Journal of Agricultural and Food Chemistry · 1996 · 156 citations · 10 references
Life SciencesFood SciencePlant SciencesFood ChemistryLipid BiochemistryPlant BiochemistryFatty Acid ChemistryFatty Acid MetabolismLipid AnalysisLipid MetabolismLipids In FoodsSeed BiochemistryIodine Value AnalysisIodine Value DeterminationLipoxygenase PathwayOil Composition AnalysisPhysicochemical PropertiesResidual Enzyme ActivitySeed Fatty Acid CompositionSeed Lipid Profile
Physicochemical characteristics and fatty acid composition of crude oil and lipoxygenase activity of six varieties of pumpkin and melon seeds were investigated. Data obtained for the iodine value, saponification number, and acid value compare well with those of other edible oils. The major fatty acid in total lipid was 18:2 (n = 6), representing 68.7% for Citrullus lanatus (Chinese), 65% for C. colocynthis, 63.7% for C. lanatus (Iranian), 62% for C. lanatus (Egyptian), 53% for Cucurbita moschata, and 43% for Cucurbita pepo. Lipoxygenase activities varied among seeds. The residual enzyme activities after roasting were different among the six varieties and were in the range of 0−60% of the original activity. Keywords: Pumpkin; melon; lipoxygenase; physicochemical characteristics
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Standard Methods for the Analysis of Oils, Fats and Derivatives
C. PAQUOT · Pure and Applied Chemistry · 1979 · 1.3K citations · Full text
Agriculture, Chemistry, Food Science +12