Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species
The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil (BGSO) were comparatively explored for the first time. All oils complied with standards for physicochemical properties a...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007041 |
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| author | Pengfei Han Jiawei Cheng Jingyi Wang Jingren He Rui Zhang Muci Wu Yin Xiong |
| author_facet | Pengfei Han Jiawei Cheng Jingyi Wang Jingren He Rui Zhang Muci Wu Yin Xiong |
| author_sort | Pengfei Han |
| collection | DOAJ |
| description | The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil (BGSO) were comparatively explored for the first time. All oils complied with standards for physicochemical properties and BGSO had the highest phenolic content. Their mineral levels varied significantly. The fatty acid composition of WGSO, WSO, PSO, and CSO was similar, predominantly linoleic acid. Whereas BGSO exhibited a distinct fatty acid profile with 55.38 % α-eleostearic acid. All samples were rich in tocopherols and squalene, with WSO having the highest total tocopherol content and PSO having the highest squalene content. HS-GC–IMS and HS-SPME-GC–MS detected 118 and 67 VOCs, respectively, primarily consisting of aliphatic aldehydes, alcohols, esters, and ketones. Principal component analysis confirmed that BGSO had the most distinctive volatile characteristics, while the other four seed oils shared similar VOC profiles. |
| format | Article |
| id | doaj-art-e75edd0b602340dbb1c8e0938fc1ff34 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-e75edd0b602340dbb1c8e0938fc1ff342025-08-20T02:49:49ZengElsevierFood Chemistry: X2590-15752024-12-012410181610.1016/j.fochx.2024.101816Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae speciesPengfei Han0Jiawei Cheng1Jingyi Wang2Jingren He3Rui Zhang4Muci Wu5Yin Xiong6School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, ChinaSchool of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Corresponding authors.School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Corresponding authors.The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil (BGSO) were comparatively explored for the first time. All oils complied with standards for physicochemical properties and BGSO had the highest phenolic content. Their mineral levels varied significantly. The fatty acid composition of WGSO, WSO, PSO, and CSO was similar, predominantly linoleic acid. Whereas BGSO exhibited a distinct fatty acid profile with 55.38 % α-eleostearic acid. All samples were rich in tocopherols and squalene, with WSO having the highest total tocopherol content and PSO having the highest squalene content. HS-GC–IMS and HS-SPME-GC–MS detected 118 and 67 VOCs, respectively, primarily consisting of aliphatic aldehydes, alcohols, esters, and ketones. Principal component analysis confirmed that BGSO had the most distinctive volatile characteristics, while the other four seed oils shared similar VOC profiles.http://www.sciencedirect.com/science/article/pii/S2590157524007041Cucurbitaceae seed oilChemical compositionVolatile organic compoundsHS-GC–IMSHS-SPME-GC–MSPrincipal component analysis |
| spellingShingle | Pengfei Han Jiawei Cheng Jingyi Wang Jingren He Rui Zhang Muci Wu Yin Xiong Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species Food Chemistry: X Cucurbitaceae seed oil Chemical composition Volatile organic compounds HS-GC–IMS HS-SPME-GC–MS Principal component analysis |
| title | Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species |
| title_full | Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species |
| title_fullStr | Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species |
| title_full_unstemmed | Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species |
| title_short | Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species |
| title_sort | comparative study on chemical compositions and volatile profiles of seed oils from five common cucurbitaceae species |
| topic | Cucurbitaceae seed oil Chemical composition Volatile organic compounds HS-GC–IMS HS-SPME-GC–MS Principal component analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007041 |
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