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Chemical and physical characteristics, fatty acid composition and toxicity of buffalo gourd oil, Cucurbita foetidissima
Author(s) -
KHOURY N. N.,
DAGHER S.,
SAWAYA W.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00155.x
Subject(s) - saponification value , gourd , linoleic acid , iodine value , saponification , food science , linolenic acid , fatty acid , chemistry , palmitic acid , composition (language) , botany , biology , chromatography , biochemistry , linguistics , philosophy
Summary In this study, Cucurbita foetidissima (Buffalo gourd) was investigated as a source of edible oil for human consumption. The seeds are rich in oil (28%) as well as protein (29%). General chemical tests such as the iodine number, saponification number, acid value and others were favourably compared to values of other edible oils. The analysis of the crude oil by means of gas liquid chromatography showed that it is rich in linoleic acid (63%) and has a high unsaturated to saturated fatty acid ratio. The high percentage of linoleic acid and the extremely low percentage of linolenic acid indicate that the oil could be a valuable edible oil, with a relatively good stability. Chicken feeding experiments showed that the oil did not contain any toxic substances causing death or interfering with growth rate and feed conversion.