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Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils.
J Oleo Sci. 2020 Nov 01; 69(11):1381-1388.JO

Abstract

The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.7% (Type 4). In general, oil contents of roasted melon seeds were found higher than that of unroasted seeds that could be due to the evaporation of water during roasting processes which consequently lead to increased concentrations of other seed components including oils. Saturated fatty acid contents of unroasted melon seed samples change between 13.5% (Type 6) and 17.1% (Type 20). In addition, polyunsaturated fatty acids of unroasted melon seed oils ranged from 51.9% (Type 13) to 70.2% (Type 6). Palmitic acid contents of roasted seed oils varied between 7.8% (Type 5) and 15.1% (Type 17). In addition, the oleic acid contents ranged from 15.4% (Type 10) to 37.7% (Type17). Also, linoleic acid contents were found between 34.7% (Type 17) and 70.3% (Type 6). Saturated fatty acid contents of roasted melon seed oils ranged from 13.5% (Type 6) to 16.7% (Type 13). The major tocopherols in both roasted and unroasted melon seed oils were α-tocopherol, ɣ-tocopherol and δ-tocopherols. Melon seed oils are rich in linoleic, oleic acids and ɣ-tocopherol.

Authors+Show Affiliations

Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.Department of Food Engineering, Faculty of Agriculture, Namık Kemal University.Department of Food Engineering, Faculty of Agriculture, Selçuk University.Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33055451

Citation

Ahmed, Isam A Mohamed, et al. "Influence of Thermal Processing On Oil Contents, Bioactive Properties of Melon Seed and Oils." Journal of Oleo Science, vol. 69, no. 11, 2020, pp. 1381-1388.
Ahmed IAM, Juhaimi FA, Geçgel Ü, et al. Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils. J Oleo Sci. 2020;69(11):1381-1388.
Ahmed, I. A. M., Juhaimi, F. A., Geçgel, Ü., Özcan, M. M., Alqah, H. A. S., Osman, M. A., Ghafoor, K., & Babiker, E. E. (2020). Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils. Journal of Oleo Science, 69(11), 1381-1388. https://doi.org/10.5650/jos.ess20181
Ahmed IAM, et al. Influence of Thermal Processing On Oil Contents, Bioactive Properties of Melon Seed and Oils. J Oleo Sci. 2020 Nov 1;69(11):1381-1388. PubMed PMID: 33055451.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils. AU - Ahmed,Isam A Mohamed, AU - Juhaimi,Fahad Al, AU - Geçgel,Ümit, AU - Özcan,Mehmet Musa, AU - Alqah,Hesham A S, AU - Osman,Magdi A, AU - Ghafoor,Kashif, AU - Babiker,Elfadıl E, Y1 - 2020/10/15/ PY - 2020/10/16/pubmed PY - 2020/11/25/medline PY - 2020/10/15/entrez KW - GC KW - HPLC KW - fatty acids KW - melon KW - oil KW - roasting KW - seed KW - tocopherols SP - 1381 EP - 1388 JF - Journal of oleo science JO - J Oleo Sci VL - 69 IS - 11 N2 - The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.7% (Type 4). In general, oil contents of roasted melon seeds were found higher than that of unroasted seeds that could be due to the evaporation of water during roasting processes which consequently lead to increased concentrations of other seed components including oils. Saturated fatty acid contents of unroasted melon seed samples change between 13.5% (Type 6) and 17.1% (Type 20). In addition, polyunsaturated fatty acids of unroasted melon seed oils ranged from 51.9% (Type 13) to 70.2% (Type 6). Palmitic acid contents of roasted seed oils varied between 7.8% (Type 5) and 15.1% (Type 17). In addition, the oleic acid contents ranged from 15.4% (Type 10) to 37.7% (Type17). Also, linoleic acid contents were found between 34.7% (Type 17) and 70.3% (Type 6). Saturated fatty acid contents of roasted melon seed oils ranged from 13.5% (Type 6) to 16.7% (Type 13). The major tocopherols in both roasted and unroasted melon seed oils were α-tocopherol, ɣ-tocopherol and δ-tocopherols. Melon seed oils are rich in linoleic, oleic acids and ɣ-tocopherol. SN - 1347-3352 UR - https://www.unboundmedicine.com/medline/citation/33055451/Influence_of_Thermal_Processing_on_Oil_Contents_Bioactive_Properties_of_Melon_Seed_and_Oils_ L2 - https://dx.doi.org/10.5650/jos.ess20181 DB - PRIME DP - Unbound Medicine ER -