EFFECTS OF FRUIT MATURITY ON OXIDATIVE STABILITY OF LAGENARIA SICERARIA (MOLINA) STANDL. SEED OIL EXTRACTED WITH HEXANE

• Published in: Journal of food biochemistry Vol. 37; no. 4; pp. 475 - 484
• Main Authors: LOUKOU, AHOU LETICIA, LOGNAY, GEORGES, BAUDOIN, JEAN-PIERRE, KOUAME, LUCIEN PATRICE, ZORO, BI IRIE ARSENE
• Format: Journal Article Web Resource
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01-08-2013; Blackwell Publishing
• Subjects: Agriculture & agronomie; Agriculture & agronomy; Life sciences; Sciences du vivant
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/j.1745-4514.2012.00657.x

ABSTRACT
The effects of fruit maturity on oxidative stability of LSO were investigated using an accelerated test at 60C for 6 days. Fatty acid composition, Cox, PV, p‐AV, specific extinction at 232 and 268 nm, and TOTOX were used to assess LSO stability. LSO samples from berry seeds at 50‐DAFS, at CPW and at CPW + S60 were analyzed. LSO at CPW was significantly more stable to oxidation than LSO at 50‐DAFS and CPW + S60. This oil had lower p‐AV than control (peanut oil) and other sources of LSO. PV, specific extinction, TOTOX and Cox of LSO at CPW were also lower than those of 50‐DAFS and CPW + S60, but two times higher than control values. Collectively, these data suggest that LSO cannot be used after 3 days of storage at 60C.
PRACTICAL APPLICATIONS
The results obtained showed that the seed oil of oleaginous gourd Lagenaria siceraria (Molina) Standl. was a good source of PUFAs (linoleic acid, an essential fatty acid) for human diet. LSO of CPW could be potentially used for cooking, seasonings and margarine applications because of its high nutritional value and its low linolenic acid content. These seeds could also be used by the food industry for formulating functional foods enriched with PUFAs.