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

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-01-17 DOI:10.1007/s11694-025-03099-8

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

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引用次数: 0

Abstract

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.

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.