Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-04 DOI:10.1016/j.fochx.2024.101816

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Abstract

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.

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五种常见葫芦科植物种子油的化学成分和挥发性特征比较研究

首次比较研究了蜡葫芦籽油（WGSO）、西瓜籽油（WSO）、南瓜籽油（PSO）、黄瓜籽油（CSO）和苦瓜籽油（BGSO）的化学成分和挥发性特征。所有油的理化性质均符合标准，其中苦瓜籽油的酚含量最高。它们的矿物质含量差异很大。WGSO、WSO、PSO 和 CSO 的脂肪酸组成相似，主要是亚油酸。而 BGSO 的脂肪酸组成比较独特，α-油硬脂酸占 55.38%。所有样品都富含生育酚和角鲨烯，其中 WSO 的总生育酚含量最高，PSO 的角鲨烯含量最高。HS-GC-IMS 和 HS-SPME-GC-MS 分别检测到 118 和 67 种挥发性有机化合物，主要包括脂肪族醛、醇、酯和酮。主成分分析证实，BGSO 具有最独特的挥发性特征，而其他四种种子油具有相似的挥发性有机化合物特征。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.