Extraction and GC-MS analysis of the fatty acids in commonly consumed melon seed varieties in Nigeria

Aderonke Ariyike Olajuyigbe; Gogonte Hezekiah Amah; Olugbenga Obajimi Adebawo; Olufunmiso Olusola Olajuyigbe

doi:10.30574/gscbps.2019.7.3.0086

Authors

Aderonke Ariyike Olajuyigbe Department of Biochemistry, Olabisi Onabanjo University, Ago-Iwoye, Ogun State, Nigeria.
Gogonte Hezekiah Amah Department of Biochemistry, Benjamin Carson School of Medicine, Babcock University, Ilisan-Remo, Ogun State, Nigeria
Olugbenga Obajimi Adebawo Department of Biochemistry, Benjamin Carson School of Medicine, Babcock University, Ilisan-Remo, Ogun State, Nigeria
Olufunmiso Olusola Olajuyigbe Department of Microbiology, School of Science & Technology, PMB 4005, Babcock University, Ilisan-Remo, Ogun State, Nigeria.

DOI:

https://doi.org/10.30574/gscbps.2019.7.3.0086

Keywords:

Egusi, Citrullus lanatus, Linoleic acid, Unsaturated fatty acid

Abstract

Egusi melon (Colocynthis citrullus lanatus) is a vegetable oil crop commonly grown in West Africa. In this study, four species of melon seeds, Cucumis melo, Citrullus lanatus, Citrullus vulgaris and Lagenaria siceraria, were analysed for fatty acid composition using Gas Chromatography Mass Spectrometry. The lipid profile showed that linoleic acid was the most predominant fatty acid in Lagenaria siceraria having the highest value (73.31%), followed by Citrullus vulgaris (67.79%) while Cucumis melo had 20.51% and none was present in Citrullus lanatus. Lauric acid (6.44), palmitic acid (2.80%), methyl esters of stearic acid (2.14%), palmitic acid methyl ester (21.20%), vaccenic acid (16.66%) and myristic acid (49.91%), which are saturated fatty acids, were found in Citrullus lanatus but were absent in the other melon species. In conclusion, this study showed that egusi Cucumis melo, Citrullus vulgaris and Lagenaria siceraria are rich sources of linoleic acid, an unsaturated fatty acid that is known to reduce the risk of cardiovascular diseases while Citrullus lanatus contain several saturated fatty acids which can increase the risk of cardiovascular diseases.

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