CHARACTERIZATION AND ANTIBACTERIAL STUDY OF PUMPKIN SEED OIL (CUCURBITA PEPO)

摘要: The current research deals with the extraction, physicochemical and antimicrobial parameters of pumpkin seed oil (Cucurbita pepo) arid zone variety Pakistan. Pumpkin is a nutritive unique plant commonly used as vegetable all around world. Its seeds rinds are mostly thrown away after use however; they rich in proteins fatty acids. In Pakistan usage not frequent other least importance given to its seed. Therefore present study designed see properties pepo). Results showed that had acid value 0.83667 (mg KOH/g oil), saponification 194.606 (g I2/100 g peroxide 6.74 (meq O2/kg iodine 97.9766 oil) ester 193.7640 which range standard levels. Gass chromatography analysis presence five major free acids linoleic acid, oleic palmitic stearic linolenic among them ones. also good activity against S. aureus inhibition 15 mm. Therefore, it feasible be edible for purposes.