Physicochemical Characteristics, Fatty Acid Composition, and Lipoxygenase Activity of Crude Pumpkin and Melon Seed Oils

1996 ◽  
Vol 44 (4) ◽  
pp. 964-966 ◽  
Author(s):  
A. S. Al-Khalifa
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Physicochemical Characteristics ◽  
Lipoxygenase Activity ◽  
Seed Oils ◽  
Melon Seed

scholarly journals Physicochemical characteristics and fatty acid composition of tomato seed oils from processing wastes

1993 ◽  
Vol 50 (1) ◽  
pp. 117-120 ◽  
Author(s):  
P.R. Cantarelli ◽  
M.A.B. Regitano-d'Arce ◽  
E.R. Palma
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Oil Quality ◽  
Physicochemical Characteristics ◽  
Seed Oils ◽  
Tomato Seed ◽  
Processing Wastes ◽  
Tomato Processing ◽  
Total Fatty Acids

The major component of tomato processing industry wastes is seed. Samples of tomato (Petomech var.) pomace from industries of São Paulo state submitted to Hot and Cold Break treatments, were spontaneously fermented and washed to separate seeds. The oils were analysed for specific gravity, iodine and saponifícation numbers, refractive index, viscosity and fatty acid composition. Except for saponifícation number, Hot and Cold Break seed oils were very similar. In both treatments palmitic acid was the major saturated fatty acid, followed by stearic acid. Linoleic acid was the major unsaturated fatty acid followed by oleic acid. Both oleic and linoleic acids added up to over 60% of total fatty acids, being higher in Cold Break seed oils. Both treatments produced high nutritional oil quality. Differences in colour and viscosity may incur in more intense refining operations for Brazilian tomato processing industries due to the adoption of the Hot Break treatment.

scholarly journals Fatty acid composition and some physicochemical characteristics of Sterculia apetala seed oils

2014 ◽  
Vol 65 (3) ◽  
pp. e039 ◽  
Author(s):  
S. Herrera-Meza ◽  
A. J. Martínez ◽  
M. G. Sánchez-Otero ◽  
M. R. Mendoza-López ◽  
O. García-Barradas ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Physicochemical Characteristics ◽  
Seed Oils

scholarly journals A comparative study on quality parameters of pumpkin, melon and sunflower oils during thermal treatment

OCL ◽  
2019 ◽  
Vol 26 ◽  
pp. 32 ◽  
Author(s):  
Zhana Petkova ◽  
Ginka Antova
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Thermal Treatment ◽  
Microwave Heating ◽  
Acid Composition ◽  
Seed Oil ◽  
Conventional Heating ◽  
Melon Seed ◽  
Sunflower Oils ◽  
Melon Seed Oil

Current paper reveals the impact of thermal treatment on the quality of two seed oils – pumpkin and melon compared to the quality of the most used oil – sunflower oil. Conventional and microwave heating were used for processing the oils. The duration of the thermal treatment was 9, 12 and 18 min for the conventional heating. The microwave heating was performed with two microwave powers of the equipment (600 W and 900 W) for 3, 6, 9 and 12 min. At every stage of the thermal processing were determined acid and peroxide value, the absorbance of the oils at 232 and 268 nm, tocopherol and fatty acid composition. It was observed that the degree of oxidation of the examined oils during microwave and conventional heating increased with the duration of the thermal process and the power of the microwaves. Also, the two methods of heating had a little impact on the processes leading to the formation of free fatty acids. Total tocopherols of the melon seed oil were more stable to thermal treatment. The amount of linoleic acid decreased in the pumpkin and sunflower oils during microwave treatment, while that of oleic and palmitic acid relatively increased. The biggest change in the fatty acid composition of both oils was found during microwave heating at 900W. The changes in fatty acid composition of thermally treated melon seed oil were insignificant. Overall, melon seed oil was observed to be more thermally stable than pumpkin and sunflower oils.

scholarly journals Effect of extraction solvents on fatty acid composition and physicochemical properties of Tecoma stans seed oils

2020 ◽  
Vol 32 (4) ◽  
pp. 2468-2473 ◽  
Author(s):  
Belssem Jedidi ◽  
Sadok Mokbli ◽  
Hassen Mohamed Sbihi ◽  
Imededdine Arbi Nehdi ◽  
Moufida Romdhani-Younes ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Acid Composition ◽  
Seed Oils ◽  
Extraction Solvents

Fatty Acid Composition of Newer Seed Oils

Lipid / Fett ◽  
1992 ◽  
Vol 94 (1) ◽  
pp. 37-38
Author(s):  
K. Sundar Rao ◽  
G. P. Jones ◽  
D. E. Rivett ◽  
D. J. Tucker
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oils

scholarly journals Effects of Fruit Cracking and Maturity Stage on Quality Attributes and Fatty Acid Composition of Pomegranate Seed Oils

2020 ◽  
Vol 20 (sup3) ◽  
pp. S1959-S1968
Author(s):  
Faten Zaouay ◽  
Marwa Brahem ◽  
Faten Boussaa ◽  
Faouzia Mahjoub Haddada ◽  
Moufida Saidani Tounsi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Quality Attributes ◽  
Maturity Stage ◽  
Seed Oils ◽  
Fruit Cracking ◽  
Pomegranate Seed

Analysis and fatty acid composition of tobacco seed oils

1945 ◽  
Vol 22 (5) ◽  
pp. 120-122 ◽  
Author(s):  
R. W. Riemenschneider ◽  
R. M. Speck ◽  
E. G. Beinhart
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oils ◽  
Tobacco Seed
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