EXTRACTION, CHARACTERIZATION AND THERMAL STABILITY STUDIES WITH MELON SEED OIL

ABSTRACT

This work entails Extraction, Characterization and Thermal Stability Studies With Melon Seed (Citrullus lanatus) oil. The melon seed used in this work was obtain from Oka market in Benin city. Oil extract was carried using soxhlet extraction and n-hexene as a solvent. Parameters studied were peroxide valve (PV), free fatty acid (FFA), refractive index (RI), and measurement of absorbance at 232nm. Additionally fourier transform infrared spectroscopy (FTIR) was used to determine the spectroscopic studies. All determinations were carried out using standard methods. The influence of time and temperature on melon seed oil was investigated at temperatures of Room temperature,33.8°c,45°c,60°c and 80°c at 12 hours to ascertain its physicochemical value and heat stability. The result revealed that at room temperature.  Acid value 5.51mgNaOH/g, Free Fatty Acid value 2.76mgNaOH/g, Peroxide value 11mg/g oil respectively. at 33.8°C, the result revealed acid value 4.65mgNaOH/g, free fatty acid value 2.33mgNaOH/g, Peroxide value 9mg/g oil, respectively. Also at 45°c, the results were observed as follow, Acid value 3.91mgNaOH/g, Free Fatty Acid value 1.95mgNaOH/g, Peroxide value 7mg/g oil respectively. These values are within recommended range for edible oils.These results indicate that melon oil could be a good source of table oil. The statistical results show that there was a significant difference between the melon seed oil heated at 33.8°c to 80°c.