Profile Characterization of pumpkin (Cucurbita maxima) seed oils
This work initially explores both solvent and cold press extracting techniques of the pumpkin (Cucurbita maxima) seeds of a Tunisian variety named Béjaoui.
It additionally compares the chemical composition of the seed oil of the Béjaoui variety with that of a commercial Cucurbita pepo subsp.
Styriaca originating from Austria.
Both examined pumpkin species and their extraction techniques had significant effects on antioxidant activity, Saturated Fatty Acid (SFA), Polyunsaturated Fatty acid (PUFA), γ-tocopherol, and pigment contents.
The cold press techniques were found to improve the γ-tocopherol content and the oxidative stability when compared to solvent extraction (599.33 mg/kg and 3.84h for the Komet DD 85 G press model against 435.75 mg/kg and 3.88h for the MUV2 65 model).
The higher polarity of chloroform/methanol promoted the extraction of polyphenols (54.41 mg GAE/kg).
Furthermore, the higher antioxidant activity of pumpkin seed oil extracted by the MUV2 65 press (0.31 mM Trolox/kg) might be attributed to the fat-soluble antioxidants such as γ-tocopherols, chlorophylls (179.6 mg/kg), carotenoids (66 mg/kg), and total polyphenol content (36.07 mg GAE/kg).
Born in 1978, Leila Rezig is a Ph.D senior research assistant in food processing.
Her doctoral thesis was defended at the Higher School of Food Industries in Tunis.
She has worked as a teaching assistant.
Her fields of interest include the characterization of oil seeds, the different honey properties, and the essential oils’antioxidant activities.