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首页> 外文期刊>British Biotechnology Journal >Fatty Acid Composition and PhysicochemicalProperties of Four Varieties of Citrullus lanatusSeed Oils Cultivated in C?′te da€?Ivoire
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Fatty Acid Composition and PhysicochemicalProperties of Four Varieties of Citrullus lanatusSeed Oils Cultivated in C?′te da€?Ivoire

机译：科特迪瓦种植的四种柑桔种子油的脂肪酸组成和理化特性

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In this study, the physicochemical properties and fatty acids composition of four varieties of Citrullus lanatus seed oils cultivated in C?te d’Ivoire were investigated. There was one variety (Bebu cultivar) with oval flat seeds and thick edges (COS), and three varieties (wlêwlê cultivars) with flat seeds disentangled and sharp extremity of various size (big seed (CBS), average seed (CAS) and small seed (CSS)). The pH at 30oC was ranged from 5.85±0.003-6.03±0.001. The results for density (g/ml), refractive index, unsaponifiable matter (% of oil) and impurity (%) were 0.876±0.005-0.924±0.001; 1.4595±0.004-1.4739±0.001; 0.89±0.450-2.07±0.160; 0.05±0.002-0.1±0.001; respectively. The free fatty acid (%), acid value (mgKOH/g oil), peroxide index (meq O2/kg oil), saponification value (mgKOH/g oil), iodine value (mg of g I2/100 g oil), Total polyphénolics content (mg gallic acid/kg oil) values of the oils were obtained in the range; 0.80±0.050-2.03±0.010; 6.03±0.350-7.93±0.100; 10.93±0.470-13.80±0.100; 228.43±0.040-244.76±0.010; 84.07±11.250-93.38±1.090; 0.125±0.050-0.291±0.010; respectively. The most abundant fatty acid detected in the four oils was oleic acid ranged from 46.56-59.97. This acid constituted with the aldaic acid, the monounsaturated fatty acids in these oils and accounted for 64.82-73.07. This study showed the presence of others main saturated fatty acids as stearic acid and palmitic acid. The properties of these oils were quite comparable to those of previously reported cucurbitaceaes seeds oils, suggesting their potential use as good table and cooking oils. With a high yield of oil and physicochemical characteristics similar to those of the other commercial edible oils, the Citrullus lanatus seed oil can be considered as a new and valuable source of edible oil. This study also showed potential for Citrullus lanatus seeds oils to ave relatively high oxidative stability that would be suitable for food and industrial applications.
机译：在这项研究中，研究了在科特迪瓦种植的四种柑桔种子油的理化性质和脂肪酸组成。有一个变种（Bebu品种），种子具有椭圆形的扁平种子，边缘较厚（COS），三个变种（wlêwlê品种），它们的种子扁平且散乱，且末端大小各异（大种子（CBS），平均种子（CAS）和小种子）种子（CSS））。 30℃下的pH范围为5.85±0.003-6.03±0.001。密度（g / ml），折射率，不皂化物（油的％）和杂质（％）的结果为0.876±0.005-0.924±0.001。 1.4595±0.004-1.4739±0.001; 0.89±0.450-2.07±0.160; 0.05±0.002-0.1±0.001;分别。游离脂肪酸（％），酸值（mgKOH / g油），过氧化物指数（meq O2 / kg油），皂化值（mgKOH / g油），碘值（mg of g I2 / 100 g油），在该范围内获得了油中总苯酚含量（毫克没食子酸/千克油）的值; 0.80±0.050-2.03±0.010; 6.03±0.350-7.93±0.100; 10.93±0.470-13.80±0.100; 228.43±0.040-244.76±0.010; 84.07±11.250-93.38±1.090; 0.125±0.050-0.291±0.010;分别。在这四种油中检测到的最丰富的脂肪酸是油酸，范围为46.56-59.97。该酸由醛油酸，这些油中的单不饱和脂肪酸组成，占64.82-73.07。这项研究表明存在其他主要的饱和脂肪酸，如硬脂酸和棕榈酸。这些油的性质与以前报道的葫芦科种子油相当，表明它们有可能用作优质食用油和食用油。柑桔籽油具有与其他商业食用油相似的高油收率和理化特性，可以被认为是食用油的一种新的有价值的来源。这项研究还表明，柑桔种子油具有较高的氧化稳定性，适用于食品和工业应用。

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