Physicochemical properties and stability of pumpkin seed oil as affected by different extraction methods and species

Chel-Guerrero L., . and González-Aguilar G. A., . and Moo-Huchin V. M., . and Ortiz-Vázquez E., . and Betancur-Ancona D., . and Sauri-Duch E., . and Can-Cauich C. A., . and Cuevas-Glory L. F., . and Ríos-Soberanis C. R., . Physicochemical properties and stability of pumpkin seed oil as affected by different extraction methods and species. pp. 148-160. ISSN 22317546

The present work evaluated the influence of extraction method and species on the physicochemical properties oxidative stability fatty acid profiles and rheological behavior of pumpkin seed oils. The seeds of two pumpkin species (Cucurbita argyrosperma Huber CA and Cucurbita moschata Duchesne CM) were obtained from small-scale pumpkin processors in Yucat¡n Mexico. The oils were extracted by two methods: mechanical pressing (MP) and organic solvent (OS). It was found that the oil extraction method species and their interaction significantly influenced the physicochemical properties and oxidative stability of the seed oils. The composition and fatty acid content of the oils were comparable to those of other pumpkin species. The oil yield from the MP method was lower than that from the OS method. Also CA oil extracted by MP had an olive-green colour as compared to the reddish-yellow colour of CM oil and also had a higher oxidative stability. The viscosity of CA oil extracted by MP was superior to that extracted by OS. Also CA oil had a higher content of iron monounsaturated fatty acids (MUFA) stearic acid and oleic acid as well as viscosity in comparison to CM oil although CM oil had a higher content of linoleic acid. This information can be used to obtain more stable pumpkin oils with enhanced properties that would benefit both producers and processors.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(01)%202021/DONE%2...

Abstract

The present work evaluated the influence of extraction method and species on the physicochemical properties oxidative stability fatty acid profiles and rheological behavior of pumpkin seed oils. The seeds of two pumpkin species (Cucurbita argyrosperma Huber CA and Cucurbita moschata Duchesne CM) were obtained from small-scale pumpkin processors in Yucat¡n Mexico. The oils were extracted by two methods: mechanical pressing (MP) and organic solvent (OS). It was found that the oil extraction method species and their interaction significantly influenced the physicochemical properties and oxidative stability of the seed oils. The composition and fatty acid content of the oils were comparable to those of other pumpkin species. The oil yield from the MP method was lower than that from the OS method. Also CA oil extracted by MP had an olive-green colour as compared to the reddish-yellow colour of CM oil and also had a higher oxidative stability. The viscosity of CA oil extracted by MP was superior to that extracted by OS. Also CA oil had a higher content of iron monounsaturated fatty acids (MUFA) stearic acid and oleic acid as well as viscosity in comparison to CM oil although CM oil had a higher content of linoleic acid. This information can be used to obtain more stable pumpkin oils with enhanced properties that would benefit both producers and processors.

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Item Type:	Article
AGROVOC Term:	Pumpkins
AGROVOC Term:	Cucurbita
AGROVOC Term:	Cucurbita moschata
AGROVOC Term:	Oilseeds
AGROVOC Term:	Extraction
AGROVOC Term:	Seed extracts
AGROVOC Term:	Species differences
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Fatty acids
AGROVOC Term:	Rheological properties
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9653

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