Recently, there has been a great deal of attention on usage, byproducts, and wastes of the food industry. There have been many
studies on the properties of citrus seeds and extracted oil from citrus grown in Kerman, Iran. The rate of oil content of citrus seeds
varies between 33.4% and 41.9%. Linoleic acid (33.2% to 36.3%) is the key fatty acid found in citrus seeds oil and oleic (24.8% to
29.3%) and palmitic acids (23.5% to 29.4%) are the next main fatty acids, respectively. There are also other acids found at trivial
rates such as stearic, palmitoleic, and linolenic. With variation between 0.54 meg/kg and 0.77 mgq/kg in peroxide values of citrus
seed oils, acidity value of the oil varies between 0.44% and 0.72%. The results of the study showed that citrus seeds under study
(orange and sour lemon grown in Kerman province) and the extracted oil have the potential of being used as the source of edible
oil
