Chemical and physico-chemical characterization of seeds of melon cultivars: Valenciano and Pele de Sapo, cultivated in the Amazon
| Autor: | Ismael Montero Fernández, Flavio Paulino da Silva, Vany Perpetua Ferraz, Ricardo Santos Alemán, Simone Rorigues da Silva, Selvin Antonio Saravia Maldonado, Jhunior Abrahan Marcia Fuentes, Bernardo de Morais Linhares |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
biology Melon Linoleic acid biology.organism_classification 01 natural sciences Applied Microbiology and Biotechnology Palmitic acid Oleic acid chemistry.chemical_compound Iodine value Horticulture chemistry 010608 biotechnology Genetics Cultivar Agronomy and Crop Science Molecular Biology Cucumis Saponification 010606 plant biology & botany Biotechnology |
| Zdroj: | African Journal of Biotechnology. 19:114-120 |
| ISSN: | 1684-5315 |
| Popis: | The aim of this work was to perform chemical and physical-chemical analyzes of the oil of the cultivars Valenciano Amarelo melon (VA) and Pele de Sapo melon (PS) (Cucumis melo L.) produced in Boa Vista, Roraima, Brazil, by GC -FID, IR, 1H NMR and the thermogravimetric behavior TG/DTG as well as yield of that obtained oil. Thus, the oil yield of Valenciano melon seeds was 28.47% and that of Pele de Sapo melon was 26.41%. The chemical composition of the oils of the two cultivars presented major fatty acids, such as palmitic acid, linoleic acid (57.5-59.4%) and oleic acid (22.8-23.3%). The physico-chemical characterization of these oils showed for Valenciano melon and Pele de Sapo melon, respectively, 125.02 and 120.96 g I2 100 g-1 for the iodine value and 187.80 and 185.65 mg KOH g-1 for saponification index. The behavior of the thermal degradation by TG/DTG of the melon seeds oils VA and PS occurred between 341.08 and 522.03°C, and 334.83 and 524.29°C, respectively. Key words: Oleic acid, cucurbitaceas, biotechnology, essential fatty acids. |
| Databáze: | OpenAIRE |
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