Characterization of Crude Watermelon Seed Oil by Two Different Extractions Methods

Abstract

The aim of this paper was to study the physical-chemical composition of the watermelon seed oil extracted by a mechanical process using an expeller and by a chemical process using hexane as the solvent. The watermelon seed oil had a high concentration of unsaturated fatty acids. The two primary sterols were stigmasterol and b-sitosterol, which corresponded to approximately 47 and 30% of the total phytosterols. The oil had a low tocopherol content (65.19 mg/kg for S and 73.19 mg/kg for E). Comparing the two extraction methods, extraction by expeller produced an oil of superior quality with respect to oxidative stability, carotenoids and Lovibond color. No significant differences were found between the two extraction methods with respect to the minor components of the oil considered as functional, such as phytosterols.

Optimization of ultrasound‐assisted enzymatic extraction of walnut kernel oil using response surface methodology

“…The appearance of an oil, especially its color, is the first important factor to its acceptance by consumers (de Conto et al, ). In this study, the L and b color values of extracted walnut oil ranged from 27.33 to 28.77 and from 22.29 to 23.87, respectively, while, the a color values ranged from −1.90 to −0.37.…”

Bioactive compounds of the lipid fractions of agro-industrial waste

“…In a research developed with watermelon seeds, the raw oil obtained by cold pressing and hot extraction presented triacylglycerol theoretical composition with predominance of LLL and OLL, 29.5 and 21.7%, respectively, by using the same statistical program used in the present study (Conto et al, 2011).…”

Composition of tocochromanols in the kernels recovered from plum pits: the impact of the varieties and species on the potential utility value for industrial application

“…Finding of potential utilization and/or application of fruit pits is a huge challenge for the industry sector. The fruit seeds and kernels are a rich source of oil [4][5][6][7][8] and components with high biological activity, for instance, tocopherol and tocotrienol homologues (tocochromanols) [9][10][11]. Nevertheless, the plum kernels contain also the amygdalin (cyanogenic glycoside), which is potentially toxic in the presence of enzymes (β-glucosidases and α-hydroxynitrile lyases), resulting in the releasing of hydrogen cyanide [12].…”