Watermelon seed oil
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Watermelon seed oil is extracted by pressing from the seeds of the Citrullus lanatus (watermelon). It is particularly common in West Africa, where it is also called ootanga oil or kalahari oil. Watermelons most likely originated almost 5,000 years ago in the Kalahari Desert of Africa where botanists have found its wild ancestors still growing. Watermelons migrated north through Egypt, and during the Roman era they were cultivated and prized. Traditionally, the seeds are extracted from the seed casing, and dried in the sun. Once dried, the seeds are pressed to extract the oil.
Fatty acid composition of Watermelon seed oil
|Fatty Acid||Percent %|
Specifications of watermelon seed oil
|Refractive Index (40ºC)||1.4630-1.4670|
|unsaponifiable matter||1.5% max|
|colour 1/2"cell,(y+5R)||20.0 units|
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- Tarek A. El-Adawy and Khaled M. Taha (2001). "Characteristics and Composition of Watermelon, Pumpkin, and Paprika Seed Oils and Flours". J. Agric. Food Chem. 49 (3): 1253–1259. doi:10.1021/jf001117+. PMID 11312845.
- SEA HandBook-2009 by Solvent Extractors'Association Of India
- Raziq ; Grasas y Aceites. "Characterization of seed oils from different varieties of watermelon [Citrullus lanatus (Thunb.)] from Pakistan". Grasasyaceites.revistas.csic.es. Retrieved 2014-04-07.CS1 maint: multiple names: authors list (link)