Abstract
This paper reports the physicochemical characteristics of the seed oils from different varieties of watermelon ( Citrullus lanatus ) cultivated in Pakistan, namely Sugar Baby, Q-F-12, D-W-H-21 and Red Circle-1885. The oil and crude protein contents from watermelon seeds, within the range of 28.25 to 35.65% and 20.50 to 35.00%, respectively, varied significantly ( p -1 of oil), saponification index (190.20-205.57 mg KOH g -1 of oil), unsaponifiable matter (0.54-0.82%) and color (1.12-4.30 R + 12.20-33.40 Y). The oils revealed a reasonable oxidative parameter range as depicted by the determinations of specific extinction at 232 and 270 nm (2.90-4.40 and 2.05- 3.09, respectively), p -anisidine value (5.60-7.70) and peroxide value (2.90-5.06 meqO 2 kg -1 of oil). Linoleic acid was the major fatty acid found in all the seed oils with contributions of 45.30-51.80% of the total fatty acids (FA). Other fatty acids detected were known to be oleic acid (20.2- 23.5%), palmitic acid (15.1-16.9%) and stearic acid (11.5- 14.4%). The contents of α- and δ-tocopherol in the oils accounted for 120.6-195.6 and 9.1-58.3 mg kg -1 , respectively. The physicochemical attributes of the watermelon seed oils showed a wider variation among the varieties tested. The results of the present study indicate that the seeds of the tested watermelon varieties from Pakistan are a potential source of high-linoleic oil and thus can be explored for commercial use and value addition.
Highlights
Several Cucurbitaceae species have been studied as potential sources of nutrients such as protein, minerals and lipids as well as ingredients for native medicine
Watermelon seed oil is light in appearance, and is valued as a potential source of essential fatty acid with health benefits (Tiawo et al, 2008)
The highest (35.65%) oil yield was exhibited by watermelon var
Summary
Several Cucurbitaceae species have been studied as potential sources of nutrients such as protein, minerals and lipids as well as ingredients for native medicine. Nadeem primarily consumed as a fruit because of its sweet flavor and high nutritional value. It has been widely used in several regions of the world, especially in Africa and Asia, as a source of nutrition and as a folk remedy for the treatment of strangury (Artwatermelon, 2007; Ziyada and Elhussien, 2008). Watermelon seed oil is light in appearance, and is valued as a potential source of essential fatty acid (linoleic acid) with health benefits (Tiawo et al, 2008). Watermelon seed oils, often characterized by high-linoleic acid content, have been studied in different parts of the world such as West Africa and the Middle East (Taiwo et al, 2008; Ziyada and Elhussien 2008). Mabaleha et al (2007) investigated the properties of selected melon seed oils to determine their potential uses for edible purposes
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