Process optimization and characterization of fragrant oil from red pepper (Capsicum annuum L.) seed extracted by subcritical butane extraction

作者：Gu, Ling-Biao; Pang, Hui-Li; Lu, Ke-Ke; Liu, Hua-Min^*; Wang, Xue-De; Qin, Guang-Yong^*

来源：Journal of the Science of Food and Agriculture, 2017, 97(6): 1894-1903.

DOI：10.1002/jsfa.7992

• subcritical butane extraction
• fragrant red pepper seed oil
• response surface methodology
• physicochemical properties
• volatile flavor compounds

BACKGROUNDRed pepper seeds account for 450-500gkg(-1) of the total pepper weight and are often discarded as waste. In this study, process optimization and characterization of fragrant oil from roasted red pepper seed extracted by subcritical butane extraction were carried out. @@@ RESULTSThe optimal conditions of extraction were a temperature of 74.61 degrees C, a time of 68.65min and a liquid/solid ratio of 30.24:1. The oil had a refractive index (25 degrees C) of 1.471, a relative density of 0.900, an acid value of 1.421mgg(-1) oil, an iodine value of 127.035g per 100g, a saponification value of 184.060mg KOH g(-1), an unsaponifiable matter content of 12.400gkg(-1), a peroxide value of 2.465meq. O-2 kg(-1) and a viscosity of 52.094 cP. The main fatty acids in the oil were linoleic acid (72.95%) followed by palmitic acid (11.43%) and oleic acid (10.00%). The oil showed desirable thermal and oxidative stability. A total of 19 volatile compounds, mostly aldehydes and alkenes, were identified from the oil. @@@ CONCLUSIONThe results indicated that the method is appropriate for the preparation of fragrant red pepper seed oil, and the oil is suitable for used as edible oil.

• 出版日期2017-4
• 单位河南工业大学; 郑州大学