Physicochemical Properties of Oil Extracted from Pumpkin (Cucurbita pepo) Seeds

Authors

  • Mohammed Adewumi Abdulrasak
    Department of Biochemistry, Federal University of Lafia, Lafia, Nasarawa state, Nigeria
    https://orcid.org/0000-0002-8753-6208
  • Abubakar Mohammed
    Department of Biochemistry, Federal University of Lafia, Lafia, Nasarawa State, Nigeria
  • Amina Ladidi Musa
    Department of Science Laboratory Technology, Federal University of Lafia, Lafia, Nasarawa State, Nigeria
  • Jibril Hassan Liman
    Department of Biochemistry, Federal University of Lafia, Lafia, Nasarawa State, Nigeria
  • Agatha Nweke
    Department of Biochemistry Bauchi State University Gadau, Bauchi State, Nigeria

Keywords:

Pumpkin , Physicochemical , seed oil , food industry

Abstract

Pumpkin (Cucurbita pepo) is a member of the family Cucurbitaceae and its fruit parts are edible. This study evaluated the physicochemical properties of extracted oil from the seed of pumpkin. The results revealed a percentage yield of 41.08 ± 2.33, refractive index of 1.47 ± 0.18, relative density of 0.09 ± 0.02 g/cm3; saponification value of 184.60 ±1.67 mg/KOH/g, Acid value of 2.64 ±1.31 mgKOH/g, iodine value of 80.27±2.09 g of I2/100 g, and peroxide value of 11.0 ±1.0 mEq/Kg. The result shows that pumpkin seed oil may find application either in food industry as food addictive as it may pose a good quality shelf life or energy generation as biofuels.

Dimensions

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Published

2024-02-15

How to Cite

Physicochemical Properties of Oil Extracted from Pumpkin (Cucurbita pepo) Seeds. (2024). Lafia Journal of Scientific and Industrial Research, 2(1), 5-9. https://doi.org/10.62050/ljsir2024.v2n1.276

Issue

Volume 2, Issue 1 (April, 2024), Lafia Journal of Scientific and Industrial Research (LJSIR)

Section

Life Sciences
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Copyright (c) 2024 Lafia Journal of Scientific and Industrial Research

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How to Cite

Physicochemical Properties of Oil Extracted from Pumpkin (Cucurbita pepo) Seeds. (2024). Lafia Journal of Scientific and Industrial Research, 2(1), 5-9. https://doi.org/10.62050/ljsir2024.v2n1.276

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