Cucumis melo L. seed oil components and biological activities

Silva, Mafalda Alexandra; Albuquerque, T.G.; Alves, Rita C.; Costa, H.S.

doi:10.1016/b978-0-12-824135-6.00007-6

Cited by 6 publications

(6 citation statements)

References 60 publications

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“…The by-products of the selected fruits are an excellence source of oils with interesting composition and biological properties. Previous studies carried out on some of these oils confirmed the interest in use them as a possible functional ingredient (Siddeeg and Xia, 2015;Ramadan, 2019;Silva et al, 2022).…”

Section: Introductionmentioning

confidence: 78%

Valorization of apricot, melon, and watermelon by-products by extracting vegetable oils from their seeds and formulating margarine

Brahmi,

Chennit,

Batrouni

et al. 2023

OCL

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Vegetable oils extracted from seeds and oleaginous fruits are a substantial source of bioactive compounds. In this study, oils of some fruit by-products were investigated and their composition and properties were compared. Apricot (ASO), melon (MSO), and watermelon (WSO) seed oils were extracted by cold pressing. The physico-chemical parameters and the contents of pigments were assessed using standard methods. The values of the physico-chemical parameters revealed the purity of the oils and it was recorded that the WSO has the best contents of chlorophylls and carotenoids, which were 12.43 ± 0.71 mg/kg of oil, and 1.35 ± 0.02 mg equivalent of β-carotene/g oil, respectively. In addition, the oils were analyzed by gas chromatography and their major fatty acids were linoleic, oleic, palmitic, and stearic. The ASO revealed the highest antioxidant activity in the quenching of 1,1-diphenyl-2-picrylhydrazyl (DPPH) with inhibition percentage of 89.2 ± 2.3 after 30 minutes of contact. Likewise, the oils were explored for the fortification of margarine. The physicochemical parameters of the formulated margarines comply with the standards. The Rancimat test showed that the highest induction time (16.54 h) was assigned to margarine enriched with 150 μg/g of WSO. Hence, this oil can has numerous applications in other food industries.

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Section: Introductionmentioning

confidence: 78%

Valorization of apricot, melon, and watermelon by-products by extracting vegetable oils from their seeds and formulating margarine

Brahmi,

Chennit,

Batrouni

et al. 2023

OCL

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“…The thin films were then subjected to a Sonopuls UW2070 ultrasonicator equipped with MS72 probes (Bandelin electronic GmbH & Co. KG; Berlin, German). The Lecithin/MSO ratio ranged from 1:1 to 1:16 (1:1, 1:4, 1:8, 1:16) and the sonication time ranged from 1 min to 12 min (1,3,6,9,12). The encapsulation efficiencies were used as the dependent variables to find the best conditions for the production of nano-liposomal systems.…”

Section: Generation Of Nano-liposomal Systems Containing Msomentioning

confidence: 99%

“…A high essential fatty acid content highlights the nutritional value of melon seeds and it should be noted that seeds contain the largest amount of long-chain fatty acids (LCFAs) when considering the whole fruit [ 5 ]. The remarkable vitamin, sterol, flavonoid, phenolic, and ω fatty acid contents of MSO comprise distinctive antimicrobial, free radical scavenging, and antihyperlipidemic potential [ 2 , 6 ]. The fatty acids found in MSO are of many kinds, but linoleic and oleic acids represent almost 85–90% of the total fatty acids existing in MSO [ 3 , 7 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model

Karaaslan

2023

Foods

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Melon seed oil (MSO) possesses plenty of long-chain fatty acids (LFCAs, oleic–linoleic acid 90%), remarkable antioxidant activity (DPPH (0.37 ± 0.40 µmol TE/g), ABTS (4.98 ± 0.18 µmol TE/g), FRAP (0.99 ± 0.02 µmol TE/g), and CUPRAC (4.94 ± 0.11 µmol TE/g)), and phenolic content (70.14 ± 0.53 mg GAE/100 g). Encapsulation is a sound technology to provide thermal stability and controlled release attributes to functional compounds such as plant seed oil. Nano-sized and micro-sized capsules harboring MSO were generated by utilizing thin film dispersion, spray drying, and lyophilization strategies. Fourier infrared transform analysis (FTIR), scanning electron microscopy (SEM), and particle size analyses were used for the authentication and morphological characterization of the samples. Spray drying and lyophilization effectuated the formation of microscale capsules (2660 ± 14 nm, 3140 ± 12 nm, respectively), while liposomal encapsulation brought about the development of nano-capsules (282.30 ± 2.35 nm). Nano-liposomal systems displayed significant thermal stability compared to microcapsules. According to in vitro release studies, microcapsules started to release MSO in simulated salivary fluid (SSF) and this continued in gastric (SGF) and intestinal (SIF) environments. There was no oil release for nano-liposomes in SSF, while limited release was observed in SGF and the highest release was observed in SIF. The results showed that nano-liposomal systems featured MSO thermal stability and controlled the release attributes in the gastrointestinal system (GIS) tract.

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“…Using these oils as a new, promising, and unconventional source of oil can be a good example of increasing the value of fruit by-products. As a result, meeting the principles of the circular economy and sustainable development contributes to an increase in the income of fruit processing enterprises [15]. Thus, the study of the possibilities and techniques of extracting oil from melon seeds is relevant.…”

Section: The Aim and Objectives Of The Studymentioning

confidence: 99%

Influence of the pressing technique and parameters on the yield of oil from melon seeds

Yerenova

Tlevlessova

Kairbayeva

et al. 2022

EEJET

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Melon is a seasonal fruit that is very useful for human health. Kazakhstan ranks 4th in the world production of melons; this indicates the volume of production. Melons are exported to the countries of the EEC (European Economic Union); coverage of the domestic market is provided. However, about 40 % of the crop remains in the fields (overripe ones are not transportable). These fruits are ground and seeds are isolated, some go to the next season as sowing, part is fed to livestock. When processing fruits, the seeds and peel go to waste. Melon seeds are rich in protein substances and oil. They also contain galactan, glucose, gummy, resins. Seed protein consists of glutelin and globulin. This study has considered the seeds of 10 varieties of melons growing in Central Asia. During the research, the characteristics of vegetable oil from melon seeds of different varieties were determined. A comparison of squeezed oil with crushed and not crushed seed kernels is given. Vegetable oil obtained by cold pressing has a good shelf life. Oil extraction technology has been developed, including IR treatment, and pressing of unshelled melon seeds. Based on the results of studies of 10 varieties of melon, the optimal mode of IR heat treatment of seeds at the SVS-200 W unit was determined: for 120 seconds at a distance of 90 mm from the seeds at a radiation flux density of 900 W/m2. As a result of solving the problem involving the vector optimization criterion, optimal intervals of input parameters were established: the initial humidity of the raw material is 9.15...10.27 %, the speed of rotation of the oil press screw is 0.843...0.895 s–1, the clearance for the yield of cake is 0.750...0.800, oil seed meal temperature at pressing is 87...89 °С, the huskness of the starting product is 7.13...7.23 %. The influence of bottling and storage conditions on the duration of preservation of the main quality indicators by non-refined oil was studied

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Cucumis melo L. seed oil components and biological activities

Cited by 6 publications

References 60 publications

Valorization of apricot, melon, and watermelon by-products by extracting vegetable oils from their seeds and formulating margarine

Valorization of apricot, melon, and watermelon by-products by extracting vegetable oils from their seeds and formulating margarine

Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model

Influence of the pressing technique and parameters on the yield of oil from melon seeds

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