Fatty acid profile of oil extracted from the seeds of watermelon (Citrullus lanatus) and avocado (Persea Americana)

Abstract

Watermelon (Citrullus lanatus) and Avocado (Persea americana) seeds are often considered as byproducts or waste in the food industry.  This study investigated the fatty acid profile of oil derived from the seeds of watermelon (Citrullus lanatus) and avocado. Soxhlet  extraction protocol was used to extract the oils, and their fatty acid compositions were analyzed using Gas Chromatography-Mass  Spectrometry (GC-MS). The main fatty acids identified and quantified include saturated fatty acids (SFAs), monounsaturated fatty acids  (MUFAs), and polyunsaturated fatty acids (PUFAs). The investigation revealed that the oil derived from Watermelon seeds (Citrullus  lanatus) contained more unsaturated fatty acids than the oil from Avocado seeds (Persea americana). However, oil extracted from  avocado seeds (Persea americana) has a larger percentage of monounsaturated fatty acids than oil extracted from watermelon seeds  (Citrullus lanatus). As a result of its high concentration of essential oils, the oil derived from these two seed sources has the potential to  be used in the food and cosmetics industries. The study's findings also shed light on the nutritional significance of these oils, particularly  critical fatty acids like omega-3 and omega-6. In conclusion, the study on the fatty acid profile of oils extracted from watermelon and  avocado seeds holds promise for uncovering valuable information with implications for nutrition, health, agriculture, and industry.