Comparison of roasting and boiling pre-treatments for cold pressed melon seed oil

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dc.contributor.authorOk, Selcuk
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T20:49:40Z
dc.date.available2025-01-27T20:49:40Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, oils were produced from the melon seeds by cold press technique and physicochemical properties, compositions and sensorial properties of these oils, and physicochemical properties of the seeds and the press cakes were determined. In addition, the effects of the pre-treatments on the oil yield and on the properties of the seed, press cake and oil were compared with each other. It was observed that the contents of the melon seeds decreased significantly with the boiling pre-treatment. Press cakes were found to be rich in nutrition and they could be utilised in edible products. It was detected that oil yield obtained by the roasting pre-treatment was higher than that obtained by the boiling pre-treatment. Linoleic acid, b-sitosterol and a-tocopherol were determined as major fatty acid, sterol and tocopherol, respectively. It was observed that quantities of the phenolic compounds decreased significantly with boiling pre-treatment. Aromatic volatile compounds which have roasted/nutty and herbal/grassy/sour aroma descriptions were detected predominantly in roasted and boiled seed oils, respectively. According to the sensory analyses, melon seed oils were found to be low in the intensity of the sensory attributes. According to the consumer tests, it was observed that melon seed oils had intermediate scores and consumer satisfaction was moderate. In conclusion, it is thought that melon seeds could be used as a raw material for edible oil production.
dc.identifier.endpage49
dc.identifier.issn0035-6808
dc.identifier.issue2
dc.identifier.startpage37
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25272
dc.identifier.volume97
dc.identifier.wosWOS:000604399900005
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherInnovhub Ssi-Area Ssog
dc.relation.ispartofRivista Italiana Delle Sostanze Grasse
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectMelon seed
dc.subjectCold press
dc.subjectPhysico-chemical property
dc.subjectComposition
dc.subjectAromatic volatile compound
dc.subjectSensory property
dc.titleComparison of roasting and boiling pre-treatments for cold pressed melon seed oil
dc.typeArticle

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