Abstract
The aim of this investigation was to characterize oils extracted from pepper seed (Capsicum annuum L.) by subcritical propane at various stages of the extraction. During the extraction, the pepper seed oil (PSO) was sampled at five different times. The various oil fractions were named: PSO-1 (0–3 min), PSO-2 (4–6 min), PSO-3 (7–9 min), PSO-4 (10–12 min), and PSO-5 (13–15 min). Results showed that 97.2% of total oil content was extracted before PSO-4. There were no significant difference in fatty acid composition between the oil samples; however, results show that extraction time did significantly affect other chemical constituents (i.e., tocopherols, sterols, and volatile flavor compounds), and thermal stability. This investigation provides important information for the application of pepper seed and for further development of subcritical fluid extraction.
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