{"id":5327,"date":"2024-06-19T11:00:03","date_gmt":"2024-06-19T11:00:03","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/novicjfst\/?p=5327"},"modified":"2024-06-19T11:08:22","modified_gmt":"2024-06-19T11:08:22","slug":"cjfst-2024-16-1-12","status":"publish","type":"post","link":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2024\/06\/19\/cjfst-2024-16-1-12\/","title":{"rendered":"CJFST.2024.16.1.12"},"content":{"rendered":"

\"\"<\/a><\/em><\/h1>\n

The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptance <\/strong><\/h1>\n

\"https:\/\/orcid.org\/\"<\/a><\/strong>Jasmina Ranilovi\u01071*<\/sup>, Tanja Cvetkovi\u01071<\/sup>, Tihomir Ku\u0161evi\u01071<\/sup>, Davorka Gajari1<\/sup>, Helena Tomi\u0107-Obrdalj1<\/sup>, Krunoslav Aladi\u01072<\/sup>, Stela Joki\u01072<\/sup><\/p>\n

1<\/sup> Podravka Inc., Corporate Development, Ante Star\u010devi\u0107a 32, 48000 Koprivnica, Croatia
\n2<\/sup> Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuha\u010da 18, 31000 Osijek, Croatia<\/p>\n\n\n\n\n\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
TYPE: <\/strong>Original scientific paper<\/em>
\nhttps:\/\/doi.org\/10.17508\/CJFST.2024.16.1.12<\/a>
\nPDF<\/strong><\/a><\/td>\n		\n

The category of edible plant oils with additional health and sustainable benefits is growing steadily. However, this category still represents a relatively small market segment known as \u2018niche oils\u2019. Oils derived from byproducts, especially seeds, are considered as functional foods due to their properties. However, to increase their usage, it is necessary to examine their sensory acceptability among consumers. The results of this research demonstrate that cold-pressed sweet pepper seed oil (Capsicum annuum L.), from the Podravka and Slavonka cultivars, is acceptable to consumers as an ingredient in meal preparation and in various processed food products, due to its favorable organoleptic and physicochemical characteristics. The quality of oil is highly dependent on the quick manipulation of pepper seeds. Pepper seeds, that have been dried for a shorter time, yield oil that has a higher smoke point (230 \u00b0C), which makes it suitable even for frying food. Aroma profile analysis revealed that cold-pressed sweet pepper seed oil is rich in terpene trans-\u03b2-ocimene (40%), as dominant component. Trans-\u03b2-ocimene plays a crucial role in the plant\u2019s protective mechanisms their during growth and development. Consequently, sweet pepper seed oil represents a potential natural resource for isolating this terpene to be used as a biopesticide. Notably, this innovative oil is entirely produced from byproducts (seeds) and thus it provides an additional benefit for consumers who seek to contribute to the sustainability of our planet through their dietary choices. Therefore, this oil holds significant potential for closing the loop in the circular bioeconomy.<\/p>\n<\/td>\n<\/tr>\n

*<\/strong>CORRESPONDENCE
\n<\/strong>Jasmina Ranilovi\u0107
\njasmina.ranilovic@podravka.hr<\/td>\n<\/tr>\n
ARTICLE HISTORY
\n<\/strong>Received: March 25, 2024
\nAccepted: May 17, 2024<\/td>\n<\/tr>\n
CITATION
\n<\/strong>Jasmina Ranilovi\u0107, Tanja Cvetkovi\u0107, Tihomir Ku\u0161evi\u0107, Davorka Gajari, Helena Tomi\u0107-Obrdalj, Krunoslav Aladi\u0107, Stela Joki\u0107. The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptanc.\u00a0 Croatian Journal of Food Science and Technology (2024) 16 (1) 173-187<\/td>\n<\/tr>\n
\"\"<\/a><\/strong>C<\/strong>OPYRIGHT: <\/strong>\u00a9 2024 by the author(s). This is an open-access article distributed
\nunder the terms of the Creative Commons Attribution License (CC BY)<\/em><\/a>.<\/em><\/td>\n<\/tr>\n
KEYWORDS<\/strong><\/p>\n

sweet pepper seed oil, smoke point, consumers, culinary application, niche oils<\/td>\n<\/tr>\n

KEY CONTRIBUTION<\/strong><\/p>\n