CHARACTERISTICS AND COMPOSITION OF MELON AND GRAPE SEED OILS AND CAKES.

被引：0

作者：

Kamel, Basil S. ^{[1
]}

Dawson, H. ^{[1
]}

Kakuda, Y. ^{[1
]}

机构：

[1] Atkemix Inc, Brantford, Ont, Can, Atkemix Inc, Brantford, Ont, Can

来源：

| 1600年 / 62期

关键词：

AGRICULTURAL PRODUCTS - Seed - AMINO ACIDS - CHEMICAL ANALYSIS - FATTY ACIDS - Chemistry - PROTEINS;

D O I：

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中图分类号：

学科分类号：

摘要：

Watermelon (Citrullus vulgaris) and grape (Vitis vinfera) seeds were investigated for their nutritional quality and oil characteristics. The yields of seeds on an as is basis (edible portion) were 1. 6 and 1. 8% for grape and melon, respectively. The fatty acid profiles showed an unsaturated fatty acid content of 76. 1% for melonseed oil and 88. 6% for grapeseed oil. The predominant fatty acid in both seeds was linoleic acid. The iodine value, saponification number and acid value were 116, 248 and 0. 97 for melonseed oil and 132, 194 and 1. 59 for grapeseed oil. The amino acid profiles of both seed cake proteins were determined and compared with hen's egg protein.

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