ArticleFoods (Basel, Switzerland)2022
The Effect of Different Extraction Methods on Extraction Yield, Physicochemical Properties, and Volatile Compounds from Field Muskmelon Seed Oil.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Safflower (Food science & nutrition · 2026Article
- The effect of ethyl methanesulfonate (EMS) and environmental factors on soybean traits.BMC plant biology · 2025Article
- Comparative evaluation of extraction methods for fragrant semen Trichosanthis oil: Cold pressing, conventional solvent, subcriticalFood chemistry: X · 2025Article
- Recent Insights into Eco-Friendly Extraction Techniques for Obtaining Bioactive Compounds from Fruit Seed Oils.Foods (Basel, Switzerland) · 2025Review
- Characterization ofFoods (Basel, Switzerland) · 2025Article
- Isolation and evaluation of aFrontiers in bioengineering and biotechnology · 2025Article
- Physicochemical and nutritional profiles of wild adlay (Food chemistry: X · 2024Article
- Study of volatile compounds in Greek pistachio (Heliyon · 2023Article
- E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula.Foods (Basel, Switzerland) · 2022Article
- Structural, Physicochemical and Functional Properties of Protein Extracted from De-Oiled Field Muskmelon (Foods (Basel, Switzerland) · 2022Article
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7 authors.
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Abstract
Field muskmelon seed oil was extracted by press extraction (PE), Soxhlet extraction (SE), organic extraction (OSE), and aqueous extraction (AE). The oils were then evaluated for their physicochemical properties, fatty acid composition, volatile compounds, and antioxidant properties. A high yield oil was found in the SE sample. The AE sample had the highest elevated acid and peroxide values, while PE and OSE had the highest oil iodine content. The oil samples did not differ significantly in their fatty acid profile depending on the extraction method. However, E-nose, HS-GC-IMS, and HS-SPME-GC-MS showed that the flavor composition of the four samples was significantly different, attributed to the changes in the composition and content of the compounds caused by the different extraction methods. Furthermore, the strongest FRAP and the free radical scavenging ability of DPPH and ABTS
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