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Asian Journal of Scientific Research

Year: 2015 | Volume: 8 | Issue: 4 | Page No.: 519-525
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Authors

A.C.C. Egbuonu

R.G. Aguguesi

R. Samuel

O. Ojunkwu

F. Onyenmeri

U. Uzuegbu

Keywords

Increasing the dietary and industrial utilization of food wastes could ultimately improve the environment. Thus, watermelon (Citrullus lanatus) seed oil, extracted with petroleum ether (boiling range 60-80°C for 8 h) using Soxhlet extractor and separated from the solvent with a rotary evaporator was studied, using standard protocols. Result of the study showed these properties of the seed oil viz: specific gravity (0.87), color (light yellow), pH (4.9) and texture at 37°C (liquid). The peroxide value (2.80 meq kg-1) of the watermelon seed oil was lower than 10 meq kg-1 required for the standard oils. The saponification value (205.3 mg KOH g-1) of the watermelon seed oil compared with the range for the standard oils (except that for coconut oil). The iodine value (28.51 g/100 g) was lower than the values for standard oils (except that for coconut oil). However, the acid value (6.10 mg KOH g-1) and the free fatty acid value (4.61 mg KOH g-1) of the oil sample were higher than the corresponding value for the standard oils. The watermelon seed oil properties compared fairly with that of the standard edible and industrial oil sources, suggesting its stability, edibility and industrial potentials. However, the comparatively high acid and free fatty acid values, supported by the low pH value could compromise the watermelon seed oil qualities and benefits. Further studies aimed at reducing the high acid and free fatty acid values of the oil sample could enhance the potential uses of the seed oil and reduce the attendant environment burden of the watermelon seed, hence are warranted.
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