Enhancing Commercial Gourmet Oil Quality: The Role of Dried Cayenne Pepper Red ( L.) as a Natural Additive.
Zuzana Knazicka, Branislav Galik, Ivana Novotna, Julius Arvay, Katarina Fatrcova-Sramkova, Miroslava Kacaniova, Jiri Mlcek, Eva Kovacikova, Eva Mixtajova, Tunde Jurikova, Eva Ivanisova, Adriana Kolesarova, Hana Duranova
Author Information
Zuzana Knazicka: Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia. ORCID
Branislav Galik: Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia. ORCID
Ivana Novotna: Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia.
Julius Arvay: Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia. ORCID
Katarina Fatrcova-Sramkova: Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia.
Miroslava Kacaniova: Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia. ORCID
Jiri Mlcek: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic. ORCID
Eva Kovacikova: Institute of Nutrition and Genomics, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia. ORCID
Eva Mixtajova: Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia. ORCID
Tunde Jurikova: Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, 949 74 Nitra, Slovakia. ORCID
Eva Ivanisova: Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia. ORCID
Adriana Kolesarova: Institute of Applied Biology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia.
Hana Duranova: AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia. ORCID
This study assessed the potential of dried Cayenne pepper (CP; L.) as a natural additive to rice bran oil (RBO), grape seed oil (GSO), and virgin olive oil (OO). Key analyses included peroxide and acid values, oxidative stability (Rancimat method), the composition of fatty acids (FAs) (GC-FID method), antioxidant activity (AA; DPPH method), and antimicrobial properties (disc diffusion method). Capsaicin and the dihydrocapsaicin contents in CP were quantified (HPLC-DAD method) as 1499.37 �� 3.64 and 1449.04 �� 5.14 mg/kg DW, respectively. Oleic acid (C18:1cis n9) dominated in OO (69.70%), OO-CP (69.73%), and RBO-CP (38.97%), while linoleic acid (C18:2cis n6) prevailed in RBO (41.34%), GSO (57.93%), and GSO-CP (58.03%). The addition of CP influenced the FA profile, particularly linoleic acid in OO and RBO, and all FAs in GSO. Peroxide and acid values increased significantly in RBO and GSO upon CP addition, but induction times remained unaffected. The strongest AA (77.00 �� 0.13%) was observed in OO-CP. Cayenne pepper significantly enhanced the antioxidant profiles of all oils compared to the counterparts. However, the antimicrobial activity was weak (���5.0 mm inhibition zones) against tested microorganisms. These findings support CP as a functional additive for enhancing the nutritional and functional properties of gourmet oils, while highlighting the need for further optimization to improve stability and bioactivity.
