American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: http://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2013, 1(3), 34-37
DOI: 10.12691/ajfn-1-3-3
Open AccessArticle

Physicochemical Characteristics and the Effect of Packaging Materials on the Storage Stability of Selected Cucurbits Oils

Arinola Stephen Olanrewaju1, and Ogunbusola Eunice Moriyike2

1Department of Food Technology, Federal Polytechnic Ado-Ekiti, Ekiti State, Nigeria

2Department of Food Science and Technology, Federal University, Oye-Ekiti, Ekiti State, Nigeria

Pub. Date: December 10, 2013

Cite this paper:
Arinola Stephen Olanrewaju and Ogunbusola Eunice Moriyike. Physicochemical Characteristics and the Effect of Packaging Materials on the Storage Stability of Selected Cucurbits Oils. American Journal of Food and Nutrition. 2013; 1(3):34-37. doi: 10.12691/ajfn-1-3-3

Abstract

Physicochemical properties and the effect of packaging materials on the quality of oil extracted from Cucumeropsis manni, Lagenaria sicceraria and Citrullus lanatus were studied in this work. Oil was extracted from Lagenaria sicceraria (bottle gourd), Cucumeropsis manni (white melon) and Citrullus lanatus (watermelon) seeds, some physicochemical attributes of the oil extracted were determined. The three samples of oil were stored in amber glass bottle, transparent glass bottle and transparent plastic bottle at ambient temperature for 12 weeks during which stability of the oil to oxidative and hydrolytic deterioration was assessed by determining peroxide value and free fatty acid value at 2weeks interval. The results show that the physicochemical characteristics of oil samples extracted from Lagenaria sicceraria, Cucumeropsis manni and Citrullus lanatus seeds were: specific gravity 0.89, 0.90, 0.87; refractive index 1.517, 1.520, 1.518; iodine number 97.16 mgI2/g, 101.52 mgI2/g, 98.26 mgI2/g; saponification value 215.99 mgKOH/g, 221.60 mgKOH/g, 183.73 mgKOH/g; thiobabituric acid number 4.45 mgMA/Kg, 2.03 mgMA/Kg, 2.19 mgMA/Kg; free fatty acid value 18.80%, 0.57%, 5.31% and peroxide value 0.02 Meq/kg, 0.14 Meq/kg, 0.09 Meq/kg respectively. The result of storage stability shows that the oil samples may be relatively stable to oxidation and hydrolysis when properly stored in a good packaging material. Oil samples stored in plastic transparent bottle recorded highest lipid peroxidation values while amber glass bottle gave the maximum protection against lipid peroxidation.

Keywords:
cucurbitaceae oil physiochemical characteristics storage stability

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