Melon oil

The so-called triglycerides of starfish contain 35% of the monoacyl monoalkyl (or monoalk-l -enyl) derivatives of ethanediol. It is considered that the fatty tissues in the melon and jaw oils of dolphins, porpoises, and toothed whales may play a major role in the echolocation system of these animals. Litchfield et al. have examined the melon oil and blubber of the Beluga whales, and report that the former remains clear at temperatures well below 0 °C, a property which is related to its unusual triglyceride composition. 

From a perfumery point of view, trace ingredients again play an important role in the typical aroma of citroneUa oil. In 1980, IFF chemists isolated and characterized two nonterpenic compounds, melonol (2,6-dimethyl-5-hepten-l-ol [4234-93-9]) and melonal (2,6-dimethyl-5-heptenal [106-72-9]) with interesting green-melon odors (10). Although neither of these had previously been reported in nature, melonal has been a product of commerce for a number of years. 

Research concerning the structure, composition, and usefulness of cucurbit seeds (gourds, melons, squash, etc.) is reviewed. Cytological features are typical of those for oilseeds. Composition-ally, decorticated seeds contain by weight 50% oil and 35% protein. The oil is unsaturated and edible however, certain species contain conju-ated trienoic fatty acids (drying oils). 

Pheromone (sex attractant). Ether extract of the stem, produced equivocal effect on Aspiculuris tetraptera, female and male Dacus dorsalis, male Mediterranean fruit flies, and male and female melon flies " k Pheromone (signaling). Ether extract of the stem, produced equivocal effect on Aspiculuris tetraptera, female and male Dacus dorsalis, male Mediterranean fruit flies, and male and female melon flies " k Phospholipidemic effect. Oil, administered to phospholipids transfer protein knockout (PLTPO)-deficient mice, produced an increase of phospholipids and free cholesterol in the VLDL-LDL region of PLTPO mice. Accumulation of phospholipids and free cholesterol was dramatically increased in PLTPO/HLO mice compared to PLTPO mice. Turnover studies indicated that coconut oil was associated with delayed catabolism of phospholipids and phospho-lipids/free cholesterol-rich particles. Incubation of these particles with hepatocytes of coconut-fed mice produced a reduced removal of phospholipids and free cholesterol by SRBI, even though SRBI protein expression levels were unchanged . 

Using a melon bailer, carve out 2 cups of balls from the watermelon. Reserve the rest of the watermelon for another use. In a large serving bowl, gently blend the watermelon balls with the tomatoes, mint, and olive oil. Season with salt, pepper, and lemon juice. 

PROP Pale-yellow liquid or oil melon odor. 

Melon Citrullus colocythis and C. vulgaris). This seed oil has been examined in terms of its fatty acids and phospholipids by Akoh and Nwosu (139). The major fatty acids in the total lipids are palmitic (11% and 12%), stearic (7% and 11%), oleic (10% and 14%), and linoleic acid (71% and 63%) for two samples. 

Melon Aromatic characteristic of ripe melons. 0.002 ppm cis-6-nonenal in fresh oil... 

Scales reportedly used by the oil industry combine intensity and quality characteristics in one scale. For example, oil with a weak melon flavor is rated as a 5, whereas oil with a weak painty flavor is rated as a 4. These scales are not recommended because information cannot be accurately captured using scales of this nature. 

Rubber Seed Oil Rubber seed oil (RSO), which has a high C18 3, n-3 content (6), has a lower alcoholysis rate than linseed oil, but a higher alcoholysis rate than soybean oil and melon seed oil (165). Studies on the epoxidation of RSO by peroxyacetic acid generated in situ have shown that increase in the process temperature increases the rate of epoxide formation (166). The optimum alcoholysis temperature for RSO is 245 2°C. 

Eleostearic (conjugated) Octadeca-9c, 111,13t-trienoic Tung, Bitter Melon Drying oil... 

Linoleic acid (18 2n-6) is an essential fatty acid that must be obtained through diets. In this section, fruit, spice, and herb seed oils rich in linoleic acids are summarized. These seed oils include watermelon, melon Cucumis melo and Colocynthis citrullus), goldenberry, grape, rose fruit, paprika, red pepper, onion, black cumin, and Onagraceae seed oils. Several seed oils may be listed in other sections if they contain significant level of a special fatty acid. For example, pumpkin seed oils rich in both oleic acid and linoleic acid, are listed under the section named, Edible seed oils rich in oleic acid (18 ln-9). ... 

Melon, Cucumis melo, is a member of the Cucurbitaceae family and grows best in tropical regions. The pulp of the fruit has pleasant flavor and taste, and the seeds are generally treated as waste however, medicinal effects have been reported for the seeds (24, 25). Hexane-extracted seed oil of Cucumis melo hybrid AF-522 was determined to contain 64 g of linoleic acid per 100 g of total fatty acids (Table 4) (24). Significant amounts of oleic, palmitic, and stearic acids were also detected in the melon seed oil. The specific gravity (28°C), refractive index (28°C), and iodine value of the seed oil were 0.9000, 1.4820, and 112, respectively, under the experimental conditions (24). Earlier in 1986, Lazos (25) extracted the oil from Cucumis melo seeds and examined its physicochemical properties (25). Linoleic acid was the primary fatty acid and accounted for 64.6% of the total fat (w/w), along with 20.1% oleic acid, and 14.7% total saturated fatty acids (Table 4). Iodine value and refractive index (40°) of the seed oil were 124.5 and 1.4662, respectively. 

Watermelon, Melon (Cucumis melo), Melon Colocynthis citnjilus L.), Goldenberry, Grape, Rose, and Paprika stand for Watermelon, Melon (Cucumis melo), Melon (Colocynthis citmllus L.), goldenberry, grape, rose, and paprika seed oil, respectively. Numbers correspond to the references cited, nd stands for not detected. 

Pumpkin, Curcubita sp., is a member of the gourd family, Curcubitaceae, that also includes melons, cucumbers, squash, and gac. In 2003, the United States production of pumpkins was approximately 335,000 MT (http //usda.mannlib.comell.edu/ reports/nassr/fruit/pvg-bban/vgan0104.txt). In some mid-eastem African countries, dried pumpkin seeds have been used to treat tapeworm when eaten on an empty stomach (53). Also, for many years in Europe, pumpkin seeds have been used as a remedy for micturition. Pumpkin seed oil has also shown possible beneficial affects in retarding the progression of hypertension (54), potential anti-inflammatory activity in arthritis (55), and may be effective in reducing the risk of bladder-stone disease (56). 

The Langmuir equation has been used to describe adsorption of p carotene from solution onto activated bleaching clays (8) and free fatty acid from isooctane solution by acid-washed rice hull ash (9). Likewise, isotherm analysis of the commercial bleaching of rubber and melon seed oil by Fullers earth, activated carbon, and Fullers earth/activated carbon mixture (10) followed Langmuir behavior at 55°C and 80°C, suggesting the possibility of monolayer adsorption with little competition. This behavior was not observed at 30°C where the isotherm no longer applies, because of desorption. The amount of adsorbent was kept constant while varying... 

There are several minor oilseeds that an important because of their special characteristics, properties, nutritional and health benefits. These include high-y-linolenic oils (evening primrose, borage or starflower and blackcurrant), virgin olive oil (Chapter 9), and the seed oils from sesame, rice bran, pumpkin, hemp and melon. This chapter deals with three minor vegetable oils, namely sesame seed oil, rice bran oil, and flaxseed (linseed and linola) oil. 

Products and Uses An additive in beverages, ice creams, ices, bakery products, and puddings. It occurs naturally in anise, flowers, oils, and roses. Used as apricot, banana, melon, and berry flavoring. 

Alkenals. A. are formed from fatty acids by autooxidation or enzyme action and are widely distributed in essential oils and aromas. The Cs-Cu-A. (see also hexenals) have sensory effects even in low concentrations. Odors of (0-2-A. resemble those of the alka-nals but are stronger and less fatty Ci citrus, orange C,2 orange, mandarine. Clearly different are the odors of the (Z)-A. (see table, p. 20). C, green, fatty cream C9 cucumber, melon C, citrus, flowery. ... 

Occurrence E)-2-A. Cg-C,3 in citrus oils, especially bitter orange, Cg also in guava and ginger aromas, C, in bread, cucumber, carrot (see vegetable flavors) and rice flavor, c,o in coriander oil, butter, chicken and guava aroma, C,2 in coriander oil, peanut and meat flavor. (Z)-4-Heptenal is found, among others, in "butter, seafood and tea flavor, (Z)-3- and (Z)-6-nonenal in cucumber, melon and fish aroma, and (Z)-4-decenal in calamus oil and Citrus junos oil. ... 

Properties Colorless liq. sol. in alcohol, oils insol. in water m.w. 144.26 dens. 0.827 b.p. 193-194 C flash pt. 180 F ref. index 1.426-1.432 Uses Synthetic flavoring agent in foods, pharmaceuticals Features Melon-like flavor Regulatory FEMA GRAS Manuf./Distrib. Advanced Synthesis Tech. http //www.advancedsynthesis.com, Aldrich http //www.sigma-aldrich.com, Fluka http //WWW. sigma-aidrich. com... 

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