Physicochemical Properties and Fatty Acid Composition in Oils Extracted from Fluted Pumpkin (Telfairia occidentalis) in Cote d’Ivoire

Telfairia occidentalis, fluted pumpkin, is one of the most popular leafy and seed vegetables of the Cucurbitaceae family cultivated for human consumption in West and Central Africa. In Côte d’Ivoire, although it exists in certain areas, this fruit remains little known and has benefited from only limited research focusing on forest plants. The present study aims to present the physicochemical properties and fatty acid composition of oils extracted from fluted pumpkim seeds cultivated in Côte d’Ivoire, in order to propose nutritional valorization pathways adapted to the local context. The oil was extracted from seeds of several pumpkins using the the usuals methods. A physical and sensory characterization of the oils was performed by visual observation and olfactory evaluation, while the physicochemical parameters (density, viscosity, refractive index, acid value, iodine value, saponification value, peroxide value) were measured according to the corresponding ISO standards. Fatty acid composition was analysed by gas chromatography after esterification. The results revealed an oil yield of 54%. Regarding the physical parameters, the results show that the oil from fluted pumpkin seeds is golden yellow color with a pleasant odor. The oil is liquid at room temperature. Density, viscosity and refractive index values are 0.86 ± 0.77 g/cm3; 643.7 ± 0.11 cP à 28.5°C, et 1.4745 ± 0.1 respectively. Chemical analyses showed that the saponification value, iodine value, acid value and peroxide value are respectively 233.2 ± 0.03 mg KOH/g; 37.8 ± 0.07 g I₂/100g; 13.7 ± 0.02 mg KOH/g et 6.93 ± 0.63 meq O₂/kg. The fatty acid profile shows a predominance of unsaturated fatty acids such as oleic acid (36.04%), linoleic acid (27.41%), linolenic acid (17.63%), eicosapentaenoic acid (6.26%), erucic acid (3.15%), eicosenoic acid (2.14%) and clupanodonic acid (2.83%). Saturated fatty acids are also found in low proportions: butyric acid (0.21%), lauric acid (0.32%), stearic acid (1.09%), myristic acid (0.55%) and palmitic acid (1.21%). These results suggest that the oil extracted from Telfaira occidebtalis seeds is a important source of essential fatty acid precursors, making it valuable for both human nutrition and sustainable applications in the agri-food and cosmetic industries.