Abstract
Field muskmelon seed oil was extracted by press extraction (PE), Soxhlet extraction (SE), organic extraction (OSE), and aqueous extraction (AE). The oils were then evaluated for their physicochemical properties, fatty acid composition, volatile compounds, and antioxidant properties. A high yield oil was found in the SE sample. The AE sample had the highest elevated acid and peroxide values, while PE and OSE had the highest oil iodine content. The oil samples did not differ significantly in their fatty acid profile depending on the extraction method. However, E-nose, HS-GC-IMS, and HS-SPME-GC-MS showed that the flavor composition of the four samples was significantly different, attributed to the changes in the composition and content of the compounds caused by the different extraction methods. Furthermore, the strongest FRAP and the free radical scavenging ability of DPPH and ABTS+ showed in the SE sample. In general, SE’s seed oil has certain advantages when applied to the muskmelon seed oil industry.
Highlights
China is the world’s largest importer of edible vegetable oil, with a self-sufficiency rate of less than 40%, so there is an urgent need to increase the domestic oil production capacity [1]
SE had the highest oil yield (34.47%), which indicated that Soxhlet extraction was the most effective technique for extracting vegetable oil [16]
The reasons for the higher extraction rate in the SE sample might be (1) the sample phase was repeatedly contacted with a fresh solvent to ensure complete extraction; (2) the heat applied to the distillation flask extended to the extraction chamber to a certain extent to keep the system in a higher temperature [18]
Summary
China is the world’s largest importer of edible vegetable oil, with a self-sufficiency rate of less than 40%, so there is an urgent need to increase the domestic oil production capacity [1]. Agrestis Naud.) is a plant of the Cucurbitaceae genus Cucumis, native to Africa and widely distributed in India, Sudan, China, and other places. It is eaten as a vegetable when it is immature and as a fruit when ripe. Field muskmelon seeds contain a lot of fat, which can be squeezed into oil for consumption. The main component of field muskmelon seed oil is triacylglycerols and it can become a good source of γ-tocopherol and linoleic acid [3]
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