Exploring Phylogenetic Relationships between Hundreds of Plant Fatty Acids Synthesized by Thousands of Plants. more details ...

Dataset Listing

Filtering on plant: Capsicum annuum


Displaying all 14 datasets
External Reference: SOFA:TAB_003663



Publication: Analysis of sterol fractions from twenty vegetable oils (1974)

Total Value: 0.0

Name Notation Value
Oil content 26.0 weight-%
Unsaponifiables 1.8 weight-%
External Reference: SOFA:TAB_014786


Remarks: Sum of the specified fatty acids: 100.03 %
Publication: Characteristics and composition of different seed oils and flours (2001)

Total Value: 100.03

Name Notation Value
Oil content 25.91 weight-%
9-Hexadecenoic acid, (9Z)- 16:1-delta-9c 0.12 GLC-Area-%
Hexadecanoic acid 16:0 13.8 GLC-Area-%
9,12-Octadecadienoic acid, (9Z,12Z)- 18:2-delta-9c,12c 67.8 GLC-Area-%
9-Octadecenoic acid, (9Z)- 18:1-delta-9c 14.6 GLC-Area-%
Octadecanoic acid 18:0 3.71 GLC-Area-%
External Reference: SOFA:TAB_003665



Publication: Chemical and nutritional evaluation of chili (Capsicum annum) seed oil (1987)

Total Value: 90.8

Name Notation Value
Hexadecanoic acid 16:0 12.1 GLC-Area-%
Heptadecenoic acid 17:1 0.3 GLC-Area-%
Heptadecanoic acid 17:0 0.2 GLC-Area-%
Octadecatrienoic acid 18:3 0.4 GLC-Area-%
Octadecadienoic acid 18:2 75.8 GLC-Area-%
Octadecanoic acid 18:0 1.8 GLC-Area-%
Eicosanoic acid 20:0 0.2 GLC-Area-%
External Reference: SOFA:TAB_000364



Publication: Chemical and nutritional evaluation of chili (Capsicum annum) seed oil (1987)

Total Value: 100.1

Name Notation Value
Hexadecanoic acid 16:0 16.4 GLC-Area-%
9,12-Octadecadienoic acid, (9Z,12Z)- 18:2-delta-9c,12c 70.6 GLC-Area-%
9-Octadecenoic acid, (9Z)- 18:1-delta-9c 10.9 GLC-Area-%
Octadecanoic acid 18:0 2.2 GLC-Area-%
External Reference: SOFA:TAB_002301



Publication: Fatty acid composition of two new pepper varieties (Capsicum annuum L. cv. Jaranda and Jariza). Effect of drying process and nutritional aspects (1999,2)

Total Value: 100.05

Name Notation Value
Dodecanoic acid 12:0 0.05 GLC-Area-%
Tetradecanoic acid 14:0 0.12 GLC-Area-%
9-Hexadecenoic acid, (9Z)- 16:1-delta-9c 0.21 GLC-Area-%
Hexadecanoic acid 16:0 11.08 GLC-Area-%
9,12,15-Octadecatrienoic acid, (9Z,12Z,15Z)- 18:3-delta-9c,12c,15c 77.98 GLC-Area-%
9,12-Octadecadienoic acid, (9Z,12Z)- 18:2-delta-9c,12c 7.38 GLC-Area-%
9-Octadecenoic acid, (9Z)- 18:1-delta-9c 0.38 GLC-Area-%
Octadecanoic acid 18:0 2.85 GLC-Area-%
External Reference: SOFA:TAB_002302



Publication: Fatty acid composition of two new pepper varieties (Capsicum annuum L. cv. Jaranda and Jariza). Effect of drying process and nutritional aspects (1999,2)

Total Value: 99.99

Name Notation Value
Dodecanoic acid 12:0 0.03 GLC-Area-%
Tetradecanoic acid 14:0 0.14 GLC-Area-%
9-Hexadecenoic acid, (9Z)- 16:1-delta-9c 0.21 GLC-Area-%
Hexadecanoic acid 16:0 11.24 GLC-Area-%
9,12,15-Octadecatrienoic acid, (9Z,12Z,15Z)- 18:3-delta-9c,12c,15c 0.38 GLC-Area-%
9,12-Octadecadienoic acid, (9Z,12Z)- 18:2-delta-9c,12c 77.96 GLC-Area-%
9-Octadecenoic acid, (9Z)- 18:1-delta-9c 7.32 GLC-Area-%
Octadecanoic acid 18:0 2.71 GLC-Area-%
External Reference: SOFA:TAB_002303



Publication: Fatty acid composition of two new pepper varieties (Capsicum annuum L. cv. Jaranda and Jariza). Effect of drying process and nutritional aspects (1999,2)

Total Value: 101.1

Name Notation Value
Dodecanoic acid 12:0 0.04 GLC-Area-%
Tetradecanoic acid 14:0 0.2 GLC-Area-%
9-Hexadecenoic acid, (9Z)- 16:1-delta-9c 0.2 GLC-Area-%
Hexadecanoic acid 16:0 10.76 GLC-Area-%
9,12,15-Octadecatrienoic acid, (9Z,12Z,15Z)- 18:3-delta-9c,12c,15c 0.56 GLC-Area-%
9,12-Octadecadienoic acid, (9Z,12Z)- 18:2-delta-9c,12c 79.45 GLC-Area-%
9-Octadecenoic acid, (9Z)- 18:1-delta-9c 7.11 GLC-Area-%
Octadecanoic acid 18:0 2.78 GLC-Area-%
External Reference: SOFA:TAB_002304



Publication: Fatty acid composition of two new pepper varieties (Capsicum annuum L. cv. Jaranda and Jariza). Effect of drying process and nutritional aspects (1999,2)

Total Value: 100.0

Name Notation Value
Dodecanoic acid 12:0 0.03 GLC-Area-%
Tetradecanoic acid 14:0 0.17 GLC-Area-%
9-Hexadecenoic acid, (9Z)- 16:1-delta-9c 0.19 GLC-Area-%
Hexadecanoic acid 16:0 11.16 GLC-Area-%
9,12,15-Octadecatrienoic acid, (9Z,12Z,15Z)- 18:3-delta-9c,12c,15c 0.49 GLC-Area-%
9,12-Octadecadienoic acid, (9Z,12Z)- 18:2-delta-9c,12c 78.09 GLC-Area-%
9-Octadecenoic acid, (9Z)- 18:1-delta-9c 7.09 GLC-Area-%
Octadecanoic acid 18:0 2.78 GLC-Area-%
External Reference: SOFA:TAB_015345


Remarks: Paprika seed
Publication: Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential (2007)

Total Value: 100.0

Name Notation Value
9-Hexadecenoic acid, (9Z)- 16:1-delta-9c 0.1 GLC-Area-%
Hexadecanoic acid 16:0 13.8 GLC-Area-%
9,12-Octadecadienoic acid, (9Z,12Z)- 18:2-delta-9c,12c 67.8 GLC-Area-%
9-Octadecenoic acid, (9Z)- 18:1-delta-9c 14.6 GLC-Area-%
Octadecanoic acid 18:0 3.7 GLC-Area-%
External Reference: SOFA:TAB_000363



Publication: Fatty acids of pimiento pepper seed oil (1964)

Total Value: 99.8

Name Notation Value
Tetradecanoic acid 14:0 0.2 GLC-Area-%
Hexadecadienoic acid 16:2 0.2 GLC-Area-%
Hexadecenoic acid 16:1 0.5 GLC-Area-%
Hexadecanoic acid 16:0 11.3 GLC-Area-%
Heptadecanoic acid 17:0 0.1 GLC-Area-%
9,12,15-Octadecatrienoic acid, (9Z,12Z,15Z)- 18:3-delta-9c,12c,15c 0.2 GLC-Area-%
9,12-Octadecadienoic acid, (9Z,12Z)- 18:2-delta-9c,12c 67.4 GLC-Area-%
9-Octadecenoic acid, (9Z)- 18:1-delta-9c 14.8 GLC-Area-%
Octadecanoic acid 18:0 4.4 GLC-Area-%
Eicosanoic acid 20:0 0.5 GLC-Area-%
Docosanoic acid 22:0 0.2 GLC-Area-%
External Reference: SOFA:TAB_003661



Publication: NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKA (1971)

Total Value: 97.0

Name Notation Value
Decanoic acid 10:0 0.0 GLC-Area-%
Hexadecenoic acid 16:1 0.0 GLC-Area-%
Hexadecanoic acid 16:0 14.0 GLC-Area-%
Octadecatrienoic acid 18:3 5.0 GLC-Area-%
Octadecadienoic acid 18:2 66.0 GLC-Area-%
Octadecenoic acid 18:1 12.0 GLC-Area-%
Octadecanoic acid 18:0 0.0 GLC-Area-%
External Reference: SOFA:TAB_003662



Publication: NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKA (1971)

Total Value: 95.0

Name Notation Value
Decanoic acid 10:0 0.0 GLC-Area-%
Hexadecenoic acid 16:1 0.0 GLC-Area-%
Hexadecanoic acid 16:0 19.0 GLC-Area-%
Octadecatrienoic acid 18:3 17.0 GLC-Area-%
Octadecadienoic acid 18:2 45.0 GLC-Area-%
Octadecenoic acid 18:1 14.0 GLC-Area-%
Octadecanoic acid 18:0 0.0 GLC-Area-%
External Reference: SOFA:TAB_014386


Remarks: paprika hot pepper Korean Sum of the specified fatty acids: 97.8 % Total low-molecular-weight acids detected by GLC with chain length from 6 to 14 C atoms: 2.2
Publication: Physicochemical properties and composition of lipids from Capsicum annuum seeds (2001)

Total Value: 97.8

Name Notation Value
Oil content 9.53 weight-%
Unsaponifiables 8.4 % vom Oel
Tetradecanoic acid 14:0 0.4 GLC-Area-%
Hexadecadienoic acid 16:2 0.9 GLC-Area-%
Hexadecenoic acid 16:1 1.7 GLC-Area-%
Hexadecanoic acid 16:0 12.6 GLC-Area-%
Octadecadienoic acid 18:2 54.0 GLC-Area-%
Octadecenoic acid 18:1 19.4 GLC-Area-%
Octadecanoic acid 18:0 8.8 GLC-Area-%
External Reference: SOFA:TAB_000362



Publication: Unpublished (1995)

Total Value: 99.7

Name Notation Value
Oil content 23.0 weight-%
Dodecanoic acid 12:0 0.0 GLC-Area-%
Tetradecanoic acid 14:0 0.2 GLC-Area-%
Pentadecanoic acid 15:0 0.0 GLC-Area-%
Hexadecenoic acid 16:1 0.2 GLC-Area-%
Hexadecanoic acid 16:0 11.7 GLC-Area-%
Heptadecanoic acid 17:0 0.1 GLC-Area-%
9,12,15-Octadecatrienoic acid, (9Z,12Z,15Z)- 18:3-delta-9c,12c,15c 0.4 GLC-Area-%
9,12-Octadecadienoic acid, (9Z,12Z)- 18:2-delta-9c,12c 69.0 GLC-Area-%
11-Octadecenoic acid, (11Z)- 18:1-delta-11c 0.8 GLC-Area-%
9-Octadecenoic acid, (9Z)- 18:1-delta-9c 12.4 GLC-Area-%
Octadecanoic acid 18:0 3.2 GLC-Area-%
11,14-Eicosadienoic acid, (11Z,14Z)- 20:2-delta-11c,14c 0.1 GLC-Area-%
11-Eicosenoic acid, (11Z)- 20:1-delta-11c 0.1 GLC-Area-%
Eicosanoic acid 20:0 0.5 GLC-Area-%
Docosanoic acid 22:0 0.4 GLC-Area-%
Tricosanoic acid 23:0 0.1 GLC-Area-%
Tetracosanoic acid 24:0 0.5 GLC-Area-%