American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
Open Access
Journal Browser
Go
American Journal of Food Science and Technology. 2021, 9(2), 62-68
DOI: 10.12691/ajfst-9-2-5
Open AccessArticle

Roasting Effect on Chemical Parameters, Antioxidant Capacity and Oxidative Stability of Citrullus Lanatus Kernels Oil

Guede S. Serge1, , Bamba Bio S. Bruno2, Soro Y. Réné1, Gbogouri G. Albarin3 and Brou Kouakou3

1Biochemistry and Microbiology Laboratory, Agropastoral Management Institute, Peleforo Gon Coulibaly University, Korhogo, Ivory Coast

2Biochemistry and Genetics Department, Peleforo Gon Coulibaly University, Korhogo, Ivory Coast

3Food Sciences and Technology Department, Nangui Abrogoua University, Abidjan, Ivory Coast

Pub. Date: July 08, 2021

Cite this paper:
Guede S. Serge, Bamba Bio S. Bruno, Soro Y. Réné, Gbogouri G. Albarin and Brou Kouakou. Roasting Effect on Chemical Parameters, Antioxidant Capacity and Oxidative Stability of Citrullus Lanatus Kernels Oil. American Journal of Food Science and Technology. 2021; 9(2):62-68. doi: 10.12691/ajfst-9-2-5

Abstract

Due to its high content in linoleic acid, which is a polyunsaturated fatty acid, Citrullus lanatus oil is prone to oxidation. However, roasting generates Maillard reaction products having an antioxidant effect capable to preserve lipids against oxidation. Therefore, this study investigated the impact of roasting on C. lanatus kernels oil properties. The treatments consisted of roasted kernels in an oven at 180°C for 20 min compared to unroasted kernels. Oil were extracted using a press coupled with a thermoregulator without heating (control), at 60°C and 100 °C for unroasted kernels and without heating for those roasted. The chemical parameters, antioxidant capacity and oxidative stability of these oils were evaluated. The result showed that roasting did not significantly influence the pH of oils and the pH were acidulous (5.23 ± 0.00 to 5.50 ± 0.01). In addition, roasting increased oil acidity and peroxide value; while iodine and saponification values decreased. Roasting also increased the total phenol content, antioxidant capacity and oxidative stability of C lanatus kernels oil. Roasted kernels oil was of good quality and classified as "semi-drying or di-unsaturated oils" with the best resistance to auto- and thermo-oxidation. Our results suggest that roasting at 180°C for 20 min would extend the shelf life of C. lanatus kernels oil without compromising its quality.

Keywords:
Citrullus lanatus oil roasting pressing antioxidant capacity oxidative stability

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Schippers, R.R., African Indigenous Vegetables: An Overview of the Cultivated Species, Natural Resource Institute/ACP-EU Technical Centre for Agricultural and Rural Cooperation, Chatham, UK, 2000, 221 p.
 
[2]  Zoro Bi, I.A., Koffi, K.K. and Djè, Y., “Caractérisation botanique et agronomique de trois espèces de cucurbites consommées en sauce en Afrique de l’Ouest : Citrullus sp., Cucumeropsis mannii Naudin et Lagenaria siceraria (Molina) Standl,” Biotechnologie, Agronomie, Société et Environnement, 7 (3–4), 189-199, 2003.
 
[3]  Zoro Bi, I.A., Koffi, K.K., Djè, Y., Malice, M. and Baudoin, J.-P., “Indigenous cucurbits of Côte d’Ivoire: a review of their genetic resources,” Sciences & Nature, 3 (1), 1-9, 2006.
 
[4]  Acar, R., Özcan, M.M., Kanbur, G. and Dursun, N., “Some physicochemical properties of edible and forage watermelon seeds,” Iranian Journal of Chemistry and Chemical Engineering, 31 (4), 41-47, 2012.
 
[5]  Raziq, S., Anwar, F., Mahmood, Z., Shahid, A.S. and Nadeem, R., “Characterization of seed oils from different varieties of watermelon [Citrullus lanatus (Thunb.)] from Pakistan,” grasas y aceites, 63 (4), 365-372, 2012.
 
[6]  Olaofe, O., Ogungbenle, H.N., Akhadelor, B.E., Idris, A.O., Omojola, O.V., Omotehinse, O.T. and Ogunbodede, O.A., “Physicochemical and fatty acids composition of oils from some legume seeds,” International Journal of Biology Pharmacology and Allied Sciences, 1 (3), 355-363, 2012.
 
[7]  Gbogouri, G.A., Brou, K., Beugre, G.A.M., Gnakri, D. and Linder, M., “Assessment of the thermo-oxidation of three cucurbit Seed oils by differential scanning calorimetry,” Innovative Romanian Food Biotechnology, 12, 32-39, 2013.
 
[8]  Jandacek, J.R., “Linoleic Acid: A Nutritional Quandary,” Healthcare, 5 (2), 1-8, 2017.
 
[9]  Guesnet, P., Alessandri, J.-M., Astorg, P., Pifferi, F. and Lavialle, M., “Les rôles physiologiques majeurs exercés par les acides gras polyinsaturés (AGPI),” Oilseeds and fats Crops and Lipids, 12 (5-6), 333-343, 2005.
 
[10]  Loukou, A.L., Lognay, G., Baudoin, J.-P., Kouame, L.P. and Zoro Bi, I.A., “Effects of fruit maturity on oxidative stability of lagenaria siceraria (Molina) standl. Seed oil extracted with hexane,” Journal of Food Biochemistry, 37 (4), 475-484, 2012.
 
[11]  Cuvelier, M.E. and Maillard, M.N., “Stabilité des huiles alimentaires au cours de leur stockage,” Oilseeds and fats Crops and Lipids, 19 (2), 125-132, 2012.
 
[12]  Durmaz, G. and Gökmen, V., “Impacts of roasting oily seeds and nuts on their extracted oils,” Lipid Technology, 22 (8), 179-182, 2010.
 
[13]  Sultana, R., Saleem, R. and Ambrat, “Effect of Roasting Temperature on the Fatty Acid Composition and Physicochemical Characteristics of Extracted Oil Carthamus tinctorius Thori-78 of Pakistani Origin Seed,” Pakistan Journal of Scientific and Industrial Research Series A: Physical Sciences, 54 (1), 26-32, 2011.
 
[14]  McDaniel, A.K., White, L.B., Dean, L.L., Sanders, H.T. and Davis, P.J., “Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations,” Journal of Food Science, 77 (12), 1293-1299, 2012.
 
[15]  Torlak, E., Sert, D. and Serin, P., “Fate of Salmonella during sesame seeds roasting and storage of tahini,” International Journal of Food Microbiology, 163, 214-217, 2013.
 
[16]  Karleskind, A., Oil and fats manual: a comprehensive treatise, Lavoisier Publishing Vol.1, Paris, France, 1996, 1-168 pp.
 
[17]  Zou, Y., Gao, Y., He, H. and Yang, T., “Effect of roasting on physicochemical .properties, antioxidant capacity, and oxidative stability of wheat germ oil,” LWT - Food Science and Technology, 90, 246-253, 2018.
 
[18]  Suri, K., Singh, B., Kaur, A. and Singh, N., “Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils,” Journal of Food Science and Technology, 56 (5), 2436-2445, 2019.
 
[19]  Savoire, R., Etude multi - échelles de la séparation solide - liquide dans la trituration du lin oléagineux, thèse de Doctorat, Université de Technologie de Compiègne, Compiègne, France, 2008, 242 p.
 
[20]  AOCS, Official Methods and Recommended Practices of the American Oil Chemists’Society: Methods Cd 3d-63, Cd 8b-90, Cd 1d-92, Cd 3-25, American Oil Chemists’Society Press 15th Ed., Champaign, IL, USA, 1997.
 
[21]  Afane, E., Lando, G., Biyiti, L., Ossima, G.A. and Atchou, G., “Les vapeurs de l’huile de palme bouillante, un acide broncho-irritant,” Médecine d’Afrique Noire, 44 (11), 604-607, 1997.
 
[22]  Seneviratne, K.N. and Kotuwegedara, R.T., “Canarium zeylanicum seed oil: an edible oil with beneficial qualities,” International Journal of Food Science and Technology, 44, 792-798, 2009.
 
[23]  Blois, M.S., “Antioxidant determination by the use of a stable free radical,” Nature, 181, 1199-1200, 1958.
 
[24]  Anwar, F., Chata, S.A.S. and Hussain, A.I., “Assessment of oxidative deterioration of soybean oil at ambient and sunlight storage,” Grasas Acietes, 58, 390-395, 2007.
 
[25]  StatSoft, Statistica for Windows [7.1], Computer Program, Tulsa, OK, (USA): StatSoft, Inc., 2005.
 
[26]  Akinoso, R., Aboaba, S.A. and Olajide, W.O., “OPTIMIZATION OF ROASTING TEMPERATURE AND TIME DURING OIL EXTRACTION FROM ORANGE (Citrus sinensis) SEEDS: A RESPONSE SURFACE METHODOLOGY APPROACH,” African Journal of Food, Agriculture, Nutrition and Developpement, 11 (6), 5300-5317, 2011.
 
[27]  Adeyanju, A.J., Ogunlakin, O.G., Adekunle, A.A., Alawode, E.G. and Majekolagbe, S.O., “Optimization of oil extraction from coconut using response surface methodology,” Journal of Chemical and Pharmaceutical Research, 8 (1), 374-381, 2016.
 
[28]  Reiger, M., “The apparent pH of the skin,” Cosmetics & Toiletries, 104, 53-54, 1989.
 
[29]  Cai, L., Cao, A., Aisikaer, G. and Ying, T., “Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil,” European Journal of Lipid Science and Technology, 115 (5), 556–563, 2013.
 
[30]  Rękas, A., Wroniak, M. and Krygier, K., “Effects of different roasting conditions on the nutritional value and oxidative stability of high-oleic and yellow-seeded Brassica napus oils,” Grasas y Aceites, 66 (3), 1-11, 2015.
 
[31]  Scrimgeour, C., “Chemistry of Fatty Acids,” in Bailey’s Industrial Oil and Fat Products, JohnWiley & Sons, Inc., 2005.
 
[32]  Vaidya, B. and Eun, J.-B., “Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark,” European Journal of Lipid Science and Technology, 115 (3), 348-355, 2013.
 
[33]  Demnati, D., Pacheco, R., Martínez, L. and Sánchez, S., “Effect of Roasting Temperature and Time on the Chemical Composition and Oxidative Stability of Argan (Argania spinosa L.) Oils,” European Journal Lipid Science and Technology, 120 (7), 1-6, 2018.
 
[34]  CODEX STAN 210, Codex Standard for Named Vegetable Oils, Codex Alimentarius, Volume 8, FAO/OMS, Rome, Italie, 2001, 11-25.
 
[35]  Damame, V.S., Chavan, K.J. and Kadam, S.S., “Effects of roasting and storage on proteins and oil in peanut kernels,” Plant Foods for Human Nutrition, 40, 143-148, 1990.
 
[36]  Li, P., Gasmalla, A.A.M., Zhang, W., Liu, J., Bing, R. and Yang, R., “Effects of roasting temperatures and grinding type on the yields of oil and protein obtained by aqueous extraction processing,” Journal of Food Engineering, 173, 15-24, 2016.
 
[37]  CIRAD, Guide technique pour une utilisation énergétique des huiles végétales, Centre de coopération internationale en recherche agronomique pour le développement – Cirad, Brasília, 2008, 288 p.
 
[38]  Eka, O.U., “Proximate composition of bush mango tree and some properties of dika fat,” Nigerian Journal of Nutritional Sciences, 1, 33-36, 1980.
 
[39]  Durmaz, G. and Gökmen, V., “Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting,” Food Chemistry, 128, 410-414, 2011.
 
[40]  Vujasinovic, V., Djilas, S., Dimic, E., Basic, Z. and Radocaj, O., “The effect of roasting on the chemical composition and oxidative stability of pumpkin oil,” European Journal of Lipid Science and Technology, 114 (5), 568-575, 2012.
 
[41]  Gunstone, D.F., Vegetable oils in food technology: composition, properties and uses, Blackwell Ed, London, 2002, 337 p.
 
[42]  Andjelkovic, M., Camp, J.V., Trawka, A. and Verhe, R., “Phenolic compounds and some quality parameters of pumpkin seed oil,” European Journal of Lipid Science and Technology, 112 (2), 208-217, 2010.
 
[43]  Jogihalli, P., Singh, L. and Sharanagat, V.S., “Effect of microwave roasting parameters on functional and antioxidant properties of chickpea (Cicer arietinum),” LWT - Food Science and Technology, 79, 223-233, 2017.
 
[44]  McGinely, L., “Analysis and quality control for processing and processed fats,” in Analysis of oilseeds, fat and fatty food, Rossell J.B., ed., New York, 1991, 440-470.
 
[45]  Onyeike, E.N. and Acheru, G.N., “Chemical composition of selected Nigerian oil seeds and physicochemical properties of the oil extracts,” Food Chemistry, 77 (4), 431-437, 2002.
 
[46]  Aissi, M.V., Tchobo, F.P., Natta, A.K., Piombo, G., Villeneuve, P., Sohounhloue, D.C.K. and Soumanou, M.M. “Effet des pretraitements post-recolte des amandes de Pentadesma butyracea (Sabine) sur la technologie d’extraction en milieu réel et la qualite du beurre,” Oleagineux, Corps Gras, Lipides, 18 (6), 384-392, 2011.
 
[47]  Harhar, H., Gharby, S., Kartah, B., El Monfalouti, H., Guillaume, D. and Charrouf, Z., “Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability,” Plant Foods for Human Nutrition, 66, 163-168, 2011.
 
[48]  Özcan, M.M., Rosa, A., Dessi, M.A., Marongiu, B., Piras, A. and Al-Juhaimi, F., “Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction,” Czech Journal of Food Sciences, 31 (3), 236-240, 2013.
 
[49]  Sudha, M.L., Srivastava, A.K. and Leelavathi, K., “Studies on pasting and structural characteristics of thermally treated wheat germ”, European Food Research and Technology, 225, 351-357, 2007.
 
[50]  Kamal-Eldin, A., “Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils,” European Journal of Lipid Science and Technology, 58, 1051-1061, 2006.
 
[51]  Besbes, S., Blecker, C., Deroanne, C., Lognay, G., Drira, N.E. and Attia, H., “Quality Characteristics and Oxidative Stability of Date Seed Oil During Storage,” Food Science and Technology International, 10 (5), 333-338, 2004.
 
[52]  Chandrasekara, N. and Shahidi, F., “Oxidative stability of cashew oils from raw and roasted nuts,” Journal of the American Oil Chemists' Society, 88, 1197-1202, 2011.
 
[53]  Zhao, T.T., Hong, S.I., Lee, J., Lee, J.S. and Kim, I.H., “Impact of roasting on the chemical composition and oxidative stability of perilla oil,” Journal of Food Science, 77 (12), 1273-1278, 2012.
 
[54]  Abbeddou, S., Petrakis, C., Pérez-Gálvez, A., Kefalas, P. and Hornero-Méndez, D., “Effect of simulated thermo-Degradation on the carotenoids, tocopherols and antioxidant properties of tomato and paprika oleoresins,” Journal of American Oil Chemists’ Society, 90, 1697-1703, 2013.