دراسة بعض المكونات الكيميائية لبذور البطيخ الأحمرWatermelon المزروع في سورية وبعض مواصفات وتركيب الزيت المستخرج منها
Abstract
لقد أظهرت نتائج تحليل 22عينة من بذور البطيخ الأحمر الكاملة, أنّها تحتوي على اللبّ 45.6 ±0.56% والزيت 20.83 ±0.76%, والبروتين 22 ± 0.44% والرماد 2.5±0.17% والألياف38.42± 0.27% والكربوهيدرات 10.4±0.53%.كما أظهرت النتائج أنّ العناصر المعدنية الرئيسة في لب البذور هي:الكالسيوم
( 130 ±8.4) والبوتاسيوم( 640 ±13.3) والفوسفور( 1031 ±15.7) والمغنيزيوم( 357 ±12.8) والحديد
(12.6 ±1.8) ملغ /100غ. كما أوضحت نتائج تحليل الليبيدات أنّ معامل الانكسار 1.4747 ± 0.0004 ورقم التصبن190.6±4.25 والرقم اليودي123.23±3.43 ونسبة الفوسفولبيدات 1.2± 0.17% فيها. وقد أظهرت نتائج التحليل الكروماتوغرافي للأحماض الدهنية أنّ الزيت يحتوي على 20,25% أحماضاً دهنية مشبعة
(البالميتيك 11.8± 0.25%, ويليه حمض الستياريك 7.5± 0.52%, ثم حمض اللوريك والميريستيك والأراكيديك بنسب صغيرة تقل عن 1% لكل منها), و79,75% أحماضاً دهنية غيرمشبعة( اللينولييك هو الحمض الرئيس في جميع العينات 63.4± 0.91%, ويليه الأولييك15.9± 0.61%, ثم اللينولينيك والبالميتولييك والجادولييك بمتوسط يقل عن 1% لكلّ منها) من مجموع الأحماض الدهنية.
The chemical composition of twenty two samples of watermelon seeds and oil is studied. The results show that the seeds contain 45,6±0.56% kernel, 22±044%protein, 20.8 ±076% oil, 38.4±027% fibers,10,4±0.53 carbohydrates, and 2.5±0.17% ash. Mineral analysis of the kernels has given the following results (mg/100g): Ca,130±8.4, K,640±13.3, P,1031±15.7, Mg, 357±12.8 and Fe,12.6±1.8. The results of lipid analysis show that the phospholipids content is 1.2±0.17%, saponifiction value 190.6±4.25, iodine value 123±3.43, and refraction index 1.4747. Chromatographic analysis of the oil fat acids demonstrate the presence of 20% of saturated fat acids, namely Palmitic(11.8±0.25%) and Stearic(7.5±0.52%), as well as traces (less than1%each) of Lauric, Myristic and Arachidic acids. Unsaturated fat acids content has been 79.75%, of which Linoleic has been the main fat acid (63.4±0.91%).The other acids, namely Oleic(15.9±0.61%), Linolenic, Palmitoleic and Gadoleic have been (less than 1% each).
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