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Chemical evaluation of some paprika ( Capsicum annuum L.) seed oils
Author(s) -
Matthäus Bertrand,
Özcan Mehmet Musa
Publication year - 2009
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200900036
Subject(s) - linoleic acid , chemistry , food science , tocopherol , campesterol , oleic acid , palmitic acid , fatty acid , sterol , antioxidant , cholesterol , biochemistry , vitamin e
The oil contents of seeds from paprika ( Capsicum annuum L. ) collected from different locations in Turkey and Italy varied in a relatively wide range from 8.5 g/100 g to 32.6 g/100 g. The fatty acid, tocopherol and sterol contents of the oils from different paprika seeds were investigated. The main fatty acids in paprika seed oils were linoleic acid (69.5–74.7 g/100 g), oleic acid (8.9–12.5 g/100 g) and palmitic acid (10.7–14.2 g/100 g). The oils contained an appreciable amount of γ‐tocopherol (306.6–602.6 mg/kg), followed by α‐tocopherol (7.3–148.7 mg/kg). The major sterols were β‐sitosterol (1571.4–4061.7 mg/kg), campesterol (490.8–1182.7 mg/kg), and Δ 5 ‐avenasterol (374.5–899.6 mg/kg). The total concentration of sterols ranged from 3134.0 mg/kg to 7233.7 mg/kg. Remarkable amounts of cholesterol were found in the different samples (164.6–491.0 mg/kg). The present study showed that paprika seeds are a potential source of valuable oil that could be used for edible and industrial applications.