Hatay ve Osmaniye acı kırmızıbiber salçası işleme atıklarının kapsaisin ekstraktı (oleoresin) olarak değerlendirilmesi

Öz

Bu çalışmanın amacı, Hatay ve Osmaniye (Türkiye) kırmızıbiber salçası atıklarının sürdürülebilir bir kapsaisin kaynağı olarak potansiyelini değerlendirmektir. Örnekler 80 °C'de 24 saat kurutulmuş, öğütülmüş ve soğuk pres ekstraksiyon yöntemi kullanılarak işlenmiştir. Ekstraktların kapsaisin, dihidrokapsaisin, toplam fenolik madde içeriği ve antioksidan aktivitesi HPLC ve spektrofotometrik analizlerle belirlenmiştir. Sonuçlar, önemli bölgesel farklılıklar ortaya koymuştur: Hatay örnekleri, Osmaniye örneklerine (1921,19 mg GAE 100 g-1; 49,76 μmol TEAC g-1; 31.741 SHU) kıyasla belirgin şekilde daha yüksek toplam fenolik madde (2758,81 mg GAE 100 g-1), antioksidan kapasite (71,41 μmol TEAC g-1) ve keskinlik (137.418 SHU) sergilemiştir. Bulgular, Hatay kırmızıbiberinin arınma düzeyinin Habanero, Scotch Bonne ve/veya Jamaika biber türlerine, Osmaniye biberinin ise Aji Peru, Cayenne ve/veya Tabasco biber türlerine benzer olduğunu ortaya koymuştur. Sonuçlar, biber atığının nutrasötik ürün geliştirme ve fonksiyonel gıda bileşenlerinin üretiminin yanı sıra organik tarım ve diğer tarımsal uygulamalar için sürdürülebilir bir kaynak olarak değerlendirilebileceğini göstermektedir. Ayrıca, bu çalışmada kullanılan düşük enerjili soğuk presleme yöntemi, atık malzemeden sıvı oleoresin elde etmek için hem çevresel olarak sürdürülebilir hem de ticari olarak uygulanabilir bir yaklaşım sunmaktadır. Sonuçlar, acı biber salçası üretiminden kaynaklanan atıkların yalnızca endüstriyel bir yan ürün değil, kapsaisin ve diğer fenolik bileşikler ile antioksidanlar açısından zengin ve değerli bir hammadde kaynağı olduğunu bilimsel olarak kanıtlamaktadır.

Anahtar Kelimeler

• kapsaisin
• oleoresin
• kırmızıbiber salçası atığı
• sürdürülebilir ekstraksiyon
• antioksidan aktivite

Evaluation of Hatay and Osmaniye hot redpepper paste processing wastes as capsaicin extracts (oleoresin)

Öz

This study aimed to evaluate the potential of redpepper paste waste from Hatay and Osmaniye (Türkiye) as a sustainable source of capsaicin. The samples were dried at 80 °C for 24 h, ground, and processed using a cold-press extraction method. Capsaicin, dihydrocapsaicin, total phenolic content, and antioxidant activity of the extracts were quantified by HPLC and spectrophotometric assays. The results revealed significant regional differences: Hatay samples exhibited markedly higher total phenolics (2758.81 mg GAE 100 g-1), antioxidant capacity (71.41 μmol TEAC g-1), and pungency (137,418 SHU) compared to Osmaniye (1921.19 mg GAE 100 g-1; 49.76 μmol TEAC g-1; 31,741 SHU). The findings revealed that the pungency level of Hatay redpepper is similar to Habanero/Scotch Bonne/Jamaika pepper types. In contrast, Osmaniye pepper is identical to Aji Peru/Cayenne/Tabasco pepper types. The results indicate that redpepper waste can be considered as a sustainable resource for nutraceutical product development and the production of functional food ingredients, as well as for organic farming and other agricultural applications. Furthermore, the low-energy cold-pressing method used in this study offers both an environmentally sustainable and commercially viable approach to obtaining liquid oleoresin from waste material. The results scientifically demonstrate that waste from redpepper paste production is not simply an industrial byproduct but a valuable raw material source rich in capsaicin, phenolic compounds, and antioxidants.

Anahtar Kelimeler

• capsaicin
• oleoresin
• redpepper paste waste
• sustainable extraction
• antioxidant activity

Kaynakça

1. Ahmad, A., Kastaman, R., & Mardawati, E. (2020). Standard Level Determination of Pungency in Sambal Terasi (case of study: Warung Makan Betawi micro small medium enterprises). IOP Conf. Ser.: Earth Environ. Sci. 443, 012040. DOI: 10.1088/1755-1315/443/1/012040
2. Al Othman, Z.A., Ahmed YBH., Habila MA., & Ghafar, A.A. (2011). Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography. Molecules, 16, 8919-8929. https://doi.org/10.3390/molecules16108919
3. Anonymous (2025a). Biber İstatistikleri - Agricultural Statistics. Access date: 27.10.2025
4. Anonymous (2025b). https://www.foodelphi.com/scoville-acilik-skalasi/ Access date: 27.10.2025
5. Arın, L. (2018). Kapsaisin ve tarımda kullanımı. Journal of the Institute of Science and Technology, 8(4), 21-27. https://doi.org/10.21597/jist.409273
6. Aşkın, B., Öztürk, D., Durusoy, B., & Kaya, Y. (2022). Properties of yogurt fortified with capsaicin extracts dissolved in high oleic sunflower oil. Journal of Food Processing and Preservation, 46(10), e15633. https://doi.org/10.1111/jfpp.15633
7. Ayda, M., Dede, S., & Didin, M. (2023). Determination and comparison of quality changes during storage of Turkish pepper paste produced by different methods. GIDA. 48(5), 1071-1083. doi: 10.15237/ gida.GD22127
8. Bozokalfa, M. K., & Eşiyok, D. (2011). Evaluation of Morphological and Agronomical Characterization of Turkish Pepper Accessions. International Journal of Vegetable Science, 17(2), 115–135. https://doi.org/10.1080/19315260.2010.516329 .

9. 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) in different stages of ripening. The Scientific World Journal, 809073, 5. https://doi.org/10.1155/2014/809073
10. Deal, C. L., Schnitzer, T. J., Lipstein, E., Seibold, J. R., Stevens, R. M., Levy, M. D., ... & Renold, F. (1991). Treatment of arthritis with topical capsaicin: a double-blind trial. Clinical therapeutics, 13(3), 383-395. PMID: 1954640.
11. de Aguiar, A. C., Coutinho, J. P., Barbero, G. F., Godoy, H. T., & Martínez, J. (2016). Comparative study of capsaicinoid composition in Capsicum peppers grown in Brazil. International Journal of Food Properties, 19(6), 1292-1302. https://doi.org/10.1080/10942912.2015.1072210
12. Dobón-Suárez, A., Zapata, P. J., & García-Pastor, M. E. (2025). A Comprehensive Review on Characterization of Pepper Seeds: Unveiling Potential Value and Sustainable Agrifood Applications. Foods, 14(11), 1969. https://doi.org/10.3390/foods14111969
13. Duke, J., A. (1986). Handbook of Medicinal Herbs. 3rd ed., CRC Press, p.98-99.
14. Erol, U.H., Gumus, P., & Arpaci, B.B. (2024). Comparative analysis of fatty acid profiles, phytochemical and mineral content of pepper spice types in Türkiye. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 29(1), 133-147. https://doi.org/10.37908/mkutbd.1369509
15. FAO (2025). World Food and Agriculture – Statistical Yearbook 2024 | FAO. Access date: 27.10.2025
16. Fırat, C., Karataş, K., Arpacı, B.B., & Mavi, K. (2021). Turşu sanayisine uygun tatlı süs biberi çeşitlerinin geliştirilmesine yönelik melezleme ıslahı çalışmaları. Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, 26(3), 679-691. https://doi.org/10.37908/mkutbd.961983
17. Fornereto Soldan, A.C., Arvelos, S., Watanabe, É.O., & Hori, C.E. (2021). Supercritical fluid extraction of oleoresin from Capsicum annuum industrial waste. Journal of Cleaner Production, 297, 126593. https://doi.org/10.1016/j.jclepro.2021.126593
18. Kawada, T., Hagıhari, K., & Iwai, K. (1986). Effects of Capsaicin on lipid metabolism in rats fed with high fat diet. J Nutr., 116, 1272-1278. https://doi.org/10.1093/jn/116.7.1272
19. Kim, J.Y., Kim, E.H., Kim, S.U., Kwon, T.K., & Choi, K.S. (2010) Capsaicin sensitizes malignant glioma cells to TRAIL-mediated apoptosis via DR5 upregulation and survivin downregulation. Carcinogenesis; 31(3), 367- 375. https://doi.org/10.1093/carcin/bgp298
20. Koffi-Nevry, R., Kouassi, K. C., Nanga, Z. Y., Koussémon, M., & Loukou, G. Y. (2012). Antibacterial activity of two bell pepper extracts: Capsicum annuum L. and Capsicum frutescens. International journal of food properties, 15(5), 961-971. https://doi.org/10.1080/10942912.2010.509896
21. Krishnatreyya, H., Hazarika, H., Saha, A., & Chattopadhyay, P. (2018). Capsaicin, the primary constituent of pepper sprays and its pharmacological effects on mammalian ocular tissues. European journal of pharmacology, 819, 114-121. https://doi.org/10.1016/j.ejphar.2017.11.042
22. Luo, X.J., Peng, J., & Li, Y.J. (2011). Recent advancesin the study on capsaicinoids and capsinoids. European Journal of Pharmacology, 650, 1-7. https://doi.org/10.1016/j.ejphar.2010.09.074
23. Maharjan, A., Vasamsetti, B. M. K., & Park, J. H. (2024). A comprehensive review of capsaicin: Biosynthesis, industrial productions, processing to applications, and clinical uses. Heliyon, 10(21). https://doi.org/10.1016/j.heliyon.2024.e39721
24. Servent, A., Achir, N., Vivas, C., Le Bel, S., Usman, M. F., & Weil, M. (2025). A field-applicable low-tech method for extracting capsaicinoids from red chili pepper. Applied Food Research, 101338. https://doi.org/10.1016/j.afres.2025.101338
25. Shu, J., Yin, Y., & Liu, Z. (2023). Integrated processes turning pepper sauce waste into valuable by-products. Foods, 12(1), 67. https://doi.org/10.3390/foods12010067
26. Srinivasan, K., & Sambaiah, K. (1991). The effect of spices on cholesterol 7 alpha-hydroxylase activity and on serum and hepatic cholesterol levels in the rat. Int J Vitam.Nutr.Res., 61(4), 364-369. PMID: 1806542.1
27. Todd Jr, P.H., Bensinger, M.G., & Biftu, T. (1977). Determination of pungency due to capsicum by gas‐liquid chromatography. Journal of Food Science, 42(3), 660-665. https://doi.org/10.1111/j.1365-2621.1977.tb12573.x
28. TUIK (2025). https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr .Access date: 27.10.2025
29. Wang, Y., Zhou, Y., & Fu, J. (2021). Advances in antiobesity mechanisms of capsaicin. Current Opinion in Pharmacology, 61, 1-5. https://doi.org/10.1016/j.coph.2021.08.012
30. Wu, T., Yuan, X., Wu, X., Tang, Y., Lin, H., Che, Z., ... & Li, W. (2019). Rapid determination of capsaicin and dihydrocapsaicin in fermented pepper paste by direct analysis in real time mass spectrometry. Food Analytical Methods, 12(1), 32-40. https://doi.org/10.1007/s12161-018-1334-7
31. Yasin, M., Li, L., Donovan-Mak, M., Chen, Z. H., & Panchal, S. K. (2023). Capsicum waste as a sustainable source of capsaicinoids for metabolic diseases. Foods, 12(4), 907. https://doi.org/10.3390/foods12040907
32. Zaki, N., Hakmaoui, A., Ouatmane, A., & Fernández-Trujillo, J.P. (2013). Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times. Food Science and Technology, 33(3). https://doi.org/10.1590/s0101-20612013005000072
33. Zewdie., Y, & Bosland, P.W. (2000). Pungency of Chile Capsicum annum L. fruits as affected by node position. HortScience, 35, 137-139. DOI: https://doi.org/10.21273/HORTSCI.35.6.1174
34. Zhang, Q., Huang, S., Soladoye, O. P., Zhang, Y., & Fu, Y. (2024). Preparation, pungency, and bioactivity of capsaicin: a review. International Journal of Food Science and Technology, 59(9), 6659-6687. https://doi.org/10.1111/ijfs.17291