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Fatty acid composition of capsicum oils by gas liquid chromatography
Author(s) -
Tsatsaronis G. C.,
Kehayoglou A. H.
Publication year - 1971
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02890763
Subject(s) - pepper , composition (language) , capsicum annuum , gas chromatography , fatty acid , chemistry , chemical composition , horticulture , extraction (chemistry) , food science , botany , biology , chromatography , organic chemistry , art , literature
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.