Squash seed oil extraction and characterization
In accordance with of ethereal extract (EE) of seeds 79 varieties of squash was selected. The EE was physical and chemically stable, with good organoleptic properties of edible oil: no rancidity character was present; saponification index was 122.90 mg KOH/g characteristics of semi dried oil; acid index was 3.25 mg KOH/gm typical of edible oil. The iodine presumptive test revealed the presence of polyunsaturation and the absence of crystals. The composition of fatty acid revealed: Palmitic acid C16:0 (25.11 – 36.94%); Stearic acid C18:0 (10.79 – 13.37%); linoleic acid C18:2 (48.23 – 62.41%); linolenic acid C18:3 (0.66%); arachidic acid C20:0 (0.53 – 0.78%). The extracted oil from squash seeds contained 55.28% of unsaturated fatty acid with an appreciable amount of linoleic acid (55.11%). The squash oilseed cake presented a protein (51.11 ± 0.95%) and energy (4604. 66 ± 134.08 kcal/kg).
| Main Authors: | , , , , |
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| Format: | Digital revista |
| Language: | spa eng |
| Published: |
Universidad Nacional de Colombia - Sede Palmira
2009
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| Online Access: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/11508 |
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