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Extraction and Characterization of Essential Oil From Pumpkin Seed

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dc.contributor.advisor Hundessa, Dessalegn (PhD)
dc.contributor.author Meseret, Ethiopia
dc.date.accessioned 2018-12-25T10:55:57Z
dc.date.available 2018-12-25T10:55:57Z
dc.date.issued 2018-07
dc.identifier.uri http://localhost:80/xmlui/handle/123456789/15286
dc.description.abstract The objective of this thesis is extraction and characterization of essential oil from pumpkin seed cucurbita pepo variety using ethanol as solvent. The extraction was carried out using Soxhlet method and separated from solvents by using rotary evaporator. Pumpkin seeds were analyzed for proximate analysis and found to; 5.21 + 0.12% ,22.5+ 0.31%, 50.5+ 0.112%, 7+0.09%, 4.5+ 0.19% and 10.37+0.079% of moisture, crude proteins, crude fat, crude fiber, ash content, carbohydrate respectively. A full factorial design was applied to pumpkin seed cucurbita pepo variety, and 30 experimental runs were performed followed by optimization of pumpkin seed oil. This work was deals with random experimental design consisted of extraction time from 2 to 6 hours, average particle size from 0.25 to 2 mm, solvent to pumpkin seed meal ratio from 0.05 to 0.1mg/ml under constant temperature (80 c) was done and it was conducted with six center points and three replications. Physiochemical property of extracted oil were specific gravity, pH, kinematic viscosity, density moisture and volatile contents, refractive index, free fatty acid, iodine, acid value and saponification value were: 0.91178, 5.16 + 0.1, 35, 911.78, 0.07, 1.468, 0.62+0.61, 97.5 I g/100g oil, 1.23+ 0.23mg KOH/g oil and 189.8+0.31mg KOH/g oil respectively which are in range of literature. FT-IR analysis shows the presence functional group of carbohydrate, carbonyl, alkene, aromatic, alkane, aliphatic amine, carbocyclic, alcohol and methyl ester which is close to essential oil reported in literature. Gas - chromatography-Mass spectroscopy analysis showed the presence of five major free fatty acids linoleic acid, oleic acid, palmitic acid, stearic acid, and miystiric acid, with respective value 57.5%, 20.2%, 19.1%, 2.97% and 0.23%. The pumpkin seed oil also showed good antimicrobial activity against both S. aureus and E.coli with maximum zone of inhibition 15.5+0.23 mm and13.5+0.51 mm respectively. Therefore, it is feasible to be used as edible oil, antimicrobial and other applications. en_US
dc.language.iso en_US en_US
dc.publisher AAU en_US
dc.subject Essential oil en_US
dc.subject Pumpkin seed en_US
dc.subject Pumpkin seed oil en_US
dc.subject cucurbita pepo en_US
dc.subject ree fatty acid en_US
dc.title Extraction and Characterization of Essential Oil From Pumpkin Seed en_US
dc.type Thesis en_US

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