ارزیابی کمی و کیفی اسیدهای چرب بذر خیار چنبر (Cucumis melo var. flexuosus)

Subject Areas : Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

ابوالفضل امینی ¹ , حسینعلی اسدی قارنه ² , الهام فروزنده ³

1 - گروه باغبانی ، واحد اصفهان (خوراسگان) ، دانشگاه آزاد اسلامی ، اصفهان ، ایران؛
2 - گروه باغبانی ، واحد اصفهان (خوراسگان) ، دانشگاه آزاد اسلامی ، اصفهان ، ایران؛
3 - گروه باغبانی ، واحد اصفهان (خوراسگان) ، دانشگاه آزاد اسلامی ، اصفهان ، ایران؛

Received: 2020-05-19 Accepted : 2020-08-25 Published : 2019-08-01

Keywords: Linoleic acid, Oleic acid, Gas Chromatography, Armenian cucumber, Unsaturatedfatty acids,

Abstract :

Background & Aim:Armenian cucumber (Cucumis melo var. flexuosus) is one of the varieties of Cucurbitaceae family that is freshly consumed in Iran, while due to the presence of useful fatty acids and minerals, it can play a special role in the health diet. The aim of this study was to evaluate the quantitative and qualitative of fatty acids in the seeds of Armenian cucumber. Experimental: Fruits were harvested in summer of 2018 at a fully ripened stage.The seeds were manually separated from the fruits and dried in roomtemperature. Evaluation of morphological traits was performed in the laboratory of horticulture sciences department. The seed oil extraction was done using Soxhlet apparatus and fatty acids analysis was performed by gas chromatography at Central Research Institute of Islamic Azad University, Isfahan (Khorasgan) Branch. Results: The mean of 100-seed weight was 4.08 g, the mean of seed length and diameter were 12.46 and 4.84 mm, respectively, andthe ratio of kernel to seed shellwas 2.75. The seed oil content was 34.8% and included of 24 kind of different fatty acids. The most important unsaturated fatty acids were linoleic with 51.62% and oleic acid with 28.31% and the most important saturated fatty acids were palmitic and stearic acids with 11.16% and 7.16%, respectively. The sum of unsaturated fatty acids, saturated fatty acids and the ratio of unsaturated to saturated fatty acids were 19.46, 80.54 and 4.13, respectively. Recommended applications/industries: According to the results of this research, America cucumber seeds are rich in polyunsaturated fatty acids that will make them suitable for food, pharmaceutical and industrial applications.

References:

Ali-Shtayeh, M.S., Jamous, R.M., Shtaya, M.J., Mallah, O.B., Eid, I.S., and Zaitoun, S.Y. 2015.Morphological characterization of snake melon (Cucumismelo var. flexuosus) populations from Palestine. Genetic Resources and Crop Evolution, 64 (1): 7-22.

AL-Khalifa A.S.1996. Physicochemical characteristics, fatty acidcomposition, and lipoxygenase activity of crude pumpkin and melon seed oils.Journal of Agricultural and Food Chemistry, 44 (4):964–966.

AOAC .1995. Official methods of analysis, 15^th. Association of Official Analytical Chemists, Arlington.

Applequist, W.L., Avulab, B., Schaneberg, B.T., Wang, Y. and Khan, I.A .2006.Comparative fatty acid content of seeds of four Cucurbita species grown in a common (shared) garden. Journal of Food Composition and Analysis, 19 (6):606–611.

Badifu GIO. 2001. Effect of processing on proximate composition, antinutrtional and toxic contents of kernels from Cucurbitaceae species grown in Nigeria. Journal of Food Composition and Analysis, 14 (2):153–161.

Bates, P. D., Stymne, S., and Ohlrogge, J. 2013. Biochemical pathways in seed oil synthesis. Current Opinion in Plant Biology, 16(3): 358-364.

Besirli, G. and Yanmaz, R. 1999. Types of snake cucumber (Cucumismelo var. flexuosus) grown in the southeast region of Turkey. Acta Horticulturae, 492:37–40.

Bockisch, M.2015. Fats and oils handbook. Hamburg, Germany: Elsevier.pp. 848.

Burger, Y., Paris, H.S., Cohen, R., Katzir, N., Tadmor, Y., Lewinsohn, E. and Schaffer, A.A. 2010. Genetic diversity of Cucumismelo. Horticultural Reviews, 36: 165–198.

Carvalho, I.S.D., Teixeira, M., and Brodelius, M. 2011. Fatty acids profile of selected Artemisia spp. plants: Health promotion. LWT. Food Science and Technology, 44(1):293–298.

De Mello M. L. S., Narain N., and Bora P. S. 2000. Characterization of some nutritional constituents of melon (Cucumismelo hybrid AF522) seeds. Food Chemistry, 68 (4):411–414.

El Tahir, I.M. and Pitrat, M. 1999. Tibish, a melon type from Sudan. Cucurbit Genetics Cooperative Report, 22:21-23

Gercekcioglu, R., Yilmaz, N., FarukBayrak, O. and Shahin, F. 2007. Variation in fatty acid composition of tulameen Red Raspberry seed oil by the application of Nitrogen fertilizers and organic manure. International Journal of Natural and Engineering Science, 1(2): 59-64.

Jeffrey C .1990. Appendix: an outline classification of the Cucurbitaceae. In: Bates DM, Robinson RW, Jeffrey C (Eds) Biology and utilization of the Cucurbitaceae. Comstock, Cornell University Press, Ithaca. pp. 449–463.

Karrar, E., Sheth. S., Burton, N.W., Wei, W., Hassanin, H., Abdalla, M. and Wang, X. 2018. A potential new source: Nutritional and antioxidant properties of edible oils from cucurbit seeds and their impact on human health. Journal of Food Biochemistry, 43(2): e12733.

Kaymak, H.C. 2012. The relationships between seed fatty acids profile and seed germination in cucurbit species. Agriculture, 99(3): 299–304.

Mallek‐Ayadi, S., Bahloul, N. and Kechaou, N. 2018. Chemical composition and bioactive compounds of Cucumismelo L. seeds: Potential source for new trends of plant oils. Process Safety and Environmental Protection, 113: 68–77.

Mariod, A.A., Ahmed, Y.M., Matthäus, B., Khaleel, G., Siddig, A., Gabra, A.M., and Abdelwahab, S.I. 2009.A Comparative study of the properties of six Sudanese cucurbit seeds and seed oils. Journal of the American Oil Chemists' Society, 86(12): 1181-1188.

Metcalf L.C., Shmitz, A.A. and Pelka, J.R. 1996. Rapid preparation of methyl esters from lipid forgas chromatography analysis. Analytical Chemistry, 38(3): 514-515.

Nakić, S.N., Rade, D., Škevin, D., Štrucelj, D., Mokrovčak, Ž. and Bartolić, M. 2006. Chemical characteristics of oils from naked and husk seeds of Cucurbitapepo L. European Journal of Lipid Science and Technology, 108(11):936–943.

Omidbeigi, Reza. 2005. Production and Processing of Medicinal Plants (Vol I). Astan Ghods Razavi Publications. Mashahad. pp.347. [in Persian]

Oomah, B. D., Ladet, S., Godfrey, D.V., Liang, J. and Girard, B. 2000.Characteristics of raspberry (Rubusidaeus L.) seed oil. Food Chemistry, 69(2):187–193.

Patterson, E., Wall, R., Fitzgerald, G. F., Ross, R. P. and Stanton, C. 2012. Health implications of high dietary omega-6 polyunsaturated Fatty acids. Journal of nutrition and metabolism, 1-16.

Rustan, A.C. and Drevon, C.A. 2005. Fatty acids: Structure and Properties. Encyclopedia of Life Science, 46: 1765-1772.

Sarwar, M., Anjum, S., Arslan Khan, M., SaleemHaider, M., Ali, S and KaleemNaseem, M. 2018. Assessment of sustainable and biodegradable agricultural substratesfor eminence productionof cucumber for kitchen gardening. International Journal of Recycling of Organic Waste in Agriculture, 7:365–374.

Splittstosser, W.E. 1990. Vegetable Growing Hand book, Organic and Traditional Methods. Van Nostrand Reinhold New York. 362p.