prikaz prve stranice dokumenta The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptance
  Preuzmi
PDF 941.47 KB
Znanstveni rad - Izvorni znanstveni rad
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

Citirajte ovaj rad

Ranilović, J., Cvetković, T., Kušević, T., Gajari, D., Tomić Obrdalj, H., Aladić, K. i 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, br. 1, 2024, str. 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 i 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, br. 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), str. 173-187. doi: 10.17508/CJFST.2024.16.1.12

Ranilović J, Cvetković T, Kušević T, Gajari D, Tomić Obrdalj H, Aladić K, i 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]. 19.06.2024. [pristupljeno 15.01.2025.];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, br. 1, str. 173-187, Lipanj 2024. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:538980. [Citirano: 15.01.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:538980
Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.
Podaci o radu
Naslov (engleski)The impact of smoke point and aroma profile of sweet red pepper seed oil on culinary application and consumer acceptance
AutorJasmina Ranilović
AutorTanja Cvetković
AutorTihomir Kušević
AutorDavorka Gajari
AutorHelena Tomić-Obrdalj
AutorKrunoslav Aladić
AutorStela Jokić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian Journal of Food Science and Technology
Brojčani podacivol. 16, br. 1, str. 173-187
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2024.16.1.12
URN:NBNurn:nbn:hr:109:538980
Datum objave publikacije2024-06-19
URL dokumentahttps://hrcak.srce.hr/clanak/459830
URL dokumentahttps://hrcak.srce.hr/file/459830
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Javna napomenaThis 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.
Datum i vrijeme pohrane2025-01-15 15:22:28