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

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.