PJB-2019-371
Assessment on Seed Oil Percentage and Physicochemical Properties of Watermelon (Citrullus lanatus Schrad)
Benjamin Agyei Osae
Abstract
Recent studies have shown that seeds of some Cucurbitaceae family contains substantial amount of oil that can be exploited and by this reason, two watermelon accessions W1-1 and PI-186490 with 14.75% and 22.25% seed oil respectively were used and their physicochemical properties analyzed in this study. Five main fatty acids (FAs) were detected namely; palmitic acid(16:0), stearic acid(18:0), oleic acid(18:1), linoleic acid(18:2), α-linolenic acid(18:3). W1-1, fatty acids percentage increased from α-Linolenic acid (1.09%) to Stearic acid (10.48%) to Palmitic acid (20.50%) to Linoleic acid (26.80%) to Oleic acid (27.04%), whiles in PI-186490 it increased from α-Linolenic acid (0.29%) to Stearic acid (10.80%) to Palmitic acid (13.36%) to Oleic acid (16.83%) to Linoleic acid (40.37%). Correlation between the various fatty acids and seed oil percentages (SOP) were examined to understand possible relationship that may exist. Significant difference was observed in SOP and concentration of most fatty acids. Other properties that was examined were acid value (mg KOH/g), free FAs (%), oxidizability value (Cox), saponification value (mg KOH/g), unsaponifiable matter (%), specific gravity (25°C). The results of watermelon seed oil properties compared with standards set for edible and industrial oil sources, confirmed the stability, edibility, industrial and economic potentials for watermelon seed oil.
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