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Characteristics of Laboratory-Processed: Cucurbita foetidissima Seed Oil

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Journal of the American Oil Chemists’ Society

Abstract

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.

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Authors and Affiliations

  1. Department of Nutrition and Food Science, University of Arizona, 85721, Tucson, AZ

    J. A. Vasconcellos & J. W. Berry

Authors
  1. J. A. Vasconcellos
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  2. J. W. Berry
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Vasconcellos, J.A., Berry, J.W. Characteristics of Laboratory-Processed: Cucurbita foetidissima Seed Oil. J Am Oil Chem Soc 59, 79–84 (1982). https://doi.org/10.1007/BF02678717

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  • DOI: https://doi.org/10.1007/BF02678717

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