CHEMICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF VEGETAL LIPID FRACTIONS ISOLATED FROM SWEET PEPPER (CAPSICUM ANNUUM) AND CHILLI PEPPER (CAPSICUM FRUTESCENS) PUBLISHED

COCAN ILEANA
The main purpose of this paper was to obtain vegetal lipid fractions from processing by-products in order to superior exploit of some material bearers of food utilities integrated in horticulture and / or agro-food processing. Isolation of seed oil from sweet pepper (Capsicum annuum) and chilli pepper (Capsicum frutescens) was done by extraction solid / liquid solvent using an extract equipment Soxhlet type, followed by purification and characterization of chemical and physical - chemical of lipid vegetal fractions (acidity, esterification, saponification, unsaturated index).
fatty acids, chilli peppers, sweet peppers, acid index, esterification index, hydroxyl index
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