Cucurbita Maxima Pumpkin Seed Oil: Chemical Properties and Profile Characterization

This study aims to analyze the chemical properties and lipid profile of Béjaoui," a Tunisian pumpkin variety, using two extraction methods: Soxhlet extraction with n-hexane (PSOS) and cold pressing (PSOP). Gas chromatography analysis identified linoleic acid (C18:2) as the most abundant fatty acid, accounting for 45.76% in PSOP and 46.36% in PSOS. The choice of extraction technique significantly influenced the quality of the resulting oils. The cold-pressed oil (PSOP) showed higher concentrations of chlorophylls (12.37 ± 1.05 ppm), beta-carotene (1.98 ± 0.31 ppm), and polyphenols (57.66 ± 2.61 ppm). Conversely, the Soxhlet-extracted oil (PSOS) contained a greater amount of phosphorus (23.87 ± 1.65 ppm) compared to the cold-pressed oil (3.17 ± 0.76 ppm). These findings highlight that the extraction method plays a crucial role in determining the quality characteristics of pumpkin seed oil. Cold pressing, in particular, enhances the oil’s potential for innovative applications across various sectors, including industrial, nutritional, cosmetic, and pharmaceutical fields.