PJB-2024-33
ENHANCING SOYBEAN OIL
MUHAMMAD FAROOQ
Abstract
The impact of watermelon skin (WS) extracts, obtained through supercritical fluid and ultrasound extraction, on soybean oil parameters was studied alongside control and butylated hydroxytoluene (BHT) treatments. Parameters assessed included peroxide value (PV), thiobarbituric acid reactive substances (TBARS), acid value, saponification value, saturated fatty acids (SFA), mono-unsaturated fatty acids, polyunsaturated fatty acids, cumulative unsaturated fatty acids (UFA), pH, refractive index, free fatty acids, iodine value, and brown index. Results showed significant effects of watermelon skin extract treatments on these parameters, with WME-U exhibiting the most significant impact. WME-U led to substantial reductions in PV, TBARS, acid value, and saponification value by 55.56%, 41.17%, 50.0%, and 7.89%, respectively, compared to the control. Alterations in fatty acid composition were observed, with WME-U decreasing SFA by 82.09% and increasing mono-unsaturated fatty acids, polyunsaturated fatty acids, and unsaturated fatty acids. WME-U also caused a significant pH reduction by 13.72%, while refractive index remained unaffected. Watermelon skin extracts influenced free fatty acid and iodine values, notably reduced by WME-U. Brown index was significantly impacted, with WME-U and WME-S treatments reducing it by 142.51% and 88.89%, respectively, compared to the control. Overall, watermelon skin extracts, especially WME-U, improved soybean oil quality parameters, highlighting their potential as natural additives for enhancing edible oil quality and stability
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