The determination of physicochemical properties and vitamin E content of watermelon seed oil and wild melon seed oil Department: Biochemistry By: SIRJOSEPH Project ID: 8480 Rating: (5.0) votes: 1Rate this project12345 Price:₦4000 Get the Complete MaterialAbstractVegetable oils form a vital part of the diet in many homes. The repeated use of the same oil for cooking is widespread in commercial as well as domestic cooking processes. This study aimed to investigate the physicochemical properties of popular brands of watermelon seed oil and wild melon seed oils sold in Nigeria to ascertain the effects of using the same oil for repeated cooking. Standard methods prescribed by the Association of Analytical Chemists (AOAC) and American Oil Chemists Society recommended practice (AOCS) were used to determine peroxide value (PV), iodine value (IV), free fatty acid (FFA), and saponification value (SV). Results revealed that the concentration of the seed oil samples induced a difference in their SV, PVs and IV. This was also observed in the proportions of the FFA content of the oil samples. The researcher concluded that increased levels of saponification value, iodine value, free fatty acid value, and degradation of vitamin E and peroxide value. Therefore, it is essential to educate consumers and food service personnel about the importance of using seed oil from watermelon and wild melon to maintain the nutritional value and safety of the food. The results of this study also have important ramifications for public health because eating rancid or degraded oils has been associated with a few negative health outcomes, such as oxidative stress, inflammation, and an increased risk of chronic illnesses like cancer and cardiovascular disease. Additionally, the production and disposal of waste oil is a major environmental concern, further underscoring the importance of minimizing oil degradation through proper handling and storage....Preview Download Preview +Other Biochemistry project topics and materials you might be interested in»Phytochemical and nutritive composition of fluted pumpkin»Determination of ascorbic acid in selected fruits mango, orange and pineapple using spectro-photometric method»Comparative evaluation of heavy metal loads in some selected soft drinks in Owerri, Imo state»Antilipidemic effect of water (H2O) extract of desmodium velutinum leaves on albino Wistar rats»The effect of water extract of cola nitida pod on lipoprotein concentrations of albino Wistar rats»Preliminary investigation on effects of burantashi extract on lipoproteins of albino male and female whistar rats»Nutritive value, anti-nutrient and mineral composition of cashew nut (Anacardium Occidentale)»The extraction of manganese (iv) ion from aqueous media using 1-phethyl-3-methyl pyrazolone-5»Evaluation of the immunomodulatory effect of oral administration of the methanol extract of gongronema latifolium (utazi) in wistar albino rats»Comparative study on the free radical scavenging potential of turmeric and beetroot»Phytochemicals and minerals analysis of rosary pea (Abrus Precatorious leaves)»Determination of total petroleum hydrocarbons in Niger river»Qualitative phytochemical and gas chromatography mass spectrometry GCMS of Nhexane extracted leaves of sabicea calycina»Charges in the concentration of nitric oxide in the serum gills brain liver and kidney of clarias gariepinus exposed to glyphosatebased herbicide»Hydrogen peroxide scavenging activities and reducing power of various fruits juice in Yenagoa