Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds

Abstract

For complete utilization of raw materials and edible oil production, the oil from golden melon seeds (GSs) is extracted via the cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction (AEE), and the fatty acid composition, and nutritional value of the extracted GS oils (GSOs) are analyzed. The volatile compounds present in the GSOs are determined using gas chromatography–mass spectrometry. The aroma profiles of different GSO samples are further distinguished by using an electronic nose. A total of 16 fatty acids are identified in the GSO samples, with atherogenic, thrombogenic, and nutritive value indices ranging from 0.142–0.151, 0.366–0.403, and 5.019–5.299, respectively. Moreover, 43 volatile compounds, including esters, hydrocarbons, alcohols, ketones, pyrazines, and aldehydes are identified. The cold‐pressed GSO presents fresh and fruity flavors, while the hot‐pressed GSO presents roasted, nutty, fatty, and fruity flavors, and the GSO obtained via AEE presents fatty and fruity flavors. The acid and peroxide contents of these oil samples are 0.69–079 mg g−1 and 5.17–5.79 mmol kg−1, respectively. The results indicate that the extraction method affects the fatty acid composition, flavor components, and physiochemical properties of the GSO. This study may help promote the development of edible GSO. Practical applications: With high demand for edible oils, it is of great significance to find natural edible oils from different sources. The oil in golden melon seeds is extracted by different methods. Their fatty acid composition and flavor components are analyzed. The GSO extracted via AEE method is rich in fatty acids composition. This work would guide the development of an edible GSO and increase the value of golden melon.

The Effect of Different Extraction Methods on Extraction Yield, Physicochemical Properties, and Volatile Compounds from Field Muskmelon Seed Oil

“…A total of 63 volatile substances were identified, including 7 chemical classes of volatile substances: hydrocarbons (21), esters (6), aldehydes (6), alkenes (4), ketones (8), alcohols (6), acids (3), and others (9) ( Table 3 ). This was similar to the results of seed oil volatile flavor components reported in golden melon seeds [ 31 ], camellia seeds [ 33 ], and sesame seeds [ 34 ], which reflects that the scent of the seed oil is not reflected by one or several compounds, but by the synergistic effect of multiple components to reflect different characteristic scents.…”

“…There was no overlap between the four groups of samples, indicating some differences in volatile components. This was similar to different extraction methods in golden melon seed oil [31]. In LDA, the contribution rates of linear discriminant functions LD1 and LD2 were 88.56% and 10.00%, respectively, and the total contribution rate was 98.56% (Figure 1G).…”

Characterization of the Volatile Compounds in Camellia oleifera Seed Oil from Different Geographic Origins

“…It is particularly noteworthy that they are all aldehydes and the specific reason for this occurrence pattern remains to be determined. Hexanal was also a common compound of aldehydes and found in 19 VCO samples, which is consistent with the previous research [ 38 , 42 ]. It is produced by linoleic acid oxidation and shows high content in tea seed oil, grape seed oil, soybean oil, and corn oil [ 34 ].…”

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

“…Cucumis melo L. belongs to the Cucurbitaceae family and is consumed worldwide. Its seeds, which correspond to about 10 % of the total mass of fruits, are usually discarded acids, taste components, and physicochemical properties of GSO [17]. Thus, it proves that the method of cold pressing remains safer and retains all the nutrients and the oil has a fruity smell, characteristic of fruits.…”