Studies on carotenoids and oxidative stability of winter squash seed and soybean oils

Abstract

Winter squash seed and soybean oils were extracted with commercial hexane. Carotenoids and other pigments m the oils were studied using spectrophotometric and thin layer chromatographic analysis. Three types of pigments were identified: carotenoids. mainly lutein and β-carotene, chlorophyll and some unidentified pigments. Carotenoids content were 70, 60, 0 ppm in crude, refined and bleached winter squash seed oil, and 80, 65, 0 ppm in crude, refined and bleached soybean oil respectively. Stability was evaluated for crude, refined and bleached winter squash seed and soybean oils and an 1:1 admixture. Mixing winter squash seed oil with soybean oil increased the stability of soybean oil. Crude oil showed greater stability than refined and bleached oils.

Keywords

• carotenoid
• chlorophyll
• oxidative stability
• soybean oil
• winter squash seed oil