Research Article | OPEN ACCESS
Accelerated Ageing Effects on Curcubitea Pepo Seed Oil
1A.H.W. Nakavoua, 1D. Mampouya, 1A.N. Loumouamou, 1Th Silou, 2P. Chalard, 3V. Verney, 3G. Guyot, 4J.C. Chalchat and 4G. Figueredo
1Multidisciplinary Equipe Food and Nutrition (EPRAN), Centre of Excellence in Food and Nutrition, Faculty of Sciences and Techniques, BP 389, Brazzaville, Congo
2Institute of Chemistry of Clermont-Ferrand (ICCF), UMR 6296 Team Design, Synthesis and Evaluation of Analgesic Molecules Scientific whole Cézeaux 24, avenue des Landais
3Institute of Chemistry of Clermont-Ferrand (ICCF), UMR 6296 Team design of polymers and Macromolecules Scientist set Cézeaux24 Avenue des Landais
4Analytical LEXVA, 460 rue du Amount, 63540 Romagnat, France
Advance Journal of Food Science and Technology 2013 6:806-821
Received: September 26, 2012 | Accepted: December 01, 2012 | Published: June 05, 2013
Abstract
Accelerated ageing of curcubitea pepo seed oil was followed by simulation of UV (light) and ambiant oxygen actions held separately then simultaneously in order to know the effects of these parameters on this oil resistance to deterioraton. Nine withdrawals had undergone analyses by titrimetry supported by spectroscopic analyses notably MIR (Medium Infrared), DSC (Differential Scanning Calorimetry) and also a gas chromatography for the composition in FA. This study has showed that pumpkin seed oil displays a weak resistance to UV which results among other in decrease of unsaponifiable compounds. Its oxidization takes place very quickly in the presence of ambiant oxygen. However the accumulated action of the two factors weakens to the highest degree pumpkin seed oil and these results in polymerization. It has also enabled us to show the link between the formation of recticulations in the oil matrix and variations at the level of the molecular structure of pumpkin seed oil.
Keywords:
Accelerated ageing, curcubitea pepo, DSC, MIR, reticulation,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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