Cold pressed capia pepperseed (Capsicum Annuum L.) oils: Composition, aroma, and sensory properties

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.authoridguneser, onur/0000-0002-3927-4469
dc.contributor.authorYılmaz, Emin
dc.contributor.authorArsunar, Emel Sevgi
dc.contributor.authorAydeniz, Buket
dc.contributor.authorGuneser, Onur
dc.date.accessioned2025-01-27T20:57:41Z
dc.date.available2025-01-27T20:57:41Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, cold press-produced capia pepperseed oil samples were characterized. Pre-roasting and enzyme treatment against control group (no pre-treatment) were applied to the seeds prior to cold pressing, and the oil yield, meal, and oil quality parameters were examined. The physico-chemical parameters (refractive index, viscosity, turbidity, specific gravity, color, free acidity, peroxide and iodine values, antioxidant capacity, total phenolic content, and energy value), components composition (fatty acid, sterol, and tocopherol), thermal parameters (melting and crystallization temperatures and enthalpies), volatile aromatics composition, sensory properties (Flavor Profile Analysis), and consumer perception (hedonic test) of the oil samples were accomplished. It was found that cold pressing is low in efficiency, and oil sensory quality and consumer acceptability levels were also low. Although pre-roasted seeds yielded a little more oil and had better sensory quality, it was determined that these oils need at least a deodorization or a physical refining for acceptable sensory quality. Practical applications: The results of this study indicated that capia pepperseeds obtained as waste during vegetable processing can be used as an alternative source for cold pressed oils and a raw material for animal feed. Moreover, these seed oils have economical impact due to their essential fatty acid (linoleic acid, 71.13%), sterol, and tocopherol content. Based on the sensory findings, full or partial refining is recommended in order to increase the sensory quality of the pepperseed oil.
dc.description.sponsorshipCanakkale Onsekiz Mart University BAP Office [FYL-2013-42]
dc.description.sponsorshipThis study is funded by Canakkale Onsekiz Mart University BAP Office (FYL-2013-42). The authors are grateful for the support.
dc.identifier.doi10.1002/ejlt.201400276
dc.identifier.endpage1026
dc.identifier.issn1438-7697
dc.identifier.issn1438-9312
dc.identifier.issue7
dc.identifier.scopus2-s2.0-84934435903
dc.identifier.scopusqualityQ2
dc.identifier.startpage1016
dc.identifier.urihttps://doi.org/10.1002/ejlt.201400276
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26447
dc.identifier.volume117
dc.identifier.wosWOS:000357387300013
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofEuropean Journal of Lipid Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectAromatic compound
dc.subjectCapia pepperseed
dc.subjectCold press oil
dc.subjectSensory
dc.subjectThermal behaviour
dc.titleCold pressed capia pepperseed (Capsicum Annuum L.) oils: Composition, aroma, and sensory properties
dc.typeArticle

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