The Effect of Storage Temperature on the Composition of Fatty Acids in Crimson Sweet (Citrullus lanatus var. lanatus) Watermelon Cultivar Seeds

Abstract

Crimson Sweet is one of the favorite watermelon cultivars with high sugar content and great flavor containing small and dark seeds. Both fruit flesh and seeds have high nutrition content. In order to evaluate new sources of oil for the growing population, watermelon seed oil is used in some nations. Therefore, it was aimed to determine the fatty acid profile of differentially stored Crimson Sweet watermelon seed oil in this study. The results indicated that seeds are rich in Omega 6 fatty acid (40.62-42.34%). The amount of this essential fatty acid was higher at samples stored at 4 o C. Palmitic, oleic, and stearic acids are the main fatty acids followed by linoleic acid in Crimson Sweet watermelon, respectively. Moreover, the ratio of polyunsaturated fatty acid to saturated fatty acids was determined as 1.16, 1.20, 1.27 (room temperature, 4 o C, and newly harvested, respectively) which are in the desirable range for qualified oil.

Physical, biochemical, and Physiological changes on oil palm (Elaeis guineensis L. Jacq) seeds throughout short-term storage

“…Based on changes in the proportion of fatty acid content during storage, the results shown in Table 1 are in line with those obtained by Zarifikhosroshahi and Ergun [19] using watermelon seed oil extract (Citrullus lanatus var. lanatus) where there was a decrease in linoleic acid (PUFA) content during storage, especially those stored in open storage.…”

“…In addition, the authors also stated that the oil extracted from fresh watermelon seeds had low palmitate and stearate (SFA) content which increased during storage. Therefore, Zarifikhosroshahi and Ergun [19] concluded that during watermelon seeds storage, there was a conversion from PUFA to SFA to maintain the homeostatic condition of the seeds. Five main fatty acids in the endosperm (lauric, myristic, palmitic, oleic, and linoleic) showed no significant difference based on storage condition treatment (Figure 3).…”