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Process optimization and characterization of fragrant oil from red pepper ( Capsicum annuum L.) seed extracted by subcritical butane extraction
Author(s) -
Gu LingBiao,
Pang HuiLi,
Lu KeKe,
Liu HuaMin,
Wang XueDe,
Qin GuangYong
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7992
Subject(s) - saponification value , pepper , iodine value , unsaponifiable , chemistry , peroxide value , acid value , linoleic acid , extraction (chemistry) , saponification , oleic acid , food science , fatty acid , chromatography , organic chemistry , biochemistry
BACKGROUND Red pepper seeds account for 450–500 g kg −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. RESULTS The optimal conditions of extraction were a temperature of 74.61 °C, a time of 68.65 min and a liquid/solid ratio of 30.24:1. The oil had a refractive index (25 °C) of 1.471, a relative density of 0.900, an acid value of 1.421 mg g −1 oil, an iodine value of 127.035 g per 100 g, a saponification value of 184.060 mg KOH g −1 , an unsaponifiable matter content of 12.400 g kg −1 , a peroxide value of 2.465 meq. 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. CONCLUSION The 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. © 2016 Society of Chemical Industry