النشر العلمي

  • Chemical and Nutritional Properties of Seinat (Cucumis melo var. tibish) Seeds

 

The proximate composition of seinat (Cucumis melo var. tibish) seed flour, minerals, amino acids and
fatty acids were studied. Crude oil content of seinat seed flour was 31.1% while the moisture, fiber, proteins,
ash and total sugar content was 4.2, 24.7, 28.5, 4.3 and 6.9% respectively. The contents of potassium, the
highest mineral in seinat seed flour was 9,548.33 mg/100 g. Seinat seeds are generally considered to be a
good source of amino acids which contains all the essential amino acids with isoleucine, threonine, lysine,
histidine, methionine and tryptophan. The main fatty acids were linoleic, oleic, palmitic and stearic acids
(61.10, 18.75, 10.37 and 9.18% respectively). The results of the present investigation showed that seinat
seeds are a rich source of important nutrients that appear to have a positive effect on human health.
This study is the first investigation on seinat seed which was grown in Sudan opening the way for further
studies about these seeds.
 

published in Journal of Academia and Industrial Research (JAIR)

  • Oxidative stability, chemical composition and organoleptic properties of seinat (Cucumis melo var. tibish) seed oil blends with peanut oil from China

 

Seinat seed oil was blended with peanut oil for the
enhancement of stability and chemical characteristics of the
blend. The physicochemical properties (relative density, refractive index, free fatty acids, saponification value, iodine
value and peroxide value) of seinat seed and peanut oil blends
in ratios 95:5, 85:15, 30:70 and 50:50 proportions were evaluated, as well as oxidative stability index, deferential scanning
calorimetric (DSC) characteristics and tocopherols content.
Results of oil blend showed that there was no negative effect
by the addition of seinat seed oil to peanut oil and also had
decreased percentages of all saturated fatty acids except
stearic acid, conversely, increased the levels of unsaturated
fatty acids. As for the sensory evaluation, the panelist results
showed that seinat seed oil blends had no significant differences (p<0.05) in all attributes except the purity. The results
indicated that the blending of seinat seed oil with peanut oil
had also increased the stability and tocopherols content. As
Sudan is the first producer of seinat oil, blending of seinat seed
oil with traditional oil like quality, and may decrease the consumption of other expensive edible oils.
 

published in Journal of Food Science and Technology

  • Evaluation of antioxidant efficacy of ethanolic and methanolic extracts from peanut hulls in silver carp oil during accelerated oxidation

 

The effect of ethanolic and methanolic extracts form peanut hulls of different concentrations (1200, 4800 and
12000 ppm) and 200ppm Butylated hydroxylanisole (BHA) on the oxidative stability of silver carp oil was assessed over
28 days period during accelerated oxidation. The progress of lipid oxidation was assessed in terms of Peroxide value
(PV) ,Conjugated diens (CD) ,Conjugated triens (CT),Free fatty acid ( FFA) and P-anisidine value (AV).The in-vitro tests
of ethanolic and methanolic extracts showed strong reducing power, iron chelating activity and diphenyl picryl hydrazyl
scavenging ability.The results showed that there were significant differences between treated and control samples at all the
concentrations over the storage period.The oil with methanolic extract of Peanut hulls (PHM) showed lower PV,CD,
CT,FFA and P-anisidine value than the oil containing ethanolic extracts of Peanut hulls (PHE) at all concentrations
investigated. Moreover the oils with 4800 and 12000 ppm PHM and PHE were superior than 200ppm BHA in reducing
oxidation .These results suggested that PHE and PHM can be used as potential natural extracts for improving oxidative
stability of silver carp oil
 

published in International Journal of Nutrition and Food Sciences

  • Physicochemical and Functional Properties of Flour and Protein Isolates Extracted from Seinat (Cucumis melo var. tibish) Seeds

 

he physicochemical and functional properties
of seinat seed flour (SSF), defatted seinat flour (DSSF),
and protein isolates were studied. Protein was extracted
from DSSF using an alkali solution with isoelectric
precipitation and freeze drying. Freeze dried seinat seed
protein isolates (FSSPI), SSF, and DSSF were evaluated
for their physicochemical and functional properties. SSF
contained high levels of crude fat and fiber (31.13% and
24.75%, respectively). FSSPI contained 91.83% protein
versus 28.58% for SSF. The amounts of potassium, the
mineral with the highest content, were 9,548.33, 6,439.03,
and 1,029 mg/100 g in SSF, DSSF, and FSSPI, respectively.
The functional properties were variable among samples.
The protein solubility of FSSPI was significantly higher
(p<0.05) than for DSSF and SSF. FSSPI has a significantly
better (p<0.05) foaming capacity, water/fat absorption
capacity, and bulk density than SSF and DSSF. FSSPI also
showed an emulsifying capacity comparable to commercial
soy protein isolates.
 

published in Food Sci. Biotechnol

  • hysicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity

 

Seinat (Cucumis melo var. tibish) seeds were analyzed for their physiochemical properties and

chemical composition of the oil in addition to antioxidant activity. The crude oil content was 31.1%, while the

moisture, fiber, protein, ash and total sugar contents were 4.2%, 24.7%, 28.5%, 4.3%, and 6.9%, respectively.

The main fatty acids were linoleic, oleic, palmitic, and stearic acids (61.10%, 18.75%, 10.37% and 9.18%, respectively). The total phenolic content was 28.17 mg·g–1 oil. Seinat seed oil also contained a good level of tocopherols; of which δ-tocopherol (63.43%) showed the highest content. β-sitosterol was found at 289 mg·100g–1 oil of

total sterols (302 mg·100g–1) in the oil. The crude oil showed a good antioxidant activity in four assays including

reducing power, β-carotene bleaching inhibition activity, ABTS and DPPH radical scavenging activities.

 

published in GRASAS Y ACEITES

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