Grasas y Aceites, Vol 70, No 1 (2019)

Cucumis melo L. seeds as a promising source of oil naturally rich in biologically active substances: compositional characteristics, phenolic compounds and thermal properties


https://doi.org/10.3989/gya.0215181

S. Mallek-Ayadi
Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment, National School of Engineers of Sfax, University of Sfax, Tunisia
orcid http://orcid.org/0000-0001-9731-6113

N. Bahloul
Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment, National School of Engineers of Sfax, University of Sfax, Tunisia
orcid http://orcid.org/0000-0002-4585-1891

N. Kechaou
Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment, National School of Engineers of Sfax, University of Sfax, Tunisia
orcid http://orcid.org/0000-0003-1375-228X

Abstract


This study aimed to evaluate the characteristic features, phenolic compounds and thermal analysis of melon seed oil (Maazoun variety), in order to determine its potential applications in food or pharmaceutical industries. The physicochemical properties of the seed oil revealed a high degree of unsaturation. The average contents of carotenoid and chlorophyll were 2.43 mg/kg and 5.70 mg/kg, respectively. The main fatty acids of melon seed oil were linoleic acid (68.98%) and oleic acid (15.84%), which makes this oil nutritionally valuable. Furthermore, trilinolein (LLL), accounted for 28.99% and constitutes the most abundant triacylglycerol. A chromatographic analysis showed that amentoflavone and luteolin-7-glycoside were the major phenolic compounds. A thermal analysis of melon seed oil was performed by differential scanning calorimetery (DSC). The results of sensorial properties indicated that melon seed oil is appreciated by tasters. The findings suggested that because of its composition, melon seed oil could be used successfully as an alternative source in the food and nutraceutical industries as a functional ingredient.

Keywords


Fatty acid composition; Melon (Cucumis melo L.); Phenolic compounds; Phytosterols; Seed oil; Sensory analysis; Thermal profile

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