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SUMMARY: Seinat (Cucumis melo var. tibish) seeds were analyzed for their physiochemical properties and chemical composition of the oil in addition to antioxidant activity. The crude oil content was 31.1%, while the moisture, fiber, protein, ash and total sugar contents were 4.2%, 24.7%, 28.5%, 4.3%, and 6.9%, respectively. The main fatty acids were linoleic, oleic, palmitic, and stearic acids (61.10%, 18.75%, 10.37% and 9.18%, respectively). The total phenolic content was 28.17 mg·g -1 oil. Seinat seed oil also contained a good level of tocopherols; of which δ-tocopherol (63.43%) showed the highest content. β-sitosterol was found at 289 mg·100g -1 oil of total sterols (302 mg·100g -1 ) in the oil. The crude oil showed a good antioxidant activity in four assays including reducing power, β-carotene bleaching inhibition activity, ABTS and DPPH radical scavenging activities. KEYWORDS: Antioxidant activity; Fatty acids; Seinat (Cucumis melo var. tibish) seed oil; Sterols; Tocopherols RESUMEN:Propiedades físico-químicas y composisción química de aceites de semillas de Seinat (Cucumis melo var. Tibish) y su actividad antioxidante. Se analizó las propiedades fisicoquímicas y la composición de aceites de semillas de seinat (Cucumis melo var. Tibish) además de su actividad antioxidante. El contenido de aceite crudo fue de 31,1%, mientras que la humedad, fibra, proteínas, cenizas y contenido total de azúcares fue de 4,2%, 24,7%, 28,5%, 4,3%, y 6,9%, respectivamente. Los principales ácidos grasos fueron: linoleico, oleico, palmítico, y esteárico (61,10%, 18,75%, 10,37% y 9,18%, respectivamente). El contenido de fenoles totales fue de 28,17 mg.g -1 de aceite. El aceite de semilla de Seinat también contiene un buen nivel de tocoferoles, de los cuales el mayoritario es δ-tocoferol (63,43%). β-sitosterol es el esterol mayoritario con 289 mg·100 g -1 de aceite y los esteroles totales 302 mg·100 g -1 de aceite. El aceite crudo mostró una buena actividad antioxidante en cuatro ensayos incluyendo la reducción de potencia, actividad de inhibición de blanqueo del β-caroteno, actividad captadora de radicales ABTS y DPPH.

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Summary Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish was studied. Lactobacillus plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31, isolated from Suan yu, were selected as starter cultures. Volatiles were extracted by headspace solid‐phase microextraction (SPME) and analysed by gas chromatography–mass spectrometry technology (GC‐MS). Esters and alcohols were the main components of volatiles, accounting for over 50 percentage points in all samples. The highest content of esters (3034.54 μg kg−1) was observed in S1 inoculated with L. plantarum 120, while the highest content of alcohols (2164.53 μg kg−1) and ketones (379.98 μg kg−1) was detected in S3 inoculated with S. cerevisiae 31. The content of acids and aldehydes was lower in inoculated samples. Principal component analysis revealed that the volatile composition was primarily influenced by the nature of the starter cultures. L. plantarum 120 and S. xylosus 135 could accelerate fermentation.

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