Pumpkin (Cucurbita maxima) seed oil: chemical composition, antioxidant activities and its authentication analysis
Penulis/Author
Prof. Dr. Abdul Rohman, S.F., M.Si., Apt. (1)
Tanggal/Date
17 2020
Kata Kunci/Keyword
Abstrak/Abstract
Pumpkin seed oil (PSO) has been known as functional food oil due to some bioactive
components contained such as phenolics and tocopherols with beneficial effects to human
health including antioxidants, prevention of certain cancers, and retardation of
hypertension progression and alleviation of diabetes mellitus. To extract PSO from
corresponding fruit seed, numerous extraction techniques either conventional like Soxhlet
extraction or modern extraction systems such as ultrasound-assisted extraction and
supercritical extraction were optimized and developed to get maximum yields of PSO with
maximum bioactive components. PSO contained tocopherols and other phenolics
compounds, therefore, it has potential application in the treatment of diseases related to
oxidative stress. Due to the different price of PSO with other vegetable oils, the
adulteration practice involving the substitution or addition of PSO with lower price oils
such as palm oil and corn oils is possible, therefore analytical method capable of detecting
the adulteration practice is available. The aim of this review was to highlight the physicochemical properties, extraction procedure, antioxidant activities and authentication
analysis of PSO.
