CHEMICAL EVALUATION OF URUGUAYAN CUCURBITACEAE SEEDS AS POTENTIAL SOURCES OF VEGETABLE-OILS

Abstract

Oils from seeds of the Cucurbitaceae family were extracted and composition, refractive index, iodine value and hydroxyl value determined. It can be noticed fro the results obtained that the component acids. The low values determined of the hydroxyl number indicate the absence of natural hydroxylated fatty acids or of important damage produced by either the storage of seeds or the process of extraction. The fatty acids composition and properties indicate that the oils should be quite suitable for edible and soap-making purposes.