Publications scientifiques
Nina Diane Leumeni Nkameni* (Auteur correspondant)
Mercy Bih Achu Loh
Ferdinand Kouoh Elombo
Gilbert Ghislain Mbassi Manga
Brice Ulrich Saha Foudjo
Journal of Agriculture and Food Research
The use of vegetable oils is growing, driven by the demand for both human consumption and industrial uses. The properties of oils from five species of Cucurbitaceae seeds ( Cucumeropsis mannii , Cucurbita maxima , Cucurbita moschata , Cucumis sativus , and Lagenaria siceraria ) were assessed for their organoleptic, functional and physicochemical characteristics and oxidative stability during storage. The oil quality was determined by sensory evaluation, indices, primary and secondary oxidation indicators. Functional properties by the determination of total phenolic compounds, flavonoids, chlorophylls and carotenoids. Oxidative stability was monitored within a seven-month storage of the oils. The results showed that for sensory evaluation, L. siceraria and C. sativus were the most appreciated oils with acceptability scores of 5.86 and 5.36 respectively. The acceptability of L. siceraria oil (5.17) was similar to that of soybean oil used as control in vegetable salads. The total phenolic compounds contents ranged from 446.18 - 518.72 mgEAG/100g, chlorophylls from 3.04 - 8.53 mg/kg and carotenoids from 0.15 - 0.79 mg/kg. As for oxidative stability, C. moschata oil showed a high oxidative activity, as shown by the primary (0.001 μmol /g for the dienes) and secondary (3.52 nmol/g for MDA and 0.17 meqgMDA/g for TBARS) indicators. Stability monitoring during storage for 7 months showed that the oils were stable for 5 months. This study shows that the five Cucurbits seeds oils have good physicochemical, functional and oxidative stability properties. C. sativus and L. siceraria oils would therefore be the most favourable for the production of functional foods in the food industry. • Study evaluated the sensory of 5 Cucurbitaceae seed oils consumed in Cameroon. • Study investigated the chemical, functional properties and the oxidative stability of these oils. • The result showed that 2 out of 5 oils were the most appreciated. • The 5 oils had significant amount of phenolic compounds, flavonoids and carotenoids content and were stable to oxidation. • 2 out of 5 oils can be used in the food industry for the production of health promoting seasoning products.
