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

Carrillo W; Carrillo C; Carpio C; Morales D; Vilcacundo E; Alvarez M; Silva M

doi:10.22159/ajpcr.2018.v11i2.15545

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 Alpachacaâ€ 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

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Â 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% É·6 Î±- linoleic and 33.98% of É·3 Î±- 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 É·3 Î±- linolenic. This profile enables their use as a good and healthy oil to be used in the food industry in Ecuador.

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

Authors

DOI:

Keywords:

Abstract

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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.

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 Alpachacaâ€ 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.

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Most read articles by the same author(s)

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

Authors

DOI:

Keywords:

Abstract

Downloads

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.

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 Alpachacaâ€ 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.

References

Published

How to Cite

Issue

Section

Most read articles by the same author(s)

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