PHYSICOCHEMICAL PROPERTIES OF CUCUMIS MELO VAR. INODORUS (HONEYDEW MELON) SEED AND SEED OIL

Journal of Food Lipids Pub Date : 2008-02-05 DOI:10.1111/j.1745-4522.2007.00101.x

N.A.M. YANTY, O.M. LAI, A. OSMAN, K. LONG, H.M. GHAZALI

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引用次数: 66

Abstract

ABSTRACT

Cucumis melo var. inodorus seeds were found to contain 4.5% moisture, 25.0% crude fat, 25.0% crude protein, 23.3% crude fiber, 2.4% ash and 19.8% carbohydrate. The iodine and saponification values, and unsaponifiable matter and free fatty acid contents of freshly extracted honeydew melon seed oil were 153.4 g I₂/100 g oil, 210.2 mg KOH/g oil, 0.9 and 2.5%, respectively. The oil had a color index of 1.6Y + 0.4R, and had 10 fatty acids, of which 86.1% were unsaturated. Linoleic acid predominated with 69.0% followed by oleic acid (16.8%) and palmitic acid (8.4%). LLL (24.9%), OLL (21.5%), PLL (15.9%) and POL (12.4%) (where L, O, P and S denote linoleic, oleic, palmitic and stearic acids, respectively) were the major triacylglycerols present. The melting and crystallization temperatures were −5.12 and −59.01C, respectively. Electronic nose analysis showed the presence of more volatile compounds compared to refined sunflower oil, an oil rich also in linoleic acid.

PRACTICAL APPLICATIONS

In Malaysia, honeydew melon (Cucumis melo var. inodorus) seeds are normally treated as waste products. In this study, honeydew melon seed oil was found to have a potential to become a new edible oil source as it contained a level high in polyunsaturated fatty acids.

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甜瓜籽及籽油的理化性质

摘要/ ABSTRACT摘要:测定了甜瓜种子的水分含量为4.5%，粗脂肪含量为25.0%，粗蛋白质含量为25.0%，粗纤维含量为23.3%，灰分含量为2.4%，碳水化合物含量为19.8%。新鲜提取的哈密瓜籽油碘值为153.4 g /100 g油，皂化值为210.2 mg KOH/g油，不皂化物和游离脂肪酸含量分别为0.9和2.5%。该油的显色指数为1.6Y + 0.4R，含有10种脂肪酸，其中86.1%为不饱和脂肪酸。亚油酸含量最高，为69.0%，其次是油酸(16.8%)和棕榈酸(8.4%)。LLL(24.9%)、OLL(21.5%)、PLL(15.9%)和POL(12.4%)(其中L、O、P和S分别代表亚油酸、油酸、棕榈酸和硬脂酸)是主要的三酰基甘油。熔融温度为- 5.12℃，结晶温度为- 59.01℃。电子鼻分析显示，与精制葵花籽油(一种富含亚油酸的油)相比，这种油含有更多挥发性化合物。在马来西亚，蜜瓜(Cucumis melo var. inodorus)的种子通常被当作废物处理。本研究发现，哈密瓜籽油中多不饱和脂肪酸含量高，有潜力成为一种新的食用油来源。

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来源期刊

Journal of Food Lipids 工程技术-食品科技

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