Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds
For complete utilization of raw materials and edible oil production, the oil from golden melon seeds (GSs) is extracted via the cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction (AEE), and the fatty acid composition, and nutritional value of the extracted GS oils (GSO...
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| Veröffentlicht in: | European journal of lipid science and technology 2021-04, Vol.123 (4), p.n/a |
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| description | For complete utilization of raw materials and edible oil production, the oil from golden melon seeds (GSs) is extracted via the cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction (AEE), and the fatty acid composition, and nutritional value of the extracted GS oils (GSOs) are analyzed. The volatile compounds present in the GSOs are determined using gas chromatography–mass spectrometry. The aroma profiles of different GSO samples are further distinguished by using an electronic nose. A total of 16 fatty acids are identified in the GSO samples, with atherogenic, thrombogenic, and nutritive value indices ranging from 0.142–0.151, 0.366–0.403, and 5.019–5.299, respectively. Moreover, 43 volatile compounds, including esters, hydrocarbons, alcohols, ketones, pyrazines, and aldehydes are identified. The cold‐pressed GSO presents fresh and fruity flavors, while the hot‐pressed GSO presents roasted, nutty, fatty, and fruity flavors, and the GSO obtained via AEE presents fatty and fruity flavors. The acid and peroxide contents of these oil samples are 0.69–079 mg g−1 and 5.17–5.79 mmol kg−1, respectively. The results indicate that the extraction method affects the fatty acid composition, flavor components, and physiochemical properties of the GSO. This study may help promote the development of edible GSO.
Practical applications: With high demand for edible oils, it is of great significance to find natural edible oils from different sources. The oil in golden melon seeds is extracted by different methods. Their fatty acid composition and flavor components are analyzed. The GSO extracted via AEE method is rich in fatty acids composition. This work would guide the development of an edible GSO and increase the value of golden melon.
Gold melon seeds oil (GSO) is extracted by cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction. Fatty acid composition and flavor components of the various extractions are analyzed. The extraction processes affect the fatty acid compositions, flavor components, oil extraction rate, and physiochemical properties. This study should guide the development of GSO in the edible oil industry. |
| doi_str_mv | 10.1002/ejlt.202000233 |
| format | Article |
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Practical applications: With high demand for edible oils, it is of great significance to find natural edible oils from different sources. The oil in golden melon seeds is extracted by different methods. Their fatty acid composition and flavor components are analyzed. The GSO extracted via AEE method is rich in fatty acids composition. This work would guide the development of an edible GSO and increase the value of golden melon.
Gold melon seeds oil (GSO) is extracted by cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction. Fatty acid composition and flavor components of the various extractions are analyzed. The extraction processes affect the fatty acid compositions, flavor components, oil extraction rate, and physiochemical properties. This study should guide the development of GSO in the edible oil industry.</description><identifier>ISSN: 1438-7697</identifier><identifier>EISSN: 1438-9312</identifier><identifier>DOI: 10.1002/ejlt.202000233</identifier><language>eng</language><publisher>Weinheim: Wiley Subscription Services, Inc</publisher><subject>Alcohols ; Aldehydes ; Aroma ; Cold pressing ; Composition ; Edible oils ; Electronic noses ; Esters ; E‐nose ; Fatty acid composition ; Fatty acids ; Flavor ; Flavors ; Fruits ; Gas chromatography ; gas chromatography–mass spectrometry ; golden melon seeds oil ; Ketones ; Mass spectrometry ; Mass spectroscopy ; Nutritive value ; Oils & fats ; Peroxide ; Physiochemistry ; Pressing ; Pyrazines ; Raw materials ; Seeds ; Ultrasound ; Volatile compounds ; Volatile hydrocarbons</subject><ispartof>European journal of lipid science and technology, 2021-04, Vol.123 (4), p.n/a</ispartof><rights>2021 Wiley‐VCH GmbH</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3543-377d4e47a6ae9181458c8b48ff1a8ebffd83925bb950d5c33ededb96e25bd9e03</citedby><cites>FETCH-LOGICAL-c3543-377d4e47a6ae9181458c8b48ff1a8ebffd83925bb950d5c33ededb96e25bd9e03</cites><orcidid>0000-0002-5948-0294</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fejlt.202000233$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fejlt.202000233$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Chen, Lihua</creatorcontrib><creatorcontrib>Li, Dongna</creatorcontrib><creatorcontrib>Zhu, Chuchu</creatorcontrib><creatorcontrib>Ma, Xia</creatorcontrib><creatorcontrib>Rong, Yuzhi</creatorcontrib><title>Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds</title><title>European journal of lipid science and technology</title><description>For complete utilization of raw materials and edible oil production, the oil from golden melon seeds (GSs) is extracted via the cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction (AEE), and the fatty acid composition, and nutritional value of the extracted GS oils (GSOs) are analyzed. The volatile compounds present in the GSOs are determined using gas chromatography–mass spectrometry. The aroma profiles of different GSO samples are further distinguished by using an electronic nose. A total of 16 fatty acids are identified in the GSO samples, with atherogenic, thrombogenic, and nutritive value indices ranging from 0.142–0.151, 0.366–0.403, and 5.019–5.299, respectively. Moreover, 43 volatile compounds, including esters, hydrocarbons, alcohols, ketones, pyrazines, and aldehydes are identified. The cold‐pressed GSO presents fresh and fruity flavors, while the hot‐pressed GSO presents roasted, nutty, fatty, and fruity flavors, and the GSO obtained via AEE presents fatty and fruity flavors. The acid and peroxide contents of these oil samples are 0.69–079 mg g−1 and 5.17–5.79 mmol kg−1, respectively. The results indicate that the extraction method affects the fatty acid composition, flavor components, and physiochemical properties of the GSO. This study may help promote the development of edible GSO.
Practical applications: With high demand for edible oils, it is of great significance to find natural edible oils from different sources. The oil in golden melon seeds is extracted by different methods. Their fatty acid composition and flavor components are analyzed. The GSO extracted via AEE method is rich in fatty acids composition. This work would guide the development of an edible GSO and increase the value of golden melon.
Gold melon seeds oil (GSO) is extracted by cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction. Fatty acid composition and flavor components of the various extractions are analyzed. The extraction processes affect the fatty acid compositions, flavor components, oil extraction rate, and physiochemical properties. This study should guide the development of GSO in the edible oil industry.</description><subject>Alcohols</subject><subject>Aldehydes</subject><subject>Aroma</subject><subject>Cold pressing</subject><subject>Composition</subject><subject>Edible oils</subject><subject>Electronic noses</subject><subject>Esters</subject><subject>E‐nose</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Flavor</subject><subject>Flavors</subject><subject>Fruits</subject><subject>Gas chromatography</subject><subject>gas chromatography–mass spectrometry</subject><subject>golden melon seeds oil</subject><subject>Ketones</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Nutritive value</subject><subject>Oils & fats</subject><subject>Peroxide</subject><subject>Physiochemistry</subject><subject>Pressing</subject><subject>Pyrazines</subject><subject>Raw materials</subject><subject>Seeds</subject><subject>Ultrasound</subject><subject>Volatile compounds</subject><subject>Volatile hydrocarbons</subject><issn>1438-7697</issn><issn>1438-9312</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkEtPAjEURhujiYhuXTdxPdjHPNolIYAalIW4bjrT2zikTLEtKv_eIRBdurqPnO_e5CB0S8mIEsLuYe3SiBFG-oHzMzSgOReZ5JSdn_qqlNUluopx3TOyLMkAvcx0Sns8bloTse4Mnjn96QOe-M3Wd9CliNsOp3fAy9bh6XcKuklgsA1-g-feGejwMzjf4VcAE6_RhdUuws2pDtHbbLqaPGSL5fxxMl5kDS9ynvGqMjnklS41SCpoXohG1LmwlmoBtbVGcMmKupYFMUXDORgwtSyh3xkJhA_R3fHuNviPHcSk1n4Xuv6lYgWRjHFBRU-NjlQTfIwBrNqGdqPDXlGiDs7UwZn6ddYH5DHw1TrY_0Or6dNi9Zf9Aawlb9s</recordid><startdate>202104</startdate><enddate>202104</enddate><creator>Chen, Lihua</creator><creator>Li, Dongna</creator><creator>Zhu, Chuchu</creator><creator>Ma, Xia</creator><creator>Rong, Yuzhi</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-5948-0294</orcidid></search><sort><creationdate>202104</creationdate><title>Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds</title><author>Chen, Lihua ; Li, Dongna ; Zhu, Chuchu ; Ma, Xia ; Rong, Yuzhi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3543-377d4e47a6ae9181458c8b48ff1a8ebffd83925bb950d5c33ededb96e25bd9e03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Alcohols</topic><topic>Aldehydes</topic><topic>Aroma</topic><topic>Cold pressing</topic><topic>Composition</topic><topic>Edible oils</topic><topic>Electronic noses</topic><topic>Esters</topic><topic>E‐nose</topic><topic>Fatty acid composition</topic><topic>Fatty acids</topic><topic>Flavor</topic><topic>Flavors</topic><topic>Fruits</topic><topic>Gas chromatography</topic><topic>gas chromatography–mass spectrometry</topic><topic>golden melon seeds oil</topic><topic>Ketones</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Nutritive value</topic><topic>Oils & fats</topic><topic>Peroxide</topic><topic>Physiochemistry</topic><topic>Pressing</topic><topic>Pyrazines</topic><topic>Raw materials</topic><topic>Seeds</topic><topic>Ultrasound</topic><topic>Volatile compounds</topic><topic>Volatile hydrocarbons</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, Lihua</creatorcontrib><creatorcontrib>Li, Dongna</creatorcontrib><creatorcontrib>Zhu, Chuchu</creatorcontrib><creatorcontrib>Ma, Xia</creatorcontrib><creatorcontrib>Rong, Yuzhi</creatorcontrib><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>European journal of lipid science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chen, Lihua</au><au>Li, Dongna</au><au>Zhu, Chuchu</au><au>Ma, Xia</au><au>Rong, Yuzhi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds</atitle><jtitle>European journal of lipid science and technology</jtitle><date>2021-04</date><risdate>2021</risdate><volume>123</volume><issue>4</issue><epage>n/a</epage><issn>1438-7697</issn><eissn>1438-9312</eissn><abstract>For complete utilization of raw materials and edible oil production, the oil from golden melon seeds (GSs) is extracted via the cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction (AEE), and the fatty acid composition, and nutritional value of the extracted GS oils (GSOs) are analyzed. The volatile compounds present in the GSOs are determined using gas chromatography–mass spectrometry. The aroma profiles of different GSO samples are further distinguished by using an electronic nose. A total of 16 fatty acids are identified in the GSO samples, with atherogenic, thrombogenic, and nutritive value indices ranging from 0.142–0.151, 0.366–0.403, and 5.019–5.299, respectively. Moreover, 43 volatile compounds, including esters, hydrocarbons, alcohols, ketones, pyrazines, and aldehydes are identified. The cold‐pressed GSO presents fresh and fruity flavors, while the hot‐pressed GSO presents roasted, nutty, fatty, and fruity flavors, and the GSO obtained via AEE presents fatty and fruity flavors. The acid and peroxide contents of these oil samples are 0.69–079 mg g−1 and 5.17–5.79 mmol kg−1, respectively. The results indicate that the extraction method affects the fatty acid composition, flavor components, and physiochemical properties of the GSO. This study may help promote the development of edible GSO.
Practical applications: With high demand for edible oils, it is of great significance to find natural edible oils from different sources. The oil in golden melon seeds is extracted by different methods. Their fatty acid composition and flavor components are analyzed. The GSO extracted via AEE method is rich in fatty acids composition. This work would guide the development of an edible GSO and increase the value of golden melon.
Gold melon seeds oil (GSO) is extracted by cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction. Fatty acid composition and flavor components of the various extractions are analyzed. The extraction processes affect the fatty acid compositions, flavor components, oil extraction rate, and physiochemical properties. This study should guide the development of GSO in the edible oil industry.</abstract><cop>Weinheim</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1002/ejlt.202000233</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-5948-0294</orcidid></addata></record> |
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| subjects | Alcohols Aldehydes Aroma Cold pressing Composition Edible oils Electronic noses Esters E‐nose Fatty acid composition Fatty acids Flavor Flavors Fruits Gas chromatography gas chromatography–mass spectrometry golden melon seeds oil Ketones Mass spectrometry Mass spectroscopy Nutritive value Oils & fats Peroxide Physiochemistry Pressing Pyrazines Raw materials Seeds Ultrasound Volatile compounds Volatile hydrocarbons |
| title | Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds |
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