Some Physico-Chemical Properties of Edible and Forage Watermelon Seeds

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dc.contributor.authorAcar, Ramazan
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorKanbur, Gülşah
dc.contributor.authorDursun, Nesim
dc.date.accessioned2020-03-26T18:31:21Z
dc.date.available2020-03-26T18:31:21Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe crude oil, crude protein, crude ash, crude fiber, total phenol and antioxidant activity values, peroxide values, specific gravity, the refraxtive index and acid value of Citrullus lanatus and their oils were determined. Fatty acid composition of seeds belong to both watermelon were determined by Gas Chromotography (GC). These oils are important sources of essential fatty acid, linoleic acid (63.19% to 72.03%). Oleic acid contents of seeds ranged between 17.55% (Forage watermelon kernel) to 24.65% (watermelon kernel). Cd, Cr, Mn contents of watermelon kernel were found between 0.02 to 0.09 mg/kg, 0.37 to 1.46 mg/kg and 6.08 to 11.31 mg/kg, respectively. Ca, K, Mg, Na, P and S were found as major elements in seed samples. Total phenol contents of watermelon seeds ranged between 0.13 mg GAE/100 mg to 0.30 mg GAE/100 mg. Antioxidant activity of Citrullus lanatus (Thunb.) seeds (5.06 and 13.90%) were found higher than those of normal seeds (1.31 and 4.42%). Peroxide values of watermelon oils ranged between 7.6 meqO(2)/kg to 11.7 meqO(2)/kg.en_US
dc.description.sponsorshipSelcuk University Scientific Research Project (S.U.-BAP, Konya-TURKEY)Selcuk Universityen_US
dc.description.sponsorshipThis work was supported by Selcuk University Scientific Research Project (S.U.-BAP, Konya-TURKEY).en_US
dc.identifier.citationAcar, R., Özcan, M. M., Kanbur, G., Dursun, N., (2012). Some Physico-Chemical Properties of Edible and Forage Watermelon Seeds. Iranian Journal of Chemistry & Chemical Engineering-International English Edition, 31(4), 41-47.
dc.identifier.endpage47en_US
dc.identifier.issn1021-9986en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage41en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28417
dc.identifier.volume31en_US
dc.identifier.wosWOS:000312935800006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAcar, Ramazan
dc.institutionauthorÖzcan, Mehmet Musa
dc.institutionauthorKanbur, Gülşah
dc.institutionauthorDursun, Nesim
dc.language.isoenen_US
dc.publisherJIHAD DANESHGAHIen_US
dc.relation.ispartofIranian Journal of Chemistry & Chemical Engineering-International English Editionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectWatermelonen_US
dc.subjectTotal phenolen_US
dc.subjectAntioxidant activityen_US
dc.subjectFatty aciden_US
dc.titleSome Physico-Chemical Properties of Edible and Forage Watermelon Seedsen_US
dc.typeArticleen_US

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