Zekeria  Yusuf, Doyzer  Mohammed, Mulugeta  Desta, Sewnet  Mengistu, Jemal  Tenishu, Sultan  Seyida, Desta  Dugasa, 
    Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pumpkin (<i>Cucurbit
sp</i>.) Seed and Fruit Pulp Oil Extracts,
    Research Journal of Biological Sciences,
    Volume 16,Issue 4,
    2021,
    Pages 22-26,
    ISSN 1815-8846,
    rjbsci.2021.22.26,
    (https://makhillpublications.co/view-article.php?doi=rjbsci.2021.22.26)
    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 (<i>Cucurbit</i> 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 (<i>Cucurbit</i> 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&plusmn;2.68), DPPH (32.30&plusmn;1.27)
and hydrogen peroxide (11.85&plusmn;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 &#956;L/mL) and minimum bactericidal
concentration (MBC, 0.25 &#956;L/mL) were recorded for fruit
pulp oil extract against <i>S. aureus</i>. On the other hand, the
stronger antifungal activity with maximum zone of
inhibition (15.00 mm) with MIC (0.125 &#956;L/mL) and
minimum fungicidal concentration (MFC, 0.19 &#956;L/mL)
were observed for seed oil against <i>A. niger</i>. 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.
    Keywords: Antioxidant;free radical scavenging activities;MBC;MIC;MFC;zone of inhibition