Chemical characteristics of soaps obtained using red hot pepper seeds oil (Capsicum annuum L.)

¹ University of Food Technologies Plovdiv, Department of Technology of Tobacco, Sugar, Vegetable and Essential oils, 4002 Plovdiv, Bulgaria
² University of Food Technologies Plovdiv, Department of Mathematics and Physics, 4002 Plovdiv, Bulgaria

^* Corresponding author: nikolayadelinska@gmail.com

Abstract

Vegetable oils are an important raw material for soap production. They are widely distributed in nature, but only some of them are used in soap production. The search for alternative raw materials for oils from renewable sources is current worldwide. As a potential source of such oil, hot pepper seeds are considered. They are waste plant products that contain proteins, dietary fiber, lipids, minerals, bioactive compounds, etc. This study aimed to identify the optimal amount of hot pepper seed oil to include in the oil blend for cold process soap making. Four variations of soaps were made with hot pepper seeds oil, palm oil and coconut oil in different ratios. The values of indicators – total fatty matter content, free alkali, foaming ability, pH were determined. Soaps containing up to 10 % hot pepper seeds oil in the oil blend exhibit satisfactory quality characteristics. The findings indicate that hot pepper seeds oil is suitable for use in cold process soap making. Its proportion can be as high as 10 % of the total oils.