Phytochemical and Proximate Composition of Cucumber (Cucumis Sativus) Seed Oil

International Journal of Research and Scientific Innovation (IJRSI) | Volume VIII, Issue II, February 2021 | ISSN 2321–2705

Phytochemical and Proximate Composition of Cucumber (Cucumis Sativus) Seed Oil

 Oragwu Ifeoma P.*, Okolo Azubike, J., Emmanuel Ifeanyi V., Okoli Precious O., Osuagwu,
Collins C., Onyia, Okwudili E., Usiakpebru, Austin A., and Okechukwu James O.
Department of Pure and Industrial Chemistry, Chukwuemeka Odumegwu Ojukwu Uni., Uli, Anambra State, Nigeria
Correspondence author*

Abstract: The phytochemical and proximate properties of cucumber (Cucumber Sativus) seed oil had been evaluated and characterized for its suitability in pharmaceutical, foods, and skin-care product formulations. The seed-oil was isolated using acetone and ethanol with an automated soxhlet extractor, while, the triplicate values of the oil yield were calculated, according to AOAC standard. The moisture content of 7.21 %; ash content of 5.48 %; crude fibre of 27.8 %; crude protein of 4.50 %; crude fat is 2.143 %, carbohydrate content of 52.86 %, and other physiochemical properties of the oil were determined. Some good health support inorganic elements identified include, Potassium (6.830 ± 0.0040); Sodium (7.2287 ± 0.0058); Iron (6.2213 ± 0.0043) and Arsenic( 3.1113 ± 0.0003). Major phytochemical compounds identified in both ethanol and acetone extracts are saponins, terpenoids, phytosterols and flavonoids. The Viscosity of 7.066, Specific gravity of 0,882 g/cm3, Bulk density of 0.393 g/cm3 and Tapped density 3 0.680 g/cm3, are good properties of edible oil, if further purified. The Phytochemicals and other inorganic elements identified revealed that cucumber seed oil can serve as raw materials for pharmaceutical and cosmetic formulations.

Keywords: Cucumber seed, Phytochemicals, Proximate properties, Solvent- extraction.

I. INTRODUCTION

Cucumber (Cucumis Satitivus L.), which belongs to the family of Curcurbitaceae, is widely cultivated as vegetable in all parts of the world, according to Paris et al, (2011) and Vivek et al, (2017). Cucumber is the fourth most important vegetable crop after tomato, cabbage and onion, Tatligou,(1993) and Uzuazokaro et al, (2018). The plant has large leaves that form canopy over the fruits. Cucumber fruit grows from its flowers and contains dozens of seeds that may be used to cultivate future generation of cucumber plants. Cucumber fruit, which is roughly cylindrical, elongated with tapered end is about 96 % of water content, and is always eaten fresh, when unripe, because, ripe ones are usually bitter and sour. The fruits could also be used in dishes, like deserts, pastries, syrups, sauces, smoothies, etc. People tend to discard the seeds as wastes, after enjoying the juicy fruits. Cucumber fruits could be beneficial for hydrated health cases, due to its high water content.

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