An attempt was made to remove red color and capsaicin which were contaminated in crude oil extracted from red pepper seeds with n-hexane. Both clay bleachidg and deodorization were responsible for the removal of red color. Clay bleaching was also the most effective for the removal of capsaicin, which was removed completely with 4 % clay.
Capsaicin in oil was adsorbed onto the clay particles exponentially and it followed Freundlich equation : x/m =1.1 c^(0.21), where x is amount of capsaicin adsorbed (㎎/㎖), m is amount of clay used in bleaching (%) and c is amount of residual capsaicin (㎎/㎖).
Neutral lipid of the seed oil consisted of 95.8% triglyceride, 1.55% sterol ester, 1.45% monoglyceride, 0.78 %free fatty acids, 0.2 % iglycerides and 0.15 % sterol. Major components of fatty acids in the red pepper seed oil were linoleic acid (78.79 %), palmitic acid (15.27 %) and linolenic acid content was only 0.63 % by high performance liquid chromatography.
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