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Chemical and physical analyses of oils from four species of cucurbitaceae
Author(s) -
Badifu G. I. O.
Publication year - 1991
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02663761
Subject(s) - food science , chemistry , botany , linoleic acid , chemical composition , palmitic acid , biology , fatty acid , organic chemistry
The seed oils of Cucumeropsis mannii , two varieties of Lagenaria sicceraria and Telfairia occidentalis were evaluated. The oil contents by mechanical expression were 33.2%, 33.4%, 34.2% and 32.8% from the roasted kernels of C. mannii, L. sicceraria var. 1, L. sicceraria var. 2 and T. occidentalis , respectively. Lower oil contents (26.4‐28.6%) were obtained from unroasted kernels of the species. The difference in oil yield between the unroasted and roasted kernels was significant ( p ≤ 0.05). Roasting of the kernels did not affect the quality factors of the oils, except for the color. The color of oil from roasted kernels was golden, whereas that from unroasted kernels was pale yellow. The predominant fatty acids were palmitic, stearic, oleic and linoleic. The oils from the varieties of L. sicceraria were more unsaturated (80.2‐80.3%) than the oils from C. mannii (71.4%) and T. occidentalis (69.3%). The smoke (149.5‐180.1°C) and flash (204.8‐291.5°C) points varied considerably among the oils. Cucumeropsis mannii and T. occidentalis kernel oils failed a cold test, while the oils from L. sicceraria passed.