Zeitschrift für Ernährung und Lebensmittelwissenschaften
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Determination Of Free Fatty Acids And Some Minerals Element Of Lyophilized Milk And Seed From Two Species Of African Gourd Seeds: Cucumeropsis mannii (Naud.) and Citrullus lanatus (Thunb.)

Josiane Enzonga*, Jean Paul Latran Ossoko, Yves Okandza, Michel Didace MvoulaTsieri and Jalloul Bouajila

The Cucumeropsis mannii (Cm) and Citrullus lanatus (Cl) seeds of the cucurbitaceae family are natural matrices rich in biological active substances, which give them a great advantage in terms of valorization. The objective of this work was to search for free fatty acids and some minerals in the seeds and lyophilized milk extracted from these seeds. The free fatty acids and some minerals were investigated using analytical tools such as gas chromatography coupled with mass spectroscopy (GC-MS), Atomic Absorption Spectrometry (AAS) and flame emission. From the chromatographic profiles and the mass spectra, four major fatty acids have been identified, two saturated fatty acids (palmitic and stearic acids), a monounsaturated fatty acid (oleic acid) and a polyunsaturated fatty acid of the n-6 series (linoleic acid). However, linolenic acid of the n-3 series was not detected, indicating that this very essential fatty acid is missing in seeds and squash gourd milk. Our quantitative analyzes have shown that linoleic acid (the essential fatty acid) predominates in two types of lyophilized milks, while saturated fatty acids have low levels. The study has measured seven (7) minerals, phosphorus, magnesium and potassium predominate in seeds and the two types of milk; on the contrary calcium, iron, manganese and sodium have demonstrated very low contents. These results show that gourd milk is a food of particular interest, both in terms of health and nutrition. So, it should supplement or replace very expensive animal milk or less-appreciated soymilk.