Effects of fruit maturity on oxidative stability of lagenaria siceraria (molina) standl. seed oil extracted with hexane

Abstract

The effects of fruit maturity on oxidative stability of LSO were investigated using an accelerated test at 60C for 6 days. Fatty acid composition, Cox, PV, p-AV, specific extinction at 232 and 268nm, and TOTOX were used to assess LSO stability. LSO samples from berry seeds at 50-DAFS, at CPW and at CPW+S60 were analyzed. LSO at CPW was significantly more stable to oxidation than LSO at 50-DAFS and CPW+S60. This oil had lower p-AV than control (peanut oil) and other sources of LSO. PV, specific extinction, TOTOX and Cox of LSO at CPW were also lower than those of 50-DAFS and CPW+S60, but two times higher than control values. Collectively, these data suggest that LSO cannot be used after 3 days of storage at 60C. © 2012 Wiley Periodicals, Inc.