Extraction and Characterization of Essential Oil From Pumpkin Seed

No Thumbnail Available

Date

2018-07

Journal Title

Journal ISSN

Volume Title

Publisher

AAU

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.

Description

Keywords

Essential oil, Pumpkin seed, Pumpkin seed oil, cucurbita pepo, ree fatty acid

Citation