antioxidants During Accelerated Storage. Food Chemistry, 118, 656-662.