CHARACTERIZATION OF FATTY ACIDS IN SAMBO OIL (CUCURBITA FICIFOLIA L.) FROM ECUADOR

Objective: The aim of this study was to identify fatty acids in a sambo oil sample cultivated in Ecuador. Methods: Sambo oil was obtained from sambo seeds using the cold pressing method. Fatty acids analysis was carried out using the gas chromatography with a mass selective detector (MSD) and using the database Library NIST14.L to identify the compounds. Results: Sambo seeds have a high content of unsaturated fatty acids with 41.36% of oleic acid. Sambo oil has 37.77% of polyunsaturated fatty acids, of which 3.79% ɷ6 α- linoleic and 33.98% of ɷ3 α- linolenic. Sambo seeds only have 9.33% of palmitic acid. Conclusions: Sambo seed is a good source of monounsaturated fatty acids with a good content of ɷ3 α- linolenic. This profile enables their use as a good and healthy oil to be used in the food industry in Ecuador.