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

2021 ◽  
Vol 123 (4) ◽  
pp. 2000233
Author(s):  
Lihua Chen ◽  
Dongna Li ◽  
Chuchu Zhu ◽  
Xia Ma ◽  
Yuzhi Rong
Keyword(s):  
Fatty Acids ◽  
Flavor Components ◽  
Melon Seeds

Dehydration and Sieving to 150 Microns Process of Melon Seed

2019 ◽  
Vol 394 ◽  
pp. 39-46
Author(s):  
Imelda de Jesús Loera-Hernández ◽  
Gerardo Espinosa-Garza
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Neuronal Function ◽  
Hormone Production ◽  
Great Demand ◽  
Pulp Industry ◽  
Current Task ◽  
Horticultural Products ◽  
Melon Seeds ◽  
A Current

Melon is one of the main horticultural products that are harvested in Mexico and is a sourceof employment and an important income for farmers in the country. Melon is in great demand in thejuice and pulp industry and nowadays it is a current task to develop technologies for the use ofprocessed seeds from melons. The objective of the present investigation is to determine the yield of15 minerals and the composition of fatty acids present in melon seeds in order to add value to thisresidue. Some polyphenols were also determined in order to verify their possible intake to reducecertain health problems. Allergies and lactose intolerances have increased in recent years andtherefore there has been a growing demand for alternatives. By taking advantage of the melon seeds,we sought to create a drink made of melon seeds as a substitute for milk. After performing severalexperiments in the lab, it was demonstrated that melon seeds contain high amounts of linoleic acid, asubstance that regulates hormone production, improves neuronal function, strengthens the immunesystem and reduces cholesterol, thus preventing certain cardiac problems.

scholarly journals Chemometric modeling to relate antioxidants, neutral lipid fatty acids, and flavor components in chicken breasts

2005 ◽  
Vol 84 (1) ◽  
pp. 158-166 ◽  
Author(s):  
K. Jahan ◽  
A. Paterson ◽  
J. Piggott ◽  
C. Spickett
Keyword(s):  
Fatty Acids ◽  
Neutral Lipid ◽  
Flavor Components

scholarly journals From seed to flour: sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

2019 ◽  
Author(s):  
Josiane Araújo da Cunha ◽  
Roseane Claro Nabas ◽  
Priscilla Moura Rolim ◽  
Karla Suzanne Florentino da Silva Chaves Damasceno ◽  
Francisco Canindé de Sousa Júnior ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Fibre ◽  
Cucumis Melo ◽  
Fatty Acid Fraction ◽  
Morphological Characterization ◽  
Melon Seed ◽  
Seed Flour ◽  
Fatty Acids Profile ◽  
Sensorial Attributes ◽  
Melon Seeds

ABSTRACTReduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake – 0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

scholarly journals Characteristics and composition of melon seed oil

2005 ◽  
Vol 50 (1) ◽  
pp. 41-47 ◽  
Author(s):  
Mirjana Milovanovic ◽  
Ksenija Picuric-Jovanovic
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Seed Oil ◽  
Fatty Acid Content ◽  
Dry Weight ◽  
Standard Procedures ◽  
Melon Seed Oil ◽  
Melon Seeds ◽  
Physical And Chemical ◽  
Seed Characteristics

Dried melon seeds (Citrullus colocynthis L) of the family Cucurbitaceae were investigated for nutritional quality and the oil seed characteristics. These melon seeds, on a dry weight basis, consisted of 52.3% of test and 47.7% of kernel. The moisture content in melon seeds was 54.5% and the mineral constituents were also determined. The oil content of seeds was very high ranging from 22.1-53.5%, due to the presence of the hulls, 22% from the seeds and 53% of the kernel, and also the crude protein content was so high as the 21.8% of the seeds. Standard procedures were applied to determine the fatty acids composition of the seed oil. The fatty acid profiles of the seed oil showed an unsaturated fatty acid content of 77.4% and the high content of 63.2% of PUFA. The predominant fatty acid was linoleic (18:2) acid in 62.2%. The presence of other fatty acids ranged in 10-14% for oleic (18:1) stearic (18:0) and palmitic (16:0) acids, respectively. Furthermore, the physical and chemical characteristics of the seed oil was also determined as iodine, acid, saponification, peroxide values and specific gravity.

Fatty Acids and Glycerides

1979 ◽  
Vol 7 (4) ◽  
pp. 813-814
Author(s):  
J. L. HARWOOD
Keyword(s):  
Fatty Acids
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