Nutritional Quality Of Fatty Acids In The Curcubita Moschata Seeds And Its Potential Impact On Human Health
DOI:
https://doi.org/10.24054/limentech.v23i2.4485Keywords:
cardiovascular disease, gas chromatography, linoleic acid, oleic acid, SoxhletAbstract
To identify the nutritional quality of fatty acids in the Cucurbita moschata seeds grown in Santa Lucía (Atlántico-Colombia). Oil was extracted using the Soxhlet method, the quantification of fatty acids was performed by gas chromatography. Relative density was, on average, 0.9103, refractive index 1.4733, acid number 7.928 mg KOH/g of oil, saponification value 182.37 mg KOH/g of oil, iodine value 41.01 g I/100 g of oil, and peroxide value 9.8 meq oxygen/kg of oil; and a positive evaluation of rancidity. In the gas chromatography, a high content of polyunsaturated fatty acids was found such as oleic (74,92 %) and linoleic acid (16,03 %). Most of the physical-chemical characteristics were found in conformity with Codex alimentariux. A low level of unsaturation as well as low acidification was found due to the lipolysis and poor oxidative stability. Unsaturated fatty acids present are essential and beneficial to health thanks to their effectiveness in treating cardiovascular disease. Oil from Cucurbita moschata seeds has the essential qualities of an edible oil.
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