Chemical profile and potential for utilization of plant by-products from the canning industry

¹ Department of Analytical Chemistry and Physical Chemistry, University of Food Technologies, 26 Maritza Blvd, 4002, Plovdiv, Bulgaria
² Department of Microbiology and Biotechnologies, University of Food Technologies, 26 Maritza Blvd, 4002, Plovdiv, Bulgaria
³ Department of Grain, Feed, Bread and Confectionery Technology, University of Food Technologies, 26 Maritza Blvd, 4002, Plovdiv, Bulgaria
⁴ Department of Processes and Apparatus, University of Food Technologies, 26 Maritza Blvd, 4002, Plovdiv, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

This study focuses on the chemical profile of pepper and eggplant stems (pedicel) with seeds obtained as plant by-products from the canning industry. The contents of proteins, carbohydrates, fats, fatty acid composition, β-carotene, mineral elements, dietary fiber (including pectin), and other components were determined. A granulometric analysis was also performed. The samples were characterized by high protein content (13.21% for pepper and 15.02% for eggplant). The dominant fatty acids in pepper stems were linoleic (68.15%), palmitic (10.41%), oleic (9.42%), and linolenic (5.55%), while in eggplant stems – linoleic (33.10%), linolenic (20.83%), palmitic (15.52%), and stearic (11.13%) acids. Among the mineral components, potassium, calcium, and magnesium predominated in both samples. Dietary fiber content was 47.57% for pepper and 56.92% for eggplant. The results show that both materials are potential sources of valuable biocomponents for the food and biotechnological industries.