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Fatty acids of pimiento pepper seed oil
Author(s) -
Marion J. E.,
Dempsey A. H.
Publication year - 1964
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/bf02898131
Subject(s) - pepper , linoleic acid , polyunsaturated fatty acid , food science , composition (language) , chemistry , horticulture , fatty acid , botany , biology , organic chemistry , linguistics , philosophy
Pimiento pepper ( Capsicum annum L. ) seed oil was shown to contain 66舑71% linoleic acid with smaller quantities of 16 and 18 carbon saturated and monounsaturated fatty acids. Neither geographical location nor location within pimiento processing plants influenced the level or composition of the seed oil. Two varieties of bell‐type peppers were shown to have essentially the same seed oil composition as that of pimientos. Oil extracted from the fruit wall and placenta of pimientos was red and contained high levels of linolenic and small quantities of very long chain polyunsaturated fatty acids.