The stability of crude or purified melon oil extracted from unroastcd and roasted seeds of Citrullus vulgaris Schrad under selected storage conditions was investigated. Purification did not affect the fatty acid composition of the oil. There were no differences in the levels of alpha‐tocopherol and beta‐carotene in the crude oil from roasted and unroasted seeds. Purification and bleaching of the oil led to losses in both alpha‐tocopherol and beta‐carotene. Purification lowered the stability of the oil even in the presence of added butylated hydroxyanisole. The stability was lowest in the purified and bleached oil.
No takes yet. Share an insight, caveat, or question.
Ogunsua et al. (1989) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: