Enhancing Commercial Gourmet Oil Quality: The Role of Dried Cayenne Pepper Red (<i>Capsicum annuum</i> L.) as a Natural Additive

Enhancing Commercial Gourmet Oil Quality: The Role of Dried Cayenne Pepper Red (<i>Capsicum annuum</i> L.) as a Natural Additive

This study assessed the potential of dried Cayenne pepper (CP; <i>Capsicum annuum</i> 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...

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Main Authors: 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
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Molecules
Subjects:
vegetable oils
Cayenne pepper red
fatty acids
technological profile
antioxidant activity
antimicrobial activity
Online Access:https://www.mdpi.com/1420-3049/30/4/927
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https://www.mdpi.com/1420-3049/30/4/927

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