Titre du document / Document title

Physico-chemical characteristics of oil from Buffalo gourd (Cucurbita foetidissima)

Auteur(s) / Author(s)

HAMID Shahnaz ⁽¹⁾ ; HAIDER Aisha ⁽¹⁾ ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

⁽¹⁾ PCSIR Labs. Complex, Lahoe - 54600, PAKISTAN

Résumé / Abstract

The seed oil from Buffalo gourd (Cucurbita foetidissima) available in Pakistan was analysed for physico-chemical properties. The extraction of seeds with n-hexane and chloroform-methanol mixture yielded 35.86% and 32.65% of oil, respectively. The oil was subjected to triple-refining at 65°C for 15 min. Bleaching was done at 105°C for 30 min. by using a mixture of activated bleaching earth (93%) and activated carbon (0.3%) and deodorized with 5% steam at 210°C for 120 min. Processed oil showed peroxide (0.2 meq/kg), conjugated unsaturated fatty acids (1.0%), saponification value (178.72), iodine value (139.59) and carotenoids (3 mg/kg). The degree of unsaturation in oil was around 10 %. Linoleic acid was the dominant fatty acid (64.48 %), followed by oleic acid (17.11 %). The oil contained a mixture of hydrocarbons (1.25 %), sterol esters (2.90 %), triglycerides (72.40 %), free fatty acids (2.20 %). 1,3-diglycerides (3.80%), 1-2-diglycerides (4.20%), sterols (1.20%), 2-monoglycerides (3.50 %) and 1-monoglycerides (3.9 %).

Revue / Journal Title

Journal of food science and technology    ISSN  0022-1155   CODEN JFSTAB 

Source / Source

2001, vol. 38, n^o6, pp. 598-600 [3 page(s) (article)] (15 ref.)

Langue / Language

Anglais

Editeur / Publisher

Association of Food Scientists and Technologists, Mysore, INDE  (1964) (Revue)

Localisation / Location

INIST-CNRS, Cote INIST : 5150, 35400010032747.0110