Ahmed Isam A Mohamed, Juhaimi Fahad Al, Geçgel Ümit, Özcan Mehmet Musa, Alqah Hesham A S, Osman Magdi A, Ghafoor Kashif, Babiker Elfadıl E
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
Department of Food Engineering, Faculty of Agriculture, Namık Kemal University.
J Oleo Sci. 2020 Nov 1;69(11):1381-1388. doi: 10.5650/jos.ess20181. Epub 2020 Oct 15.
The 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 α-tocopherol, ɣ-tocopherol and δ-tocopherols. Melon seed oils are rich in linoleic, oleic acids and ɣ-tocopherol.
测定了炒制和未炒制瓜子及其油的含油量和脂肪酸组成。炒制瓜子的含油量在26.4%（12型）至38.7%（4型）之间变化。一般来说，发现炒制瓜子的含油量高于未炒制瓜子，这可能是由于炒制过程中水分蒸发，从而导致包括油在内的其他种子成分浓度增加。未炒制瓜子样品的饱和脂肪酸含量在13.5%（6型）至17.1%（20型）之间变化。此外，未炒制瓜子油的多不饱和脂肪酸含量在51.9%（13型）至70.2%（6型）之间。炒制种子油的棕榈酸含量在7.8%（5型）至15.1%（17型）之间变化。此外，油酸含量在15.4%（10型）至37.7%（17型）之间。同时，亚油酸含量在34.7%（17型）至70.3%（6型）之间。炒制瓜子油的饱和脂肪酸含量在13.5%（6型）至16.7%（13型）之间。炒制和未炒制瓜子油中的主要生育酚为α-生育酚、γ-生育酚和δ-生育酚。瓜子油富含亚油酸、油酸和γ-生育酚。
