Original scientific paper
https://doi.org/10.17508/CJFST.2024.16.2.07
The effect of natural antioxidants on long-term stability of sweet red pepper seed oil
Jasmina Ranilović
; Podravka Inc., Ante Starčevića 32, 48000 Koprivnica, Croatia
*
Tanja Cvetković
; Podravka Inc., Ante Starčevića 32, 48000 Koprivnica, Croatia
Irena Vađunec Bajrić
; Podravka Inc., Ante Starčevića 32, 48000 Koprivnica, Croatia
Vesna Kadija-Cmrk
; Podravka Inc., Ante Starčevića 32, 48000 Koprivnica, Croatia
Tihomir Moslavac
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Marina Ilakovac Kveder
; Ruđer Bošković Institute, Bijenička Cesta 54, 10000 Zagreb, Croatia
Dalibor Merunka
; Ruđer Bošković Institute, Bijenička Cesta 54, 10000 Zagreb, Croatia
Jurica Jurec
; Ruđer Bošković Institute, Bijenička Cesta 54, 10000 Zagreb, Croatia
Srećko Valić
; Ruđer Bošković Institute, Bijenička Cesta 54, 10000 Zagreb, Croatia
Stela Jokić
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
* Corresponding author.
Abstract
Oils obtained from fruit and vegetable by-products represent a new category of niche oils. Cold-pressed oil from the seeds of sweet peppers of the Podravka and Slavonka varieties is a new, high-quality oil from the vegetable niche oil category, naturally rich in polyunsaturated linoleic fatty acid, γ-tocopherol, and sterols as antioxidants that exhibit positive effects on human health in preventing chronic non-communicable diseases. However, for a broader commercial reach of this oil, preserving its quality over a longer period is of utmost importance. Based on monitoring four parametres (peroxide value, free fatty acids, antioxidative power, and radical potential), pure pepper seed oil did not have adequate quality by the end of the period of 9 month stored at room temperature due to oxidative changes. The addition of natural antioxidants such as green tea extract (0.2%), especially rosemary extract (0.2%) and a blend of rosemary extract (0.2%), and citric acid (0.01%) extended the stability of pure pepper seed oil to a period of one year. Since oxidation affects the organoleptic quality and nutritional composition of the oil, these results are encouraging for niche oil producers, not only because of the expansion of this category of edible oils made from secondary source raw materials (by-products), but also because of the evidence that their special quality will not be compromised within the declared shelf life due to oxidative spoilage.
Keywords
sweet pepper seed oil; natural antioxidants; stability; niche oils
Hrčak ID:
326510
URI
Publication date:
31.12.2024.
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