US EPA

1164962 

Journal Article 

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

Hamid, S; Haider, A 

2001 

Yes 

Journal of Food Science and Technology
ISSN: 0022-1155 

ASSN FOOD SCIENT TECHN INDIA 

MYSORE 

38 

6 

598-600 

English 

WOS:000173538900011 

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%). 

buffalo gourd; Cucurbita toetidissima; seed oil; physico-chemical characteristics