Volume 11, Issue 1, October 2014, Pages 105–111
Hasnath Ashfak Uddin Ahamed1, Mohammad Helal Uddin2, M. Abdul Mannan3, Suman Barua4, and M. Ashraful Hoque5
1 Department of Chemistry, University of Chittagong, Chittagong 4331, Bangladesh
2 Department of Chemistry, University of Chittagong, Chittagong 4331, Bangladesh
3 Department of Chemistry, University of Chittagong, Chittagong 4331, Bangladesh
4 Department of Applied and Environmental Chemistry, Faculty of Science, University of Chittagong, Chittagong 4331, Bangladesh
5 Department of Applied & Environmental Chemistry, University of Chittagong, Chittagong 4331, Bangladesh
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Oil was extracted from melon (Cucumis melo) seeds by solvent extraction method using n-haxane, LPE (light petroleum ether, b.p. 40-60 °C) and chloroform:methanol 50:50, v/v mixtures. The oil content of the melon seed oil was found to be 28.01%. The oil was characterized with various physical and chemical properties by standard methods and compared with those of standard oils or fats. Acid value (AV), Iodine value (IV), Peroxide value, Reichert-Meissl value (RMV), Thiocyanogen value (TV), Titre value etc. were determined and found that lightly changed due to variation of storage time. Acid value and Peroxide value were increased with the increasing of storage time but RMV, TV, IV, and Titre value were decreased, which indicates that the quality of the oil deteriorates with increasing time of storage. Fatty acid composition of the oil was determined by Thin-layer Chromatography (TLC) and identified the presence of palmitic acid, stearic acid, linolenic acid and oleic acid in the oil. The low acid value of oil indicates that it can be used in edible purpose. The de-oiled seed cake of melon seed was studied for the determination of ash content, protein, moisture content and minerals (N, P, K, and Ca) quantitatively. The microbial activities of the oil sample were investigated by standard methods.
Author Keywords: Melon, Seed, Microbial activities, Thin Layer Chromatography, Fatty Acids.
Hasnath Ashfak Uddin Ahamed1, Mohammad Helal Uddin2, M. Abdul Mannan3, Suman Barua4, and M. Ashraful Hoque5
1 Department of Chemistry, University of Chittagong, Chittagong 4331, Bangladesh
2 Department of Chemistry, University of Chittagong, Chittagong 4331, Bangladesh
3 Department of Chemistry, University of Chittagong, Chittagong 4331, Bangladesh
4 Department of Applied and Environmental Chemistry, Faculty of Science, University of Chittagong, Chittagong 4331, Bangladesh
5 Department of Applied & Environmental Chemistry, University of Chittagong, Chittagong 4331, Bangladesh
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Oil was extracted from melon (Cucumis melo) seeds by solvent extraction method using n-haxane, LPE (light petroleum ether, b.p. 40-60 °C) and chloroform:methanol 50:50, v/v mixtures. The oil content of the melon seed oil was found to be 28.01%. The oil was characterized with various physical and chemical properties by standard methods and compared with those of standard oils or fats. Acid value (AV), Iodine value (IV), Peroxide value, Reichert-Meissl value (RMV), Thiocyanogen value (TV), Titre value etc. were determined and found that lightly changed due to variation of storage time. Acid value and Peroxide value were increased with the increasing of storage time but RMV, TV, IV, and Titre value were decreased, which indicates that the quality of the oil deteriorates with increasing time of storage. Fatty acid composition of the oil was determined by Thin-layer Chromatography (TLC) and identified the presence of palmitic acid, stearic acid, linolenic acid and oleic acid in the oil. The low acid value of oil indicates that it can be used in edible purpose. The de-oiled seed cake of melon seed was studied for the determination of ash content, protein, moisture content and minerals (N, P, K, and Ca) quantitatively. The microbial activities of the oil sample were investigated by standard methods.
Author Keywords: Melon, Seed, Microbial activities, Thin Layer Chromatography, Fatty Acids.
How to Cite this Article
Hasnath Ashfak Uddin Ahamed, Mohammad Helal Uddin, M. Abdul Mannan, Suman Barua, and M. Ashraful Hoque, “Studies on the Isolation, Physico-Chemical Characterization and Microbial Activities of Melon (Cucumis melo) Seed Oil,” International Journal of Innovation and Scientific Research, vol. 11, no. 1, pp. 105–111, October 2014.
