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Cucumber Seed Oil

INCI name:

Cucumis sativus

Part used：

Seeds

Extraction method:

Cold pressing

CAS No.：

70955-25-8

Origin：

Chile


Physical Data and Chemical Properties

Appearance ：

Pale yellow clear oily liquid 

Odour：

Characteristics of cucumber seed oil smell

Relative Density(20℃)：

0.915 - 0.930

Refractive index(20℃)：

1.4700-1.4800

Acid value (mgKOH/g):

≤2.0

Peroxide value ：

≤5.0

Soap change value：

180 - 190

 The main fatty acid        

 composition (%)：

Palmitic acid (C16：0)： 9-13

The oil acid (C18:2)：60-69

Oil acid (C18:1)：9-16


Description

Cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family, Cucurbitaceae. It is a creeping vine that bearscylindrical fruits that are used as culinary vegetables. There are three main varieties of cucumber: slicing, pickling, and burpless. Within these varieties, several different cultivars have emerged. The cucumber is originally from Southern Asia, but now grows on mostcontinents.



The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames, wrapping around supports with thin, spiraling tendrils. The plant has large leaves that form a canopy over the fruit. The fruit of the cucumber is roughlycylindrical, elongated with tapered ends, and may be as large as 60cm (24 in) long and 10 cm(3.9 in) in diameter. Having an enclosed seed and developing from a flower, botanically speaking, cucumbers are classified as pepoes, a type of botanical berry. Much like tomatoes and squash they are often also perceived, prepared and eaten as vegetables. Cucumbers usually contain  more than 90% water.


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