The properties of pumpkin seed oil (PSO) determined by the physical and chemical characteristics from different origins extracted using the hot pressing, Soxhlet, and ultrasound-assisted extraction methods were evaluated. The different extraction techniques of PSO were evaluated using physicochemical parameters such as yield, constants of acid, saponification, peroxide, iodine values (IVs), composition of fatty acids, and antioxidant activity. Total phenolic content was also investigated. The result showed that different extraction methods affected the physicochemical properties of PSO. PSO from Gunungkidul, Yogyakarta, extracted by hot pressing had the highest antioxidant activity against 2,2 diphenyl-1-picryhydrazyl (DPPH) (98.71%) and 2,2’-azinobis(3-ethylbenzothiazoline-6-suslfonic acid (ABTS)•+ (88.08%). Meanwhile, PSO from Pati, Central Java, extracted by Soxhlet had the highest antioxidant activity based on the β-carotene bleaching method (73.28%). PSO from different origins extracted by different extraction methods has different total phenolic content. This study shows the potential antioxidant activities of PSO extracted using hot pressing with good physicochemical properties that would be suitable for industrial application.
Key words: Pumpkin seed oil, physico-chemical properties, antioxidant, fatty acid
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