Abstract: The consumption of pumpkin seeds in the oil form or roasted pumpkin seeds is proved to exhibit several positive health effects. Since, the content of particular nutrients in the pumpkin seed may vary considerably, depending on soil conditions, climate and genetic factors. The aim of the present study was to examine physicochemical properties, antioxidant and antimicrobial activities of pumpkin (Cucurbit sp.) seed and pulp oils. The oil extraction was done in Soxhelt apparatus using hexane as a solvent. The result of physicochemical properties of pumpkin (Cucurbit sp.) seed and pulp oils indicated Seed oil has recorded significantly higher oil yield (17.5%), specific gravity (0.91), acid value (1.82) and free fatty acid value (0.92%). Significantly higher antioxidant activities with respect to ascorbic acid content (38.94±2.68), DPPH (32.30±1.27) and hydrogen peroxide (11.85±0.64) free radical scavenging activities were obtained for pumpkin seed oil. The stronger antibacterial activity with maximum zone of inhibition (15.50 mm), minimum inhibitory concentration (MIC, 0.19 μL/mL) and minimum bactericidal concentration (MBC, 0.25 μL/mL) were recorded for fruit pulp oil extract against S. aureus. On the other hand, the stronger antifungal activity with maximum zone of inhibition (15.00 mm) with MIC (0.125 μL/mL) and minimum fungicidal concentration (MFC, 0.19 μL/mL) were observed for seed oil against A. niger. The result of this study indicated that seed oil presented superior in antioxidant and antifungal potentials but lower in antibacterial activity than fruit pulp oil in pumpkin.
Doyzer Mohammed, Zekeria Yusuf, Mulugeta Desta, Sewnet Mengistu, Jemal Tenishu, Sultan Seyida and Desta Dugasa, 2021. Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pumpkin (Cucurbit sp.) Seed and Fruit Pulp Oil Extracts. Research Journal of Biological Sciences, 16: 22-26.