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

Abstract

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).

Ultrasonic-assisted extraction, fatty acids identification of the seeds oil and isolation of chemical constituent from oil residue of Belamcanda chinensis

“…It could treat hyperlipidemia and arteriosclerosis, protect the liver, improve joint swelling and reduce rheumatoid arthritis [18] , [19] . The content of linoleic acid (42.75–47.40 %) in BSO was higher than that of carrot seed oil (11.82 %) [20] , chia seed (20.57 %) [21] , and the common edible vegetable in China such as olive oil (3.5–21 %), palm oil (10.0–13.5 %), oil-tea camellia (3.8–14.0 %), flaxseed oil (10–20 %), peanut oil (13–43 %) and rice bran oil (19–42 %) ( Table 4 ), and was lower than that of soybean oil (48–59 %), sunflower seed oil (48–74 %) and cottonseed oil (46.7–62.2 %), walnut oil (50–70), safflower seed oil (67.8–83.2 %) ( Table 4 ), and watermelon seed (54.38 %), melon seed (56.39 %), pumpkin seed (63.75 %), sweet pumpkin seed (66.40 %), tomato seed (71.65 %) and red paprika seed (64.19 %) [22] . And the content of oleic acid (33.63–37.81 %) in BSO was higher than that of carrot seed oil (0.17 %) [20] , chia seed (10.09 %) [21] , and the common edible vegetable in China of the flaxseed oil (9.5–30 %), grapeseed oil (12–28 %), cottonseed oil (13.5–21.7 %), safflower seed oil (8.4–21.3 %), soya been oil (17–30 %) ( Table 4 ), and watermelon seed (22.99 %), melon seed (22.94 %), pumpkin seed (15.36 %), sweet pumpkin seed (18.11 %), tomato seed (9.05 %) and red paprika seed (17.10 %) [22] , and was lower than that of palm oil (39.8–46.0 %), oil-tea camellia (68–87 %), rice bran oil (40–50 %), peanut oil (36–69 %) and olive oil (55–83 %) ( Table 4 ).…”