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

Presentation: poster