Seeds and oil of the Styrian oil pumpkin: Components and biological activities

Cucurbita pepo subsp. pepo var. Styriaca is a phylogenetically young member of the Cucurbita spp. since the mutation leading to dark green seeds with stunted outer hulls arose only in the 19^th century. This mutation defined the so‐called Styrian oil pumpkin and facilitated the production of Styrian pumpkin seed oil. It is a regional specialty oil in the south‐eastern part of Europe. In this article, we describe the production and economic value of this edible oil as well as its composition on a molecular basis, including fatty acids, vitamins, phytosterols, minerals, polyphenols, and the compounds responsible for its pigments, taste and flavor. We also describe contaminants of Styrian pumpkin seed oil and the most relevant field pests of the Styrian oil pumpkin plant. Finally, we review the putative beneficial health effects of Styrian oil pumpkin seeds and of their products.     

In Vitro and In Vivo Removal Efficacies of a Formulated Pumpkin Seed Oil Makeup Remover

Pumpkin seed oil is well known for its health benefits due to its high content of fatty acid constituents and tocopherols. The removal efficacy of pumpkin seed oil was assessed using UV–Vis spectroscopy. The oil was able to remove 79.92 ± 0.07%, 41.02 ± 0.25%, and 23.54 ± 0.19% of foundation and liquid and pen eyeliners. A stable makeup remover was formulated using 5–15% pumpkin seed oil. Addition of pumpkin seed oil significantly (P < 0.001) enhanced removal ability of the base remover. The remover containing 5% pumpkin seed oil was able to remove 89.27 ± 0.02%, 67.72 ± 0.08%, and 41.25 ± 0.07% of foundation, liquid, and pen eyeliners, respectively, while those of the remover containing 10% pumpkin seed oil were 78.24 ± 0.02%, 66.88 ± 0.05%, and 38.43 ± 0.05%, and those of the remover containing 15% pumpkin seed oil were 84.41 ± 0.01%, 69.79 ± 0.12%, and 41.88 ± 0.04%, respectively. On the other hand, removal efficiencies of the benchmark were 91.20 ± 0.03%, 73.46 ± 0.10%, and 54.00 ± 0.07%, respectively. The removers containing pumpkin seed oil did not cause skin irritation as monitored by a single closed-patch test in 10 female volunteers. The remover containing 5% pumpkin seed oil was further preference studied in 25 female volunteers in a comparison with the benchmark. The pumpkin seed oil remover gained a better overall preference over the benchmark (82.29 ± 4.17% and 80.20 ± 8.64%; P = 0.287). Of which, skin hydration of the developed bio-oil remover was significantly (P < 0.001) satisfied.     

Can chemometrics protect pumpkin seed oil buyers from false Styrian PGI labels?

A group of scientists from Loeben Universtity is proposing the use of chemometrics in the detection of authenticity of Styrian PGI pumpkin seed oil. They have shown that pumpkin seeds from Austria and foreign countries differ in the composition of various element traces. Based on that they are able to differentiate between false and authentic PGI pumpkin seed using mathematical modeling.     

Phytosterols and steryl esters in diverse Cucurbita,Cucumis and Citrullus seed oils

Δ⁷‐Phytosterols present in pumpkin seed oil are significant for the prevention of prostate disorders. Herbal medicines are increasingly offered as dried kernels or concentrated ethanolic extracts of Cucurbita pepo seeds. Until now, the pumpkin seeds of C. pepo have almost exclusively been used for this purpose. Only a few data concerning the sterol content of other Cucurbitoideae seeds are available. Therefore, we isolated, identified, and quantified the free and esterified phytosterols of 12 Cucurbita, 3 Cucumis, and 3 Citrullus seed oils. The total sterol content of these seeds ranged from 297 mg per 100 g oil in Cucurbita maxima ‘Turk's Turban’ to 814 mg per 100 g oil in Citrullus lanatus ‘Sugar Baby Watermelon’, equivalent to 64 to 193 mg per 100 g seeds respectively. These were mainly Δ⁷‐sterols (˜82%) with the steryl esters acounting for ˜32% of the total sterol content.     

Stability of pumpkin seed oil

In Austria pumpkins are grown primarily for the production of pumpkin seeds that can be used for eating or the production of salad oil. Pumpkin seed oil is dark green and its fatty acid composition consists typically of linoleic acid and oleic acid as the dominant fatty acids. The saturated fatty acids palmitic and stearic acid occur at lower levels. The samples for this study were taken from a breeding program that intends to increase the seed and oil productivity. 15 samples with different contents of linoleic acid (40—57%) and vitamin E (100—600 μg/g) were selected. The stability of the oil was measured in a Rancimat that oxidizes the oil at 120 �C and measures the induction time that is needed for the oxidation. The correlation analysis showed that only the ratio of linoleic acid to oleic acid had a significant influence on the oxidative stability of the oil. Vitamin E did not show any correlation. When α‐tocopherol was added to the oil a strong pro‐oxidative effect was observed.     

Sterols in pumpkin seed oil

The sterol fraction of unsaponifiable matter obtained from a Yugoslav pumpkin seed ripening was investigated by gas liquid chromatography on a glass capillary column. It contained at least 14 different sterols ten of which were identified primarily by combined gas chromatography-mass spectrometry as cholesterol, brassicasterol, campesterol, stigmasterol, 24-methylcholest-7-en-3β-ol, Δ^7,22,25-stimastatrien-3β-ol, α-spinasterol, Δ^7,25-stigmastadien-3β-ol, Δ^7,25-stigmastenol, and Δ⁷-avenasterol. It was shown that the unidentified sterols in the oil obtained from a Chinese pumpkin seed were Δ^7,25-stigmastadien-3β-ol, and Δ^7,22,25-stigmastatrien-3β-ol,. There was practically no difference in the composition of Yugoslav and Chinese pumpkin seed oil, the main characteristic of which was the presence of Δ⁷-sterols as was already stated by Sucrow.     

Comparison of two kinds of pumpkin seed oils obtained by supercritical CO2 extraction

The oils from two kinds of pumpkin seeds, black and white ones, were extracted by supercritical CO₂ (SC‐CO₂). The technological variables for SC‐CO₂ extraction were optimized and the resulting oils were analyzed by GC‐MS. As a result, the optimal conditions for SC‐CO₂ extraction were as follows: 25～30 MPa, 45 °C, SC‐CO₂ flow rate of 30～40 kg/h. The main compounds in the resulting oils were 9,12‐octadecadienoic acid, 9‐octadecenoic acid, stearic acid, palmitic acid for both types of pumpkin seeds, however, the black seed oil contains more unsaturated fatty acids (UFA) than the white seed oil. On the other hand, some compounds including heptadecanoic acid (0.27%), tetracosanic acid (0.1%), 9‐dodecaenoic acid (0.45%) and pentadecenoic acid (0.05%) were found in white seed oil but not in black seed oil; while eicosanic acid (0.05%), 11,14‐eicosadienoic acid (0.2%), 11‐octadecenoic acid (0.06%), 7‐hexadecenoic acid (0.02%) and 1,12‐tridecadiene (0.02%) were only found in black seed oil.     

Profile of Triacylglycerols,Phenols, and Vitamin E of Manjari Medika Grape Seed Oil and Cake: Introducing a Novel Indian Variety

The aim of the study is to investigate the biochemical composition of grapeseed oil and cake from an unexplored Indian grape‐juice cultivar, Manjari Medika (MM). The composition of oil and residual seed cake is evaluated using various chromatographic and spectroscopic techniques. The findings demonstrate that the vitamin E content of MM‐seed oil (1.15–1.35 g kg^?1) is distinctively higher than the Codex standard, suggesting its superior quality as an edible oil. The predominant triacylglycerols include trilinolein (LLL, 43%), dilinoleoyl‐stearylglycerol (LSL, 19%), and dilinoleoyl‐palmitoylglycerol (LLP, 11%), which are earlier recognized as natural antioxidants. The seed‐cake is rich in polyphenols including acylated anthocyanins (e.g., pelargonidin‐3‐O‐coumaroyl glucoside) and certain other flavonoids (e.g., catechin). The profile of phytonutrients in MM seed‐oil and cake is significantly superior to its seeded female parent and two other widely cultivated wine‐grape varieties. In brief, the studied by‐products of this new grape‐juice cultivar can be an important source of high‐value ingredients for use in food supplements, nutraceuticals, and functional foods. Practical applications: This study reports the phytochemical profile of the seed‐oil and seed cake derived from a newly developed grape variety, Manjari Medika. High contents of selective antioxidants: lipids, vitamin E, and phenols in the seed‐oil and cake with health benefits suggest their potential for use in nutraceutical and functional foods. These byproducts can be utilised as ingredients of functional foods and nutraceuticals (e.g., grape seed oil capsule) and also as raw materials in food supply chains (e.g., for production of grape cookies or cake). MM can also be utilized as a colorant in the food industry.     

Lipophilic components in black currant seed and pomace extracts

The nature of the fatty acids and other lipophilic components in extracts from black currant seed and pomace (containing seed) were investigated, with a view to highlighting any potential uses. The same non‐hydroxylated fatty acids were the major components in both types of extract, but total levels were less in pomace (75 582 mg 100 g^?1 oil) than in seed alone (90 972 mg 100 g^?1 oil) and there were less unsaturated fatty acids, including GLA (8653 and 12 625 mg 100 g^?1 oil, respectively), but long chain n‐20:0 – n‐30:0 fatty acids (4080 and 437 mg 100 g^?1 oil, respectively) were greatly increased in pomace. Phytosterols (mainly β‐sitosterol), saturated n‐20:0 – n‐30:0 policosanols, ω‐hydroxy fatty acids (mainly 16‐hydroxy 16:0) and 2‐hydroxy fatty acids (mainly 2‐hydroxy 24:0) were present at much greater levels in pomace (2496, 2097, 958 and 46 mg 100 g^?1 oil, respectively) than in seed (553, 108, 161, and 1 mg 100 g^?1 oil, respectively). The pomace extract is a useful source of fatty acids, phytosterols and policosanols with potential functional properties. Practical applications: The study investigated the lipophilic components in isohexane extracts from black currant seed and pomace (containing seed). Only pomace extracts had substantial amounts of phytosterols and policosanols that have potential as cholesterol‐lowering agents, whereas fatty acids such as GLA, that has anti‐inflammatory properties, are mainly in the seed.     

Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge

Antioxidant (AO) activity of cold pressed pumpkin (Cucurbita pepo L.) seed oil, produced from three naked and one hulled variety, was assessed using a DC polarographic assay based on a hydrogen peroxide scavenge (HPS). Results are expressed as the decrease of the anodic oxidation current of hydrogen peroxide obtained upon addition of methanolic extract of the investigated oils. Strict correlations of HPS and (1) radical scavenging capacity against the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) (0.99), (2) the induction period estimated by a Rancimat test (0.99) and (3) total phenolic content estimated by Folin-Ciocalteu (FC) assay (0.99) were obtained. In addition, a significant correlation of HPS and the content of δ-tocopherol (0.87), squalene (0.67) and color CIE a* (−0.89) was found. Based on the results reported, the polarographic assay was found to be suitable for determination of AO activity as an indicator of the quality and oxidative stability of oil.     

Chemical Compositions and Mineral Contents of Some Hull-Less Pumpkin Seed and Oils

The main objective of this study was to determine total oil, total phenol, antioxidant activity and mineral contents of hull‐less pumpkin seeds and also fatty acid composition of seed oils. The results indicated that total oil, total phenol content and antioxidant activity values were found between 33.04 and 46.97 %, 56.94 and 87.15 mg GAE/100 g and 0.19 and 11.75 %, respectively (p < 0.05). Linoleic, oleic, palmitic and stearic acids were the most prominent fatty acids in all genotypes. The most abundant mineral in the studied seeds, which belong to different genotypes, was potassium (2704.75–1033.63 ppm) followed by phosphorus (3569.690–9108.835 ppm) and magnesium (1275.15–3938.16 ppm) (p < 0.05). Particularly genotype‐1 was the richest seed in essential fatty acids and minerals.     

Analysis of sterol fractions from twenty vegetable oils

The unsaponifiables separated from 20 vegetable oils were divided into sterol and three other (less polar compound, triterpene alcohol, and 4-methylsterol) fractions by preparative thin layer chromatography. The amounts of the sterol fractions were more than ca. 30% in the unsaponifiables from all of the oils, except tohaku, pumpkin seed, and fagara seed oils. Composition of the sterol fractions were determined by gas liquid chromatography. Individual components of the sterol fractions were identified by gas liquid chromatography and combined gas liquid chromatography-mass spectrometry. β-Sitosterol was found as the most predominant component in the sterol fractions from all oils, except two, i.e. the sterol fraction from pumpkin seed oil contained no detectable amount of β-sitosterol and the sterol fraction from akamegashiwa oil contained Δ⁵-avenasterol as the most abundant component. Campesterol, stigmasterol, Δ⁵-avenasterol, Δ⁷-stigmastenol, and Δ⁷-avenasterol and also trace amounts (at the very least) of cholesterol and brassicasterol were found in most of the oils analyzed. It may be noted that a large amount (ca. 9%) of cholesterol was detected in the sterol fraction from capsicum seed oil. The presence of 24-methylenecholesterol and Δ⁵-avenasterol in the sterol fraction of akamegashiwa oil was demonstrated by isolation of these sterols.     

Quantification of Phorbol Esters in Jatropha curcas by HPLC‐UV and HPLC‐ToF‐MS with Standard Addition Method

Established analytic methods for the quantification of phorbol esters (PE), which are some toxic components in Jatropha curcas L., include HPLC with UV‐detection with the commercially available phorbol myristate acetate (PMA) as internal standard or HPLC coupled with MS detection with an external calibration, mostly also with PMA. The differences in the fatty acid side chains and connection to the base structure of PMA compared to PE leads to different UV absorption and MS ionization effects and cause problems for exact quantitative measurements. In this paper, a method is presented which combines both detection types and shows differences between both results. For this purpose, an extraction routine is performed on a PE‐containing seed oil to get a PE standard in high purity, which was used for a standard addition method on two real J. curcas oil samples, derived from Ghana and Mexico. Furthermore, a detection window of ±10 ppm for the high accurate ToF‐MS detection is set to eliminate isobaric interferences from co‐eluting material. Method evaluation of inter‐ and intra‐day variance as well as the recovery rate are performed and determined. With this method a limit of detection of 62 ng mL^?1 (UV) and 11 ng mL^?1 (MS) can be achieved. Practical Applications: Due to the good biological and technical properties of Jatropha curcas L., its seed oil seems perfect for the application as biodiesel feedstock. The toxicity on the other hand could cause problems when converting side products from the oil production to products of higher value. With the here described method an accurate and precise analysis procedure for the quantification of the toxic compounds namely, phorbol esters, could be applied for toxicity studies or routine checks in industry which is converting plant material from J. curcas, so that no toxic material is used for example as animal feed. In this paper, an exact and robust analysis method is described for the quantification of phorbol esters (PE) in Jatropha curcas L. seed oil. This method procedure includes the extraction of PE in methanol, chromatographic separation on a reverse phase C18 HPLC column and the quantification by standard addition method. For the standard addition method a highly pure PE standard is used, which is extracted and purified by semi preparative HPLC right before the measurements. The used detector for identification and quantification is UV set at 280 nm and ESI‐ToF‐MS with a ±10 ppm mass difference of the deprotonated and formate adduct pseudo molecular ion of PE.

     

Enzymatic oil‐degumming by a novel microbial phospholipase

Phospholipase A‐mediated oil‐degumming is a well‐established process step (Enzy‐Max^®) in physical refining of vegetable oils (rape seed, soy bean, sunflower seed). A screening programme for microbial phospholipases of type A has been carried out. The target has been to develop a stable and robust phospholipase with optimal oil‐degumming performance in the pH‐range 4—5 and in the temperature range 30— 70 °C. One phospholipase of type A1 from Fusarium oxysporum, given the trade name Lecitase^® Novo, has been studied in detail. Some of the characteristics of this novel microbial phospholipase in the oil‐degumming application are: pH optimum ∼5, temperature optimum 40—45 °C. In laboratory tests the new phospholipase Lecitase^® Novo has proven to be superior to porcine pancreatic Lecitase^® 10L and other phospholipases with respect to oil‐degumming performance, and it has proven to be suited for degumming of different oil qualities ranging from water‐degummed to crude oil. A further advantage is that the new phospholipase acts at very low water content, which will make the problematic sludge recycling in the EnzyMax^® process superfluous. As demonstrated by an HPLC study, phospholipase‐mediated degumming is a unique process quite distinct from the well‐known acid degumming variations, since the phospholipids (both hydratable and non‐hydratable) present in the oil are hydrolysed to the corresponding lyso‐phospholipids, which migrate to the aqueous phase under the conditions employed. Lecitase^® Novo was introduced successfully for degumming of rapeseed oil at Cereol (Mannheim, Germany) mid 2000.     

Enhanced lipase production from Aeromonas sp. S1 using Sal deoiled seed cake as novel natural substrate for potential application in dairy wastewater treatment

BACKGROUND: Sal (Shorea robusta) deoiled seed cake extract (SDOCE) was assessed for its suitability as a cheap natural substrate for lipase production under submerged fermentation. The bacterial isolate Aeromonas sp. S1 isolated from dairy industry was used for lipase production. Both the isolate and its lipase were shown to be potential tools for treatment of dairy wastewater containing higher organic load. RESULTS: On substituting tributyrin with SDOCE, lipase production was enhanced 24‐fold (195 U mL^?1) compared with the initial 8.13 U mL^?1 lipase activity. Maximum lipase production was obtained at pH 8.0 and incubation temperature 30 °C. The lipase had pH and temperature optima of 10.0 and 55 °C, respectively. The isolate and its crude enzyme preparation were checked separately for applicability in dairy wastewater treatment. The isolate was able to reduce chemical oxygen demand (COD) by 93%, oil and grease (O&G) by 75%, and total suspended solids (TSS) by 47% after 96 h of treatment. Enzymatic preparation gave 86% reduction of COD after 12 h and 75 and 45% reduction of O&G and TSS, respectively, after 96 h of treatment. CONCLUSION: Overall, the study shows the usefulness of Sal seed deoiled cake, a cheap agro‐industrial by‐product for the production of lipase. The isolate and its lipase can also be used effectively for the treatment of dairy wastewater. Copyright © 2011 Society of Chemical Industry     

Physical‐chemical characteristics and oxidative stability of oil obtained from lyophilized raspberry seed

Fresh raspberry (Rubus idaeus), cultivar Willamette, was freeze‐dried (lyophilization). A byproduct of lyophilization is “fine dust” of raspberry consisting of finely ground raspberry fruit body and seed. The seeds were separated. The seed oil was isolated and its physical and chemical characteristics were determined. Parameters that characterize the seed and quality of the oil were examined, including fatty acid composition, oxidative stability under different storage conditions, and radical‐scavenging activity. The fatty acid composition was determined by GC/FID and the contents of the dominant fatty acids were found as: oleic 16.92%, linoleic 54.95%, and α‐linolenic acid 23.97%. The oxidative stability of the oil was poor. The induction period by Rancimat test at 100 °C was 5.2 h. The radical‐scavenging activity is similar to that of resveratrol [1,3‐benzenediol 5‐(1^E‐2‐4‐hydroxy‐phenyl‐ethyl)]. Although this product is used in the candy industry, it would be far more useful if raspberry oil of satisfactory quality could be extracted. This paper demonstrates that sifted lyophilized seeds can be used for the extraction of oils. This process allows for maximal usage of the byproducts, reduces losses and it increases the development of new products.     

Heterogeneously Catalyzed Methanolysis of Gmelina Seed Oil to Biodiesel

The heterogeneous catalysis of transesterification of gmelina seed oil to biodiesel is evaluated. The oil was extracted from the seeds with n‐hexane by solvent extraction and characterized to determine its physiochemical properties. Response surface methodology was applied to optimize the effect of process variables on the biodiesel yield. The base‐activated clay catalyst performed as montmorillonite clay with the characteristic property of a Brønsted acid. It has an improved surface area after activation that enhanced its catalytic activity on transesterification reaction. Under optimal conditions, the biodiesel yield was 70.1 %, thus demonstrating that the model predicted well the biodiesel production.     

Mulberry Seed Oil: a Rich Source of δ‐Tocopherol

In the present study, mulberry seed oil (MSO) samples obtained from seeds of different mulberry varieties as well as concentrated mulberry juice production waste (mulberry pomace) were investigated. Radical scavenging capacity, tocopherol and total phenolic content of MSO were determined. It was observed that MSO contain unique amounts of δ‐tocopherol varying between 1645–2587 mg kg^?1 oil depending on the variety. The secondary tocopherol homologue was γ‐tocopherol within a concentration range of 299–854 mg kg^?1 oil. MSO exhibited a very high antioxidant capacity varying in the range of 1013–1743 and 2574–4522 mg α‐tocopherol equivalents (α‐TE) per kg of oil for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and freeze‐dried 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (FD‐ABTS) radical cation assays, respectively. Both antioxidant capacity and total phenolic content were higher for mulberry pomace oil compared with the seed oils. Fatty acid composition of MSO was also determined, and linoleic acid was found to be the primary fatty acid (66–80 %).     

Evaluation of Anthelmintic Activity and Composition of Pumpkin (Cucurbita pepo L.) Seed Extracts—In Vitro and in Vivo Studies

A significant number of studies report growing resistance in nematodes thriving in both humans and livestock. This study was conducted to evaluate the in vitro and in vivo anthelmintic efficiency of Curcubita pepo (C. pepo) L. hot water extract (HWE), cold water extract (CWE) or ethanol extract (ETE) on two model nematodes: Caenorhabditis elegans (C. elegans) and Heligmosoides bakeri (H. bakeri). Methods: Raman, IR and LC-MS spectroscopy analyses were performed on the studied plant material to deliver qualitative and quantitative data on the composition of the obtained extracts: ETE, HWE and CWE. The in vitro activity evaluation showed an impact of C. pepo extracts on C. elegans and different developmental stages of H. bakeri. The following in vivo experiments on mice infected with H. bakeri confirmed inhibitory properties of the most active pumpkin extract selected by the in vitro study. All of the extracts were found to contain cucurbitine, aminoacids, fatty acids, and-for the first time-berberine and palmatine were identified. All C. pepo seed extracts exhibited a nematidicidal potential in vitro, affecting the survival of L1 and L2 H. bakeri larvae. The ETE was the strongest and demonstrated a positive effect on H. bakeri eggs hatching and marked inhibitory properties against worm motility, compared to a PBS control. No significant effects of pumpkin seed extracts on C. elegans integrity or motility were found. The EtOH extract in the in vivo studies showed anthelmintic properties against both H. bakeri fecal egg counts and adult worm burdens. The highest egg counts reduction was observed for the 8 g/kg dose (IC₅₀ against H. bakeri = 2.43; 95% Cl = 2.01–2.94). A decrease in faecal egg counts (FEC) was accompanied by a significant reduction in worm burden of the treated mice compared to the control group. Conclusions: Pumpkin seed extracts may be used to control of Gastrointestinal (G.I.) nematode infections. This relatively inexpensive alternative to the currently available chemotherapeutic should be considered as a novel drug candidate in the nearest future.     

Cuphea a rich source of medium chain triglycerides: Fatty acid composition and oil diversity in Cuphea procumbens

The phenological characteristics, oil content, and fatty acid composition of 34 selections of Cuphea procumbens have been studied. The mean seed yield per plant was 9.7 ± 0.43 g. Maximum seed yield (16.7 g) was noticed in NBC‐27, while the average number of fruits per plant was 124.9 ± 10.7. The oil content in the seeds ranged from 16.7—28.7%, maximum being in NBC‐34. The fatty acid composition revealed the presence of capric acid (C10:0) in all the selections of C. procumbens as the major constituent of the oil ranging from 87.7—94.6%. C. procumbens showed its novelty as an alternative source of capric acid and may be utilized as a renewable resource in the production of plasticizers and lubricants which wholly depend on petrochemical import. Researches are in progress in order to obtain tolerant cultivars against wild plant characteristics and some delayed seed shattering plants have been identified.