Fatty acid composition of capsicum oils by gas liquid chromatography

Abstract

The fatty acid composition of oils extracted from various parts (pericarp, seeds and stem) of the fruit of Capsicum and from samples of Greek red pepper itself were obtained by gas liquid chromatography.Samples from three different varieties of Capsicum annuum, cultivated in the region of Almopia, Greece, were taken from two crops (1967, 1968) and examined. The results are discussed. No characteristic differences in fatty acid composition of the corresponding samples of the parts of Capsicum fruit of the three Greek varieties were noticed and there was no difference between the two crops. However, considerable differences in fatty acid composition between Greek and American varieties were observed, probably due to climatic conditions.

Bioactive compounds of cold pressed spice paprika seeds oils

“…The Capsicum annnum seeds have been subjected to scientific research for over 90 years, since the extractable oil content (18%) and the pleasant flavor of oil were reported by Ebert and Bailey in 1924. Reports in literature have shown that the oil content of paprika seeds varied from 12 to 28% and depended on varieties and origin (Bush, ; Domokos, Peredi, & Bernath, ; Embaby & Mokhtar, ; Jarret, Levy, Potter, & Cermak, ; Tsatsaronis & Kehayoglou, ). Linoleic‐ (C18:2 n6), oleic‐ (C18:1 n9), palmitic‐ (C16:0) and stearic acid (C18:0) were found as the major fatty acids in Capsicum annuum seed oils, and the fatty acid profile were not influenced by plant‐to‐plant variation or geographical location (Marion & Dempsey, ; Pérez‐Gálvez, Garrido‐Fernández, Mínguez‐Mosquera, Lozano‐Ruiz, & Montero‐DE‐Espinosa, ; Yu, Parry, & Zhou, ).…”