Home           Contact us           FAQs           
    
     Journal Home     |     Aim & Scope    |    Author(s) Information      |     Editorial Board     |     MSP Download Statistics
    Abstract
2011 (Vol. 3, Issue: 2)
Article Information:

Compared Ageing of Oil from Curcubitea Pepo in Two Different Storage Conditions

A.H.W. Nakavoua, D. Mampouya, A.N. Loumouamou, T. Silou, P. Chalard, G. Guyot, V. Verney, G. Figuérédo and J.C. Chalchat
Corresponding Author:  Loumouamou Aubin Nestor 

Key words:  Ageing, chemical composition, Curcubitea pepo, DSC, MIR spectroscopy, ,
Vol. 3 , (2): 132-143
Submitted Accepted Published
2011 February, 01 2011 February, 23 2011 April, 10
Abstract:

The aim of this study was to investigate the oil pumkin seeds of Curcubitea pepo from Congo- Brazzaville. The ageing of oil extracted from the seeds of the pumpkin Curcubitea pepo stored at two temperatures (6 and 30ºC) was monitored during storage for 11 months by comparison of physical and chemical characteristics correlated with spectroscopic data. Medium infrared spectroscopy confirmed saponification index data. Ultraviolet absorption confirmed peroxide index data. Antioxidant behaviour was monitored by fluorescence and the effect of ageing on the two major fatty acid families was analysed by a study of chemical composition correlated with differential scanning calorimetry measurements. This study showed an overall lengthening of the fatty acid carbon chains and allowed preferential storage conditions to be specified for this oil.
Abstract PDF HTML
  Cite this Reference:
A.H.W. Nakavoua, D. Mampouya, A.N. Loumouamou, T. Silou, P. Chalard, G. Guyot, V. Verney, G. Figuérédo and J.C. Chalchat, 2011. Compared Ageing of Oil from Curcubitea Pepo in Two Different Storage Conditions.  Advance Journal of Food Science and Technology, 3(2): 132-143.
    Advertise with us
 
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2015. MAXWELL Scientific Publication Corp., All rights reserved