CHARACTERIZATION OF FATTY ACIDS IN SAMBO OIL (CUCURBITA FICIFOLIA L.) FROM ECUADOR

Authors

  • Carrillo W Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador. http://orcid.org/0000-0002-7609-2939
  • Carrillo C Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.
  • Carpio C Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.
  • Morales D Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.
  • Vilcacundo E Faculty of Agricultural Sciences Natural Resources and Environment, Agronomical Engineering, Bolivar State University. Academic Campus Alpachaca” Av. Ernesto Che Guevara s/n y Av. Gabriel Secaira. EC.020150. Guaranda, Ecuador.
  • Alvarez M Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.
  • Silva M Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

DOI:

https://doi.org/10.22159/ajpcr.2018.v11i2.15545

Keywords:

Sambo, Cucurbita ficifolia, Fatty acids, Gas chromatography-mass selective detector, Methyl ester

Abstract

 

 Objective: The aim of this study was to identify fatty acids in a sambo oil sample cultivated in Ecuador.

Methods: Sambo oil was obtained from sambo seeds using the cold pressing method. Fatty acids analysis was carried out using the gas chromatography with a mass selective detector (MSD) and using the database Library NIST14.L to identify the compounds.

Results: Sambo seeds have a high content of unsaturated fatty acids with 41.36% of oleic acid. Sambo oil has 37.77% of polyunsaturated fatty acids, of which 3.79% ɷ6 α- linoleic and 33.98% of ɷ3 α- linolenic. Sambo seeds only have 9.33% of palmitic acid.

Conclusions: Sambo seed is a good source of monounsaturated fatty acids with a good content of ɷ3 α- linolenic. This profile enables their use as a good and healthy oil to be used in the food industry in Ecuador.

 

Author Biographies

Carrillo W, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

Facultad de Ciencia e Ingeería en Aliementos

Carrillo C, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

FCIAL

Carpio C, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

FCIAL

Morales D, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

FCIAL

Vilcacundo E, Faculty of Agricultural Sciences Natural Resources and Environment, Agronomical Engineering, Bolivar State University. Academic Campus Alpachaca” Av. Ernesto Che Guevara s/n y Av. Gabriel Secaira. EC.020150. Guaranda, Ecuador.

FCIAL

Alvarez M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

FCIAL

Silva M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato. Av. Los Chasquis y Rio Payamino. Campus Huachi, CP 1801334, Ambato-Ecuador.

FCIAL

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Published

2018-02-01

How to Cite

W, C., C. C, C. C, M. D, V. E, A. M, and S. M. “CHARACTERIZATION OF FATTY ACIDS IN SAMBO OIL (CUCURBITA FICIFOLIA L.) FROM ECUADOR”. Asian Journal of Pharmaceutical and Clinical Research, vol. 11, no. 2, Feb. 2018, pp. 403-6, doi:10.22159/ajpcr.2018.v11i2.15545.

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