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Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying

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Abstract

Thermal oxidative stability of red pepper (Capsicum annuum) seed oil added with different levels of capsaicin or tocopherol as antioxidant during heating up to 48 h at 140±5°C was studied. Lipid oxidation of soy and pepper oil with different levels of capsaicin (0.12, 0.24%) and tocopherol (0.3, 0.6%) were evaluated during storage at 1400C for 0, 12, 24 and 48 h by monitoring peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and chemiluminiscence (CL). Capsaicin content of crude pepper oil (0.16 mg/ml) was much higher than that of commercial brands (0.004–0.02 mg/ml). Oleate content was significantly (p<0.05) higher in soy oil (53.7%) than pepper oil (9.5%), however, linoleate and linolenate contents were significantly (p<0.05) higher in pepper oil (70.6, 5.8%) than in soy oil (25.9, 5.8%). TBARS, PV, and CL of pepper oil were significantly (p<0.05) lower than soy oil after frying. TBARS and CL values of pepper oil with different levels of capsaicin or tocopherol showed significantly (p<0.05) lower values than untreated pepper oil during frying and storage. TBARS and CL values of 0.6% tocopherol treated pepper oil showed significantly (p<0.05) lower values than those of soy oil. The study suggests that capsaicin and tocopherol may play a key role to prevent the thermal oxidation of pepper oil during frying.

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Authors and Affiliations

  1. School of Natural Food Science, Eulji University, Seongnam, 461 713, South Korea

    Cheul-Young Yang

  2. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 143 701, South Korea

    Prabhat K. Mandal & Cheon-Jei Kim

  3. Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, 080 8555, Japan

    Kyu-Ho Han & Michihiro Fukushima

  4. School of Biotechnology, Hankyong National University, Anseong, 456 749, South Korea

    Kangduk Choi

  5. Animal Resources Research Center, Konkuk University, Seoul, 143-701, South Korea

    Chi-Ho Lee

Authors
  1. Cheul-Young Yang
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  2. Prabhat K. Mandal
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  3. Kyu-Ho Han
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  4. Michihiro Fukushima
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  5. Kangduk Choi
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  6. Cheon-Jei Kim
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  7. Chi-Ho Lee
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Correspondence to Chi-Ho Lee.

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Yang, CY., Mandal, P.K., Han, KH. et al. Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying. J Food Sci Technol 47, 162–165 (2010). https://doi.org/10.1007/s13197-010-0032-2

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  • DOI: https://doi.org/10.1007/s13197-010-0032-2

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