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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.
Saibu et al. (Tue,) studied this question.