Neutral lipids of hot pepper seeds were analyzed by employing TLC and GLC methods.
This seeds contained TG, SE. FFA, S, DG, and MG, i.e.. the main component. TG was found 5. 81 I.
From the analysis of fatty acids it was found that linolenic (37.6%). linoleic (27.0%) and palmitic acid (16.5%) were presented as the main fatty acids.
In the case of SE, linolenic, palmitic and linoleic acids were 38.1%, 22.0%, and 20.9%, respectively, and other acids were presented in small quantities.
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