Comparisons of the Development of Tomato Seed Oil Specialty Shredded Pepper Products and Their Antioxidant Properties
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Abstract:
In this study, tomato seed oil and different varieties of dried pepper (Erjingtiao pepper, Qinjiao pepper, Xinjiang roujiao pepper and Xinjiang line pepper) were used to combine with specialty shredded pepper products to investigate their antioxidant capacity and sensory quality. By measuring the physicochemical indexes of tomato seed oil, it was found that its acid value was 1.40 mg (KOH)/g, and the content of unsaturated fatty acids was as high as 78.81%. The DPPH method, ORAC method and PSC method were used to evaluate the antioxidant activity of pepper microemulsion and the changes in the antioxidant capacity of pepper before and after pepper frying. The results showed that the half-inhibitory concentrations (IC50 values) towards DPPH free radical for the microemulsions of Erjingtiao pepper, Qinjiao pepper, Xinjiang roujiao pepper and Xinjiang line pepper were lower than that of tomato seed oil. The ORAC value of Xinjiang roujiao pepper microemulsion was 0.82 μmol TE/g, which was higher than that of tomato seed oil. The highest scavenging ability for peroxyl free radical was with the microemulsion of Erjintiao pepper, with its PSC value being increased by 50.39%. The antioxidant capacity of the pepper was generally reduced after frying, especially the Xinjiang roujiao pepper and Qinjiao pepper. Sensory evaluation showed that Qinjiao pepper products were the most popular. This study provides theoretical support for the development of distinct tomato seed oil shredded pepper products and highlights the importance of selecting appropriate raw pepper materials.
