Characterization of sponge gourd (<i>Luffa aegyptiaca</i> Mill.) seed oil
Keywords:
Iodine Value, Linoleic acid, PhospholipidsAbstract
Oils were extracted from whole and dehulled seeds, and hulls of Luffa aegyptiaca and their physico-chemical and fatty acid properties determined using standard methods. Oil extracted from the whole seeds had a higher acid value compared to dehulled seeds,which however, had higher unsaponifiable matter. Iodine value was high for both oils and a higher saponification value was observed for whole seed oil. Linoleic acid was the major constituent of dehulled and whole seeds oil while stearic acid was the major fatty acid of oil extracted from hulls. Hull oil also had the highest total saturated fatty acid content. Trans-isomers present were less than 1%. Fractionation studies showed that the total lipids consisted mostly of neutral lipids and triacyl glycerol. Luffa aegyptiaca seed oil appears to be edible and has satisfactory nutritional value as it is rich in linoleic acid and has a high unsaturated-saturated fatty acids ratio.Downloads
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