Fatty Acid Composition and Physicochemical Properties of Four Varieties of Citrullus lanatus Seed Oils Cultivated in Côte d’Ivoire
Anne Marie Niangoran N’guetta
Biochemistry and Food Technology Laboratory, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
Yolande Dogoré Digbeu
Laboratory of Food Safety, Lorougnon Guede University, BP 150 Daloa, Côte d’Ivoire
Siaka Binaté
Biochemistry and Food Technology Laboratory, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
Jean Parfait Eugène N’guessan Kouadio
Biochemistry and Food Technology Laboratory, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
Soumaila Dabonné
Biochemistry and Food Technology Laboratory, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
Edmond Ahipo Dué *
Biochemistry and Food Technology Laboratory, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Côte d’Ivoire
*Author to whom correspondence should be addressed.
Abstract
Fatty Acid Composition and Physicochemical Properties of Four Varieties of Citrullus lanatus Seed Oils Cultivated in Côte d’Ivoire
In this study, the physicochemical properties and fatty acids composition of four varieties of Citrullus lanatus seed oils cultivated in Côte 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.
Keywords: Citrullus lanatus, varieties, seed oil, physicochemical properties, fatty acids composition