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Effects of roasting on composition of chili seed and storage stability of chili seed oil

Food Science and Biotechnology 2019년 28권 5호 p.1475 ~ 1486
 ( Zhang Run-Yang ) - Henan University of Technology College of Food Science and Technology

 ( Liu Hua-Min ) - Henan University of Technology College of Food Science and Technology
 ( Ma Yu-Xiang ) - Henan University of Technology College of Food Science and Technology
 ( Wang Xue-De ) - Henan University of Technology College of Food Science and Technology

Abstract


This work focused on how roasting changed the chemical components of chili (Capsicum annuum L.) seeds and how it affected the stability of chili seed oils during storage. The oils from chili seeds before and after roasting treatments were stored at 63 °C for 30 days and then analyzed. Results showed that roasting changed the main sugars compositions and amino acid compositions (total content decreased from 15.9 to 7.4%), which confirmed that it could form brown pigments and volatile flavor compounds in pepper seeds after roasting. Compared with oil from unroasted seeds, oils from roasted seeds had greater oxidative stability and maintained greater antioxidant capacity during storage. These effects were possibly due to the synergistic of the neo-formed products by Maillard reaction, vitamin E, and other bioactive components. This investigation showed that roasting treatment could be considered as an appropriate method for extending the storage stability of chili seed oils.

키워드

Capsicum annuum L.; Chili seed oil; Storage stability; Volatile flavor compounds; Sugar analysis
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