ارزيابي خصوصيات فيزيكوشيميايي روغن استخراج شده از ارقام مختلف دانه كدو حلوايي ايراني

Physicochemical Evaluation of Oil Extracted from Different Varieties of Iranian Pumpkin Seeds

Introduction: Pumpkin is a plant with oily seeds belonging to the Cucurbitaceae family. This study is concerned with the evaluation of physicochemical characteristics of oil extracted from different varieties of pumpkin seeds. Materials and Methods: In this research work six varieties of pumpkin seeds were subjected to oil extraction. The extracted oils were subjected to a series of physical and chemical tests consisting of fatty acid composition, refractive index, iodine value, saponification value, nonsaponifiable matter, colour, acid value, peroxide value and induction period determinations. Results: The extracted oils accounted for 34-47% of the total weight of the seeds. The fatty acid profile indicated that oleic and linoleic acids were the predominant mono and poly unsaturated fatty acids present, which is quite important in term of nutrition. One of the samples (D) due to the high oil content (45%), fatty acid composition and high resistance to oxidation (21.97 h) at 110 °C might be regarded as the best sample. Conclusion: It was concluded that pumpkin seed oil due to its high content of mono and poly unsaturated fatty acids might be regarded as a valuable oil for consumption.