prikaz prve stranice dokumenta The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptance
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Scientific paper - Original scientific paper
The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptance
Croatian Journal of Food Science and Technology, 16 (2024), 1; 173-187. https://doi.org/10.17508/CJFST.2024.16.1.12
Ranilović, Jasmina; Cvetković, Tanja; Kušević, Tihomir; Gajari, Davorka; Tomić-Obrdalj, Helena; Aladić, Krunoslav; Jokić, Stela

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Ranilović, J., Cvetković, T., Kušević, T., Gajari, D., Tomić Obrdalj, H., Aladić, K. & Jokić, S. (2024). The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptance. Croatian Journal of Food Science and Technology, 16. (1), 173-187. doi: 10.17508/CJFST.2024.16.1.12

Ranilović, Jasmina, et al. "The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptance." Croatian Journal of Food Science and Technology, vol. 16, no. 1, 2024, pp. 173-187. https://doi.org/10.17508/CJFST.2024.16.1.12

Ranilović, Jasmina, Tanja Cvetković, Tihomir Kušević, Davorka Gajari, Helena Tomić Obrdalj, Krunoslav Aladić and Stela Jokić. "The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptance." Croatian Journal of Food Science and Technology 16, no. 1 (2024): 173-187. https://doi.org/10.17508/CJFST.2024.16.1.12

Ranilović, J., et al. (2024) 'The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptance', Croatian Journal of Food Science and Technology, 16(1), pp. 173-187. doi: 10.17508/CJFST.2024.16.1.12

Ranilović J, Cvetković T, Kušević T, Gajari D, Tomić Obrdalj H, Aladić K, and sur.. The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptance. Croatian Journal of Food Science and Technology [Internet]. 2024 June 19 [cited 2025 January 15];16(1):173-187. doi: 10.17508/CJFST.2024.16.1.12

J. Ranilović, et al., "The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptance", Croatian Journal of Food Science and Technology, vol. 16, no. 1, pp. 173-187, June 2024. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:538980. [Accessed: 15 January 2025]

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Title (english)The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptance
AuthorJasmina Ranilović
AuthorTanja Cvetković
AuthorTihomir Kušević
AuthorDavorka Gajari
AuthorHelena Tomić-Obrdalj
AuthorKrunoslav Aladić
AuthorStela Jokić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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 ‘niche oils’. 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 °C), which makes it suitable even for frying food. Aroma profile analysis revealed that cold- pressed sweet pepper seed oil is rich in terpene trans-β-ocimene (40%), as dominant component. Trans-β-ocimene plays a crucial role in the plant’s 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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleCroatian Journal of Food Science and Technology
Numberingvol. 16, no. 1, pp. 173-187
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2024.16.1.12
URN:NBNurn:nbn:hr:109:538980
Publication2024-06-19
Document URLhttps://hrcak.srce.hr/clanak/459830
Document URLhttps://hrcak.srce.hr/file/459830
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Public noteThis research was part of project KK.01.2.1.02.0069, titled “Development of innovative products from by-products during vegetable processing.” The project was co-funded within the Croatian Operational Program “Competitiveness and Cohesion 2014-2020,” under the call for “Strengthening the economy by applying research and innovation” (KK.01.2.1.02). ; Acknowledgments: We express our gratitude to the Croatian Ministry of Economy and Sustainable Development, the European Union Structural and Investment Funds, and Podravka Inc. for co-funding this research within the project KK.01.2.1.02.0069.
Created on2025-01-15 15:22:28