scholarly journals The influence of the species on the quality, chemical composition and antioxidant activity of pumpkin seed oil

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 40
Author(s):  
Ihssan Boujemaa ◽  
Sara El Bernoussi ◽  
Hicham Harhar ◽  
Mohamed Tabyaoui
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Seed Oil ◽  
Pumpkin Seed ◽  
A Value ◽  
Species Effect ◽  
Pumpkin Seeds ◽  
Antioxidant Potency ◽  
Pumpkin Seed Oil

Oilseed pumpkin seeds are known to be rich in oil and nutrients. Their content in bioactive components gives them some assets that make them beneficial for human health. Although commonly consumed as a snack, pumpkin seeds are ready to claim more uses. The identification of pumpkin species is a major resource in this study. Thus, we worked with three pumpkin species: Cucurbita maxima (CMa), Cucurbita moschata (CMo) and Cucurbita pepo (CP). The species effect on the chemical composition, the content of bioactive compounds and the antioxidant activity was studied. As a result, the analysis of pumpkin seed oil revealed a polyunsaturated fatty acids (PUFAs) content ranging from 52.23% to 57.65%. Our study also revealed that this oil was a good source of phenolic compounds, in particular CMa with a value of 27.52 mg gallic acid equivalents per gram of methanolic extract and 633.51 mg/kg of total tocopherols, which gives it a very strong antioxidant character. In addition, it showed a high antioxidant potency (126.20 ± 20.44) μg/ml for CMa. In this respect, it can be said that the species effect can be a very important factor influencing the nutritional quality of pumpkin seed oil.

Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds)

2004 ◽  
Vol 84 (3) ◽  
pp. 359-365 ◽  
Author(s):  
Michael Murkovic ◽  
Vieno Piironen ◽  
Anna M. Lampi ◽  
Tanja Kraushofer ◽  
Gerhard Sontag
Keyword(s):  
Chemical Composition ◽  
Volatile Compounds ◽  
Seed Oil ◽  
Pumpkin Seed ◽  
Roasting Process ◽  
Pumpkin Seeds ◽  
Pumpkin Seed Oil

Chemical composition and functional characterisation of commercial pumpkin seed oil

2012 ◽  
Vol 93 (5) ◽  
pp. 1035-1041 ◽  
Author(s):  
Giuseppe Procida ◽  
Bruno Stancher ◽  
Francesca Cateni ◽  
Marina Zacchigna
Keyword(s):  
Chemical Composition ◽  
Seed Oil ◽  
Pumpkin Seed ◽  
Functional Characterisation ◽  
Pumpkin Seed Oil

Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge

2011 ◽  
Vol 88 (12) ◽  
pp. 1875-1882 ◽  
Author(s):  
Stanislava Ž. Gorjanović ◽  
Biljana B. Rabrenović ◽  
Miroslav M. Novaković ◽  
Etelka B. Dimić ◽  
Zorica N. Basić ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Antioxidant Activity ◽  
Seed Oil ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil ◽  
Cold Pressed

scholarly journals ANALYSIS OF ANTIOXIDANT COMPOUNDS ON PUMPKIN (Cucurbita pepo L.) SEED OIL

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Muhammad Nur Abdillah
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Free Radical ◽  
Gallic Acid ◽  
Cucurbita Pepo ◽  
Seed Oil ◽  
Acid Methyl Ester ◽  
Pumpkin Seed ◽  
Soxhlet Apparatus ◽  
Pumpkin Seed Oil

<p><em>Pumpking seed oil (Cucurbita pepo L.) popular as healthy oil and became natural antioxidant as consist of various unsaturated fatty acid, carotenoid, flavonoid and polyphenolic. The purpose of this research is to study the compounds on pumpkin seed oil that has antioxidant activity by determining fatty acids composition of the oil using gas chromatography-mass spectrometry (GC-MS) and antioxidant activity by inhibiting free-radical DPPH and determination of total polypheolic content as gallic acid using UV-Vis spectrophotometry. Pumpkin seed oil was produced by solvent extraction with Soxhlet apparatus used as sample. Oil samples was reacted to form fatty acid methyl ester for component analysis by GC-MS determination. Antifree-redical activity was determined using UV-Vis spectrophotometry to count the IC<sub>50</sub> value of concentration series of mixed samples and free-radical DPPH compared to vitamin C as standard antioxidant. Total poliphenolic content as gallic acid was determined using UV-Vis Spectrophotometry by reacting samples with Folin-Ciocalteau reagent. Pumpkin seed oil content at least 10 moderate chain fatty acid, saturated and unsaturated, volatile oil and carotenoid. Antixidant activity of pumpkin seed oil with IC<sub>50</sub> value of </em><em>16,90(±0,28)mg/L</em><em> in inhibiting free-radical DPPH and has total polyphenolic content as gallic acid of 0,212%.</em><em></em></p><p><strong><em>Keywords:</em></strong><strong><em> </em></strong><em>pumpkin seed oil, antioxydant, DPPH free radical, polyphenolic, UV sepctrophotometry, GC-MS</em><em>.</em></p>

scholarly journals EFFECT OF DIFFERENT DOSES OF PUMPKIN SEED OIL AS AN ANTI-INFLAMMATORY AND ANALGESIC ON MICE

2020 ◽  
Vol 51 (2) ◽  
pp. 705-711
Author(s):  
N. Z. Yahya
Keyword(s):  
Analgesic Activity ◽  
Seed Oil ◽  
Experimental Models ◽  
Pumpkin Seed ◽  
Standard Drug ◽  
Pumpkin Seeds ◽  
Pumpkin Seed Oil ◽  
Anti Inflammatory ◽  
Different Doses

To evaluate the role of anti-inflammatory and analgesicof Iraqi pumpkin seed oil. The oil seed (25-100 mg / kg) were investigated using various experimental models for analgesic and anti-inflammatory benefit. Acetic acid and thermal induced models of pain were used to examine the anti-nociceptive property. Though models of oedema induced by carragenin were used to evaluate anti-inflammation. Results were reported from these studies that the extract prepared from Iraqi pumpkin seeds possess potential anti-inflammatory and analgesic activity when  compared with standard drug Diclofenac. Even though all the concentrations showed varying degree of inflammatory and analgesic activity, 100mg/kg bw showed better anti inflammatory and analgesic activity

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