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

Abstract

In 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.The capia pepperseeds pretreated by roasting and enzyme applications were extracted by a cold‐pressing technique. It was shown that both treatments caused a decrease in antioxidant capacity, total phenol content, viscosity, and turbidity but an increase in oil yield and iodine number of the oils.