Changes in the bioactive compounds and fatty acid profiles of roasted capia red pepper seeds

Red pepper seeds are crushed and added to the production of red pepper powder at a rate of approximately 10% to 15%. They are used as antioxidants due to the phenolic compounds they contain.Differences in the total bioactive properties, polyphenol profiles and fatty acid profiles of pepper seeds roasted different roasting systems were revealed in current study. The oil yields of roasted- and unroasted (control) pepper seeds are found between 14.50% (control) and 19.62% (conventional roasting).Total phenolic and flavonoid values of pepper seeds were specified between 118.49 (control) and 148.49 mg GAE/100 g (microwave) to 233.81 (conventional) and 279.52 mg/100 g (microwave), respectively. Antioxidant capacities of pepper seeds were characterized to be between 6.17 (control) and 7.31 mmol/kg (microwave).Catechin and rutin were the main phenolic constituents of unroasted and roasted pepper seeds. Catechin and rutin quantities of seeds were defined to be between 69.93 (control) and 151.99 (conventional) to 120.75 (control) and 216.06 mg/100 g (microwave), respectively. The abundant fatty acids in the oils of pepper seeds were linoleic, oleic and palmitic acids in descending order. Linoleic and oleic acid amounts of the seed oils were displayed to be between 72.15 (control) and 74.28 (microwave) to 11.29 (microwave) and 12.85% (conventional), respectively.