Effects of Roasting on Pyrazine Contents and Oxidative Stability of Red Pepper Seed Oil Prior to Its Extraction
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- 作者：Mun Y. Jung ; Jin Y. Bock ; Soon O. Baik ; Jee H. Lee ; and Tae K. Lee
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1999
- 出版时间：April 1999
- 年：1999
- 卷：47
- 期：4
- 页码：1700 - 1704
- 全文大小：60K
- 年卷期：v.47,no.4(April 1999)
- ISSN：1520-5118
文摘
Red pepper seeds were roasted with constant stirring for 6, 9, 10, and 12 min at 210 
C, and oilswere extracted from the roasted red pepper seeds using an expeller. The iodine values and fattyacid compositions of red pepper seed oils did not change with roasting time. The fatty acid compositionof the oil obtained from the red pepper seeds roasted for 6 min was 0.24% myristic acid, 13.42%palmitic acid, 0.33% palmitoleic acid, 2.07% stearic acid, 10.18% oleic acid, 73.89% linoleic acid,and 0.37% linolenic acid, showing a fatty acid composition similar to that of high-linoleate saffloweroil. Thirteen alkylpyrazines were identified in the roasted red pepper seed oils: 2-methylpyrazine,2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, trimethylpyrazine, 2,6-diethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-isobutyl-3-methylpyrazine, and 3,5-diethyl 2-methylpyrazine. The pyrazine content increased markedly as the roasting time increased, showing 2.63,5.01, 8.48, and 13.10 mg of total pyrazine/100 g of oils from the red pepper seeds roasted for 6, 8,10, and 12 min, respectively, at 210 C. 2,5-Dimethylpyrazine in the roasted red pepper seed oilseemed to be the component most responsible for the pleasant nutty aroma of the oils. The oxidativestabilities of oils increased greatly as the roasting time increased.Keywords: Pyrazine; red pepper seed; oil; oxidative stability; roasting
C, and oilswere extracted from the roasted red pepper seeds using an expeller. The iodine values and fattyacid compositions of red pepper seed oils did not change with roasting time. The fatty acid compositionof the oil obtained from the red pepper seeds roasted for 6 min was 0.24% myristic acid, 13.42%palmitic acid, 0.33% palmitoleic acid, 2.07% stearic acid, 10.18% oleic acid, 73.89% linoleic acid,and 0.37% linolenic acid, showing a fatty acid composition similar to that of high-linoleate saffloweroil. Thirteen alkylpyrazines were identified in the roasted red pepper seed oils: 2-methylpyrazine,2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, trimethylpyrazine, 2,6-diethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-isobutyl-3-methylpyrazine, and 3,5-diethyl 2-methylpyrazine. The pyrazine content increased markedly as the roasting time increased, showing 2.63,5.01, 8.48, and 13.10 mg of total pyrazine/100 g of oils from the red pepper seeds roasted for 6, 8,10, and 12 min, respectively, at 210 C. 2,5-Dimethylpyrazine in the roasted red pepper seed oilseemed to be the component most responsible for the pleasant nutty aroma of the oils. The oxidativestabilities of oils increased greatly as the roasting time increased.Keywords: Pyrazine; red pepper seed; oil; oxidative stability; roasting