Chemical Characterization and Physicochemical Properties of Constituents of Hot pepper Seed Oil

Abstract

In the present study, the fixed oil of hot pepper (Capsicum annum) was extracted from seeds using hot continuous extraction (soxhlet). The oil was analyzed by gas chromatography-mass spectrometry (GC-MS).There are 23 fatty acids were identified the major constituents were: linoleic acid (42.52%), palmitic acid (18.99%), oleic acid (12.74%), stearic acid (10.14%). The oil was screened for the following physicochemical properties: the viscosity (64.68); specific density (0.9039); refractive index (1.4804); color: yellow(36.3), red(8.5) and blue(0.26); acid value (0.26 mg KOH/g); peroxide value (2.32 mg Eq/kg); saponification value(215.57 mg KOH/g); iodine value (13.72 mg/g); unsaponification value(0.062), ester value(215.31).