Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics

B. Başyiğit; Ş. Dağhan; M. Karaaslan

doi:10.3989/gya.0915192

Autores/as

B. Başyiğit Harran University, Engineering Faculty, Food Engineering Department https://orcid.org/0000-0002-6617-1836
Ş. Dağhan Harran University, Engineering Faculty, Food Engineering Department https://orcid.org/0000-0001-9678-3529
M. Karaaslan Harran University, Engineering Faculty, Food Engineering Department https://orcid.org/0000-0001-8097-9535

DOI:

https://doi.org/10.3989/gya.0915192

Palabras clave:

Aceite de semilla de pimiento, Actividad antimicrobiana, Alfa-glucosidasa, Capsaicina, Carotenoide, Fenólicos

Resumen

En este estudio se determinaron las propiedades fisicoquímicas, funcionales y antimicrobianas del aceite de semilla de pimiento (ASP). El ASP se sometió a análisis de calorimetría diferencial de barrido (DSC), composición en ácidos grasos, carotenoides, capsaicina y tocoferoles. LC-ESI-MS / MS y RMN se usaron para caracterizar y cuantificar fitoquímicos. El resveratrol, la luteolina y el ácido 4-hidroxicinámico fueron los principales compuestos fenólicos en el ASP. Una alta concentración de ácidos grasos insaturados (85,3%), especialmente ácido linoleico (73,7%) están presentes en el ASP. Se determinaron capsaicina, dihidrocapsaicina, α-tocoferol, δ-tocoferol, zeaxantina y capsantina en el ASP en concentraciones de 762.92, 725.73, 62.40, 643.23, 29.51, 16.83 ppm, respectivamente. ASP mostró actividad inhibitoria contra la α-glucosidasa en lugar de la α-amilasa. La actividad antimicrobiana de ASP se probó contra Escherichia coli, Staphylococcus aureus subsp. aureus, Aspergillus brasiliensis y Candida albicans. El potencial antimicrobiano de ASP se expresó como concentración inhibitoria mínima (MIC), concentración bactericida mínima (MBC) y diámetro de la zona de inhibición (IZ). Los contenidos de ácidos grasos insaturados, capsaicina, carotenoide, tocoferol, resveratrol; las actividades antioxidantes, inhibidoras de la α-glucosidasa y antimicrobianas del ASP indicaron su valor nutritivo y la naturaleza promotora de la salud y el bienestar humano.

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