Cold pressed paprika seed oil is chemically characterized mainly by its lipid content and the presence of minor bioactive compounds, e.g., carotenoids and phenolics. The properties of these bioactive compounds, e.g., their antioxidant properties and their potentially beneficial role for human health, are described together with the possible applications for paprika seed oil. The presence of aromatic compounds and their contribution to the organoleptic properties are discussed along with the characteristics and advantages of the cold pressing techniques. An integrated and multidisciplinary system of analysis combined with statistical methods is becoming an increasingly valuable tool for analyzing and modeling agro-food systems in their overall complexity. These new directions are discussed, with particular reference to spectroscopic techniques combined with advanced chemometrics. Such approaches are applied for classification, discrimination, and authentication studies. Furthermore, they are used in detection and monitoring of contaminants and adulterants.
Cold pressed paprika (Capsicum annuum) seed oil / Durazzo, Alessandra; Lucarini, Massimo; Raffo, Antonio; Romani, Annalisa; Urciuoli, Silvia; Bernini, Roberta; Santini, Antonello; Lampe, Anja I.; Kiefer, Johannes. - 1:(2020), pp. 97-103. [10.1016/B978-0-12-818188-1.00009-8]
Cold pressed paprika (Capsicum annuum) seed oil
Santini, Antonello;
2020
Abstract
Cold pressed paprika seed oil is chemically characterized mainly by its lipid content and the presence of minor bioactive compounds, e.g., carotenoids and phenolics. The properties of these bioactive compounds, e.g., their antioxidant properties and their potentially beneficial role for human health, are described together with the possible applications for paprika seed oil. The presence of aromatic compounds and their contribution to the organoleptic properties are discussed along with the characteristics and advantages of the cold pressing techniques. An integrated and multidisciplinary system of analysis combined with statistical methods is becoming an increasingly valuable tool for analyzing and modeling agro-food systems in their overall complexity. These new directions are discussed, with particular reference to spectroscopic techniques combined with advanced chemometrics. Such approaches are applied for classification, discrimination, and authentication studies. Furthermore, they are used in detection and monitoring of contaminants and adulterants.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
