Vegetable Seeds Pepper Seed Oil Press in Morocco
- Use: Pepper Oil
- Type:Pepper Oil Press Machine
- Production Capacity: 30-500kg
- Power: 15-18.5KW
- Dimension(L*W*H): 1700*1100*1600mm
- Temperature of the meal: about 20-30 degree
- Core Components: Motor, Pressure vessel, Palm Oil Press
- Market: Morocco
Chemical characteristics and compositions of red pepper seed
Groundnut seed has the highest oil yield (42.88%), followed by sesame seed (24.12%) and then Bambara seed (3.24%), which suggests that groundnut seed may be more suitable for largescale oil
major operations that are invo lved in the extraction of castor. oil by the old traditional method namely, collection of see d. pods, shelling of the pods/winnowing, boiling the seeds to. reduce
Cold pressed capia pepper (Capsicum annuum L.) seed oil
The seed of C. annuum contain 18%–26% oil contents. Pepper seed oil is very rich in linoleic acid, an essential fatty acid, and many other bioactive compounds including flavonoids, phenolics, carotenoids, and various vitamins like ascorbic acid, tocopherol, and retinol/al. Owing to high antioxidant levels and essential fatty acids in pepper
Peppers are grown all around the world, usually for fresh consumption, as well as for the industrial production of different products. Pepper (Capsicum annuum L.) seeds are mostly considered a by-product. Recent investigations have shown that pepper seeds have the potential to be a valuable source of edible oil and fiber-rich flour and protein after processing. Pepper seed oil is a high
Functional Properties of the Capia Pepper Seed Defatted Press
Abstract Capia pepper seeds are the mass waste of pepper utilization, and they have not commonly utilized as raw materials. In this study, the defatted press cakes (or meals) of cold oil pressed capia pepper seeds were evaluated. The pepper seeds were previously roasted and treated with enzymes (hemicellulase and protease) against control, before pressing. The compositional and functional
A recent work evaluated and compared the methods used to extract red pepper seed oils, namely: Soxhlet, cold pressing, supercritical carbon dioxide, and microwave-assisted extraction. The red pepper seeds composition (on a dry-weight basis) was determined to be ash 3.05%, water 6.63%, oil 18.39%, protein 28.33%, and total carbohydrate 43.60%.
Chemical investigation of Nigella sativa L. seed oil produced
We investigated the composition of Nigella seed oil prepared by solvent- or cold press-extraction of Nigella seeds grown in Morocco. Oil extraction yield was 37% and 27% when solvent or cold press extraction methods were used, respectively. In terms of oil major components, composition of Nigella seed oil from Morocco is similar to that from
A high peroxide value in pepper seed oil, as in vegetable oil in general, shows overheating and inappropriate storage conditions, and it is the most common parameter that indicates oil oxidation.
Cold pressed capia pepperseed (Capsicum Annuum L.) oils
Isa Fathollahi, Jamshid Farmani, Mohammad Reza Kasaai, Hamed Hamishehkar, Some physical properties of Persian lime (Citrus Latifolia) seeds and physicochemical properties of the seed oil as affected by solvent extraction and cold pressing methods, Journal of Food Measurement and Characterization, 10.1007/s11694-020-00712-w, (2020).
7.2.1 Cold Pressed Oil. Nowadays, and comparing with oils obtained by conventional solvent extractions, cold-pressed oils attracted much more worldwide interest thanks to their nutritional and health benefits as well as their richness in bioactive components (Nederal et al. 2012), and leads to an increase in the demand for bioactive compounds of plant origin (Czaplicki et al. 2011).
