Physicochemical and Phytochemical Properties of Tokat Pepper Fruit Flesh and Seeds
DOI:
https://doi.org/10.24925/turjaf.v13i10.3032-3039.8088Keywords:
Tokat pepper, three-lobed, phytochemical properties, Phytochemical Properties , AntioxidantAbstract
In this study, it was aimed to determine the physicochemical and phytochemical properties of the edible part of Tokat pepper, locally known as “üç burun” (three-lobed) and widely cultivated in the Tokat region as an important traditional and commercial agricultural product, as well as the seeds released during the processing of this edible part. The L* value of Tokat pepper was determined as 44.62 on average, while the a* value was -20.59 (green tone), and the b* value was 34.34 (dominant yellow tone). The protein (4.11%) and ash (1.02%) contents of the seed part were found to be higher than those of the fruit flesh (2.01% and 0.86%, respectively). Total phenolic content, flavonoid content, and antioxidant capacity (by FRAP and ABTS methods) were analyzed in both the fruit flesh and seeds. The total phenolic content was determined as 171.46 mg GAE/100 g in the fruit flesh and 124.08 mg GAE/100 g in the seeds. Total flavonoid content was measured as 138.50 mg QE/100 g in the fruit and 123.29 mg QE/100 g in the seeds. In the antioxidant capacity analyses, the ABTS value was higher in the seeds (250.09 mg TE/100 g) than in the fruit flesh (184.94 mg TE/100 g), whereas the FRAP value was higher in the fruit flesh (131.69 mg TE/100 g) than in the seeds (72.46 mg TE/100 g). The findings indicate that both the edible part and the seeds, which are often considered waste, of Tokat pepper are rich in biochemical compounds and possess potential as functional food ingredients.
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