Abstract

Vegetable by-products represent a valuable source of compounds with biological activity that could be used in food and cosmetics industries. The objective of this work is the valorization through the lipophilic nutraceuticals characterization and in vitro antioxidant activity of Jalapeño pepper industrial by-product oil, and the remainder flour from oil extraction. Jalapeño pepper by-products and whole fruit from two regions: Chihuahua and Sinaloa States from Mexico were obtained from a local industry. From the whole fruit it was prepared a simulated raw by-product, in order to use it to evaluate the effect of industrial scalding process on the by-product. The Jalapeño pepper by-product contain around 22% of oil with important lipophilic nutraceuticals, the oil has a greenness color, and remains attractive concentrations of essential fatty acids, more than 70% of linoleic acid; β-carotene up to 1.85 mg/100 g of oil; α-tocopherol (46.12 mg/100 g of oil) up to four times more than red pepper seeds (C. annuum). Moreover, two and a half and five times more capsaicin and dihydrocapsaicin, respectively, were detected in the oil fraction, than the reported before in no polar extract from whole fruit of C. frutescens. The scalding process reduces the β-carotene, capsaicinoids, and total phenolic content and antioxidant activity of the oil fraction, but despite of this, Jalapeño pepper by-product oil and remainder flour contain bioactive compounds at similar concentrations to previously reports in other peppers. The Jalapeño pepper by-products derived by the food industry have the potential to be used for the recovery of an oil with nutraceutical potential.

Graphic Abstract

中文翻译：

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从墨西哥胡椒胡椒副产物中回收油及其工业烫伤过程的营养潜力分析

摘要

蔬菜副产物代表了具有生物活性的有价值的化合物来源，可用于食品和化妆品工业。这项工作的目的是通过亲脂性营养保健品表征和墨西哥胡椒胡椒工业副产品油以及从油提取物中得到的其余面粉的体外抗氧化活性来进行增值。来自两个地区的墨西哥胡椒的副产品墨西哥胡椒和墨西哥产的奇瓦瓦州和锡那罗亚州是从当地一家工厂获得的。从整个水果中，制备了模拟的原始副产品，以用于评估工业烫伤过程对副产品的影响。墨西哥胡椒的副产品含有约22％的油和重要的亲脂性保健食品，该油呈绿色，并保持有吸引力的必需脂肪酸浓度，超过70％的亚油酸; β-胡萝卜素，至多1.85 mg / 100 g油；α-生育酚（46.12 mg / 100 g油）比红辣椒种子（C.annuum）。此外，在油级分中检出的辣椒素和二氢辣椒素分别比以前报道的从苦参全果中的无极性提取物多两倍半和五倍。烫伤过程会降低β-胡萝卜素，辣椒素类以及油馏分的总酚含量和抗氧化活性，但尽管如此，加拉佩诺胡椒副产品油和剩余的面粉所含生物活性化合物的浓度与以前在其他胡椒中报道的浓度相似。食品工业产生的墨西哥胡椒胡椒副产品有潜力用于回收具有保健潜力的油。

图形摘要