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Gurum (Citrullus lanatus var. Colocynthoide) seed: lipid, amino acid, mineral, proximate, volatile compound, sugar, vitamin composition and functional properties

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Abstract

Gurum (Citrullus lanatus var. Colocynthoide) seed was evaluated for lipid, amino acid, mineral, proximate, sugar, vitamin composition, volatile compound and functional characteristics in seeking to identify nutritious plant containing a higher amount of nutrients that can be employed in food related industries. The gurum seed was found to be rich in fat (33.05%), crude fiber (26.42%), protein (18.55%), carbohydrates (14.41%), and ash (3.40%) and it has sufficient amino acids content. The gurum seed was found to have a higher content of minerals with potassium 2116.83 mg/100 g among highest followed by sodium 461.23 mg/100 g and magnesium 405.63 mg/100 g. Calcium, zinc, iron, copper and manganese are also present in a significant amount. Gurum seeds could be used as an affluent source of vitamins, mainly B6 and B9 with the amounts of 11.37 and 9.24 mg/100 g respectively, while sucrose constituted 41.5% of the all sugars. Oil of gurum seed has an altitude amount of unsaturated fatty acids, with C18:2 and C18:1 as the major acids, whereas, triglycerides as a major component of lipid classes. The gurum seed showed water absorption 3.46 mL /g and oil absorption 2.39 mL/g. The foaming capacity, stability of foam and emulsifying capacity were 18.5%, 16.55%, and 44.2%, respectively. 49 volatile compounds from the extract of gurum seeds were identified; with organic acids as a prime component. This study has shown the potentials of gurum seed, a by-product with a high nutritional value to provide sufficient economic resourceful raw material alternative to food industrial firms.

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Acknowledgements

E. K. Greatly acknowledges his doctoral Chinese Government Scholarship (CSC) for his study at Jiangnan University. This study was financially supported through “Department of Program of Science and Technology, Jiangsu Province” (BY2016022-33).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

    Emad Karrar, Wei Wei & Xingguo Wang

  2. Department of Food Engineering, Faculty of Engineering, University of Gezira, Wad Medani, Sudan

    Emad Karrar

  3. Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, China

    Sujitraj Sheth

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  1. Emad Karrar
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  2. Sujitraj Sheth
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  3. Wei Wei
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  4. Xingguo Wang
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Correspondence to Emad Karrar or Xingguo Wang.

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Karrar, E., Sheth, S., Wei, W. et al. Gurum (Citrullus lanatus var. Colocynthoide) seed: lipid, amino acid, mineral, proximate, volatile compound, sugar, vitamin composition and functional properties. Food Measure 13, 2357–2366 (2019). https://doi.org/10.1007/s11694-019-00155-y

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