EXTRACTION AND CHARACTERIZATION OF OILS FROM SELECTED SEEDS (TAFASA, CUCUMBER, WATERMELON, AND PUMPKIN)
Abstract
This study investigated the extraction and characterization of oils from selected seeds Tafasa (TFS),
cucumber (CMB), watermelon (WTM), and pumpkin (PMK) with the aim of evaluating their
physicochemical properties and potential applications in food and industrial uses. Oil extraction was
carried out using standard procedures, and the extracted oils were analyzed for both physical (density,
viscosity, and refractive index) and chemical (peroxide, iodine, saponification, and free fatty acid) values
properties. The results showed that the densities of the oils ranged from 0.918 to 0.923 g/cm³, while
viscosity values varied from 34.2 to 39.1 mPa·s. The refractive index values (1.466–1.469) were within
the acceptable range for edible oils, indicating good quality. Among the samples, pumpkin oil exhibited
the highest density, viscosity, and refractive index, signifying a more structured oil composition.
Chemical analyses revealed peroxide values ranging from 4.9 to 6.1 meq/kg, all within the Codex
Alimentarius limit (
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