Fatty acid composition of the seeds of two pepper varieties dried using different methods

PINAR H., Ciftci B., Simsek D., ÇETİN N., Kokten K., Ekmekci M., ...Daha Fazla

RIVISTA ITALIANA DELLE SOSTANZE GRASSE, cilt.100, sa.1, ss.59-63, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 100 Sayı: 1
  • Basım Tarihi: 2023
  • Dergi Adı: RIVISTA ITALIANA DELLE SOSTANZE GRASSE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts
  • Sayfa Sayıları: ss.59-63
  • Anahtar Kelimeler: Pepper seeds, drying method, saturated fatty acid, unsaturated fatty acid
  • Erciyes Üniversitesi Adresli: Evet

Özet

Optimum drying methods should be determined for seed longevity and preservation of the germination rate. Furthermore, while obtaining vigorous and healthy seedling by drying, the risk of genetic damage is minimised. In this study, fatty acid compositions of seeds of two pepper varieties dried by different methods were investigated. The fatty acid composition of the seeds of two pepper varieties dried by different methods had different saturated and unsaturated fatty acids. For saturated fatty acids, the seeds of two pepper varieties dried by different methods contained palmitic and stearic acids as the major component and contained small amount of myristic, margaric, arachidic and lignoceric acids. The major unsaturated fatty acids were identified as oleic and linoleic acids. Total saturated fatty acids contents varied between 13.41 and 21.56% and total unsaturated fatty acid contents varied between 78.44 and 86.59%. These findings may also help to better evaluate pepper seed oil in pharmaceutical and cosmetic commodities and confirm product authenticity.