Abstract
•This study assessed the chemical composition of seeds and seed oils from wild cucumber as compared with cultivated cucumbers.•The main fatty acids in wild cucumber seed oils are linoleic acid, followed by palmitic, oleic, and stearic acids.•Wild cucumber seeds could be utilized as an alternative source of vegetable oil, a potential raw material in food applications.
To determine the suitability of wild cucumber as a natural resource of seed oil, we assessed the chemical composition of seeds and seed oils from wild cucumber (Cucumis sativus var. hardwickii (Royle) Alef.) and compared them with those of cucumber (Cucumis sativus L. var. sativus) and gherkin (Cucumis anguria L.). Wild cucumber, cucumber, and gherkin seeds contained 21.04, 23.87, and 21.32 g 100 g−1 of oil, respectively, and were rich in proteins, carbohydrates, minerals, and fiber. Free fatty acids, iodine value, peroxide value, acid value, saponification, and ester values of wild cucumber seed oil were 1.12%, 124.45 mg 100 g−1, 0.84 meq O2 Kg−1, and 2.24, 140.25, and 138.0 mg of KOH g−1, respectively. The main fatty acid in seed oils was linoleic acid, followed by oleic, palmitic, and stearic acids. Thus, wild cucumber seeds are an alternative source of vegetable oil, a potential raw material in food applications.