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Fatty acid composition of capsicum oils by gas liquid chromatography

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

The fatty acid composition of oils extracted from various parts (pericarp, seeds and stem) of the fruit ofCapsicum and from samples of Greek red pepper itself were obtained by gas liquid chromatography. Samples from three different varieties ofCapsicum 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 ofCapsicum 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.

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Authors and Affiliations

  1. Laboratory of Organic Chemical Technology and Food Chemistry, University of Thessaloniki, Thessaloniki, Greece

    G. C. Tsatsaronis & A. H. Kehayoglou

Authors
  1. G. C. Tsatsaronis
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  2. A. H. Kehayoglou
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Tsatsaronis, G.C., Kehayoglou, A.H. Fatty acid composition of capsicum oils by gas liquid chromatography. J Am Oil Chem Soc 48, 365–367 (1971). https://doi.org/10.1007/BF02890763

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  • DOI: https://doi.org/10.1007/BF02890763

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