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| Composition analysis and oxidative stability of Cucumis melo var. agrestis seed oil |
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| DOI： |
| KeyWord:Cucumis melo var. agrestis seed oil oxidative stability linoleic acid tocopherol phytosterol squalene glutinol |
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| Abstract: |
| The oil was extracted from Cucumis melo var. agrestis seed by solvent leaching. The physicochemical characteristics and nutrient components of the oil were investigated, and the oxidative stability of the oil was determined by Rancimat accelerated oxidation test. The results showed that the crude oil content of Cucumis melo var. agrestis seed was (27.96±2.15)%. The acid value (0.24 mgKOH/g) and peroxide value (0.036 g/100 g) of the oil met the national standard for the quality of edible oils. Eight different fatty acids and seven different triglycerides, mainly linoleic acid (68.56%) and tri-unsaturated triglycerides (66.50%), were detected in the oil. The oil contained high contents of phytosterol (619.21 mg/100 g, in which 140.83 mg/100 g of glutinol), squalene (38.01 mg/100 g) and tocopherol (546.60 mg/kg). The oxidative stability of Cucumis melo var. agrestis seed oil was superior to that of sunflower seed oil, and its oxidation induction time at 25 ℃ was 582.43 h calculated using the extrapolation method. The Cucumis melo L. var. agrestis seed oil has a high application prospect as edible vegetable oil. |
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