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

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Journal of the American Oil Chemists Society

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.

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Authors and Affiliations

  1. Department of Foods and Nutrition, A.P. Agricultural University, Hyderabad, India

    B. Sarala Reddy & G. Sarojini

Authors
  1. B. Sarala Reddy
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  2. G. Sarojini
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Reddy, B.S., Sarojini, G. Chemical and nutritional evaluation of chili (Capsicum annum) seed oil. J Am Oil Chem Soc 64, 1419–1422 (1987). https://doi.org/10.1007/BF02636991

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  • DOI: https://doi.org/10.1007/BF02636991

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