Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L.

Authors

  • Jana Simonovska Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University, Rudjer Boskovic 16, 1000 Skopje, Macedonia Faculty of Chemistry and Chemical Engineering, University in Maribor Smetanova 17, 2000 Maribor, Slovenia
  • Mojca Škerget Faculty of Chemistry and Chemical Engineering, University in Maribor Smetanova 17, 2000 Maribor
  • Željko Knez Faculty of Chemistry and Chemical Engineering, University in Maribor Smetanova 17, 2000 Maribor
  • Marija Srbinoska Scientific Tobacco Institute, University St. Kliment Ohridski – Bitola Kicevska bb, 7500 Prilep
  • Zoran Kavrakovski Faculty of Pharmacy, Ss. Cyril and Methodius University, Majka Tereza 47, 1000 Skopje
  • Anita Grozdanov Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University, Rudjer Boskovic 16, 1000 Skopje
  • Vesna Rafajlovska Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University, Rudjer Boskovic 16, 1000 Skopje

DOI:

https://doi.org/10.20450/mjcce.2016.944

Keywords:

red hot pepper stalk, physicochemical characterization, nutritive value, bioactive compounds, thermogravimetric analysis

Abstract

In stalk of red hot pepper (Capsicum annuum L.) with 0.25 mm, 0.5 mm and 1.0 mm particle sizes, the quantities of nutritive and volatile compounds, bioactive capsaicin and carotenoids were determined. Furthermore, the stalk was characterized using TGA, DSC and FTIR spectroscopy. The influence of the particle size on the content of proteins, ash and cellulose is insignificant. Compared to 0.5 and 1.0 mm, stalk with 0.25 mm particle size was darker with a deeper yellow-brown color, and richer in microelements. Among the quantified volatile compounds, 6 were esters, 2 terpenoids, and 1 acid. The highest quantity of extract rich fats was obtained from stalk with 0.25 mm particle size by using ethanol, which is more efficient for capsaicin extraction, while n-hexane is efficient for extraction of carotenoids. Stalk with 0.25 mm particle size was characterized with a higher degradation temperature and residual weight.

Author Biography

Jana Simonovska, Faculty of Technology and Metallurgy, Ss. Cyril and Methodius University, Rudjer Boskovic 16, 1000 Skopje, Macedonia Faculty of Chemistry and Chemical Engineering, University in Maribor Smetanova 17, 2000 Maribor, Slovenia

Department of Food Technology and Biotechnology, Institute of Organic Chemistry

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Published

2016-12-27

How to Cite

Simonovska, J., Škerget, M., Knez, Željko, Srbinoska, M., Kavrakovski, Z., Grozdanov, A., & Rafajlovska, V. (2016). Physicochemical characterization and bioactive compounds of stalk from hot fruits of Capsicum annuum L. Macedonian Journal of Chemistry and Chemical Engineering, 35(2), 199–208. https://doi.org/10.20450/mjcce.2016.944

Issue

Vol. 35 No. 2 (2016)

Section

Food Chemistry

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