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

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.