Roasting Effect on the Nutritional and Cosmetic Potential of Citrullus Lanatus Kernels Oil

Guede Seri Serge, Gbogouri Grodji Albarin, Soro Doudjo, Koffi Kouame Kevin, Brou Kouakou, Zoro Bi Irie Arsene

Abstract


The objective of this study was to evaluate the effect of roasting on the nutritional and cosmetic potential of oil extracted from kernels of C. lanatus, which is one of the most widespread Cucurbitaceae species in Sub-Saharan Africa. The dried kernels (DKO) and roasted kernels (RKO) oils were extracted by cold press and hot using hexane. The physicochemical properties of these oils were evaluated. The results showed that C. lanatus roasted kernels were important sources of lipids (40.12 %) and protein (37.50 %). Oil extracted by press was of high quality, compared to that extracted by hexane. The study of the roasting effect revealed that the physicochemical characteristics of DKO and RKO oils were significantly different, with the exception of their specific gravity (≈ 0.9) and their refractive index (≈ 1.47). The absorbance of the two oils decreased in the range of UV-A and UV-B wavelengths. Both oils had low oxalates content (≈ 0.05 %) and were free of phytates and cyanogenic glycosides. All these features suggest that the roasted kernels oil of the C. lanatus could be used in food and cosmetic industries.


Keywords


Sub-Saharan Africa; oleaginous cucurbit; roasting; pressing; Kernel oil; physicochemical properties

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DOI: https://doi.org/10.5539/jfr.v6n3p11

Copyright (c) 2017 Guédé Séri Serge, Gbogouri Grodji Albarin, Soro Doudjo, Koffi Kouamé Kevin, Brou Kouakou, Zoro Bi Irié Arsène

License URL: http://creativecommons.org/licenses/by/4.0

Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail: jfr@ccsenet.org

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