Quality characteristics of field muskmelon seed oil extracted by different processes

Field muskmelon seeds contain plenty of oil. However, its potential as vegetable food oil has not been explored comprehensively. This study used three different processes, cold extrusion (CE), coasting followed by (R-CE), and supercritical fluid extraction (SFE), for the field seed (FMSO) studied quality characteristics such color, fatty acid composition, volatile components. The found that FMSO is abundant in unsaturated acids (UFA) a pleasant aroma. Gas chromatography-mass spectrometry (GC-MS) revealed contains five main acids, palmitic (11.85 ± 0.03 to12.52 0.03%), linoleic (60.94 1.31 to 64.78 0.77%), oleic (16.64 0.26 18.95 0.47%), elaidic (0.85 0.05 1.06 stearic (5.67 8.44 0.06%) acids. relative content showed significant variation depending on process (P < 0.05). Furthermore, components were obtained headspace solid-phase microextraction (HS-SPME) analyzed GC-MS. In total, 42, 53, 91 identified extracted CE, R-CE, SFE, respectively. R-CE promoted pyrazines (51.51 3.15%) reduced esters while SFE contents hydrocarbons (26.00 2.10%) aldehydes 2.78%). Meanwhile, (13.43±0.6%), alcohols (12.81 0.16%), (11.41 0.23%) higher CE than SFE. These results suggest with high UFA aroma could be source