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<p>This study investigated oil extraction from PAU <i>Magaz Kaddoo</i>1, India’s first hull-less pumpkin seed variety, using mechanical pressing (MPO), supercritical fluid extraction (SCFEO), and solvent extraction (SEO). Oil recovery varied significantly: SEO yielded higher percentage 47.58 ± 0.42, SCFEO 42.84 ± 0.34, and MPO 32.89 ± 0.78 (<i>p</i> &lt; 0.05). MPO exhibited superior preservation of unsaturated fatty acids (iodine value: 104.99 ± 1.51 gI<sub>2</sub>/100g, <i>p</i> &lt; 0.05). SCFEO produced oil with the highest lightness (L*=34.21 ± 0.65) and chroma (C*=8.79 ± 0.14). FTIR analysis revealed unique absorption bands in SCFEO at 1746, 1235, and 723&#xa0;cm⁻¹. MPO outperformed in preserving nutritional and antioxidant properties, including higher tryptophan content (4.77 ± 0.82), mineral retention (Fe: 1.96 ± 0.07&#xa0;mg/Kg), and total phenolic content (94.81 ± 0.50 mgGAE/100&#xa0;g). MPO showed the highest DPPH radical scavenging capacity (56.12 ± 0.02) compared to SCFEO (28.78 ± 0.49) and SEO (33.85 ± 0.41) (<i>p</i> &lt; 0.05). A 90-day shelf-life study revealed MPO maintained lower peroxide values (3.095 meq/kg) and free fatty acid content (3.108) compared to SCFEO and SEO (<i>p</i> &lt; 0.05). While SEO achieved the highest yield, mechanical pressing proved optimal for PAU <i>Magaz Kaddoo</i> 1 oil, offering superior nutritional quality, antioxidant capacity, and oxidative stability. This study highlights the critical influence of extraction methodology on specialty oils from this novel Indian hull-less seed pumpkin variety.</p>

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Comparative assessment of extraction methodologies for hull-less pumpkin seed oil: exploring the functional and nutraceutical potential

  • 期刊论文

  • 发表日期：

    2025年1月17日

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  • Shivani Kumari,
  • Sonika Sharma,
  • Vikas Kumar,
  • Ajmer Singh Dhatt,
  • Sanjula Sharma,
  • Kiran Grover,
  • Khushdeep Dharni

摘要

This study investigated oil extraction from PAU Magaz Kaddoo1, India’s first hull-less pumpkin seed variety, using mechanical pressing (MPO), supercritical fluid extraction (SCFEO), and solvent extraction (SEO). Oil recovery varied significantly: SEO yielded higher percentage 47.58 ± 0.42, SCFEO 42.84 ± 0.34, and MPO 32.89 ± 0.78 (p < 0.05). MPO exhibited superior preservation of unsaturated fatty acids (iodine value: 104.99 ± 1.51 gI2/100g, p < 0.05). SCFEO produced oil with the highest lightness (L*=34.21 ± 0.65) and chroma (C*=8.79 ± 0.14). FTIR analysis revealed unique absorption bands in SCFEO at 1746, 1235, and 723 cm⁻¹. MPO outperformed in preserving nutritional and antioxidant properties, including higher tryptophan content (4.77 ± 0.82), mineral retention (Fe: 1.96 ± 0.07 mg/Kg), and total phenolic content (94.81 ± 0.50 mgGAE/100 g). MPO showed the highest DPPH radical scavenging capacity (56.12 ± 0.02) compared to SCFEO (28.78 ± 0.49) and SEO (33.85 ± 0.41) (p < 0.05). A 90-day shelf-life study revealed MPO maintained lower peroxide values (3.095 meq/kg) and free fatty acid content (3.108) compared to SCFEO and SEO (p < 0.05). While SEO achieved the highest yield, mechanical pressing proved optimal for PAU Magaz Kaddoo 1 oil, offering superior nutritional quality, antioxidant capacity, and oxidative stability. This study highlights the critical influence of extraction methodology on specialty oils from this novel Indian hull-less seed pumpkin variety.