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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
Technical

Abstract

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.

Keywords

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.

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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

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