University Publications

In this study, the dried seeds of Cucurbita pepo available in Khartoum Central Market were extracted using maceration method in n- hexane with a yield of (45.05%), and the resultant oil was subjected to sensory, physical and chemical evaluation, it has a special pleasant odor, slightly palatable taste and dark red in color. The physiochemical properties of oil were carried out using standard analytical methods. The density, refractive index and viscosity were (0.905 g/ml), (1.467) and (28.66 poise) respectively. The acid value, saponification value, iodine value, peroxide value, ester value and free fatty acid were in order (22.44 mg KOH/g, 138.2 mg KOH/g, 90 g/100g oil, 00.00 meq /kg, 3.66mg KOH/g, 11.29 mg KOH/g), respectively. The essential oil of the seeds of C. pepo was analyzed by gas chromatography-mass spectrometry (GC-MS) which revealed the presence of 47 compounds were completely identified and the major compounds were unsaturated fatty acids (58.81%) while saturated fatty acids were(37.02%). The dominant unsaturated fatty acids of Cucurbita pepo seeds oil were oleic acid (15.61 %) and linoleic acid (36.61%), while the saturated fatty acids were stearic acid (12.64%), palmatic acid (20.64%) and archidic (1.74%).