Journal of the American Oil Chemists Society

, Volume 57, Issue 9, pp 310–313 | Cite as

The properties ofCucurbita foetidissima seed oil

  • J. A. Vasconcellos
  • J. W. Berry
  • C. W. Weber
  • W. P. Bemis
  • J. C. Scheerens
Technical

Abstract

Oils from the seeds of 15 different selections of the buffalo gourd,Cucurbita foetidissima, were characterized in terms of their physical and chemical properties, which indicate that this oil is similar to other common edible oils. Xanthophylls were the predominant carotenoid pigments present in the crude oil, ranging from 51~232 mg/kg oil. Linoleic acid, the predominant fatty acid, ranged from 39~77% with an average level of 61%. Although conjugated unsaturated acids are a significant component in some other xerophytic cucurbit oils, the levels of conjugated dienoic and trienoic fatty acids in this species are only 2.3 and 0.03%, respectively.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Bemis, W.P., J.W. Berry, C.W. Weber and T.W. Whitaker, Hort-Sci. 13:235 (1978).Google Scholar
  2. 2.
    Bemis, W.P., L.C. Curtis, C.W. Weber and J.W. Berry, Econ. Bot. 32:87 (1978).Google Scholar
  3. 3.
    Jacks, T.J., T.P. Hensarling and L.Y. Yatsu, Ibid. 26: 135 (1972).Google Scholar
  4. 4.
    Berry, J.W., C.W. Weber, M.L. Dreher and W.P. Bemis, J. Food Sci. 41:465 (1976).CrossRefGoogle Scholar
  5. 5.
    Scheerens, J.C., W.P. Bemis, M.L. Dreher and J.W. Berry, JAOCS 55:523 (1978).Google Scholar
  6. 6.
    Shahani, H.S., F.G. Dollear and K.S. Markley, Ibid. 28:90 (1951).CrossRefGoogle Scholar
  7. 7.
    Official and Tentative Methods of the American Oil Chemists' Society, Vols. I and II, 3rd Edition, AOCS, Chicago, IL, 1970.Google Scholar
  8. 8.
    Zscheile, F.P., H.A. Nash, R.L. Henry and L.F. Green, Ind. Eng. Chem., Anal. Ed. 16:83 (1944).CrossRefGoogle Scholar
  9. 9.
    Official Methods of Analysis of the Association of Official Agricultural Chemists, 10th Edition, AOAC, Washington, DC, Method 28.046.Google Scholar
  10. 10.
    Bailey, A.E., “Cottonseed and Cottonseed Products,” Interscience Publishers, Inc., New York, 1948, p. 770.Google Scholar
  11. 11.
    Chisholm, J.J., and C.Y. Hopkins, JAOCS 43:390 (1966).CrossRefGoogle Scholar
  12. 12.
    Bemis, W.P., M. Moran, J.W. Berry and A.J. Deutschman, Jr., Can. J. Chem. 45:2637 (1967).CrossRefGoogle Scholar
  13. 13.
    Smith, J.M., W.L. Dunkley, A. Franke and T. Dairiki, JAOCS 55:257 (1978).Google Scholar
  14. 14.
    “Bailey's Industrial Oil and Fat Products,” 3rd Edition, edited by D. Swern, Publishers, Ind. Div. of John Wiley and Sons, Inc., New York, 1964.Google Scholar

Copyright information

© American Oil Chemists' Society 1980

Authors and Affiliations

  • J. A. Vasconcellos
    • 1
  • J. W. Berry
    • 1
  • C. W. Weber
    • 1
  • W. P. Bemis
    • 2
  • J. C. Scheerens
    • 2
  1. 1.Department of Nutrition and Food ScienceUniversity of ArizonaTucson
  2. 2.Department of Plant ScienceUniversity of ArizonaTucson

Personalised recommendations