Chemical composition and physicochemical properties of squash (Cucurbita moschata) cultivated in Bolivar department (Colombia)

摘要

The present work has evaluated the morphological, chemical and physicochemical properties of three components of squash (the peel, pulp and seed). Proximate composition and physicochemical properties of oil were performed according to AOAC procedures. Different morphological characteristics showed considerable similarities among different cultivars from Bolivar department (Colombia). The higher moisture and carbohydrate contents were established in the pulp with 85.34 % and 81.45 %, and the peel with 81.06 % and 79.23 %, respectively. On the other hand, the seeds had higher amounts of oils and proteins with 25.70 % and 52.6, respectively. The Fourier transform infrared spectroscopy (FTIR) spectrum showed relations with the functional groups of the different vegetal parts with their chemical composition. Considering the proximate composition in the different part of squash appear to be quite promising technological and commercial exploitation.