Discarded seeds from red pepper (Capsicum annum) processing industry as a sustainable source of high added-value compounds and edible oil

Azabou, Samia; Taheur, FadiaBen; Jridi, Mourad; Bouaziz, Mohamed; Nasri, Moncef

Discarded seeds from red pepper (Capsicum annum) processing industry as a sustainable source of high added-value compounds and edible oil

2017

Azabou, Samia | Taheur, FadiaBen | Jridi, Mourad | Bouaziz, Mohamed | Nasri, Moncef

The chemical composition and the antioxidant properties of Capsicum annum discarded seeds from processing industry with their corresponding extracted oil were investigated. C. annum seeds had high levels of crude proteins (18.30%), crude oil (11.04%), and dietary fibers (60.96%). The lipophilic fraction of C. annum seeds showed higher radical scavenging activity compared to their hydrophilic fraction, while this latter exhibited the highest reducing power. The results of fatty acid composition showed that fatty acids present in C. annum seed oil were mainly polyunsaturated (84.23%), with linoleic acid being the major polyunsaturated fatty acid (70.93%). The major monounsaturated fatty acid was oleic acid (12.18%), while the main saturated fatty acid was palmitic acid (11.90%). C. annum seed oil showed high absorbance in the UV-B, UV-A, and visible ranges. Owing to their composition, C. annum seeds discarded from pepper processing industry as by-product could be potentially used as high added-value ingredients in some food or nutraceutical formulations because they are well endowed with essential nutriments required for human health.

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