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Comparative Assessment of the Physicochemical Properties And Research Journal of Food and Nutrition Volume 2, Issue 2, 2018, PP 32-40 Comparative Assessment of the Physicochemical Properties and Fatty Acid Profile OF Fluted Pumpkin Seed Oil with Some Commercial Vegetable Oils in Rivers State, Nigeria Chibor Bariwere Samuel*, Kiin-Kabari David Barine, Eke-Ejiofor Joy Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria *Corresponding Author: Chibor Bariwere Samue, Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria ABSTRACT The objective of this work was to assess the physicochemical characteristics and fatty acid profile of fluted pumpkin (Telfairia occidentalis) seed oil and compare with some commercial seed oils (refined palm kernel oil, Grand soya oil and groundnut oil) sold in Rivers State, Nigeria. Edible oils were extracted from the seed of fluted pumpkin. The oils were analysed for chemical composition, physical properties, and fatty acid profile.Percentage moisture impurities and volatile matters (MIV) ranged from 0.065% - 0.095%, with fluted pumpkin seed oil given the least value of 0.065%.There was no significant difference (P<0.05) between the specific gravity of fluted pumpkin seed oil and those of the commercial vegetable oils (at 300C).The cloud and slip melting points of fluted pumpkin seed oil (FPSO) and Grand soya oil were significantly lower than those of the unbranded commercial vegetable oils. The smoke and flash points of FPSO were 244.500C and 299.000C, respectively. All the oil samples had colour within the standard acceptable range for refined vegetable oil. The free fatty acids, acid value and peroxide value of FPSO were 0.040%, 0.080% and 1.070mEq/kg, respectively, these values were significantly (P<0.05) lower than those of groundnut oil and refined palm kernel oil (RPKO), but not significantly different from Grand soya oil.Iodine values for FPSO, Grand soya oil, groundnut oil and RPKO were respectively 119.85g/100g, 128.10g/100g, 90.25g/100g and 20.05g/100g. The total unsaturated fatty acids in FPSO was 80.1%, with 62.4% linoleic acid (omega-6). Grand soya oil, groundnut oil and RPKO gave total unsaturated fatty acid values of 86%, 83.5% and 18.5%, respectively. Fluted pumpkin seed oil and Grand soya oil were richer in polyunsaturated fatty acids than groundnut and palm kernel oils. The physicochemical properties of fluted pumpkin seed oil meet the recommended FAO standard, compares favourably with the branded Grand soya oil, and performs better than unbranded groundnut and palm kernel oils. Keywords: Physicochemical, Fatty Acid Profile, Fluted Pumpkin, Commercial Vegetable Oils. INTRODUCTION shortening functions (CIA, 1996). They carry flavors, and colour. Lipids (fats and oil) also The need for adequate supply of calories and provide a heating medium for food preparation other essential nutrients is a major concern in (Katragadda et al., 2010). This all-important most developing countries. Fats and oil are nutrient is sourced in many foods, such as fish, noted for their high energy potentials; they are meats, dairy products, seeds and nuts. recognized as essential nutrients in human diets. Commercially available vegetable oils in They provide essential fatty acids which are the Nigeria are sourced predominately from palm building blocks for the hormones needed to fruits/kernel, groundnuts, and regulate body systems. Fats and oil are soyabeans.Insufficient vegetable oils in Nigeria concentrated sources of energy, and a carrier for markets and its corresponding high cost now vitamins A, D, E, and K (Stevenson et al., call for greater attention to be given to sourcing 2007). They provide mouth feel, texture, and vegetable oils from other underutilized oil seeds. impart flavour, thus enhancing the quality of food we eat, and also contributes to the feeling Fluted pumpkin (Telfairia occidentalis Hook F) of satiety after eating (Stevenson et al., 2007). belongs to the family Cucurbitaceae. It is a Fats and oils find functional application in food green vegetable that is grown in West Africa processing and food preparation, as tenderizing basically for the consumption of its leafy agents, enhancing dough aeration and vegetable and its seeds, which are also edible. Research Journal of Food and Nutrition V2 ● I1 ● 2018 32 Comparative Assessment of the Physicochemical Properties and Fatty Acid Profile OF Fluted Pumpkin Seed Oil with Some Commercial Vegetable Oils in Rivers State, Nigeria (Nkang et al., 2003). The crop is cultivated ground using a laboratory mill (model mostly in the southern part of Nigeria across MXAC2105, Panasonic, Japan). Oil was lowland humid tropics and it is also a drought extracted using the bulk extraction process, with tolerant – perennial crop. Telfairia is cultivated n-Hexane as described by AOAC (2012). primarily for its leaf, which is used in West Oil Refining African countries predominantly for preparing assorted diets. (Agatemor,2001; Ajibade, et al., The extracted fluted pumpkin seed oils were 2006). Its leaves and young shoots are used for refined using the procedure described by soup (Aletoret al., 2002).Due to its high oil O’Brien (2004) with slight modifications. The 0 yield, 52 – 54% (Giami et al.,1999; Chibor et crude oil was treated with 8% NaOH (aq) at 65 C al., 2017) fluted pumpkin seeds are potential for 10min with continuous stirring, using a sources of industrial and domestic oil, with high laboratory stirrer (model JKL 2145, REMI nutritional value. (Okoli and Nyanayo, 1988; Motors, India). The treated oil was then washed Horsef all and Spiff, 2005; Akang et al., 2010). with warm distilled water and the aqueous phase Its Iodine value is high (119.65g/100g - was separated off using a separatory funnel. The 123.83g/100g) as reported by Chibor et al. washing process was repeated until the aqueous (2017) and Nwabanne (2012), this is an phase became neutral to phenolphthalein indication that it contains more poly-unsaturated indicator. The separated oil was dried at 1000C fatty acids (Agatemor, 2006). The seed contains before bleaching with fuller’s earth. To 100ml oil which is used for cooking and production of of the dried oil sample was added 3g of fuller’s margarine (Horsf all, and Spiff, 2005; earth in a 250ml conical flask. The entire Agatemor, 2006; Akang et al., 2010). Pumpkin content was stirred continuously for 20min with seed oil provides many health benefits when a magnetic stirrer while heating at 800C. It was consumed. It has been reported to contain filtered at 50oC using Whatman no 4 filter 64.41% linoleic acid (Muibat et al., 2011). paper, to obtain refined fluted pumpkin seed oil. Linoleic acid is an essential fatty acid that helps Some commercial seed oils used in Rivers State, maintain healthy blood vessels, nerves and Nigeria were purchased from Rumuokoro tissues (Nwabanne, 2012). Pumpkin seed oil is market in Port Harcourt and used for known to alleviate and avert bladder and comparative analysis. The commercial vegetable prostrate problems, it is often prescribed to men oils were: refined palm kernel oil (RPKO over fifty years with prostrate problems (Akang unbranded), groundnut oil (kuli-kuli oil et al., 2010; Odoemena, and Onyeneka, 1998; unbranded), and Grand soya oil (branded soya Obo et al., 2006). It has also been shown to bean oil). poses some essential components such as vitamin A (0.89µg/g) as reported by Agatemor Physicochemical Properties (2006). This had been shown to suppress Physicochemical properties including; Moisture peroxidation of lipid, hence improving testicular impurities and volatile matters, Refractive function (Bensonssan et al., 1998; Leat et al., index, specific gravity, cloud point, melting 1983). In spite of its numerous nutritional, point, smoke point, flash point, viscosity, free physicochemical and economic benefits, fluted fatty acid, peroxide value, iodine value, pumpkin seed oil is yet to be used commercially saponification value, unsaponifiable matter, and for domestic and industrial applications in acid value were determined by the method of Nigeria, thus, the objective of this work was to AOAC (2012). Viscosity measurement (in assess the physicochemical characteristics and centistokes, cSt) was performed using an fatty acid profile of fluted pumpkin Ubbelohde glass capillary viscometer (size 2. (Telfairiaoccidentalis) seed oil and compare A149, Cannon instrument, PA, USA). with some commercial seed oils sold in Rivers Refractive index was performed using the Abbe State, Nigeria. Refractometer model 2WAJ (Wincom, China). MATERIALS AND METHODS Colour was determined using procedure Cc 13e 09-94 of AOCS (1997). The oil was properly Freshly harvested fluted pumpkin fruits were melted and filtered through What man No. 4 procured from Bori market in Rivers State, filter paper, to remove any impurity and trace of Nigeria. Thefluted pumpkin seeds were dehulled moisture. The glass cell (0.5inch cuvette) was and washed, the cotyledons oven dried at 60oC cleaned with carbon tetrachloride (CCl4), and for 24h (Giami et al.,1999) in a hot air oven filled with the oil sample, then placed in (model QUB 305010G, Gallenkamp, UK), 33 Research Journal of Food and Nutrition V2 ● I2 ● 2018 Comparative Assessment of the Physicochemical Properties and Fatty Acid Profile OF Fluted Pumpkin Seed Oil with Some Commercial Vegetable Oils in Rivers State, Nigeria position in the Lovibond Tintometer; (model Fluted pumpkin seed oil (FPSO) and Grand soya 5064E, Amesbury, England). The colour was oil (GSO) gave refractive index (RI) of 1.467, matched with sliding red, yellow and blue this value compares with 1.463 reported by colours, and expressed as the sum total of the Bwadeet al (2013) and 1.462 reported by Eddy yellow, red and blue slides used to match the et al (2011), for fluted pumpkin seed oil. The RI colour of oil in the glass cuvette, match was of groundnut oil (GNO) was significantly recorded as Y=yellow and R= red. (P<0.05) higher at 1.471, while refined palm kernel oil (RPKO) recorded the least RI of Ester value (EV) was evaluated by calculation, 1.423.Refractive index of fat had been reported as described by (Aremu et al., 2015).
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