Enhancing Commercial Gourmet Oil Quality: The Role of Dried Cayenne Pepper Red (Capsicum annuum L.) as a Natural Additive.

IF 4.6 2区化学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Molecules Pub Date : 2025-02-17 DOI:10.3390/molecules30040927

Zuzana Knazicka, Branislav Galik, Ivana Novotna, Julius Arvay, Katarina Fatrcova-Sramkova, Miroslava Kacaniova, Jiri Mlcek, Eva Kovacikova, Eva Mixtajova, Tunde Jurikova, Eva Ivanisova, Adriana Kolesarova, Hana Duranova

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Abstract

This study assessed the potential of dried Cayenne pepper (CP; Capsicum annuum L.) as a natural additive to rice bran oil (RBO), grape seed oil (GSO), and virgin olive oil (OO). Key analyses included peroxide and acid values, oxidative stability (Rancimat method), the composition of fatty acids (FAs) (GC-FID method), antioxidant activity (AA; DPPH method), and antimicrobial properties (disc diffusion method). Capsaicin and the dihydrocapsaicin contents in CP were quantified (HPLC-DAD method) as 1499.37 ± 3.64 and 1449.04 ± 5.14 mg/kg DW, respectively. Oleic acid (C18:1cis n9) dominated in OO (69.70%), OO-CP (69.73%), and RBO-CP (38.97%), while linoleic acid (C18:2cis n6) prevailed in RBO (41.34%), GSO (57.93%), and GSO-CP (58.03%). The addition of CP influenced the FA profile, particularly linoleic acid in OO and RBO, and all FAs in GSO. Peroxide and acid values increased significantly in RBO and GSO upon CP addition, but induction times remained unaffected. The strongest AA (77.00 ± 0.13%) was observed in OO-CP. Cayenne pepper significantly enhanced the antioxidant profiles of all oils compared to the counterparts. However, the antimicrobial activity was weak (≤5.0 mm inhibition zones) against tested microorganisms. These findings support CP as a functional additive for enhancing the nutritional and functional properties of gourmet oils, while highlighting the need for further optimization to improve stability and bioactivity.

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提高商业美食油的质量：干辣椒红（Capsicum annuum L. ）作为天然添加剂的作用。

本研究评估了干辣椒(CP；辣椒（Capsicum annuum L.）作为米糠油（RBO）、葡萄籽油（GSO）和初榨橄榄油（OO）的天然添加剂。关键分析包括过氧化物和酸值、氧化稳定性（Rancimat法）、脂肪酸组成（FAs）（GC-FID法）、抗氧化活性(AA；DPPH法)和抗菌性能（圆盘扩散法）。HPLC-DAD法测定CP中辣椒素和二氢辣椒素含量分别为1499.37±3.64和1449.04±5.14 mg/kg DW。油酸（C18:1cis n9）在OO（69.70%）、OO- cp（69.73%）和RBO- cp（38.97%）中占优势，亚油酸（C18:2cis n6）在RBO（41.34%）、GSO（57.93%）和GSO- cp（58.03%）中占优势。CP的添加影响了脂肪酸谱，尤其是OO和RBO中的亚油酸，以及GSO中的所有脂肪酸。添加CP后，RBO和GSO的过氧化物值和酸值显著增加，但诱导时间不受影响。0 - cp组AA最高（77.00±0.13%）。与同类油相比，辣椒显著增强了所有油的抗氧化特性。但其抑菌活性较弱（抑菌带≤5.0 mm）。这些发现支持CP作为一种功能性添加剂，可以增强美食油的营养和功能特性，同时强调需要进一步优化以提高稳定性和生物活性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Molecules 化学-有机化学

CiteScore

7.40

自引率

8.70%

发文量

7524

审稿时长

1.4 months

期刊介绍： Molecules (ISSN 1420-3049, CODEN: MOLEFW) is an open access journal of synthetic organic chemistry and natural product chemistry. All articles are peer-reviewed and published continously upon acceptance. Molecules is published by MDPI, Basel, Switzerland. Our aim is to encourage chemists to publish as much as possible their experimental detail, particularly synthetic procedures and characterization information. There is no restriction on the length of the experimental section. In addition, availability of compound samples is published and considered as important information. Authors are encouraged to register or deposit their chemical samples through the non-profit international organization Molecular Diversity Preservation International (MDPI). Molecules has been launched in 1996 to preserve and exploit molecular diversity of both, chemical information and chemical substances.