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
  • Y. S. Xu State Key Laboratory of Food Science and Technology, Jiangnan University
  • Q. X. Jiang State Key Laboratory of Food Science and Technology, Jiangnan University
  • W. S. Xia State Key Laboratory of Food Science and Technology, Jiangnan University



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


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.


Download data is not yet available.


Ali AM. 2009. Sudan's fourth national report to the convention on biological diversity. The Higher Council for Environment and Natural Resources (HCENR), Khartoum, Sudan. Accessed 18 November 2012.

AOAC. 1990. Methods 932.06, 925.09, 923.03. AOAC. In P. Cunniff (Ed.), Official methods of Association of Official Analytical Chemists International (15th ed.). 1990. Arlington, VA, United States: Association of Official Analytical Chemists.

AOAC. 1995. Official methods of analysis of Association of Official Analytical Chemists International. Washington, USA.

AOCS. 1997. Official Methods and Recommended Practices of the American Oil Chemists Society, 5th ed. AOCS Press, Champaign, USA.

Aparicio R, Roda L, Albi MA, Gutierrez F. 1999. Effect of various compounds on virgin olive oil stability measured by Rancimat. J. Agric. Food Chem. 47, 4150–4155.

Alves TMA, Silva AF, Brandao M, Grandi TSM, Smania EFA, Smania Jr. A, Zani CL. 2000. Biological screening of Brazilian medicinal plants. Memorias do Instituto Oswaldo Cruz. 95, 367–373.

Badifu GIO. 2001. Effect of Processing on Proximate Composition, Antinutritional and Toxic Contents of kernels from Cucurbitaceae species grown in Nigeria. J. Food Compos. Anal. 14, 153–161.

Brand W, Cuvelier ME, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. Lebens. Wiss. Technol. 28, 25–30.

Bruni R, Medici A, Andreotti E, Fantin C, Muzzoli M, Dehesa M., et al. 2004. Chemical composition and biological activities of Ishpingo essential oil, a traditional Ecuadorian spice from Ocotea quixos (Lam.) Kosterm. (Lauraceae) flower calices. Food Chem. 85, 415–421.

Castelo VN, Torres AG. 2009. Potential application of antioxidant capacity assays to assess the quality of edible vegetable oils. Lipid Technol. 21, 152–155.

De Oliveira TLC, de Carvalho SM, Soares RA, Andrade MA, Cardoso MG, Ramos EM, Piccoli RH. 2012. Antioxidant effects of Satureja montana L. essential oil on TBARS and colour of mortadella-type sausages formulated with different levels of sodium nitrite. LWT-Food Sci. Technol. 45, 204–212.

El-Adawy TA, Taha KM. 2001. Characteristics and composition of different seed oil and flour. Food Chem. 74, 47–54.

Eromosele IC, Eromosele CO, Innazo P, Njerim P. 1997. Studies on some seeds and seed oils. Bioresour. Technol. 64, 245–247.

Fatnassi S, Nehdi I, Zarrouk H. 2009. Chemical composition and profile characteristics of Osage orange Maclura pomifera (Rafin.) Schneider seed and seed oil. Ind. Crops Prod. 29, 1–8.

Guimaraes R, Sousa MJ, Ferreira ICFR. 2010. Contribution of essential oils and phenolics to the antioxidant properties of aromatic plants. Ind. Crops Prod. 32, 152–156.

He ZY, Xia WS. 2007. Nutritional composition of the kernels from Canarium album L. Food Chem. 102, 808–811.

Herrera ML, Anˇón, MC. 1991. Crystalline fractionation of hydrogenated sunflower seed Oil. II. Differential scanning calorimetry (DSC). J. Am. Oil Chem. Soc. 68, 799–803.

Hsu SY, Yu SH. 2002. Comparisons on 11 plant oil fat substitutes for low-fat kung-wans. J. Food Eng. 51, 215–220.

ISO/FIDS 12228. 1999. International Standards, 1st Ed, Genève, Switzerland.

Jeffrey C. 1990. Appendix: an outline classification of the Cucurbitaceae. In: Bates DM, Robinson RW, Jeffrey C (eds) Biology and utilization of the Cucurbitaceae. Comstock, Cornell University Press, Ithaca, 449–463.

Kyriakidis NB, Katsiloulis T. 2000. Calculation of iodine value from measurements of fatty acid methyl esters of some oils: comparison with the relevant American Oil Chemists Society Method. J. Am. Oil Chem. Soc. 77, 1235–1238.

Liu Q, Yao HY. 2007. Antioxidant activities of barley seeds extracts. Food Chem. 102, 732–737.

Lu Y, Foo LY. 2000. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem. 68, 81–85.

Mariod AA, Ahmed YM, Matthaus B, Khaleel G, Siddig A, Gabra AM, Abdelwahab SI. 2009. A Comparative Study of the Properties of Six Sudanese Cucurbit Seed and Seed Oils. J. Am. Oil Chem. Soc. 86, 1181–1188.

Mariod AA, Matthäus B. 2007. Fatty acids, tocopherols, sterols, phenolic profiles and oxidative stability of Cucumis melo var. agrestis oil. J. Food Lipids. 15, 56–67.

Meir S, Kanner J, Akiri B, Hadas SP. 1995. Determination and involvement of aqueous reducing compounds in oxidative defence systems of various senescing leaves. J. Agric. Food Chem. 43, 1813–1815.

Mohamed EI, Pitrat M. 1999. Tibish, a Melon Type from Sudan. Cucurbit genetics cooperative report 22, 21–23.

Nanasombat S, Wimuttigosol P. 2011. Antimicrobial and Antioxidant Activity of Spice Essential Oils. Food Sci. Biotechnol. 20, 45–53.

Neffati A, Bouhlel I, Sghaier MB, Boubaker J, Limem I, Kilani S, Skandrani I, Bhouri W, Le J, Barillier D, Mosrati R, Chekir L, Ghedira K. 2009. Antigenotoxic and antioxidant activities of Pituranthos chloranthus essential oils. Environ. Toxicol. Pharmacol. 27, 187–194.

Nyam KL, Tan CP, Lai OM, Long K, Mana CYB. 2009. Physicochemical properties and bioactive compounds of selected seed oils. Food Sci. Biotechnol. 42, 1396–1403.

NY/T – 1598–2008. A method of the agricultural industry standard of the people's republic of China. Determination of tocopherol content in edible oil vegetable oils by using high performance liquid chromatography (HPLC).

Oomah DB, Ladet S, Godfrey DV, Liang J, Girard B. 2000. Characteristics of rasberry (Rubus idaeus L.) seed oil. Food Chem. 69, 187–193.

Ranganna S. 1986. Handbook of analysis and quality control for fruit and vegetable products. New Delhi: Tata Me Graw-Hill Publishing Company. 1112 pp.

Rezig L, Chouaibi M, Msaada K, Hamdi S. 2012. Chemical composition and profile characterization of pumpkin Cucurbita maxima seed oil. Ind. Crops Prod. 37, 82–87.

Tenore GC, Ciampaglia R, Arnold NA, Piozzi F, Napolitano F, Rigano D, Senatore F. 2011. Antimicrobial and antioxidant properties of the essential oil of Salvia lanigera from Cyprus. Food Chem. Toxicol. 49, 238–243.

Zheng L, Huang X, Wang L, Chen Z. 2012. Physicochemical Properties, Chemical Composition and Antioxidant Activity of Dalbergia odorifera T. Chen Seed Oil. J. Am. Oil Chem. Soc. 89, 883–890.



How to Cite

Azhari S, Xu YS, Jiang QX, Xia WS. Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity. grasasaceites [Internet]. 2014Mar.30 [cited 2022Nov.29];65(1):e008. Available from: