Abstract
The aim of current research was to evaluate physico-chemical characters, fatty acid profile and total phenolic contents of sweet
melon seed oil obtained from two different extraction techniques and its suitability to be used as a functional ingredient in
yoghurt. In the study two different oil extraction techniques (solvent extraction and cold press) were employed to obtain the
oil from sweet melon (Cucumis melo) seeds. Both type of oils were characterized for different physico-chemical characters,
fatty acid profile and total phenolic contents. The oil was later on used for preparation of yoghurt by replacing animal fat.
Results obtained showed that the melon seeds contained substantial amount of oil yield (20-27.33%) with comparable physicochemical characters, high polyunsaturated fatty acid profile (70-75%) and significant amount of total phenolic contents (2.8-3
GAE/mg). The product analysis also positively demonstrated the addition of melon seed oil in the yogurt but up to 25%
replacement of animal fat. It was concluded from the results that the sweet melon seed gives significant quantity of edible oil
with high nutritional profile. Moreover, it could be utilized by food industries as functional edible oil as well as for the
production of nutraceutical food products.
