Characteristics and composition of watermelon seed oil and solvent extraction parameters effects

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 6, 2010, Pages 667-671

  Baboli, Zahra Moaddabdoost ^a   Safe Kordi, Ali Akbar ^a  

^a SHARIF UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Fatty acids; Solvent extraction Oil characteristics; Taguchi; Watermelon seed

Indexed keywords

EDIBLE OIL; HEXANE EXTRACTION; INDUCTION TIME; IODINE VALUE; LINOLEIC ACID; NATURAL ANTIOXIDANTS; OIL YIELD; PEROXIDE VALUE; PROTEIN CONTENTS; SEED OIL; TAGUCHI; WATERMELON SEED;

ACIDS; FATTY ACIDS; HEXANE; IODINE; OILS AND FATS; REFRACTIVE INDEX; SEED; SOLVENTS;

SOLVENT EXTRACTION;

CITRULLUS LANATUS VAR. LANATUS;

EID: 80051962151     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1546-5     Document Type: Article

References (18)

1. Mabaleha MB, Mitei YC, Yeboah SO (2007) A comparative study of the properties of selected melon seed oils as potential candidates for development into commercial edible vegetable oils. J Amer Oil Chem Soc 84:31-36
2. Bawa AS, Bains GS (1977) Integrated processing of watermelons for juice and seed. Indian Food Packer 31:12
3. Hasan F (1993) Research on the possibility of using watermelon juice in fruit juice cocktails. Gida 18:369-371
4. Oyenga VA, Fetuga BL (1975) Some aspects of the biochemistry and nutritive value of the watermelon seed (Citrullus Vulgaris Schrad). J Sci Food Agric 2:843-846
5. Teotia MS, Ramakrishna P (1984) Chemistry and technology of melon seeds. J Food Sci Technol 21:332-340
6. Kamel BS, Dawson H, Kakuda Y (1985) Characteristics and composition of melon and grape seed oils and cakes. J Am Oil Chem Soc 62:881-883
7. El-Adawy TA, Taha KM (2001) Characteristics and composition of different seed oils and flours. Food Chem 74:47-54
8. Akoh CC, Nwosu CV (1992) Fatty acid composition of melon seed oil lipids and phospholipids. J Am Oil Chem Soc 69:314-316
9. Helrich K (1990) Official methods of analysis of the Association of Official Analytical Chemists, 15th edn. Virginia, USA
10. Link WE (1973) Official and tentative methods of the American Oil Chemists' Society, 3rd edn. AOCS Press, Champaign
11. Frank J, Geil JV, Freaso R (1982) Automatic determination of oxidation stability of oil and fatty products. Food Technol 146: 71-76
12. Ross PJ (1988) Taguchi techniques for quality engineering. International editions. McGraw-Hill, New York
13. Li H, Chen B, Zhang Z, Yao S (2004) Focused microwave- assisted solvent extraction and hplc determination of effective constituents in Eucommia ulmodies Oliv. Talanta 63:659-665
14. Lidefelt J (2007) Handbook vegetable oils and fats, 2nd edn. AAK Press, Sweden
15. Gustone FD (2002) Vegetable oils in food technology: composition, properties, and uses. Blackwell, Oxford
16. Simic M, Karel M (1980) Autoxidation in food and biological systems. Plenum Press, New York
17. Farhoosh R (2007) The effect of operational parameters of the rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. J Am Oil Chem Soc 84:205-209
18. Anwara F, Bhanger MI, Kazi TG (2003) Relationship between rancimat and active oxygen method values at varying temperatures for several oils and fats. J Am Oil Chem Soc 80:151-155