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| Analysis of Fatty Acid Composition in Pericarp of Different Pepper Varieties |
| GE Wei，WANG Shu-bin*，LIU Jin-bing，PAN Bao-gui，DIAO Wei-ping |
| Institute of Vegetable Crops， Jiangsu Academy of Agricultural Sciences， Nanjing 210014， Jiangsu， China |
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Abstract Fatty acid composition in pericarp of 26 pepper（Capsicum annuum L.）varieties were studied by gas chromatography，and were compared with the fatty acid composition in the seed．The results showed that there were 9 kinds of fatty acids in pepper pericarp，including lauric acid，myristic acid，palmitic acid，stearic acid，oleic acid，linoleic acid，linolenic acid，arachidic acid and behenic acid．The major acids were linolenic acid，linoleic acid and palmitic acid，significant differences revealed in the contents of fatty acids among varieties．The variation coefficients were within the range from 8.16%-53.37%．The results showed that lauric acid was detected in the pericarp of pepper. The average content of linolenic acid was relatively higher．While no lauric acid was detected inside of the seed，and the average content of linoleic acid was about 2 times of that in pericarp．This indicated that there were certain differences in fatty acid composition and contents at different parts of pepper fruit.
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Received: 10 January 2013
Published: 08 March 2013
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