Characteristics and composition of melon and grape seed oils and cakes
Citations Over TimeTop 22% of 1985 papers
Abstract
Abstract Watermelon ( Citrullus vulgaris ) and grape ( Vitis vinifera ) seeds were investigated for their nutritional quality and oil characteristics. The yields of seeds on an as is basis (edible portion) were 1.6 and 1.8% for grape and melon, respectively. The melonseed on a dry weight basis consisted of 53.6% testa and 46.4% kernel. The crude protein, fat and fiber content were 16.4, 23.1 and 47.7% for melon and 8.2, 14.0 and 38.6% for grape (dry weight basis). Both seeds were found to contain significant levels of Ca, Mg, P and K. The fatty acid profiles showed an unsaturated fatty acid content of 76.1% for melonseed oil and 88.6% for grapeseed oil. The predominant fatty acid in both seeds was linoleic acid. The iodine value, saponification number and acid value were 116, 248 and 0.97 for melonseed oil and 132, 194 and 1.59 for grapeseed oil. The amino acid profiles of both seed cake proteins were determined and compared with hen's egg protein.
Related Papers
- Extraction and Physicochemical Analysis of some selected NorthernNigerian Industrial oils(2011)
- → Comparative Analysis of Physico-Chemical Properties of Oil Extract From Two Varieties of Fluted Pumpkin Seeds Using Different Extraction Methods(2018)9 cited
- Physico-chemical Properties of Jatropha curcas Oil during Storage(2015)
- → Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria(2021)