Chili and Sweet Pepper Seed Oil Used as a Natural Antioxidant to Improve the Thermo-Oxidative Stability of Sunflower Oil

The main purpose of this work was to assess the potential of chili pepper seed oil (CPSO) and sweet pepper seed oil (SPSO) to inhibit or retard the thermo-oxidative processes undergoing in sunflower oil (SFO) when subjected to high-temperature heating for 4 and 8 h in simulated frying conditions. The effects of high-temperature treatment for 4 and 8 h on the fatty acid composition and the lipid oxidation degree of the investigated oil samples were evaluated using the peroxide value (PV), the p-anisidine value (p-AV) and the thiobarbituric acid test (TBA). All determinations were performed before and after sample heating in order to evaluate the changes in lipid oxidation as well as in the chemical composition. In all studied samples, both after 4 h and 8 h of high-temperature heating, there was an increase of the saturated fatty acid content. This increase is lower in the case of SFO samples supplemented with CPSO and SPSO when compared with SFO. A 41.67% increase was recorded for the SFO sample supplemented with 300 ppm CPSO, and a 36.76% increase was recorded for the SFO supplemented with 300 ppm SPSO, compared to the 44.97% increase recorded for the SFO. Heating the samples supplemented with CPSO and SPSO with a concentration of 300 ppm for 8 h led to the much lower values of the investigated parameters in relation to the control sample, as follows: PV (12.95 ± 0.17 meq/kg oil for SFO + 300 ppm CPSO and 13.45 ± 0.32 meq/kg oil for SFO + 300 ppm SPSO, compared with 16.4 + 0.17 meq/kg oil for SFO), p-AV (63.445 ± 1.259 ppm oil for SFO + 300 ppm CPSO and 64.122 ± 1.208 ppm oil for SFO + 300 ppm SPSO, compared with 72.493 + 1.340 ppm oil for SFO), CD (45%; 30%), TOTOX (88.374 for SFO + 300 ppm CPSO and 101.366 for SFO + 300 ppm SPSO compared with 105.347 ppm for SFO) and TBA (98.92 ± 2.49 µg MDA/g oil for SFO + 300 ppm CPSO and 114.24 ± 3.51 µg MDA/g oil for SFO + 300 ppm SPSO, compared with 180.08 + 5.82 µg MDA/g oil for SFO). Regarding the lipid oxidation process occurring during the heat treatment, we observed the reduction of lipid oxidation by the addition of CPSO and SPSO and recommend these seed oils as potential natural antioxidants in order to improve the oxidative stability of SFO during heat treatment.

Tarhana Üretiminde Kullanılan Buğday Unu Alternatifleri

The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats, quinoa, lupine, wheat germ, chickpeas, beans, corn, rice, buckwheat and lentil flours), tomato paste production waste (tomato seed, tomato pulp, pepper seed, pepper pulp), potato starch, chestnut flour, carob flour, hazelnut pulp, almond pulp, and fish meat were substituted for wheat flour. With these substitutions used instead of wheat flour in the production of tarhana, it was aimed to increase the nutritional properties of the tarhana, improve its sensory properties and quality features. Alternative flours used in the production of tarhana were investigated in this study. According to the results obtained from the compiled studies, tarhana produced with the use of substitute flour will be an alternative to demand of consumers with high functional, natural and nutritional quality.

DESIGN AND TEST OF AIR-SUCTION PEPPER SEED METERING DEVICE BASED ON AIR SUPPLY AND QUANTITATIVE SEED SUPPLY

In order to solve the problem that the current precision seeder has difficulty in precision sowing pepper seeds, an air-suction pepper seed metering device based on air supply and quantitative seed supply was developed. Combined with its basic structure and working principle, the CFD-DEM coupling method was used for analysis, and the best combined hole parameters were obtained. A single factor experiment with the pass rate, replay rate, and missed rate as experimental indicators was designed. Regression model was established to obtain a reasonable range of each parameter. The results showed that when the speed of the drum barrel was 28.65r/min and the working negative pressure was 4.40kPa, the seeding pass rate of the seed meter was 91.32%, the replay rate was 4.51%, and the missed rate was 4.17%. The comprehensive performance index was better.

Study of Microwave Technique in Hot Pepper Seed by Different Solvents with an Assessing Antioxidant and Antibacterial Properties

Chili pepper seed (CPS) is rich in nutrients and phytochemical particularly oil which could possess antimicrobial and antioxidant properties. Using novel techniques such as microwave assisted extraction (MAE) with solvents could be useful to extract these materials. The objectives of this study are to develop and evaluate antioxidants (and antibacterial activities of the hot seed pepper oil extracts using both water and ethanol solvents with MAE as novel techniques in relation to its ability to extract antioxidant and antibacterial compounds. Chili pepper seed (CPS) was obtained from the Kahramanmaraş, Turkey. CPS was extracted with water and ethanol and assessed for anti-oxidants activity via assessing total tannin, total phenol, total flavonoid and total anthocyanin and antimicrobial properties via assessing inhibition zone and minimum inhibitory concentration. Both yield extraction and total anthocyanin values extracted with water were 38.4 and 40.075% respectively and are higher significantly (p<0.01) higher than ethanolic extraction. On the other hand, total tannin, total phenol and total flavonoid values were 0.0575, 1.80700 and 0.26350 μM respectively which were significantly (p<0.01) higher with ethanol extraction. Ethanol had the greater free radical scavenging activity (IC 50 µg/ml) and more close standard butylated hydroxytoluene. Antimicrobial results indicated that water extracts was more effective against Staphylococcus aureus Pseudomonas aeruginosa, Enterococcus faecalis, Enterobacter aerogenes up to 24mm inhibition zone but, it is dose dependent. CPS oil extracts could be used as source of antimicrobial and antioxidants compounds with the aid of MAE. Ethanol has better yield and anthocyanin extraction and Free radical, whereas water extraction has effective antimicrobial activity.

UV Treatment on Inactivation of Fungal Contamination of Sri Lankan Black Pepper (Piper nigrum) seed and powder

A study was carried out to test the efficacy of UV- C treatment to decontaminate fungal species in black pepper. After preliminary tests carried out using a UV-C drum, a canopy type UV-C sterilization unit was designed and fabricated. Black pepper seed and powder samples were given 10, 15, and 20 minutes UV- C treatments. Results showed that UV-C canopy is effective on inactivation of yeast and moulds in black pepper seeds complying the international microbiological standard requirements for spices. Improvement of UV-C Design modification have been carrying out to obtain the potential inactivation level by UV-C light for black pepper powder and improve the inactivation level of bacteria in black pepper seed and powder.