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Characteristics of Laboratory‐Processed: Cucurbita foetidissima Seed Oil
Author(s) -
Vasconcellos J. A.,
Berry J. W.
Publication year - 1982
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/bf02678717
Subject(s) - gourd , chemistry , palmitic acid , food science , peroxide value , stearic acid , fatty acid , peroxide , carotenoid , saponification value , saponification , triglyceride , iodine value , chromatography , organic chemistry , biochemistry , cholesterol
The effects of variations in laboratory processing on the quality of the seed oil of the buffalo gourd, Cucurbita foetidissima , were determined. Conditions found most effective were: triple refining at 65 C for 15 min using 16°Be and 20°Be NaOH at 80% of maximum and 20°Be NaOH at the maximum; bleaching at 105 C for 30 min by a mixture of activated bleaching earth (3%) and activated carbon (0.3%); and deodorization with 5% steam at 210 C for 120 min. Processed oil showed these analytical values: carotenoids (3.6 mg/kg), free fatty acids (0.28%), peroxide (0.2 meq/kg), conjugated unsaturated fatty acids (1.59%). Oxidative stability test (AOM) conditions gave peroxide values of 100 in 4.9 hr and 141 in 8 hr. The triglyceride fatty acid composition was 11.9% palmitic, 3.5% stearic, 22.0% oleic and 61.0% linoleic acid.