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Fatty Acid Profiles of Oils Extracted with Water from the Seeds of Three Species of Cucurbits Grown in Congo

Anicet Frédéric Binaki, Bob Wilfrid Loumouamou, Eliane Thérèse Biassala, Chanty U. Guen-Koud Auckana Ngala, Mignon Prince Exaucé Taty, Jean-Mathurin Nzikou

American Journal of Food Science and Technology. 2024, 12(5), 160-166 doi:10.12691/ajfst-12-5-4
  • Figure 1. The species of squash seeds used in this study
  • Figure 2. Estimated average seed oil contents of three species (Multiple pairwise comparisons)
  • Figure 3. Fatty acid chromatographic profile of Lagenaria siceraria seed oils
  • Figure 4. Fatty acid chromatographic profile of Cucumeropsis mannii seed oils
  • Figure 5. Fatty acid chromatographic profile of Cucurbita pepo seed oils
  • Figure 6. Correlation circle in Principal Component Analysis of the FA composition of L. siceraria, C. mannii and C. pepo oils
  • Figure 7. Distribution of individuals in Principal Component Analysis of the FA composition of seed oils of three species
  • Figure 8. Effect of species on fatty acid composition
  • Figure 9. CAH dendrogram of Cucumeropsis mannii, Lagenaria siceraria and Cucurbita pepo grain oils
  • Figure 10. “Radar plots” representation of seed oils from three species