Abstract
Pimiento pepper (Capsicum annum L.) seed oil was shown to contain 66–71% 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.
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ReferencesReferences
Cochran, H. L., Proc. Am. Soc. Hort. Sci.83, 613 (1963).
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Marion, J. E., and J. G. Woodroof, Poultry Sci.42, 1202 (1963).
Bush, W. A., J. Am. Chem. Soc.58, 1821 (1936).
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Journal Series Paper No. 462, Georgia Experiment Station, Experiment, Ga.
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Marion, J.E., Dempsey, A.H. Fatty acids of pimiento pepper seed oil. J Am Oil Chem Soc 41, 548–549 (1964). https://doi.org/10.1007/BF02898131
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DOI: https://doi.org/10.1007/BF02898131