OIL EXTRACTION AND FATTY ACID CHARACTERIZATION OF SWEET PEPPERS SEEDS CAPSICUM ANNUM (L.) BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY(GC-MS) AND ITS USE IN BEEF BURGER PATTIES PRESERVATION

Abstract

The present study was conducted to estimate the physicochemical characteristics, fatty acids, phenolic compositions and  antioxidant activity of the extracted sweet pepper seed oil (SPSO) using the Gas Chromatography-Mass Spectrometry (GC-MS) technique. The obtained oil yield was 14.7%. Outcomes of the extracted oil revealed the following physical and chemical properties: Iodine number 141.64 mg/100g, saponification number 197.51 mg KOH/g, peroxide number 3.63 meq/ Kg oil, free fatty acid 0.48, refractive index 1.467, specific gravity 0.924 g/cm³ and viscosity 63.24 cp. Applying GC-MS technique, cis-Palmitoleic acid was the predominating fatty acid, followed by Myristic acid and Pentadecylic acid while Heptanoic acid was the lowest one. Additionally, esters of some fatty acids and bioactive chemical compounds such as Phenol, 2,2'- methylene bis [6-(1,1-di methyl ethyl)-4-methyl] were determined. The antioxidant activity of SPSO at different concentrations 0.625, 1.25, and 2.50 % was estimated during the cold storage of beef burgerpatties at 4°C, and results revealed that the highest inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) root was 74% at a concentration of 20 mg/ml. Whereas, a significant decrease (p≤ 0.05)  in the peroxide value 12.27 mEq/ Kg was observed at 2.5 % SPSO,presenting the highest antioxidant activity through inhibiting the peroxide formation in burger samples by the end of the tenth day of storage at 4C^o. In conclusion, SPSO is suggested as a powerful natural food preservative for application in the food industry. because of  its bioactive antioxidant components.