Storage Stability of Seed Oils Extracted form Red Pepper (Capsicum annuum L.) Waste by a Green Approach

Abstract

The present study is aimed to examine and compare the storage stability of seed kils extracted form red pepper (Capsicum annuum L.) waste by green techniques (cold pressing, ethanol solvent, and ultrasound-assisted ethanol solvent extraction). In accordance with this purpose, the oil samples were stored for a period of 6 weeks at 60°C under accelerated conditions and analyzed at weekly intervals for peroxide, conjugated diene-triene values tok follow their oxidation stability. It was observed that the peroxide, oxidative induction time, conjugated diene, and triene values of seed kils were significantly influenced by the extraction processes (p