Paprika seeds

Watermelon, Melon (Cucumis melo), Melon Colocynthis citnjilus L.), Goldenberry, Grape, Rose, and Paprika stand for Watermelon, Melon (Cucumis melo), Melon (Colocynthis citmllus L.), goldenberry, grape, rose, and paprika seed oil, respectively. Numbers correspond to the references cited, nd stands for not detected. 

Paprika Capsicum annuum) is a commonly used flavor enhancer, and following production, the seeds are treated as waste. Paprika seed oils have been evaluated for their physicochemical properties (22, 23, 32). Paprika seed oil contained more than 82% of total unsaturated fatty acids, with polyunsaturated fatty acids comprising 67.8% of total fatty acids (Table 4) (22, 23). Oleic acid was the second major fatty acid at approximately 15% of the total. This fatty acid profile was consistent with a previous observation by Domokos et al. (32) on the fatty acid profile of Hungarian paprika seed oils. Linoleic acid comprised 74.4% of the total fat, whereas oleic and palmitic acid made up 9.8% and 11.2% of total fat, respectively (32). The paprika seed oil was determined to contain 870 mg/kg oil total tocopherols, 380 mg/kg oil carotenoids, and 0.92% phytosterols (32). 

One plant extract that has been proposed as an antimicrobial agent in wine is paprika seed. The active ingredient(s) remains unknown but was named paprika seed antimicrobial substance, or PSAS, by Yokotsuka et al. (2003). These authors were able to demonstrate that extracts of... 

Yokotsuka, K., T. Takayanagi, T. Okuda, and M. Yajima. 2003. Production of sweet table wine by termination of alcohol fermentation using an antimicrobial substance from paprika seed. Am. J. Enol. Vitic. 54 112-118. 

As to antioxidants, paprika fruit contains ascorbic acid and several isomers of tocopherol. The pulp distributed mainly a-tocopherol while the seeds contained y -tocopherol as the abundant isomer /Fig.3/. Despits the high biological activity of y -tocopherol, its content in paprika seeds is not of high technological importance especially when the seeds are ground together with the paprika powders /Table I/. The most effective amount of tocopherol was found in the pulp of the fruit. 

Fig.3. HPLC chromatogram of tocopherols from paprika SEEDS...

In 1991, vanilla beans were the highest valued spice import, with shipments totaling 69.0 million, followed by black and white pepper at 60.6 million, capsicum peppers and paprika at 42.6 million, sesame seed at 40.6 million, and cassia and cinnamon at 27.8 million. The most expensive spices, on a unit value basis, include saffron, 1116/kg average New York spot vanilla beans, 80.50/kg for Bourbon beans from Madagascar, Comoros, and Reunion, and 22.05/kg for Java beans and cardamom, 38.54/kg for grade AA bleached Indian and 3.88/kg for Guatemalan mixed greens. 

U.S. Oleoresin Imports. Reports of the USDA Hst only paprika and black pepper oleoresins by name, and label all others, eg, capsicum, celery seed, and turmeric, as "other" (Table 3). The steady increase in the value of oleoresin imports is expected to continue. 

M. A., Wysocki, W. and Gulewicz, K. 2005. Alkaloid profiles of mexican wild lupin and an effect of alkaloid preparation from Lupinus exaltatus seeds on growth and yield of paprika Capsicum annuum L.). Industrial Crops and Products, 21 1 1-7. 

According to present knowledge, the pungency of paprika is caused by various amides of alkaloid character with the common name, capsaicinoids . These are produced by glands associated with the placenta in the centre of the pod where the seeds are produced. Seeds are not the sources of pungency, although they may absorb some of these capsaicinoids. In... 

Before extracting the dried paprika, the fruits are crushed and the pericarp and seed separated. 

Sweet Paprika Hungary (whole pods) 50 ASTA 350 to 500 ASTA With seeds and stems... 

Paprika sweet Hungary Kalocsai 120ASTA 1,200 to 1,400 ASTA Without seeds... 

After extraction of the whole paprika, including seed and stems, the obtained colour-value of the extract is relative low, about 350 to 500 ASTA, but the extraction yield can reach 15 to 17 wt.%. High-quality Hungarian paprika species like Sweet Paprika Excelsior give an extract with a colour value between 1,500 and 1,800 ASTA, and a good flavour profile. 

Hungarian studies have shown that the pericarp has 16-17% protein and the seeds contain 18% protein. When the microelements were investigated it was found that iron was present in the largest concentration, followed by bromide and manganese. Other microelements found were cadmium, calcium, cobalt, copper, magnesium, phosphorus, potassium, sodium and zinc. Fruits of the Capsicum species have a relatively low volatile oil ranging from about 0.1 to 2.6% in paprika. The characteristic aroma and flavour of fresh fruit is imparted by the volatile oil (Pruthi, 2003). The comparative chemical composition of chilli and paprika is given in Table 14.2. 

Paprika sweet Hungary Kolocsai 140 ASTA 1500- 1650 ASTA without seeds... 

It was apparent from the compilation of pesticide-commodity combinations of trade violations that national or Codex MRLs of these pesticides for many commodities, both minor and major, are not available (Table 1). Commodities of particular interest to developing countries where national or Codex MRLs are lacking include mango, papaya, banana, peppers, chillies, paprika, Chana dall (chickpea) and sesame seed. 

Pharmaceutical products Nuclear waste Black pepper (for mouthwash) Paprika (for lipstick colour) Hempseed, wheatgerm, grape seed (for cream bases) Blackcurrant and borage seeds (for dietary aids)... 

Linoleic acid (18 2n-6) is an essential fatty acid that must be obtained through diets. In this section, fruit, spice, and herb seed oils rich in linoleic acids are summarized. These seed oils include watermelon, melon Cucumis melo and Colocynthis citrullus), goldenberry, grape, rose fruit, paprika, red pepper, onion, black cumin, and Onagraceae seed oils. Several seed oils may be listed in other sections if they contain significant level of a special fatty acid. For example, pumpkin seed oils rich in both oleic acid and linoleic acid, are listed under the section named, Edible seed oils rich in oleic acid (18 ln-9). ... 

The physiological activity of the T. is based on their radical scavenging properties, they are of major importance in cell membranes and lipoproteins as antioxidants. Long-term supplementation with a-T. can reduce the incidence of certain forms of cancer. T. are pale yellow, viscous oils. They are oxidized by atmospheric oxygen in the presence of metal ions or under the action of light. T. occur in plant oils seed oils of soya, wheat, com, rice, cotton, alfalfa, and nuts are particularly rich in T. Fruits and vegetables such as raspberries, legumes, fennel, paprika and celery also con-... 

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