| Journal: | Acta agronómica |
| Database: | PERIÓDICA |
| System number: | 000355368 |
| ISSN: | 0120-2812 |
| Authors: | Ortiz Grisales, Sanín1 Pasos López, Sonia Carolina1 Rivas Abadía, Ximena Constanza1 Valdés Restrepo, Magda Piedad1 Vallejo Cabrera, Franco Alirio1 |
| Institutions: | 1Universidad Nacional de Colombia, Facultad de Ciencias Agropecuarias, Palmira, Valle del Cauca. Colombia |
| Year: | 2009 |
| Volumen: | 58 |
| Number: | 3 |
| Pages: | 145-151 |
| Country: | Colombia |
| Language: | Español |
| Document type: | Artículo |
| Approach: | Analítico, descriptivo |
| Spanish abstract | Se seleccionaron 79 introducciones de zapallo (Cucurbita moschata Duch) teniendo en cuenta el contenido de extracto etéreo (EE) de las semillas. El EE fue estable física y químicamente, con propiedades organolépticas óptimas de aceite comestible, no presentó características de rancidez; aceite semisecante (122.90 mg/g de KOH.); índice de acidez 3.25 mg/g de KOH; la prueba presuntiva de yodo supone presencia de polinsaturación y sin formación de cristales. La composición de ácidos grasos mostró: palmítico C16:0 (25.11 – 36.94%); esteárico C18:0 (10.79 – 13.37%); linoleíco C18:2 (48.23 – 62.41%); linolénico C18:3 (0.66%) y araquídico C20:0 (0.53 – 0.78%). El aceite de semilla de zapallo contiene 55.28% de ácidos grasos insaturados con una cantidad apreciable de linoleíco (55.11%). La torta de semilla presentó proteína (51.11 ± 0.95%) y energía (4604. 66 ± 134.08 kcal/kg) |
| English abstract | 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) |
| Disciplines: | Química |
| Keyword: | Fisicoquímica y química teórica, Fitoquímica, Química de alimentos, Cucurbita moschata, Cucurbitaceae, Aceites vegetales, Oleaginosas, Acidos grasos |
| Keyword: | Chemistry, Food chemistry, Physical and theoretical chemistry, Phytochemistry, Cucurbita moschata, Cucurbitaceae, Plant oils, Oilseeds, Fatty acids |
| Full text: | Texto completo (Ver HTML) |
