Extraction, characterisation and comparison of Cucumis Melo L. Var. inodorus (canary) and Citrullus lanatus (watermelon) seed oils

Abstract

A huge amount of melon seed is discarded, and to decrease environmental waste, this study aimed to extract oil from two melon seeds, canary and watermelon, supplied by roadside sellers in Kalgo, Kebbi State Nigeria. The oil was extracted by Soxhlet method and characterized using Official Analytical Chemist Association methods of analysis described by other researchers. The Acid, saponification, iodine and peroxide values of the oils were determined using titration method while the ester value was determined by calculating the difference of saponification value and acid value. The results were expressed as mean ± standard deviation of triplicate measurements, and significant differences among means at a 5% confidence level were assessed using one-way ANOVA. With the exception of the peroxide value, the results for both seed oils indicate that the canary seed oil is significantly greater (p<0.05) than the watermelon seed oil in every parameter examined (oil yield, acid, ester, iodine, and saponification values). The two seeds can be used commercially to produce edible oil for residential (safe for consumption) and industrial uses, and they can be stored for an extended period of time without deterioration.