Paprika Seeds Research Articles

파프리카 농가의 생산⋅출하 단계 본원적 활동이 매출액에 미치는 영향 분석

The object of this study is to identify the factors of farmers'' competitive advantage in the production and shipment stages based on the value chain analysis theory, which can have the greatest impact on the value of final products, and to demonstrate the effect of these factors on farmers'' sales. For this purpose, using the Potter''s value chain analysis method, competitive advantage factors were identified, and the effect of paprika farmers'' competitive advantage factors on sales was analyzed using the tobit model. As a result of the analysis, it was proved that introduction of the latest renewable energy facilities, a method of controlling the utilization of natural enemies, shipment method, and export back-shipment variables are competitive factors that significantly affect sales growth of paprika farms. In order to enhance the competitiveness of the paprika industry, first, it is necessary to upgrade the paprika production-selection and shipping system. Second, it is necessary to strengthen the role and function of the export integration organization as a single export channel. Finally, it is necessary to expand and distribute the development of domestic paprika seeds that meet the preferences of consumers.

POTENSI MIKROBA ASAL MIKROORGANIME LOKAL DALAM MENINGKATKAN PERKECAMBAHAN BENIH PAPRIKA

ABSTRACT This experiment was continues from the study of biological fertilizers potential’s local microorganisms from the best main raw materials obtained from previous experiments. This experiment used five selected raw materials to make local microorganisms, including: bamboo roots, broccoli leaves, chicken manure, rabbit manure and goat manure, each raw material was made 2 times so that there were 10 local microorganisms samples. The results showed that the highest of total bacterial population were shown by local microorganisms goat manure with a value of 7.2 x 10 5 cfu/ml, then the highest population of Azotobacter and Azospirillium were shown by local microorganisms rabbit manure with values of 6.4 x 10 4 cfu/ml and 3.5 x 10 3 cfu/ml and total fungi populations was local microorganisms goat manure with a value of 4.7 x 10 3 propagules/ml. In the pathogenicity test, 9 nine bacterial isolates were obtained, 25 Azotobacter isolates, 15 Azospirillium isolates were proven to provide negative responses to the pathogenicity test. Furthermore, in the seed nursery test, only 33 microbial isolates were obtained which could support the growth of paprika seeds with the best results were shown by aquadest water control, 4B-1 NFB, 5A-1 NFB, and 1A-2 NFB isolates respectively.

Improvement of antioxidant content and color stability in spice paprika powder by rosemary extract supplementation

This study investigated the impact of rosemary extract on the endogenous antioxidants and color characteristics of spice paprika powders with regard to origin and processing method. The shorter over ripening period and industrial drying was advantageous for the retention of phytochemicals, in contrast with sun drying. Rosemary extract supplementation up to 0.25% reduced the color loss from 23%–36% to 14%–27% after a 12-month storage period. The surface color (L*, , ) of milled paprika was strongly influenced by the origin and the processing method applied to dehydrate paprika pods. The color difference parameters showed that the perceptibility of color change did not occur during more than 9 months with 0.25% rosemary extract. The extract competed actively with α-tocopherol in the anti-oxidation process in the presence of oil from paprika seeds. The low level of ascorbic acid gave the chance for the antioxidants from rosemary to dominate and prevent the whole system. Practical application Spice paprika powder is a color-improving ingredient in several dehydrated foods, in which improved color retention is a reasonable expressed or latent demand. The study demonstrated that the shorter over ripening period and industrial drying is advantageous for the retention of phytochemicals. The antioxidant supplementation improves the color retention of paprika powder products and compensates the adverse effects of post-harvest factors. Therefore, the loss of quality and commercial value can be moderated. The rosemary extract contributes to the reduction of color loss more effectively in the presence of paprika seeds as a source of higher oil content. Besides the extractable color stabilization, the perceptibility of color change can be avoided for several months. This is an important result from the point of view of consumer opinion, as generally the visual color of spice paprika products is associated with the quality and coloring power.

Melon seeds oil, fruit seeds oil and vegetable oils: a comparison study

Introduction: The production of food by-products is a major problem nowadays, and their valorization as food ingredients for the development and formulation of new food products has increased. Every year’s tons of melon (Cucumis melo L.) seeds are discarded. This by-product is a good source of oil and has an interesting fatty acids profile [1–3]. Due to their low content of saturated fatty acids (SFA) and a high percentage of polyunsaturated fatty acids this oil is associated with a lower risk of cardiovascular diseases [4]. Materials and methods: This review focuses on the comparison among the composition of saturated, monounsaturated and polyunsaturated fatty acids of melon seeds oil and the vegetable oils more consumed (palm, rapeseed, soybean, sunflower and olive), as well as with oils extracted from other fruit seeds (mango, apricot kernel, paprika, blackcurrant, watermelon, pumpkin, cranberry and grape). Results: The fatty acid profile of melon seeds oil is very similar to soybean and sunflower oils, two of the most commonly used vegetable oils. It is also very analogous to grape seeds oil and paprika seeds oil, although grape seeds oil has a lower content of SFA. Melon seeds oil has a high percentage of unsaturated fatty acids, being linoleic acid the main fatty acid, whose level may reach 52–69 %. The oleic (12–32 %), palmitic (9–24 %), and stearic (5–9%) acids are also present in significant amounts. The content of linoleic acid in melon seeds oil is very similar to blackcurrant and watermelon seeds oils. Discussion and conclusions: The similarity of melon seeds oil with some of the most widely used vegetable oils, such as soybean and sunflower oils, has improved the interest in it valorization. Although this oil is not common in the food industry, its quality is enough to attain the market. Furthermore, since melon seeds are discarded, their use for oil production can answer to circular economy, without residues and environmental impact.

Bioactive compounds of cold pressed spice paprika seeds oils

The aim of present study was to report the industrial production of cold pressed spice paprika seed oil and to evaluate the effect of raw material variety and growing season factors on the fatty acid profile, tocopherol, and carotenoid contents. The spice paprika seed oils were cleanly transparent with shiny deep red color, due to the presence of considerable amount of carotenoids (629.35–848.39 µg/g). The main carotenoids were the capsantin, lutein, capsorubin, β-carotene as free xanthophylls, mono- or di-esters. The fatty acid profile demonstrated the predominant concentration (70.79–74.31%) of cis-linoleic acid. Among the saturated fatty acid the most prevalent was the palmitic acid (11.08–12.20%), followed by the stearic acid (3.10–3.75%). The γ-tocopherol (57.85–83.57 mg/100 g) was the major analogue in tocopherol fraction of paprika seeds oils, while the α-tocopherol level was relatively low (4.50–16.41 mg/100 g). The oils had pleasant smell and flavor in which appeared the mild aroma of dried spice paprika. Practical applications The article deals with edible oil that has interesting composition from the technological and nutritional points of view. The high content of phytonutrients in the oils produced and examined in this work makes them preferred in modern nutrition programs with salads, as cooking oils, dressing and as good materials in many food industries. Owe to high antioxidant levels in paprika seed oils they can be used in cosmetic and pharmaceutical industries to increase bio-efficiency of many products. The supposed consumption (∼10 g as salad oil) can cover the 70–74% of the suggested minimum daily intake of linoleic acid and 3.7–13.6% of the vitamin E (α-tocopherol) NRV, and 10.3–14.2% of the vitamin A (retinol equivalent) NRV. The available medicine studies have suggested the valuable properties of the γ-tocopherol. It is worth to mention the lutein and zeaxantin levels (956.1–1332.9 µg/10 g and 106.3–207.4 µg/10 g respectively), due to their protective effect against age related macular degeneration.

Fatty Acid Composition and Sensory Properties of Tarhanas Prepared by Processed Tomato and Paprika Waste Materials

Tomato and paprika seed oils contain high percentages of unsaturated fatty acids (UFAs). In this study, tomato and paprika pomaces and seeds were used as a natural source of essential fatty acids in tarhanas, a traditional fermented wheat flour–yogurt mixture food product. Wheat flour of tarhana was partially (15, 25 and 35%) substituted with tomato and paprika seeds and pomaces. Oil content and fatty acid composition of seeds, pomaces and tarhana samples and sensory properties of tarhana soups were determined. All tarhana samples prepared with waste materials had significantly (P < 0.05) higher total UFA and lower total saturated fatty acid contents than the control. Tarhana soups with tomato seed, paprika seed and paprika pomace substituting 15% of flour and the control sample were equally liked in sensory evaluation. In conclusion, tomato and paprika waste materials are natural sources of essential fatty acids and can be successfully used in tarhana production. Practical Applications The tomato and paprika seeds and peel residues contain bioactive compounds, such as dietary fiber, essential fatty acids, minerals, phenolic compounds and carotenoids. Only a small portion of these by-products is utilized directly for human consumption, and tarhana could be a good carrier for the health beneficial constituents of these by-products. In this study, tomato and paprika seeds and pomaces were used as good sources of essential fatty acids in tarhana production. Results of sensory analysis indicated that these wastes may be effectively incorporated into tarhana up to the substitution level of 15%. However, the amount of vegetable oil added into tarhana soups should be reduced because these waste materials are high in oil content. Final tarhana soups contain health beneficial constituents like essential fatty acids, and the use of waste materials in food production could be a solution for disposal problems and environmental pollution.

Chemical evaluation of some paprika (Capsicum annuum L.) seed oils

AbstractThe oil contents of seeds from paprika (Capsicum annuum L.) collected from different locations in Turkey and Italy varied in a relatively wide range from 8.5 g/100 g to 32.6 g/100 g. The fatty acid, tocopherol and sterol contents of the oils from different paprika seeds were investigated. The main fatty acids in paprika seed oils were linoleic acid (69.5–74.7 g/100 g), oleic acid (8.9–12.5 g/100 g) and palmitic acid (10.7–14.2 g/100 g). The oils contained an appreciable amount of γ‐tocopherol (306.6–602.6 mg/kg), followed by α‐tocopherol (7.3–148.7 mg/kg). The major sterols were β‐sitosterol (1571.4–4061.7 mg/kg), campesterol (490.8–1182.7 mg/kg), and Δ5‐avenasterol (374.5–899.6 mg/kg). The total concentration of sterols ranged from 3134.0 mg/kg to 7233.7 mg/kg. Remarkable amounts of cholesterol were found in the different samples (164.6–491.0 mg/kg). The present study showed that paprika seeds are a potential source of valuable oil that could be used for edible and industrial applications.

Effect of Dietary Natural Capsaicin on Experimental Salmonella enteritidis Infection and Yolk Pigmentation in Laying Hens

This study evaluated capsaicin extracted from chili pepper and its prophylactic effect on Salmonella enteritidis (SE) experimental infection, feed conversion, egg production, egg weight and yolk pigmentation in laying hens. Dekalb hens (30/treatment) were fed for 28 days with two different levels (18 and 36 ppm) of dietary capsaicin from paprika oil. Both levels (18 and 36 ppm) of dietary capsaicin did not affect the feed conversion, egg production or egg weight. At 25 days, hens were challenged with 10 cfu mLG of SE. Three 8 1 days after inoculation, liver and spleen were collected aseptically and cultured as a combined sample. The higher capsaicin treatment significantly decreased (p<0.05) SE organ invasion (43.44%; 13/30) when it was compared with the low capsaicin treatment (56.67%; 17/30) and control group (76.67%; 23/30). Eggs were collected on day 20 of the trial and the yolk pigmentation was measured directly with a chroma meter CR-300 (Minolta) in the CIELab scale. Both concentrations of dietary capsaicin significantly increased the deposition of red pigment on egg yolk (14.11±1.40 and 17.44±1.90) compared with control group (-1.58±2.65). The results of the present investigation suggest that the natural capsaicin, extracted from paprika seeds at 36 ppm in the diet, had a prophylactic effect on experimental SE infection in laying hens and both concentrations of capsaicin increased red pigmentation of the yolk.

Production of Sweet Table Wine by Termination of Alcohol Fermentation Using an Antimicrobial Substance from Paprika Seed

Sweet table wine was produced by a combination of fermentation using free or immobilized yeast cells and termination of the fermentation using an antimicrobial substance that was extracted with 50% aqueous ethanol solution from paprika seeds, followed by fractionation with octadecylsilyl gel. The paprika seed antimicrobial substance (PSAS) obtained exhibited strong antimicrobial activity against wine yeast, <i>Saccharomyces cerevisiae</i> W-3 (minimum inhibitory concentration = approximately 16 mg/L). Alcohol fermentation could be terminated immediately after the addition of PSAS to give a concentration of 100 mg/ L to the fermenting must whenever desired (at any ethanol concentration of fermenting must). The number of free viable yeast cells in the must gradually decreased during storage after the addition of PSAS. Regardless of whether free or immobilized yeast cells were used as biocatalyst, free viable yeast cells of approximately 10 cfu/mL were counted on day 4 after the addition of PSAS, and no viable cells were detected on day 7.

Isolation and Structure of Antimicrobial Substances from Paprika Seeds.

Antimicrobial substances were isolated from the 50% ethanol extract of paprika seeds by ODS open column chromatography and reverse phase HPLC. Ten compounds (1-10) which demonstrated antimicrobial activity against Saccharomyces cerevisiae (MIC=1.3-2.6 mg/l) were isolated. The structure of the major compound, 4 (MIC=2.6 mg/l), was determined to be 3β-O-{β-D-glucopyranosyl-(l→3)-β-D-glucopyransyl-(1→3)-[β-D-glucopyranosyl-(1→2)]-β-D-glucopyransyl-(1→4)-β-D-galactopyranosy}-2α-hydroxyl-(25R)-5α-spirostane by MS, NMR and sugar analyses.

Growth Inhibition of Film-Forming Yeasts During Production of Ume-Zuke (Pickled Japanese Apricots) by an Antimicrobial Fraction Extracted from Paprika Seeds.

Paprika extract (50 to 100 μg/ml) obtained by suspending ground paprika seeds in water, adding ethanol (50%, v/v), and then filtering the suspension, inhibited the growth of film-forming yeasts (Kloeckera, Pichia, Debaryomyces, and Candida species) isolated during the production of ume-zuke, a processed food product made by salting Japanese apricots (Prunus mume). The antimicrobial activity of the extract towards Pichia anomala was influenced by the initial number of yeast cells, as well as the temperature, pH, and sodium chloride concentration of the culture medium (ume vinegar). The inhibitory effect was cumulatively enhanced, although not synergistically, when the paprika seed extract was used in combination with either SO2, sorbic acid, thiamine dilauryl sulfate, or acetic acid. The antimicrobial activity of the extract was not influenced by the vinegar components. The extract proved to be very effective as a preservative to prevent the contamination and spoilage of ume-zuke by film-forming yeasts.

ワインから分離した産膜酵母に対するパプリカ種子抽出物の抗菌性

ワインから分離した産膜酵母に対するパプリカ種子抽出物の抗菌性

Primary structure and specificity of a serine proteinase inhibitor from paprika ( Capsicum annuum) seeds

Several fractions demonstrating trypsin inhibitory activity were isolated from the seeds of the paprika plant ( Capsicum annuum). One of the inhibitors, PSI-1.1, was purified to homogeneity and characterised. The mature form of PSI- 1.1 has a molecular mass of 6053 Da and consists of 55 amino acids in a sequence showing over 80% identity with members of the inhibitors of potato-2 family. PSI-1.1 is a potent inhibitor of trypsin ( K i = 4.8 · 10 −8 M) and a somewhat weaker inhibitor of chymotrypsin ( K i = 4.7 · 10- −8 sM) and pronase E ( K i = 5.9 · 10 −8 M). PSI-1.1 is resistant to heat up to 85°C, to acidic conditions (down to pH 2.0) and to pepsin digestion, presumably due to its four disulfide bridges.

Inhibitory Effect of Paprika Seed Extract on the Growth of Yeast.

An antimicrobial fraction was fractionated from the water-extract of paprika seeds by salting out with ammonium sulfate and successive column chromatographies on DEAE Sepharose FF and Sephadex G-200. The fraction strongly inhibited the growth of yeasts, especially Saccharomyces cerevisiae, and its MIC value was 15.6 μg/ml. The main components of the antimicrobial fraction were proteins (52%) and neutral carbohydrates (24%). Viable cells completely disappeared within 24 h after the addition of the antimicrobial fraction to a growing culture of S. cerevisiae. The activity of the antimicrobial fraction was constant over a wide pH range from 4.0 to 7.0 and was not influenced by heat treatment (50 to 100°C). These outstanding characteristics indicate that the antimicrobial fraction may be a good food preservative for yeasts.

Lipid‐protein concentrations from tomato and paprika seeds

Lipid‐protein concentrations from tomato and paprika seeds