Paprika seed oil
Description
Vegetable oil obtained from the seeds of Capsicum annuum (a by-product of the paprika supply chain), produced by pressing (cold or hot) and/or solvent extraction followed by refining.
Sensory profile: golden-yellow with possible orange/red highlights (trace carotenoids), light fruity/nutty aroma, very low pungency (seeds contain few capsaicinoids; small traces may migrate from placenta).
Caloric value (per 100 g)
~884 kcal/100 g (fat ~100 g).
Smoke point (indicative): ~160–180 °C for cold-pressed, ~220–230 °C for refined (RBD); practical heat tolerance is limited by the high PUFA content.
Key constituents
Triacylglycerols with typical fatty acids: linoleic (n-6) ~60–75% (PUFA), oleic (n-9) ~10–20% (MUFA), palmitic ~8–15% and stearic ~2–5% (SFA).
Minor components: tocopherols (mostly γ-tocopherol), phytosterols (e.g., β-sitosterol), squalene; residual carotenoids (e.g., capsanthin/capsorubin).
Capsaicinoids: generally trace (sometimes de-capsaicinized during refining).
Production process
Seed separation from paprika powder, cleaning, and controlled drying.
Mechanical pressing (preferably cold-pressed for premium edible/cosmetic use) or solvent extraction; then refining (degumming, neutralization, bleaching, deodorization) for RBD grades.
Optional polishing/filtration and standardization for stability and color; deeper deodorization for cosmetic specs.
Sensory and technological properties
Provides a warm hue at low addition; flavor is delicate with a faint paprika note.
Oxidation risk is high due to elevated PUFA → use antioxidants (e.g., tocopherols/rosemary extract), barrier packaging, and lower process temperatures.
Best for cold uses, light sautés, and short cooks; not ideal for extended frying.
Food applications
Dressings/condiments, marinades, mayonnaise/dressings (as a PUFA fraction), finishing soups/sauces for a gentle color-aroma touch.
Snacks/coatings applied cool, spreadable cheeses/spreads (small percentages for color/aroma).
Often blended with more stable oils (palm olein, high-oleic olive, high-oleic sunflower) to balance lipid profile and stability.
Nutrition and health
High n-6 PUFA (linoleic) with natural tocopherols; advisable to balance overall diet with n-3 sources (ALA/EPA/DHA).
Cholesterol-free; sodium-free (recipe dependent).
Capsaicin usually minimal, but unrefined oils can give a slight tingle in sensitive consumers.
Fat profile
Predominantly PUFA (polyunsaturated fatty acids, e.g., linoleic n-6): potentially beneficial for cardiometabolic markers when balanced with n-3, but more oxidation-prone and less suited to high-heat.
Some MUFA (monounsaturated, e.g., oleic n-9): often neutral/beneficial; improves stability in blends.
Moderate SFA (saturated, e.g., palmitic/stearic): aids structure, should be moderated in the overall diet.
TFA negligible in non-hydrogenated oils; no meaningful MCT.
Quality and specifications (typical topics)
Free fatty acids (FFA) low (e.g., ≤0.3% as oleic for refined), peroxide value ≤2 meq O₂/kg at release, p-anisidine/TOTOX low.
Iodine value (IV) high (consistent with PUFA-rich oils), color (Lovibond/ASTA) on spec.
Total tocopherols, phytosterols, and (if required) residual capsaicinoids.
Metals/pesticides compliant, residual solvents within limits; microbiology not limiting (oil matrix).
Storage and shelf life
Store cool (10–20 °C), dark, airtight; minimize oxygen (e.g., nitrogen headspace).
Typical shelf life 12–18 months (often shorter for cold-pressed). Avoid light/heat; use FIFO.
Allergens and safety
Not a major allergen; gluten-free.
Potential eye/skin irritation with non-de-capsaicinized oils—apply good handling practices.
In shared facilities, manage cross-contact per site risks.
INCI functions in cosmetics
INCI: Capsicum Annuum (Seed) Oil or Capsicum Annuum Seed Extract (if extractive).
Roles: light emollient, conditioning, potential secondary antioxidant (tocopherols); subtle color. Check staining and photostability.
Troubleshooting
Early rancidity/oxidized odor: excess oxygen/light → improve packaging, add antioxidants, reduce hold temp/time.
Color fade: carotenoid degradation → dose late, protect from light, avoid overheating.
Foaming on heat: moisture/impurities → filter, dry ingredients, avoid prolonged high T.
Unexpected pungency: residual capsaicinoids → switch to refined/de-capsaicinized grade or tighter filtration.
Sustainability and supply chain
Upcycling of paprika seed by-product reduces waste and adds value.
Favor traceable agriculture, energy-efficient processing, solvent recovery, effluent control toward BOD/COD targets; opaque/recyclable packs.
Operate under GMP/HACCP with CCPs on oxidation, residual solvents, and metals.
Labeling
Conclusion
Paprika seed oil offers a PUFA-rich profile, delicate signature flavor, and a natural warm tint—well suited to cold and moderate-heat applications or as part of stability-oriented blends. Sound process design (antioxidants, packaging, temperature) and thoughtful grade selection (refined vs. cold-pressed) ensure stability, safety, and sensory consistency.
Mini-glossary
PUFA — Polyunsaturated fatty acids (e.g., linoleic n-6): can support cardiometabolic health; more prone to oxidation and less heat-stable.
MUFA — Monounsaturated fatty acids (e.g., oleic n-9): often neutral/beneficial; improve stability in blends.
SFA — Saturated fatty acids (e.g., palmitic/stearic): aid process stability; moderate in total diet.
ALA — Alpha-linolenic acid (n-3): typically trace here; balance diet with n-3 sources.
GMP/HACCP — Good manufacturing practice / hazard analysis and critical control points: preventive hygiene systems with validated CCPs.
BOD/COD — Biochemical/chemical oxygen demand: indicators of effluent impact.
FIFO — First in, first out: stock rotation to maintain freshness and low oxidation.
Studies
Paprika is rich in antioxidants (1), vitamins and minerals, especially vitamin C (2). It also has anti-inflammatory properties and can help promote heart health. It is used in traditional medicine to treat acne, joint inflammation and indigestion (3).
It should be enjoyed in moderation!
References_____________________________________________________________________
(1) Batiha GE, Alqahtani A, Ojo OA, Shaheen HM, Wasef L, Elzeiny M, Ismail M, Shalaby M, Murata T, Zaragoza-Bastida A, Rivero-Perez N, Magdy Beshbishy A, Kasozi KI, Jeandet P, Hetta HF. Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids. Int J Mol Sci. 2020 Jul 22;21(15):5179. doi: 10.3390/ijms21155179. PMID: 32707790; PMCID: PMC7432674.
Abstract. Pepper originated from the Capsicum genus, which is recognized as one of the most predominant and globally distributed genera of the Solanaceae family. It is a diverse genus, consisting of more than 31 different species including five domesticated species, Capsicum baccatum, C. annuum, C. pubescen, C. frutescens, and C. chinense. Pepper is the most widely used spice in the world and is highly valued due to its pungency and unique flavor. Pepper is a good source of provitamin A; vitamins E and C; carotenoids; and phenolic compounds such as capsaicinoids, luteolin, and quercetin. All of these compounds are associated with their antioxidant as well as other biological activities. Interestingly, Capsicum fruits have been used as food additives in the treatment of toothache, parasitic infections, coughs, wound healing, sore throat, and rheumatism. Moreover, it possesses antimicrobial, antiseptic, anticancer, counterirritant, appetite stimulator, antioxidant, and immunomodulator activities. Capsaicin and Capsicum creams are accessible in numerous ways and have been utilized in HIV-linked neuropathy and intractable pain.
(2) Zaki, N., Hakmaoui, A., Ouatmane, A., & Fernandez-Trujillo, J. P. (2013). Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times. Food Science and Technology, 33, 577-585.
Abstract. "La Niora" is a red pepper variety cultivated in Tadla Region (Morocco) which is used for manufacturing paprika after sun drying. The paprika quality (nutritional, chemical and microbiological) was evaluated immediately after milling, from September to December. Sampling time mainly affected paprika color and the total capsaicinoid and vitamin C contents. The commercial quality was acceptable and no aflatoxins were found, but the microbial load sometimes exceeded permitted levels.
(3) Meghvansi, M. K., Siddiqui, S., Khan, M. H., Gupta, V. K., Vairale, M. G., Gogoi, H. K., & Singh, L. (2010). Naga chilli: a potential source of capsaicinoids with broad-spectrum ethnopharmacological applications. Journal of ethnopharmacology, 132(1), 1-14.
Abstract. Capsicum species are not only cultivated as vegetable and condiment crops but are also incorporated into a number of medicinal preparations in the ancient literature around the world. ‘Naga chilli’ or ‘Bhoot Jolokia’ (Capsicum chinense Jacq.) is a chilli variety indigenous to the northeast region of India and has been recognized as the hottest chilli in the world. It has also been used conventionally in treating various human ailments since time immemorial by the indigenous people of the northeast India. Despite being an important crop of the northeast India, the information on the biology and cultivation of Naga chilli is very scanty and scattered. The present article reviews the scientific literature on above aspects with particular emphasis on identifying the key regional issues which need to be addressed urgently by the policy makers in order to harness its potential as an important source of capsaicinoids. Further, an attempt has been made to collate the potential of capsaicinoids in various ethnopharmacological applications such as pain therapy, body temperature regulation, anti-obesity treatments, anticancer therapy and as antioxidant and antimicrobial agent. We anticipate that this literature analysis of traditional medicinal uses and experimental trials of Capsicum using modern scientific approaches shall provide a basis for suggesting important areas where sincere research efforts are warranted to bridge the gap between traditional medicinal knowledge and modern biomedical knowledge.
Paprika seed oil 
