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Thermal oxidative stability of red pepper (Capsicum annuum) seed oil added with different levels of capsaicin or tocopherol as antioxidant during heating up to 48 h at 140±5°C was studied. Lipid oxidation of soy and pepper oil with different levels of capsaicin (0.12, 0.24%) and tocopherol (0.3, 0.6%) were evaluated during storage at 1400C for 0, 12, 24 and 48 h by monitoring peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and chemiluminiscence (CL). Capsaicin content of crude pepper oil (0.16 mg/ml) was much higher than that of commercial brands (0.004-0.02 mg/ml). Oleate content was significantly (p&lt;0.05) higher in soy oil (53.7%) than pepper oil (9.5%), however, linoleate and linolenate contents were significantly (p&lt;0.05) higher in pepper oil (70.6, 5.8%) than in soy oil (25.9, 5.8%). TBARS, PV, and CL of pepper oil were significantly (p&lt;0.05) lower than soy oil after frying. TBARS and CL values of pepper oil with different levels of capsaicin or tocopherol showed significantly (p&lt;0.05) lower values than untreated pepper oil during frying and storage. TBARS and CL values of 0.6% tocopherol treated pepper oil showed significantly (p&lt;0.05) lower values than those of soy oil. The study suggests that capsaicin and tocopherol may play a key role to prevent the thermal oxidation of pepper oil during frying.

Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying