Skip to main content
SpringerLink
Log in

Investigation of Oil and Protein Contents of Eight Sudanese Lagenaria siceraria Varieties

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

The composition of the oil and protein contents of eight Lagenaria siceraria varieties was characterized in order to evaluate their suitability as a source of edible oil and protein. The physicochemical properties and fatty acids of seed oils were determined. The oil yield ranged from 24.11 to 26.32 %. The refractive indices and relative densities of the oils fell within the narrow ranges of 1.464–1.468 and 0.857–0.907 g/cm3, respectively. The saponification value ranged from 158.48 to 179.52 mg KOH/g, unsaponifiable matter was between 0.749 and 0.937 %, and the peroxide values were lower than Codex values for vegetable oils. The principal fatty acids were linoleic (62.1–67.9 %), oleic (11.54–15.46 %), palmitic (12.13–14.03 %), and stearic (6.71–7.71 %) acids. Low linolenic acid levels were also observed (<1 %) within the range of 0.32–0.44 %. The major essential amino acids were arginine (2.04–3.77 g/100 g), leucine (1.245–1.726 g/100 g), phenylalanine (0.803–1.396 g/100 g), and lysine (0.921–1.383 g/100 g). The non-essential amino acids were glutamic acid (2.5–4.37 g/100 g), aspartic acid (1.39–2.36 g/100 g), serine (0.69–1.19 g/100 g), glycine (0.79–1.37 g/100 g), alanine (0.72–1.37 g/100 g), and proline (0.63–1.02 g/100 g). Nine minerals (Na, Ca, Mg, K, Cu, Fe, Mn, Zn, and P) were determined with significant (p < 0.05) differences. The studied oils showed promising results and can be used in the food, cosmetics, and pharmaceutical industries. This is the first study on the eight L. siceraria seed varieties grown in Sudan, opening the way for further studies on these seeds.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

References

  1. Jeffrey C (1990) Appendix: an outline classification of the Cucurbitaceae. In: Bates DM, Robinson RW, Jeffrey C (eds) Biology and utilization of the Cucurbitaceae. Cornell University Press, Comstock, pp 449–463

    Google Scholar 

  2. Mariod A, Yousif M, Bertrand M, Galaledin K, Abdin S, Aied M, Siddig I (2009) A comparative study of properties of six Sudanese cucurbit seeds and seed oils. J Am Oil Chem Soc 86:1181–1188

    Article  CAS  Google Scholar 

  3. Aslam M, Najam R (2013) A review of pharmacognostical, phytochemical and pharmacological properties of Lagenaria siceraria: a miracle herb. Int J Biomed Adv Res 4:266–274

    Google Scholar 

  4. Pradhan RC, Said PP, Singh S (2013) Physical properties of bottle gourd seeds. Agric Eng Int 15(1):106–113

    Google Scholar 

  5. Essien EE, Antia BS, Peter NS (2013) Lagenaria siceraria (Mol.) Standley. Properties of seed oils and variability in fatty acids composition of ten cultivars. Int J Nat Prod Res 3(4):102–106

    Google Scholar 

  6. Chen JC, Chiu MH, Nie RL, Cordell GA, Qiu SX (2005) Cucurbitacins and cucurbitane glycosides: structures and biological activities. Nat Prod Rep 22:386–399

    Article  CAS  Google Scholar 

  7. Bozokalfa KM, Kilic M (2010) Mathematical modeling in the estimation of pepper (Capsicum annuum l.) fruit volume. Chilean. J Agric Res 70(4):626–632

    Google Scholar 

  8. Perez EE, Crapiste GH, Carelli AA (2006) Some physical and morphological properties of wild sunflower seeds. Biosys Eng 96(1):41–45

    Article  Google Scholar 

  9. AOAC (2000) Official methods of analysis of AOAC international, vol I, 17th edn. AOAC International, Gaithersburg, pp 20877–22417

    Google Scholar 

  10. Sew ChCh, Zaini NAM, Anwar F, Hamid Abdul, Saari N, Abdul Hamid A (2010) Nutritional composition and oil fatty acids of kundur [Benincasa hispida (Thunb.) Cogn.] seed. Pak J Bot 42:3247–3255

    CAS  Google Scholar 

  11. AOCS (2009) Official methods and recommended practices of the AOCS, 6th edn. American Oil Chemists’ Society, Champaign

    Google Scholar 

  12. MPOB (2005) MPOB test methods: determination of carotene content, p2.6. Malaysian Palm Oil Board, Bandar Baru Bangi, Selangor, pp 94–197

    Google Scholar 

  13. Cocks LV, Van Rede C (1966) Laboratory handbook for oil and fats analysts. Academic, London, pp 305–314

    Google Scholar 

  14. Samicho Z, Ab Mutalib SR, Abdullah N (2013) Amino acid composition of drought master beef at various beef cuts. Agric Sci 4(5B):61–64

    CAS  Google Scholar 

  15. Yeoh HH, Truong VD (1996) Protein contents, amino acid compositions and nitrogen-to-protein conversion factors for cassava roots. J Sci Food Agric 70:51–54

    Article  CAS  Google Scholar 

  16. Kordylas JM (1990) Processing and preservation of subtropical foods, 1st edn. Macmillan, Hong Kong

    Google Scholar 

  17. Barrett DM, Beaulieu JC, Shewfelt R (2010) Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing. Critic Rev Food Sci Nutr 50:369–389

    Article  Google Scholar 

  18. Ogbonna PE (2013) Floral habits and seed production characteristics in “Egusi” melon (Colocynthis citrullus L.). J Plant Breed Crop Sci 5(6):137–140

    Article  Google Scholar 

  19. Balkaya A, Yanmaz R, Özbakir M (2009) Evaluation of variation in seed characters of Turkish winter squash (Cucurbita maxima) populations. NZ J Crop Horti Sci 37:167–178

    Article  Google Scholar 

  20. Rahamatalla AB, Babiker EE, Krishna AG, El Tinay AH (2001) Changes in fatty acids composition during seed growth and physicochemical characteristics of oil extracted from four safflower cultivars. Plant Foods Human Nutr 56:385–395

    Article  CAS  Google Scholar 

  21. Mariod AA, Ahmed SY, Abdelwahab SI, Cheng SF, Eltom AM, Yagoub SO, Gouk SW (2012) Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds. Int J Food Sci Technol 47:1737–1747

    Article  CAS  Google Scholar 

  22. Mariod AA, Matthaus B, Hussein IH (2011) Fatty acids, tocopherols and sterols of Cephalocroton cordofanus in comparison with sesame, cotton, and groundnut oils. J Am Oil Chem Soc 88:1297–1303

    Article  CAS  Google Scholar 

  23. Mariod AA, Abdelwahab SI (2012) Sclerocarya birrea (Marula), an African tree of nutritional and medicinal uses: a review. Food Rev Inter 28:375–388

    Article  CAS  Google Scholar 

  24. McKevith B (2005) Review: nutritional aspects of oilseeds. Nutr Bull 30:13–26

    Article  Google Scholar 

  25. FAO/WHO (2009) Codex alimentarius. Current official standards. http://www.codexalimentarius.net/web/standard_list.jsp. Accessed June 2014

  26. Rudan-Tasic D, Klofutar C (1999) Characteristics of vegetable oils of some Slovene manufacturers. Acta Chim Slovenica 46:511–521

    CAS  Google Scholar 

  27. Rodenbush CM, Hsieh FH, Viswanath DS (1999) Density and viscosity of vegetable oils. J Am Oil Chem Soc 76(12):1415–1419

    Article  CAS  Google Scholar 

  28. Mariod AA, Ismail M, Abd Rahman NF, Matthaus B (2014) Stability of rice bran oil extracted by SFE and Soxhlet methods during accelerated shelf-life storage. Gras Aceit 65(1):1–10

    Google Scholar 

  29. Rossell JB (1989) Measurement in rancidity. In: Allen JC, Hamilton RJ (eds) Rancidity in food. Elsevier, London, pp 22–51

    Google Scholar 

  30. Che Man YB, Al Rahman WAR, Yusof S (2003) Quality characteristics of refined, bleached and deodorized palm olein and banana chips after deep-fat frying. J Sci Food Agric 83:395–401

    Article  CAS  Google Scholar 

  31. Zeb A, Mehmood S (2004) Carotenoids contents from various sources and their potential health applications. Pakistan J Nutr 3:199–204

    Article  Google Scholar 

  32. Chisholm MJ, Hopkins CY (1964) Fatty acid composition of some Cucurbitaceae seed oils. Can J Chem 42:560–564

    Article  CAS  Google Scholar 

  33. Bu DP, Wang JQ, Dhiman TR, Liu SJ (2007) Effectiveness of oils rich in linoleic and linolenic acids to enhance conjugated linoleic acid in milk from dairy cows. J Dairy Sci 90:998–1007

    Article  CAS  Google Scholar 

  34. Rahman ASH (2003) Bottle gourd Lagenaria siceraria—a vegetable for good health. Nat Prod Rad 2(5):249–256

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Biology, College of Sciences and Arts-Alkamil, University of Jeddah, P.O. Box 110, Alkamil, 21931, Saudi Arabia

    Abdalbasit Adam Mariod

  2. Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, P.O. Box 71, Khartoum North, Sudan

    Abdalbasit Adam Mariod

  3. Department of Food Science, University of Bahri, Khartoum, Sudan

    Makarim Mutasim M. Mustafa

  4. Department of Food Science and Technology, Faculty of Agriculture, Khartoum University, Khartoum, Sudan

    Abdelazim Ahmed M. Nour

  5. Department of Molecular Medicine, Faculty of Medicine, University of Malaya, 50603, Kuala Lumpur, Malaysia

    Mahmood Ameen Abdulla

  6. Unit of Research on Lipids, Department of Chemistry, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia

    Sit Foon Cheng

Authors
  1. Abdalbasit Adam Mariod
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Makarim Mutasim M. Mustafa
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Abdelazim Ahmed M. Nour
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mahmood Ameen Abdulla
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Sit Foon Cheng
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Abdalbasit Adam Mariod.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Mariod, A.A., Mustafa, M.M.M., Nour, A.A.M. et al. Investigation of Oil and Protein Contents of Eight Sudanese Lagenaria siceraria Varieties. J Am Oil Chem Soc 92, 483–494 (2015). https://doi.org/10.1007/s11746-015-2616-5

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-015-2616-5

Keywords

Search

Navigation