Extraction and Characterization of Essential Oil From Pumpkin Seed
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Date
2018-07
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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.
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Keywords
Essential oil, Pumpkin seed, Pumpkin seed oil, cucurbita pepo, ree fatty acid