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Türkiye’deki biber baharat tiplerinin yağ asidi profilleri, fitokimyasal ve mineral madde içeriklerinin karşılaştırmalı analizi

Year 2024, , 133 - 147, 08.04.2024
https://doi.org/10.37908/mkutbd.1369509

Abstract

Biber, yemeklerde veya baharat olarak sıklıkla kullanılan önemli bir üründür. Biberlerde kapsaisinoidler, fenolikler ve karotenoidler de dahil olmak üzere çok sayıda fitokimyasal bulunmaktadır. Kapsaisinoidler, belirgin acı tat özelliğinden sorumludurlar. Bu çalışmada, 15 çeşit biber baharatının (1 İsot, 4 Toz Biber ve 10 Pul Biber) proksimat, mineral, yağ asidi kompozisyonu ve fitokimyasal bileşenleri karşılaştırmalı olarak incelenmiştir. Proksimat bileşimi analizi şunları ortaya koymuştur: nem (%6.54-19.49), kül (%6.53-22.48) ve asitte çözünmeyen kül (%0.41-1.12). Toplam fenolik madde içeriği 9.72 ile 20.05 mg GAE g-1 arasında değişmiştir. En düşük ve en yüksek kapsaisinoid içeriği sırasıyla S15 (10247.6 SHU) ve S9 (38861.7 SHU) örneklerinde bulunmuştur. Toplam karotenoid içeriğinin 739.8-1941.7 mg kg-1 arasında değiştiği belirlenmiştir. Fitokimyasal analizler, bu baharatların karotenoid ve kapsaisinoid gibi fitokimyasallar bakımından zengin olduğunu ortaya koymuştur. Baharatlarda insan beslenmesi için gerekli olan kalsiyum, magnezyum, potasyum, bakır, demir, mangan ve sodyum gibi mineral elementler de mevcut olarak bulunmuştur.

References

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Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye

Year 2024, , 133 - 147, 08.04.2024
https://doi.org/10.37908/mkutbd.1369509

Abstract

Peppers are significant crops frequently used in cooking or as spice. Numerous phytochemicals, including capsaicinoids, phenolics, and carotenoids are found in peppers. Capsaicinoids are responsible for the distinctively pungent flavor. A comparative study of the proximate, mineral, fatty acid composition, and phytochemical components of 15 types of pepper spices (1 Isot Pepper Flake, 4 Chili Powders, and 10 Chili Pepper Flakes) were investigated. Analysis of the proximate composition included moisture content (6.54-19.49%), ash content (6.53-22.48%) and acid insoluble ash content (0.41-1.12%). Total phenolic content ranged from 9.72 to 20.05 mg GAE g-1. The lowest and highest capsaicinoid content were found in S15 (10247.6 Scoville Heat Unit (SHU)) and S9 (38861.7 SHU) samples, respectively. Total carotenoid content ranged from 739.8–1941.7 mg kg-1. Phytochemical analyses revealed that these spices are high in phytonutrients such as carotenoid and capsaicinoid. Mineral elements such as calcium, magnesium, potassium, copper, iron, manganese, and sodium were also present in the spices, which are essential for human nutrition.

References

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  • Arpaci, B.B., Baktemur, G., Keleş, D., Kara, E., Erol, Ü.H., & Taşkın, H. (2020). Determination of color and heat level of some resistance sources and improved pepper genotypes. Crop Breeding, Genetics and Genomics, 2 (1), e200006. https://doi.org/10.20900/cbgg20200006
  • Atalay, A.B., & Inanc, A.L. (2020). Optimization of ultrasound-assisted phenolic extraction from red pepper seed by response surface methodology. Türk Tarım ve Doğa Bilimleri Dergisi, 7 (1), 132-140. https://doi.org/10.30910/turkjans.680032
  • Basyigit, B., Daghan, S., & Karaaslan, M. (2020). Biochemical, compositional, and spectral analyses of Isot (Urfa pepper) seed oil and evaluation of its functional characteristics. Grasas Y Aceites, 71 (4), e384-e384. https://doi.org/10.3989/gya.0915192
  • Batiha, G.E.S., Alqahtani, A., Ojo, O.A., Shaheen, H.M., Wasef, L., Elzeiny, M., & Hetta, H.F. (2020). Biological properties, bioactive constituents, and pharmacokinetics of some Capsicum spp. and capsaicinoids. International Journal of Molecular Sciences, 21 (15), 5179. https://doi.org/10.3390/ijms21155179
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  • BystrickÃ, J., & TrebichalskÃ, P. (2018). The heavy metal content in selected kinds of spices. Journal of Microbiology, Biotechnology, and Food Sciences, 8 (2), 760-764. https://doi.org/10.15414/jmbfs.2018.8.2.760-764
  • Castro-Concha, L.A., Tuyub-Che, J., Moo-Mukul, A., Vazquez-Flota, F.A., & Miranda-Ham, M.L. (2014). Antioxidant capacity and total phenolic content in fruit tissues from accessions of Capsicum chinense Jacq. (Habanero pepper) at different stages of ripening. The Scientific World Journal, 809073, 5. https://doi.org/10.1155/2014/809073
  • Carvalho Lemos, V., Reimer, J.J., & Wormit, A. (2019). Color for life: biosynthesis and distribution of phenolic compounds in pepper (Capsicum annuum). Agriculture, 9 (4), 81. https://doi.org/10.3390/agriculture9040081
  • Cervantes-Paz, B., Yahia, E.M., de Jesús Ornelas-Paz, J., Victoria-Campos, C.I., Ibarra-Junquera, V., Pérez-Martínez, J.D., & Escalante-Minakata, P. (2014). Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening. Food Chemistry, 146, 188-196. https://doi.org/10.1016/j.foodchem.2013.09.060
  • Chatterjee, S., Padwal-Desai, S.R., & Thomas P. (1999). Effect of γ-irradiation on the color power of turmeric (Curcuma longa) and red chilies (Capsicum annum) during storage. Food Research International, 31 (9), 625-628. https://doi.org/10.1016/S0963-9969(99)00035-6
  • Coskun A.L., & Unsal F. (2020). Determination of some quality characteristics of commercially sold spices and dried fruits. Gaziosmanpaşa Scientific Research Journal, 9 (3), 99-111. https://dergipark.org.tr/en/download/article-file/1403858
  • Daood, H.G., Kapitány, J., Biacs, P., & Albrecht, K. (2006). Drying temperature, endogenous antioxidants, and capsaicinoids affect carotenoid stability in paprika (red pepper spice). Journal of the Science of Food and Agriculture, 86 (14), 2450-2457. https://doi.org/10.1002/jsfa.2639
  • Dubois, V., Breton, S., Linder, M., Fanni, J., & Parmentier, M. (2007). Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. European Journal of Lipid Science and Technology, 109 (7), 710-732. https://doi.org/10.1002/ejlt.200700040
  • Duman, A.D., Mavi, K., Arpaci, B.B., Didin, M., & Duman, D.S. (2021). Determination of capsaicinoids and scoville heat unit in different ornamental Capsicum genotypes grown in Turkey using HPLC. Fresenius Environmental Bulletin, 30 (12), 12969-12975.
  • Ene-Obong, H., Onuoha, N., Aburime, L., & Mbah, O. (2018). Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria. Food Chemistry, 238, 58-64. https://doi.org/10.1016/j.foodchem.2016.12.072
  • Erol, U.H., & Arpacı, B.B. (2023a). Macro and micro element contents of pepper species at maturation periods. ISPEC Journal of Agricultural Sciences, 7 (3), 508-516. https://doi.org/10.5281/zenodo.8303821
  • Erol, U.H., & Arpacı, B.B. (2023b). Morphological and Physicochemical changes of pepper fruits in different developmental periods according to species. Alatarım, 22 (1), 8-17.
  • Fayos, O., Ochoa-Alejo, N., De La Vega, O.M., Savirón, M., Orduna, J., Mallor, C., Barbero, G.F., & Garcés-Claver, A. (2019). Assessment of capsaicinoid and capsinoid accumulation patterns during fruit development in three chili pepper genotypes (Capsicum spp.) carrying Pun1 and pAMT alleles related to pungency. Journal of Agricultural and Food Chemistry, 67 (44), 12219-12227. https://doi.org/10.1021/acs.jafc.9b05332
  • Firat, C., Karataş, K., Arpaci, B.B., & Mavi, K. (2021). Hybrid breeding studies for the development of sweet ornamental pepper varieties suitable for pickling industry. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 26 (3), 679-691. https://doi.org/10.37908/mkutbd.961983
  • Gaur, R., Sharma, V., Chhapekar, S.S., Das, J., Kumar, A., Yadava, S.K., & Ramchiary, N. (2016). Comparative analysis of fruit metabolites and pungency candidate genes expression between Bhut Jolokia and other Capsicum species. PLoS One, 11 (12). https://doi.org/10.1371/journal.pone.0167791
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There are 55 citations in total.

Details

Primary Language English
Subjects Horticultural Production (Other)
Journal Section Araştırma Makalesi
Authors

Ümit Haydar Erol 0000-0001-6126-5844

Pınar Gümüş 0000-0003-4085-9859

Bekir Bülent Arpacı 0000-0001-7505-3658

Early Pub Date March 14, 2024
Publication Date April 8, 2024
Submission Date October 2, 2023
Acceptance Date November 21, 2023
Published in Issue Year 2024

Cite

APA Erol, Ü. H., Gümüş, P., & Arpacı, B. B. (2024). Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 29(1), 133-147. https://doi.org/10.37908/mkutbd.1369509

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