Grasas y Aceites, Vol 65, No 1 (2014)

Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity

S. Azhari
State Key Laboratory of Food Science and Technology, Jiangnan University - Department of Food Science and Technology, Faculty of Engineering and Technology, University of Gezira, China

Y. S. Xu
State Key Laboratory of Food Science and Technology, Jiangnan University, China

Q. X. Jiang
State Key Laboratory of Food Science and Technology, Jiangnan University, China

W. S. Xia
State Key Laboratory of Food Science and Technology, Jiangnan University, China


Seinat (Cucumis melo var. tibish) seeds were analyzed for their physiochemical properties and chemical composition of the oil in addition to antioxidant activity. The crude oil content was 31.1%, while the moisture, fiber, protein, ash and total sugar contents were 4.2%, 24.7%, 28.5%, 4.3%, and 6.9%, respectively. The main fatty acids were linoleic, oleic, palmitic, and stearic acids (61.10%, 18.75%, 10.37% and 9.18%, respectively). The total phenolic content was 28.17 mg·g–1 oil. Seinat seed oil also contained a good level of tocopherols; of which δ-tocopherol (63.43%) showed the highest content. β-sitosterol was found at 289 mg·100g–1 oil of total sterols (302 mg·100g–1) in the oil. The crude oil showed a good antioxidant activity in four assays including reducing power, β-carotene bleaching inhibition activity, ABTS and DPPH radical scavenging activities.


Antioxidant activity; Fatty acids; Seinat (Cucumis melo var. tibish) seed oil; Sterols; Tocopherols

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