Journal of the American Oil Chemists Society

, Volume 64, Issue 10, pp 1419–1422 | Cite as

Chemical and nutritional evaluation of chili (Capsicum annum) seed oil

  • B. Sarala Reddy
  • G. Sarojini


Alkali-refined red chili (Capsicum annum) seed oil was analyzed for free fatty acids, iodine value, saponification value, peroxide value and fatty acid composition, and the values were found to be close to those of edible oils. The alkali-refined chili oil (5% of diet), alcohol-treated chili oil (5%) and a mixture of alcohol-treated chili oil and peanut oil (5%+5%) were fed to adult male albino rats in natural diets for eight weeks. Digestibility was normal in all experimental animals and was on par with the peanut oil control. Serum lipid levels in the group fed alcohol-treated chili oil were slightly high compared to those in groups fed alkali-refined chili oil and peanut oil. Liver structure revealed no abnormalities.


Capsaicin Total Saturated Fatty Acid Calcium Pantothenate Paraaminobenzoic Acid Pepper Powder 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Wealth of India. Raw Materials, Council of Scientific and Industrial Research Publication.2:69 (1950).Google Scholar
  2. 2.
    Paul, G.,Trop. Agric. (Ceylon) 94:271 (1940).Google Scholar
  3. 3.
    Srinivasan, M.R., H.N. Satyanarayana and M.V.L. Rao,Res. Ind. 26:180 (1981).Google Scholar
  4. 4.
    Eckey, E.W.,Vegetable Fats and Oils, Reinhold Publishing Corp., New York, 1954, pp. 670–637.Google Scholar
  5. 5.
    Sambiah, K., M.N. Satyanarayana and M.V.L. Rao,Nutr. Rep. Inter. 18(5):521 (1978).Google Scholar
  6. 6.
    Sambiah, K., and M.N. Satyanarayana,J. Food Sci. Technol. 19(1):30 (1982).Google Scholar
  7. 7.
    Official and Tentative Methods of the American Oil Chemists’ Society, Vols. I and II, edited by W.E. Link, AOCS, Champaign, IL, 1973.Google Scholar
  8. 8.
    Christie, W.W.,Lipid Analysis: Isolation, Separation, Identification and Structure Analysis of Lipids, Pergamon Press, Oxford, 1973, pp. 90–91.Google Scholar
  9. 9.
    Indian Standards Institution (1975). IS 7481-1974, New Delhi.Google Scholar
  10. 10.
    Henry, R.J.,Clinical Chemistry—Principles and Techniques, Harper and Row, 2nd edition, 1964, p. 836.Google Scholar
  11. 11.
    Folch, J.M., K.M. Less and G.H.S. Stanley,J. Biol. Chem. 226:497 (1957).PubMedGoogle Scholar
  12. 12.
    Zlaktis, A., B. Zak and A.J. Boyle,J. Lab. Clin. Med. 41:486 (1953).Google Scholar
  13. 13.
    Sperry, W.M., and M. Webb,J. Biol. Chem. 187:97 (1960).Google Scholar
  14. 14.
    Bartelett, G.R., Ibid.:466 (1969).Google Scholar
  15. 15.
    Van Handel, E., and D.B. Zilversmit,J. Lab. Clin. Med. 50:152 (1962).Google Scholar
  16. 16.
    Culling, C.F.A.,Handbook of Histophathological Techniques, London Butter Worth, 2nd edition, 1963.Google Scholar
  17. 17.
    Snedecor, G.W., and W.G. Cochron, inStatistical Methods, VIth Edition, Oxford and IBH Publishing Co., 1967, pp.91–100.Google Scholar
  18. 18.
    Deuel, H.J. Jr.,The Lipids—Vol. III. Biochemistry, Inter-Science Publishers, Inc., New York, 1965.Google Scholar

Copyright information

© American Oil Chemists’ Society 1987

Authors and Affiliations

  • B. Sarala Reddy
    • 1
  • G. Sarojini
    • 1
  1. 1.Department of Foods and NutritionA.P. Agricultural UniversityHyderabadIndia

Personalised recommendations