Resumo

ORTIZ GRISALES, Sanín et al. Squash seed oil extraction and characterization. Acta Agron. [online]. 2009, vol.58, n.3, pp.145-151. ISSN 0120-2812.

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).

Palavras-chave : Cucurbita moschata; Cucurbitacea; seed; vegetal oil; fatty acids.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )