Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils

The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.7% (Type 4). In general, oil contents of roasted melon seeds were found higher than that of unroasted seeds that could be due to the evaporation of water during roasting processes which consequently lead to increased concentrations of other seed components including oils. Saturated fatty acid contents of unroasted melon seed samples change between 13.5% (Type 6) and 17.1% (Type 20). In addition, polyunsaturated fatty acids of unroasted melon seed oils ranged from 51.9% (Type 13) to 70.2% (Type 6). Palmitic acid contents of roasted seed oils varied between 7.8% (Type 5) and 15.1% (Type 17). In addition, the oleic acid contents ranged from 15.4% (Type 10) to 37.7% (Type17). Also, linoleic acid contents were found between 34.7% (Type 17) and 70.3% (Type 6). Saturated fatty acid contents of roasted melon seed oils ranged from 13.5% (Type 6) to 16.7% (Type 13). The major tocopherols in both roasted and unroasted melon seed oils were alpha-tocopherol, gamma-tocopherol and delta-tocopherols. Melon seed oils are rich in linoleic, oleic acids and gamma-tocopherol. Deanship of Scientific Research at King Saud UniversityKing Saud University [RG-1439-080] The authors extend their appreciation to the Deanship of Scientific Research at King Saud University for funding this work through research group no. NO (RG-1439-080). Technical support of RSSU at King Saud University is also well appreciated.