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Gurum (Citrullus lanatus var. Colocynthoide) seed: lipid, amino acid, mineral, proximate, volatile compound, sugar, vitamin composition and functional properties.
- Source :
- Journal of Food Measurement & Characterization; Sep2019, Vol. 13 Issue 3, p2357-2366, 10p
- Publication Year :
- 2019
-
Abstract
- Gurum (Citrullus lanatus var. Colocynthoide) seed was evaluated for lipid, amino acid, mineral, proximate, sugar, vitamin composition, volatile compound and functional characteristics in seeking to identify nutritious plant containing a higher amount of nutrients that can be employed in food related industries. The gurum seed was found to be rich in fat (33.05%), crude fiber (26.42%), protein (18.55%), carbohydrates (14.41%), and ash (3.40%) and it has sufficient amino acids content. The gurum seed was found to have a higher content of minerals with potassium 2116.83 mg/100 g among highest followed by sodium 461.23 mg/100 g and magnesium 405.63 mg/100 g. Calcium, zinc, iron, copper and manganese are also present in a significant amount. Gurum seeds could be used as an affluent source of vitamins, mainly B6 and B9 with the amounts of 11.37 and 9.24 mg/100 g respectively, while sucrose constituted 41.5% of the all sugars. Oil of gurum seed has an altitude amount of unsaturated fatty acids, with C18:2 and C18:1 as the major acids, whereas, triglycerides as a major component of lipid classes. The gurum seed showed water absorption 3.46 mL /g and oil absorption 2.39 mL/g. The foaming capacity, stability of foam and emulsifying capacity were 18.5%, 16.55%, and 44.2%, respectively. 49 volatile compounds from the extract of gurum seeds were identified; with organic acids as a prime component. This study has shown the potentials of gurum seed, a by-product with a high nutritional value to provide sufficient economic resourceful raw material alternative to food industrial firms. [ABSTRACT FROM AUTHOR]
- Subjects :
- WATERMELONS
LIPIDS
AMINO acids
PLANT nutrients
TRIGLYCERIDES
Subjects
Details
- Language :
- English
- ISSN :
- 21934126
- Volume :
- 13
- Issue :
- 3
- Database :
- Complementary Index
- Journal :
- Journal of Food Measurement & Characterization
- Publication Type :
- Academic Journal
- Accession number :
- 138055744
- Full Text :
- https://doi.org/10.1007/s11694-019-00155-y