Characterization of the seed oils of some commercial cultivars of melon

Bora, Pushkar Singh; Narain, Narendra; MeIIo, Maria Ladjane S. de

doi:10.1002/(sici)1438-9312(200004)102:4<266::aid-ejlt266>3.3.co;2-t

Cited by 3 publications

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“…Previous studies carried out mainly on melons grown in some developing countries confirmed the interest in melon seeds as a possible functional ingredient [ 3 , 4 , 5 ]. In this regard, the nutritional composition of melon-seed cultivars grown in different countries, including Egypt [ 6 ], Brazil [ 7 , 8 , 9 ], Tunisia [ 10 ], and China [ 11 ], was studied.…”

Section: Introductionmentioning

confidence: 95%

From By-Product to the Food Chain: Melon (Cucumis melo L.) Seeds as Potential Source for Oils

Rabadán

Nunes

Bessada

et al. 2020

Foods

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Fruit-processing industries annually discard large volumes of fruit by-products. Thousands of tons of melon seeds could be recovered through the year from melon production. These seeds are an excellent source of vegetable oil with significant health-promoting properties due to their unsaturated fatty acid profile and high content of specific bioactive compounds. However, little information exists about the influence of melon cultivars and oil-extraction methods on oil characteristics. In this study, oils from nine different melon cultivars were evaluated. Additionally, two oil-extraction methods (screw and hydraulic press) were studied. Results showed that melon seeds may be used as a novel source of healthy oils. Higher-quality oils were obtained with the hydraulic press; however, low yields reduced industrial interest in this method. Oils extracted from the different cultivars showed high variability in the content of linoleic (51–69%) and oleic (15–34%) acids. Regarding vitamin E, γ-tocopherol was the main isoform found in melon-seed oils (99.81–456.73 mg/kg), followed by α- and δ-tocopherols. Significant concentrations of tocotrienols (α, β, and γ) were also found. Although all cultivars showed positive attributes, principal-component analysis (PCA) showed that Honey Dew and Blanco de Ribatejo could be specifically considered as a potential source of polyunsaturated oils with high concentrations of vitamin E.

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Section: Introductionmentioning

confidence: 95%

From By-Product to the Food Chain: Melon (Cucumis melo L.) Seeds as Potential Source for Oils

Rabadán

Nunes

Bessada

et al. 2020

Foods

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“…Viscosity values ranged between 25.75 mPa (tomato seed oil) to 51.2 mPa (pumpkin seed oil). Hy-mark and honey Dew melon seed oils which had lower acid (1.15 and 1.32%) and peroxide values (1.61 and 3.14 meq/Kg) 5 . According to variance analyses results, viscosity, acidity and peroxide values of seed oils were found significantly at the p<0.01 level.…”

Section: Resultsmentioning

confidence: 99%

“…According to variance analyses, the seed differences were found significantly at the p<0.01 on drymatter, crude oil, crude protein, and p<0.05 on ash content of samples ( Table 1). The seeds from three commercial melon cultivars (Honey Dew, Hy-mark and Orange Flesh) showed high percentage of lipids (25.7-27.6 %) and proteins (15.2-19.2 %) 5 . At the same time, crude protein and ash contents of both seeds were determined as 55.4 and 39.4 % and 7.23 and 6.18 %, respectively 13 .…”

Section: Resultsmentioning

confidence: 99%

“…The melon water melon, pumpkin, cucumber fruit is classified in the botanical family of Cucubitaceae. Watermelon, pumpkin and paprika seeds, which remain in large quantities as waste products after the removal of pulp, peel and flesh, could be used 5,7 . By-products of the pumpkin production, in particular pumpkin seeds as a rich source of bioactive compounds, are utilized in the pharmaceutical industry but also in the production of vegetable oils 9 .…”

Section: Introductionmentioning

confidence: 99%

“…Some work on the composition of melon, watermelon, paprika, cucumber and pumpkin seeds has been carried out. Few reports are published on the physical and physicochemical characteristics of the Cucurbitaceae seed oils 2,5,7,10,13,18,19 .…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Evaluation, Physico-Chemical Characteristics, Fatty Acid Composition and Mineral Contents of Some Vegetable Seed and Oils

Kizildogan

Zengin

Özcan

et al. 2011

Analytical Chemistry Letters

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Some physico-chemical characteristics, fatty acids and mineral contents of pumpkin, sweet pumpkin, melon, watermelon, paprika, tomato and cucumber seeds were determined. All seeds contained at the high levels of lipid (15.6-51.8 %) and protein (19.8-39.9 %). Among the cultivars studied, tomato seed contained the highest potassium (10542.1 mg/Kg). K, Mg, Na and P contents of samples were found high amounts than those of other elements. While acidity values of seed oils changed between 3.15 -4.24 %, peroxide values ranged between 4.72 meq/Kg to 12.5 meq/Kg. Viscosity values ranged between 25.75 mPa (tomato seed oil) to 51.2 mPa (pumpkin seed oil). While L* values of oils changed between 64.38 to 36.81, a* value ranged between 20.21 to -2.22. Linoleic and oleic acids were established as major fatty acids. While linoleic acid contents of samples ranged between 54.4 % (sweet pumpkin) to 71.6 % (paprika seed oil), oleic acid contents changed between 9.05 (paprika seed oil) to 22.9 % (sweet pumpkin and tomato seed oils).

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Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon ( Cucumis melo ) seeds

Kaur

Dhurve

Arora

2022

Food Processing Preservation

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Muskmelon seeds hold tremendous potential to be utilized as a source of bioactive compounds as these seeds are discarded as waste during melon processing. Hence, the present study aims to optimize the process parameters of a vibro-fluidized bed drying i.e., temperature (40-60°C), vibration strength (0.55-1.23), and air velocity (7-11 m/s) on bioactive compound of muskmelon seeds. Maximum retention total phenolic content (977.56 mg GAE/100 g), total antioxidant activity (47.84% DPPH reduction), oil yield (50.40%), and linoleic acid content (39.54%) were obtained at optimal conditions of 54.20°C drying temperature, 10.98 m/s air velocity, and 1.23 vibration intensity with the desirability of 0.917. The effect of temperature in comparison to air velocity and vibration strength is predominant on bioactive compounds retention. Practical applicationsMuskmelon seeds have been recognized as the proficient source of essential oils and bioactive compounds such as polyphenols and antioxidants, due to which they hold an immense potential to be utilized as a nutritional source in the food and pharmaceutical industries. From optimization of vibro-fluidized bed drying process of muskmelon seeds, it has been confirmed that intervention of vibration in fluidization could produce high-quality dried seeds. Vibro-fluidized bed dryer can be implemented as an alternative drying method to reduce drying time, processing costs, and provide a better quality of the product.

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Characterization of the seed oils of some commercial cultivars of melon

Cited by 3 publications

References 0 publications

From By-Product to the Food Chain: Melon (Cucumis melo L.) Seeds as Potential Source for Oils

From By-Product to the Food Chain: Melon (Cucumis melo L.) Seeds as Potential Source for Oils

Nutritional Evaluation, Physico-Chemical Characteristics, Fatty Acid Composition and Mineral Contents of Some Vegetable Seed and Oils

Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon ( Cucumis melo ) seeds

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