A Comparative Study of the Properties of Six Sudanese Cucurbit Seeds and Seed Oils

Mariod, Abdalbasit Adam; Ahmed, Yousif Mohamed; Matthäus, Bertrand; Khaleel, Galaledin; Siddig, Abdeen; Gabra, Aied Mohamed; Abdelwahab, Siddig Ibrahim

doi:10.1007/s11746-009-1459-3

Cited by 63 publications

(74 citation statements)

References 12 publications

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“…The Relative density value (0.91) was similar to that found by El-Adawy and Taha (2001). The iodine value (110.99) was similar to that reported by Mariod et al, (2009), for Cucumis. melo var.…”

Section: Chemical Analysis Of Oilsupporting

confidence: 87%

“…tibish) seed oil showed a slightly lower L* value and lower a* and b* values than (C. melo var. agrestis) seed oil studied by Mariod et al, (2009), this means that seinat seed oil was not as light in color. The CIELab (L*, a*, b*) values of other vegetable oils, such as palm, soybean, sunflower, olive, and corn ranged from 63.4 to 69.5, 3.8 to 4.4 and 9.2 to 10.4, respectively (Hsu and Yu, 2002).…”

Section: Colormentioning

confidence: 97%

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Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity

Hajar-Azhari¹,

Xu²,

Jiang³

et al. 2014

Grasas y Aceites

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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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Section: Chemical Analysis Of Oilsupporting

confidence: 87%

Section: Colormentioning

confidence: 97%

Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity

Hajar-Azhari¹,

Xu²,

Jiang³

et al. 2014

Grasas y Aceites

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show abstract

“…The results were above of the finding of Mariod et al, [20] who concluded that the protein content of seeds of tibish and fagoos were 16.6% and 14.5%, respectively. Statistical analysis revealed significant differences between the two tested samples.…”

Section: Protein Contentsupporting

confidence: 60%

“…The value of oil content obtained from Tibish was above than the value reported by Mariod et al, [20] who reported the oil content of Tibish was 23.33%.…”

Section: Oil Contentcontrasting

confidence: 59%

Characterization of Two Cucurbitaceae Species Seeds Flour and its Utilization in Biscuits Processing

Elkhedir¹

2015

J Food Process Technol

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The objectives of this study were to characterize and utilize the seeds flour of two species of cucurbitaceae with wheat flour for biscuits making. Cucurbitaceae species used were (Tibish) Cucumis melo agrestis and (Fagoos) Cucumis metuliferus obtained from Khartoum and Darfor, respectively, season 2011/12. The cucurbitaceae seeds were milled into flour by warring blender then proximate analysis, minerals composition and protein fractions were conducted. Biscuits were made from cucurbitaceae seeds flour and wheat flour in ratios 5:95, 10:90 and 15:85 respectively. Organolyptic quality of biscuits was investigated. Proximate analysis of the seeds flour revealed that the crude protein was 26.1 and 27.0% respectively, crude fat was 26 and 33.3%, crude fiber 24.8 and 25%, ash 2.8 and 5.3 respectively. The results proved that the two species contained height amount of minerals especially iron (7.4 mg/100 g and 5.7 mg/100). Protein fractions showed that the water-and salt-soluble proteins (albumin and globulin) of the two species of cucurbitaceae seeds flour were the ranges of (32.4, 35.1) and 26.57 to 28.7% respectively, prolamin and glutelin fractions were (10.9, 11.15) and (23.85, 19.7%), respectively. The highest spread ratio of the wheat biscuits and composite cucurbitaceae seeds flour biscuits was observed in 5%Fagoos (3.63) and the lowest in 15% Tibish (4.07). The mean quality scores for the overall acceptability was highest in 15%Tibish (7.87) and the lowest score of (4.5) was obtained by 5% Fagoos. In conclusion the results revealed that the good nutritional value of seeds flour reinforced the usefulness of cucurbitaceae seeds flour in biscuits making.

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“…Due to their role in the protection against the oxidative deterioration of PUFAs, the content and profile of tocol isomers in vegetable oil are exceptionally important. Tocols have also been associated with the reduction of heart disease, delay of Alzheimer and prevention of cancer diseases (Mariod et al, 2009). Table 3 presents the tocol profile and content of cold pressed PSOs from central Anatolia region of Turkey.…”

Section: Tocol Profilesmentioning

confidence: 99%

Cold-pressed pumpkin seed (Cucurbita pepo L.) oils from the central Anatolia region of Turkey: Characterization of phytosterols, squalene, tocols, phenolic acids, carotenoids and fatty acid bioactive compounds

et al. 2018

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SUMMARY:There is a growing interest in cold-pressed oils because they present high contents of bioactive compounds. These oils have the characteristic properties of seeds and are specific products of their regions. The aim of this study was to determine the compositions and contents of fatty acids, phytosterols, squalene, tocols, phenolic acids, carotenoids and phenolic bioactives, and the free radical scavenging as well as antioxidant activities of coldpressed pumpkin (Cucurbita pepo L.) seed oils. Oil samples from raw pumpkin seeds cultivated in four different central Anatolia regions of Turkey were prepared using a laboratory screw-pressing machine. The results indicate that coldpressed pumpkin seed oils (PSO) have excellent quality with high contents of polyunsaturated fatty acids (%∑PUFAs) (53.60 ±0.06−53.73 ±0.05), total phytosterols (782.1±9.7-805.2 ±11.3 mg/100 g oil), squalene (591.3±10.6-632.5±11.4 mg/100 g oil), tocols (97.79 ±0.76−94.29 ±0.34 mg/100 g oil), phenolic acids (22.73 ±0.41-23.98 ±0.46 mg/100 g oil), carotenoids (6.95 ±0.03-7.60 ±0.03 mg/100 g oil), total phenolics (3.96 ±0.13 -5.82±0.15 mg GAE/100 g), free radicalscavenging activity (5.70 ±0.13−7.35 ±0.15 mg GAE/100 g) and total antioxidant activity (26.67±0.97−38.89±1.41 mg GAE/100 g) values. Thus, this study demonstrates that the cold-pressed PSOs from the central Anatolia regions of Turkey are an excellent source of natural bioactive compounds, free of chemical contaminants and nutritious.KEYWORDS: Antioxidant activity; Bioactive compound; Cold-pressed oil; Cucurbita pepo L.; Phenolic acid; Tocol profile RESUMEN: Aceites de semillas de calabaza prensados en frío (Cucurbita pepo L.) de la región central de Anatolia en Turquía: Caracterización de fitosteroles, escualeno, tocoles, ácidos fenólicos, carotenoides y compuestos bioactivos de ácidos grasos. Existe un interés creciente en los aceites prensados en frío, ya que presentan altos contenidos de compuestos bioactivos. Estos aceites tienen las propiedades características de las semillas y son productos específicos de las regiones. El objetivo de este estudio fue determinar las composiciones y contenidos de ácidos grasos, fitoesteroles, escualeno, tocoles, ácidos fenólicos, carotenoides y bioactivos fenólicos, la actividad de eliminación de radicales libres, así como las actividades antioxidantes de aceites de semillas de calabaza prensados en frío (Cucurbita pepo L.). Las muestras de aceite de semillas de calabaza cultivadas en cuatro regiones diferentes de Anatolia central de Turquía se prepararon utilizando una máquina de laboratorio de prensado mediante tornillo. Los resultados indican que los aceites de semilla de calabaza prensados en frío (PSO) tienen una excelente calidad, con altos contenidos de ácidos grasos poliinsaturados (%ΣPUFA) (53,60±0,06-53,73±0,05), fitoesteroles totales (782,1±9,7-805,2±11,3 mg/100 g de aceite), escualeno (591,3 ± 10,6-632,5 ± 11,4 mg/100 g de aceite), tocols (97,79±0,76-94,29±0,34 mg/100 g de aceite), ácidos fenólicos (22,73 ± 0,41-23,98 ± 0.46 mg/10...

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A Comparative Study of the Properties of Six Sudanese Cucurbit Seeds and Seed Oils

Cited by 63 publications

References 12 publications

Physicochemical properties and chemical composition of Seinat (<em>Cucumis melo</em> var. <em>tibish</em>) seed oil and its antioxidant activity

Physicochemical properties and chemical composition of Seinat (<em>Cucumis melo</em> var. <em>tibish</em>) seed oil and its antioxidant activity

Characterization of Two Cucurbitaceae Species Seeds Flour and its Utilization in Biscuits Processing

Cold-pressed pumpkin seed (<em>Cucurbita pepo</em> L.) oils from the central Anatolia region of Turkey: Characterization of phytosterols, squalene, tocols, phenolic acids, carotenoids and fatty acid bioactive compounds

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