Investigation of chemical composition of cucumis melo L. fruit volatiles with SPME and fatty oils

Melon fruit offers high potential for consumption due to its extraordinary taste. Large amounts of by-products are produced during the processing of melon fruit. Most of these materials consist of melon seeds, they are usually discarded. However, melon seeds may have a potential source as a nutrient source and bioactive compounds. Investigation of the chemical composition of melon's biologically active compounds and fruit fixed oil is important in terms of economy and health. In this study, two types of melons, Ankara and Kırkağaç were obtained and experimental studies were carried out. Detection of volatile compounds was performed with HS-SPME method from fruits, determination of volatile compounds was performed with HS-SPME method from fruit peel, extraction of volatile oil from seeds was performed with hydrodistilation method, extraction of fixed oil from kernels was performed by Soxhlet extraction. The composition of the volatile compounds and obtained fixed oil were analyzed by gas chromatography and gas chromatography-mass spectroscopy methods. It is expected that the results obtained will contribute to the evaluation of the aroma of the melons and the fixed oil of the seeds from two different sources, which are intense consumption in our country. Keywords: Cucumis melo, SPME, Volatile compounds, Fixed oil.