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

S. Mallek-Ayadi; N. Bahloul; N. Kechaou

doi:10.3989/gya.0215181

Autores/as

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 https://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 https://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 https://orcid.org/0000-0003-1375-228X

DOI:

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

Palabras clave:

Aceite de semilla, Análisis sensorial, Composición de ácidos grasos, Compuestos fenólicos, Fitoesteroles, Melón (Cucumis melo L.), Perfil térmico

Resumen

El objetivo de este estudio fue la caracterización, evaluación de compuestos fenólicos y el análisis térmico del aceite de semillas de melón (variedad Maazoun), con el fin de conocer sus potenciales aplicaciones en la industria alimentaria o farmacéutica. Las propiedades fisicoquímicas del aceite de semilla mostraron un alto grado de insaturación. El contenido promedio de carotenoides y clorofila fue de 2,43 mg/kg y 5,70 mg/kg, respectivamente. Los principales ácidos grasos del aceite de semilla de melón fueron el linoleico (68,98%) y oleico (15,84%), lo que hace que este aceite sea nutricionalmente valioso. Además, la trilinoleína (LLL) que representó el 28,99% constituye el triacilglicerol más abundante. El análisis cromatográfico mostró que amentoflavona y luteolin-7-glucósido eran los principales compuestos fenólicos. El análisis térmico del aceite de semilla de melón se realizó mediante calorimetría diferencial de barrido (DSC). Los resultados de las propiedades sensoriales indicaron que los catadores aprecian el aceite de semilla de melón. Los hallazgos sugieren que, debido a su composición, el aceite de semilla de melón podría utilizarse con éxito como una fuente alternativa en la industria alimentaria y nutracéutica como ingrediente funcional.

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