Comparative nutritional and fatty acid profiling of commercially roasted watermelon seeds from different regions of Türkiye
Abstract
This study aimed to determine the macronutrient composition, fatty acid profile, and mineral content of commercially available roasted watermelon seed samples consumed as a traditional snack in Türkiye. Roasted seed samples were collected from three different provinces. Macronutrient analyses were performed using standard analytical methods, while the fatty acid profile and mineral contents were determined via gas chromatography and inductively coupled plasma optical emission spectrometry, respectively. The overall findings revealed that the analyzed roasted watermelon seed samples were energy-dense, containing predominantly fat (50.12%) and protein (31.21%), along with carbohydrates (7.81%), crude fiber (5.28%), ash (3.47%), and moisture (2.11%). The lipid fraction was characterized by a high proportion of polyunsaturated fatty acids, with linoleic acid (44.44%) being the most abundant, followed by by a C18:1 trans-9 isomer reported as elaidic acid (21.05%), palmitic (16.71%), and stearic (15.58%) acids. Mineral analysis demonstrated that the seeds are an excellent source of essential macrominerals, particularly potassium and magnesium. Notably, consuming 100 g of these seeds meets over 90% of the recommended daily allowance for magnesium in adults. In conclusion, roasted watermelon seeds possess a highly valuable nutritional profile, making them a sustainable, economical, and functional food source. Their high protein and lipid contents, together with their mineral richness, suggest potential for further evaluation as ingredients in food formulations and plant-based product development.
Keywords
Fatty acids, Functional foods, Macronutrients, Minerals, Roasted watermelon seeds
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