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: 1

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

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

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

References

• AOAC, (1998). Official Methods 935.47. In: AOAC Official Methods of Analysis, (Edited by P. Cunniff), Gaithersburg, MD, USA.
• AOAC, (2000). Official Methods 925.10, 65.17, 974.24, 992.16. In: AOAC Official Methods of Analysis. 17th Edition, Gaithersburg, MD, USA.
• AOAC, (2005). Official Methods 996.06. Fat (Total, Saturated and Unsaturated) in Foods. In: AOAC Official Methods of Analysis, 18th Edition, Gaithersburg, MD, USA.
• AOCS, (1984). Official Methods and Recommended Practices of the American Oil Chemists Society, Determination of Peroxide value, AOCS Official Method, 8-53 Cd, AOCS Press.
• AOCS, (1989). Official Methods and Recommended Practices of the American Oil Chemists Society, Determination of Specific Extinction of Oils and Fats, Ultraviolet Absorption. AOCS Official Method. Ch 5-91, AOCS Press.
• AOCS, (1997). Official Methods and Recommended Practices of the American Oil Chemists’ Society, Ba 5a-49, AOCS Official Method. AOCS Press.
• AOCS, (1997). Official Methods and Recommended Practices of the American Oil Chemists Society, Free fatty acids. AOCS Official Method Ca 5a-40, AOCS Press.
• AOCS, (2007). Official methods and recommended practices of the AOCS, Official method Ce 1j-07, 6th Ed. AOCS, Champaign, IL, USA.
• Arsunar, E.S. (2014). Kapya Biber Tohumundan Soğuk Presleme ile Yağ Eldesinin Optimizasyonu ve Ürün Karakterizasyonu. (Tez no. 353592) [Yüksek Lisans Tezi, Çanakkale Onsekiz Mart Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
• Azabou, S., Taheur, B.F., Jridi, M., Bouaziz, M. & Nasri, M. (2017). Discarded seeds from red pepper (Capsicum annum) processing industry as a sustainable source of high added-value compounds and edible oil. Environmental Science and Pollution Research, 24 (28), 22196-203. https://doi : 10.1007/s11356-017-9857-9.
• Baenas, N., Belović, M., Ilic, N., Moreno, D.A. & García-Viguera, C. (2019). Industrial use of pepper (Capsicum annum l.) derived products: technological benefits and biological advantages. Food Chemistry, 274, 872-885. https://doi.org/10.1016/j.foodchem.2018.09.047
• Brand-Williams, W., Cuvelier, M.E. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft and Technologie, 28, 25-30.
• Bozdoğan-Konuşkan, D. (2020). Minor bioactive lipids in cold-pressed oils. In Mohamed Fawzy Ramadan (Eds.), Cold-Pressed oils/green technology, bioactive compounds, functionality, and applications, Elsevier Academic press, pp. 7-14.
• Castejón. N., Luna, P. & Señoráns, F.J. (2018). Alternative oil extraction methods from Echium plantagineum l. seeds using advanced techniques and green solvents. Food Chemistry, 244, 75-82. https://doi: 10.1016/j.foodchem.2017.10.014.
• 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.
• Domokos, J., Peredi, J. & Bernath, J. (1993). Examination of Hungarian paprika (Capsicum annuum l.) seed oils. Acta Horticulturae, 331, 49-52.
• 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.
• Li, G., Song, C., You, J., Sun, Z., Xia, L. & Suo, Y. (2011). Optimization of red pepper seed oil extraction using supercritical co2 and analysis of the composition by reversed-phase HPLC-FLD-MS/MS. International Journal of Food Science and Technology, 46 (1), 44-51.
• Li, H.Z., Zhang, Z.J., Hou, T.Y., Li, X.J. & Chen, T. (2015). Optimization of ultrasound-assisted hexane extraction of perilla oil using response surface methodology. Industrial Crops and Products, 76, 18-24.
• Ma, Y., Wua, X., Zhao, L., Wang, Y. & Liaoa, 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.
• Matthäus, B. & Özcan, M.M. (2009). Chemical evaluation of some paprika (Capsicum annuum l.) seed oils. European Journal of Lipid Science and Technology, 111, 1249-1254. https://doi.org/10.1002/ejlt.200900036.
• 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 from sunflower. Separation Science and Technology, 53 (2), 261-276.
• Moreau, R.A. & Kamal-Eldin, A. (2009). Introduction, in gourmet and health-promoting specialty oils. AOCS Press, USA, pp. 1-13.
• Nehir-Demir, K. (2011). Kayısı çekirdeği yağının ekstraksiyonunda enzim etkisi: ekstraksiyon koşullarının optimizasyonu. [Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi Fen Bilimleri enstitüsü Kimya Mühendisliği Anabilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
• 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. Journal of the American Oil Chemists’ Society, 76 (2), 205-208.
• Ramadan, M.F. (2020). Introduction to cold-pressed oils: Green technology, bioactive compounds, functionality, and applications. In books: Cold pressed oils, Elsevier Inc., Amsterdam, The Netherlands; ISBN 9780128181881, pp. 1-5.
• Reische, D.W., Lillard, D.A. & Eitenmiller, R.R. (2002). Antioxidants in: Food Lipids. (eds. CC. Akoh, D. B Min). Marcel Dekker, Inc., New York, USA, pp. 489-541.
• Samaram, S., Mirhosseini, H., Tan, C.P., Ghazali, H.M., Bordbar, S. & Serjouie, A. (2015). Optimization of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical-scavenging antioxidant activity, and oxidation stability. Food Chemistry, 172, 7-17. https://doi.org/10.1016/j.foodchem.2014.08.068.
• Shahidi, F. (2005). Quality Assurance of Fats and Oils. In: Shahidi, F., Ed., Bailey's Industrial Oil and Fat Products, John Wiley& Sons, Inc., Hoboken, pp. 565-576.
• Sicaire, A., Vian, M.A., Fine,F., Carré, P., Tostain, S. & Chemat, F. (2016). Ultrasound-induced green solvent extraction of oil from oleaginous seeds. Ultrasonics Sonochemistry, 31, 319-329. https://doi.org/10.1016/j.ultsonch.2016.01.011.
• Siger, A., Kaczmarek, A. & Rudzińska, M. (2015). Antioxidant activity and phytochemical content of cold-pressed rapeseed oil obtained from roasted seeds. European Journal of Lipid Science and Technology, 117 (8), 1225-1237.
• TGK, (2012). Türk Gıda Kodeksi Bitki Adı ile Anılan Yağlar Tebliği. (Tebliğ No: 2012/29). Sayı: 28262.
• Tian, Y., Xu, Z., Zheng, B., Martin, Lo Y. (2013). Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum l.) seed oil. Ultrasonics Sonochemistry, 20 (1), 202-208.
• Tiwari, B.K. (2015). Ultrasound: a clean, green extraction technology. Trends in Analytical Chemistry, 71, 100-109. https://doi.org/10.1016/j.trac.2015.04.013.
• Wang, L. & Weller, C.L. (2006). Recent advances in the extraction of nutraceuticals from plants. Trends Food Science and Technology, 17 (6), 300-312.
• Wong, M.L., Tim, R.E. & Goh, E.M. (1988). Colorimetric determination of total tocopherols in palm oil, olein, and stearin. Journal of the American Oil Chemists Society, 65 (2), 258-261.
• Xu, G., Liang, C., Huang, P., Liu, Q., Xu, Y., Ding, C. & Li, T. (2016). Optimization of rice lipid production from ultrasound-assisted extraction by response surface methodology. Journal of Cereal Science, 70, 23-28.
• Yaldız, G. (2008). Determining the Yield and Quality Characters and Optimum Drying Methods of Different Ornamental Pepper (Capsicum sp.) Species and Lines (Tez no. 451261). [Thesis of Doctoral, Graduate School of Science and Engineering Çukurova University Fields Crops Department]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
• 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 Technology, 47, 162–165. https://doi: 10.1007/s13197-010-0032-2.
• Yılmaz, E., Arsunar, E.S., Aydeniz, B. & Güneşer, O. (2015). Cold-pressed capia pepper (Capsicum Annuum L.) oils: composition, aroma, and sensory properties. European Journal of Lipid Science and Technology, 117, 1016-1026. https://doi.org/10.1002/ejlt.201400276.
• Zhang, Y., Yang, L., Zu, Y., Chen, X., Wang, F. & Liu, F. (2010). Oxidative Stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry, 118, 656-662. http://doi.org/10.1016/j.foodchem.2009.05.038.
• Zhong, J., Yang, R., Qin, X., Yang, Q., Liu, X. & Wang, Y. (2018). The application of ultrasound and microwave to increase oil extraction from moringa oleifera seeds. Industrial Crops and Products, 120, 1-10.
• Zou, Yu., Kun, M.A. & Tian, M. (2015). Chemical composition and nutritive value of hot pepper seed (Capsicum Annuum) grown in the northeast region of China. Food Science and Technology, 35(4), 659-63. https://doi.org/10.1590/1678-457X.6803.