Comparative extraction of melon seed (Cucumis melo L.) oil by conventional and enzymatic methods: physicochemical properties and oxidative stability

Zhang, G. ORCID: https://orcid.org/0000-0001-8690-3371, Li, Z., Guo, Z. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2024) Comparative extraction of melon seed (Cucumis melo L.) oil by conventional and enzymatic methods: physicochemical properties and oxidative stability. Journal of Agriculture and Food Research, 16. 101182. ISSN 26661543 doi: 10.1016/j.jafr.2024.101182

Abstract/Summary

Oil was extracted from melon seeds with three different methods (Soxhlet, cold-pressed, aqueous enzymatic extraction), aiming to evaluate its physicochemical properties and oxidative stability. The melon seed oil contained high levels of linoleic acid (53.6 %–70.8 %, w/w), squalene (101.1–164.7 mg/100 g), and β-sitosterol (119.5–291.9 mg/100 g). Results showed that the choice of the extraction method did not alter the fatty acid composition, but impacted on the physicochemical properties, the content of bioactive compounds and oxidative stability of the oil. Specifically, melon seed oil obtained by aqueous enzymatic extraction (AEE) exhibited higher tocopherol content and better oxidative stability compared to the oil obtained by other two extraction methods. Overall, AEE is a promising oil extraction method and could be an alternative to conventional oil extraction methods that could be implemented for the production of high-quality melon seed oil.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/116202
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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