Pumpkin seed oil: a comprehensive review of extraction methods, nutritional constituents, and health benefits

Abstract

Pumpkin seed oil (PSO), a rich source of nutrient contents, is extracted from the seeds of different pumpkin varieties for food and medicine industries. Accordingly, this article was designed to provide an evidence‐based review of the literature, with the purpose of achieving practical conclusions involved the extraction technologies, nutritional properties, and validated biological activities of PSO. From the previous literatures, PSOs contain a large proportion of unsaturated fatty acids, with linoleic acid as the main component, and an amount of tocopherol, phytosterol, and phenolic acids. Some differences in the yield, composition and physicochemical properties of PSO can be associated with the pumpkin's cultivars and the extraction methods. Some novel technologies involved in supercritical fluid extraction, enzyme‐assisted aqueous extraction, ultrasound‐assisted extraction have been gradually replacing the conventional technologies as the most promising method which promote safe, non‐polluting and effective recovery of PSO. This healthy vegetable oil was reported by several in vitro and in vivo studies to have potential protective roles in oxidative stress, inflammation, cancer, and cardiovascular diseases.This article is protected by copyright. All rights reserved.

Toward an Environmentally Friendly Future: An Overview of Biofuels from Corn and Potential Alternatives in Hemp and Cucurbits

“…There are various methods for extracting oil from cucurbit seeds: cold-pressed extraction [86,93,112], solvent extraction [86], supercritical fluid extraction, enzyme-assisted aqueous extraction, and ultrasound-assisted extraction [113].…”

“…Before oil extraction, the seeds need to be separated from the pulpy part of the fruit, cleaned, and washed. Then, the seeds are dried, either naturally or in a vacuum oven, at a temperature of 60-75 • C until the moisture content reaches 2% [93,113].…”

“…It is based on the cavitation effect [117], disrupting the primary cell walls of the seeds, facilitating solvent penetration into the sample, and accelerating the release of intracellular oil. However, this method has high energy consumption, requires expensive equipment, and achieving a higher industrial production volume with it is challenging [113].…”

Comparison of quality and oxidative stability of pumpkin seed (Cucurbita maxima) oil between conventional and enzymatic extraction methods

“…Pumpkin (Cucurbita maxima), belonging to the Cucurbitaceae family, is one of the important crops in the world. 1 Pumpkin seeds are used as valuable ingredients in the baking industry and are also utilised to produce pumpkin seed oil due to their high oil content (39.7-48.6% w/w). 2,3 Pumpkin seed oil is rich in unsaturated fatty acids (over 80%) and contains many bioactive compounds, such as tocopherols, squalene and phytosterols; [4][5][6][7] in addition, many studies have demonstrated its health bene-ts, such as anti-inammatory, diuretic properties, and preventing atherosclerosis as well as prostate disease.…”

“…[8][9][10] In recent years, pumpkin seed oil requirement and consumption have been increasing and its application has been studied and demonstrated as a promising functional oil source in food, cosmetics, and pharmaceuticals. 1,7 This drives oil industries to upgrade pumpkin seed oil quality to meet the customer demand and potentially growing market needs.…”