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Rao, G. Narsing
- Chemical Composition, Functional and Antioxidant Potential of Selected Chilli (Capsicum annuum L.) Seeds
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1 CSIR - Central Food Technological Research Institute, Resource Centre, Hyderabad–500007, Telangana, IN
1 CSIR - Central Food Technological Research Institute, Resource Centre, Hyderabad–500007, Telangana, IN
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FoodSci: Indian Journal of Research in Food Science and Nutrition, Vol 9, No 1 (2022), Pagination: 17-25Abstract
Background: Chilly seeds are known for their pungency and oil content. However literature is scanty on their protein, functional properties and antioxidant activity. Methods: Defatted Seed Flour (DSF) of freshly harvested chilly varieties such as red (ripened, R), big green (bajji, B), small green (S) and green capsicum (C) were prepared by manual separation, tray drying, grinding and solvent extraction. Physico-chemical, functional characteristics, antioxidant activity and sorption behaviour of the DSF powder samples were evaluated using standard methods. Results: Drying, grinding and hexane extraction of seed powder yielded fat (16.56–27.35%) and DSF (69-78%). Sorption isotherms of the DSFs indicated that R, B, S and C chilli DSFs equilibrated between 50-52% RH indicating their non hygroscopic nature. The DSFs were found to be rich in mineral (3.8–5.3%), protein (19–26%), fiber (23–30%) and polyphenols (447–629 mg%). DSF exhibited water holding capacity (203–247g/100g) and oil holding capacity (127–146g/100g). DSF possessed a foam capacity (56–100ml/1g) and foam stability (22–93ml after 25 min). A concentration of 3.5-8 mg/ml and 0.7–1.1 mg/ml of DSF were required for 50% Inhibition of DPPH and ABTS radicals, respectively. The results showed that the red chilli DSF exhibited highest protein content, foam capacity and stability among the chilly seeds.Keywords
Antioxidant Activity, Chemical Composition, Chilli, Defatted Seed Flour, Functional PropertiesFull Text
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