Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye

Ümit Haydar Erol; Pınar Gümüş; Bekir Bülent Arpacı

Article Details

Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye

Authors:

Ümit Haydar Erol | Pınar Gümüş | Bekir Bülent Arpacı

Publisher:

Hatay Mustafa Kemal University

Main Topics:

Bahçe Bitkileri Yetiştirme ve Islahı (Diğer)

Journal:

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi Vol.29 Issue 1, pp.133-147

Document Type:

Article

Publication Date:

8/2024

Document Language:

English

Document ID (Org No.):

2001313083

pISSN:

2667-7733

Keywords:

Abstract:

 Peppers are significant crops frequently used in cooking or as spice. Numerous phytochemicals, including capsaicinoids, phenolics, and carotenoids are found in peppers. Capsaicinoids are responsible for the distinctively pungent flavor. A comparative study of the proximate, mineral, fatty acid composition, and phytochemical components of 15 types of pepper spices 1 Isot Pepper Flake, 4 Chili Powders, and 10 Chili Pepper Flakes were investigated. Analysis of the proximate composition included moisture content 6.54-19.49, ash content 6.53-22.48 and acid insoluble ash content 0.41-1.12. Total phenolic content ranged from 9.72 to 20.05 mg GAE g-1. The lowest and highest capsaicinoid content were found in S15 10247.6 Scoville Heat Unit SHU and S9 38861.7 SHU samples, respectively. Total carotenoid content ranged from 739.81941.7 mg kg-1. Phytochemical analyses revealed that these spices are high in phytonutrients such as carotenoid and capsaicinoid. Mineral elements such as calcium, magnesium, potassium, copper, iron, manganese, and sodium were also present in the spices, which are essential for human nutrition.

 Peppers are significant crops frequently used in cooking or as spice. Numerous phytochemicals, including capsaicinoids, phenolics, and carotenoids are found in peppers. Capsaicinoids are responsible for the distinctively pungent flavor. A comparative study of the proximate, mineral, fatty acid composition, and phytochemical components of 15 types of pepper spices 1 Isot Pepper Flake, 4 Chili Powders, and 10 Chili Pepper Flakes were investigated. Analysis of the proximate composition included moisture content 6.54-19.49, ash content 6.53-22.48 and acid insoluble ash content 0.41-1.12. Total phenolic content ranged from 9.72 to 20.05 mg GAE g-1. The lowest and highest capsaicinoid content were found in S15 10247.6 Scoville Heat Unit SHU and S9 38861.7 SHU samples, respectively. Total carotenoid content ranged from 739.81941.7 mg kg-1. Phytochemical analyses revealed that these spices are high in phytonutrients such as carotenoid and capsaicinoid. Mineral elements such as calcium, magnesium, potassium, copper, iron, manganese, and sodium were also present in the spices, which are essential for human nutrition.

 Peppers are significant crops frequently used in cooking or as spice. Numerous phytochemicals, including capsaicinoids, phenolics, and carotenoids are found in peppers. Capsaicinoids are responsible for the distinctively pungent flavor. A comparative study of the proximate, mineral, fatty acid composition, and phytochemical components of 15 types of pepper spices 1 Isot Pepper Flake, 4 Chili Powders, and 10 Chili Pepper Flakes were investigated. Analysis of the proximate composition included moisture content 6.54-19.49, ash content 6.53-22.48 and acid insoluble ash content 0.41-1.12. Total phenolic content ranged from 9.72 to 20.05 mg GAE g-1. The lowest and highest capsaicinoid content were found in S15 10247.6 Scoville Heat Unit SHU and S9 38861.7 SHU samples, respectively. Total carotenoid content ranged from 739.81941.7 mg kg-1. Phytochemical analyses revealed that these spices are high in phytonutrients such as carotenoid and capsaicinoid. Mineral elements such as calcium, magnesium, potassium, copper, iron, manganese, and sodium were also present in the spices, which are essential for human nutrition.

 Biber, yemeklerde veya baharat olarak sıklıkla kullanılan önemli bir üründür. Biberlerde kapsaisinoidler, fenolikler ve karotenoidler de dahil olmak üzere çok sayıda fitokimyasal bulunmaktadır. Kapsaisinoidler, belirgin acı tat özelliğinden sorumludurlar. Bu çalışmada, 15 çeşit biber baharatının 1 İsot, 4 Toz Biber ve 10 Pul Biber proksimat, mineral, yağ asidi kompozisyonu ve fitokimyasal bileşenleri karşılaştırmalı olarak incelenmiştir. Proksimat bileşimi analizi şunları ortaya koymuştur: nem 6.54-19.49, kül 6.53-22.48 ve asitte çözünmeyen kül 0.41-1.12. Toplam fenolik madde içeriği 9.72 ile 20.05 mg GAE g-1 arasında değişmiştir. En düşük ve en yüksek kapsaisinoid içeriği sırasıyla S15 10247.6 SHU ve S9 38861.7 SHU örneklerinde bulunmuştur. Toplam karotenoid içeriğinin 739.8-1941.7 mg kg-1 arasında değiştiği belirlenmiştir. Fitokimyasal analizler, bu baharatların karotenoid ve kapsaisinoid gibi fitokimyasallar bakımından zengin olduğunu ortaya koymuştur. Baharatlarda insan beslenmesi için gerekli olan kalsiyum, magnezyum, potasyum, bakır, demir, mangan ve sodyum gibi mineral elementler de mevcut olarak bulunmuştur.

Article Details

Comparative analysis of fatty acid profiles, phytochemical and mineral contents of pepper spice types in Türkiye

Authors:

Ümit Haydar Erol | Pınar Gümüş | Bekir Bülent Arpacı

Publisher:

Hatay Mustafa Kemal University

Main Topics:

Bahçe Bitkileri Yetiştirme ve Islahı (Diğer)

Journal:

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi Vol.29 Issue 1, pp.133-147

Document Type:

Article

Publication Date:

8/2024

Document Language:

English

Document ID (Org No.):

2001313083

pISSN:

2667-7733

Pepper Spices

Fatty acids

Pungency

Minerals

Phytochemicals.Yağ asitleri

Acılık

Mineraller

Fitokimyasallar.

biber baharatlar türleri

Issues

Article Details

Authors: Ümit Haydar Erol | Pınar Gümüş | Bekir Bülent Arpacı

Publisher: Hatay Mustafa Kemal University

Main Topics: Bahçe Bitkileri Yetiştirme ve Islahı (Diğer)

Journal: Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi Vol.29 Issue 1, pp.133-147

Document Type: Article

Publication Date: 8/2024

Document Language: English

Document ID (Org No.): 2001313083

pISSN: 2667-7733

Issues

Authors:

Ümit Haydar Erol | Pınar Gümüş | Bekir Bülent Arpacı

Publisher:

Hatay Mustafa Kemal University

Main Topics:

Bahçe Bitkileri Yetiştirme ve Islahı (Diğer)

Journal:

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi Vol.29 Issue 1, pp.133-147

Document Type:

Article

Publication Date:

8/2024

Document Language:

English

Document ID (Org No.):

2001313083

pISSN:

2667-7733