Seed oil and fatty acid composition in Capsicum spp

• Published in: Journal of food composition and analysis Vol. 30; no. 2; pp. 102 - 108
• Main Authors: Jarret, Robert L., Levy, Irvin J., Potter, Thomas L., Cermak, Steven C.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Inc 01.06.2013; Elsevier
• Subjects: Biodiversity and nutrition; Biological and medical sciences; Capsicum annuum; Capsicum baccatum; Capsicum chinense; Capsicum frutescens; Capsicum pubescens; Capsicum spp; Cultivar differences; Cultivated varieties; Edible fats and oils; Evaluation; Fat industries; fatty acid composition; Food analysis; Food composition; Food industries; Fundamental and applied biological sciences. Psychology; Genebank; General aspects; Genetic diversity; Germplasm; linoleic acid; lipid content; Methods of analysis, processing and quality control, regulation, standards; oleic acid; palmitic acid; Pepper; physicochemical properties; seed oils; stearic acid; TD-NMR; Wild taxa; Evaluation; Pepper; Capsicum spp; Edible fats and oils; Genebank; Genetic diversity; Food analysis; Germplasm; Cultivated varieties; Cultivar differences; Wild taxa; Food composition; TD-NMR; Biodiversity and nutrition; Vegetables; Genetic variability; Bell pepper; Vegetable oil; Biodiversity; Chemical composition; Food; Nutrition; Edible fat; Edible oil; Analysis; Variety; Cultivar
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2013.02.005

•Seed oil content among nine Capsicum species ranged from 10.8% to 35.9%.•Linoleic acid was the predominant fatty acid in all samples.•Seed composition of the wild taxa was similar to that of the cultivated species. The oil content and fatty acid composition of seed of 233 genebank accessions (total) of nine Capsicum species, and a single accession of Tubocapsicum anomalum, were determined. The physicochemical characteristics of oil extracted from seed of Capsicum annuum and Capsicum baccatum were also examined. Significant differences among mean values for seed oil content were detected among the cultivated Capsicum species. Oil content in seed of C. annuum var. annuum was significantly greater than that in seed of other cultivated species. Capsicum pubescens had the lowest average seed oil content. Among the non-cultivated taxa examined, seed of Capsicum galapagoense had the lowest oil content and T. anomalum the highest. Averages across the 5 cultivated taxa for the 4 principal fatty acids were 12.9%, 3.4%, 6.7% and 76.0% for C16:0 (palmitic), C18:0 (stearic), C18:1 (oleic) and C18:2 (linoleic), respectively. Linoleic acid was the principal fatty acid in all samples, with a high value of 81% in Capsicum chinense. Capsicum frutescens had the lowest percentage of total unsaturated fatty acids and T. anomalum the highest. In general, the oil content and fatty acid composition of seed of the wild taxa were similar to those of the cultivated species.