Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils

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dc.authorid0000-0003-1240-5358
dc.authorid0000-0002-6578-0795
dc.authorscopusid13405417500
dc.authorscopusid37123314200
dc.authorscopusid6506175498
dc.authorscopusid35588196300
dc.authorscopusid57208646398
dc.authorscopusid7201930388
dc.authorscopusid24576495200
dc.authorwosidBabiker, Elfadil/A-4586-2017
dc.authorwosidGhafoor, Kashif/D-5720-2011
dc.authorwosidMohamed Ahmed, Isam A./P-2717-2016
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.contributor.authorAhmed, Isam Ali Mohamed
dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAlqah, Hesham A. S.
dc.contributor.authorOsman, Magdi A.
dc.contributor.authorBabiker, Elfadil Elfadl
dc.date.accessioned2022-05-11T14:45:01Z
dc.date.available2022-05-11T14:45:01Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe 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 alpha-tocopherol, gamma-tocopherol and delta-tocopherols. Melon seed oils are rich in linoleic, oleic acids and gamma-tocopherol.
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityKing Saud University [RG-1439-080]
dc.description.sponsorshipThe authors extend their appreciation to the Deanship of Scientific Research at King Saud University for funding this work through research group no. NO (RG-1439-080). Technical support of RSSU at King Saud University is also well appreciated.
dc.identifier.doi10.5650/jos.ess20181
dc.identifier.endpage1388
dc.identifier.issn1345-8957
dc.identifier.issn1347-3352
dc.identifier.issue11en_US
dc.identifier.pmid33055451
dc.identifier.scopus2-s2.0-85094827049
dc.identifier.scopusqualityQ3
dc.identifier.startpage1381
dc.identifier.urihttps://doi.org/10.5650/jos.ess20181
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9878
dc.identifier.volume69
dc.identifier.wosWOS:000585778400006
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorGeçgel, Ümit
dc.language.isoen
dc.publisherJapan Oil Chemists Soc
dc.relation.ispartofJournal of Oleo Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectmelon
dc.subjectseed
dc.subjectroasting
dc.subjectoil
dc.subjectfatty acids
dc.subjecttocopherols
dc.subjectGC
dc.subjectHPLC
dc.subjectFatty-Acid-Composition
dc.subjectPhysicochemical Characteristics
dc.subjectLipids
dc.titleInfluence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils
dc.typeArticle

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