Pumpkin seed oil is obtained from the seeds of Cucurbita pepo. It is prepared by pressing roasted hulled pumpkin seeds. It has been produced and used in Styria's southern parts at least since the 18th century. The viscous oil is light to very dark green to dark red in colour depending on the thickness of the observed sample. The oil appears green in thin layer and red in thick layer. Pump kin seed oil has an intense nutty taste and is rich in polyunsaturated fatty acids. Browned oil has a bitter taste. It has been found useful in the treatment of benigan pro static hyperplasia, irritable bowel syndrome, also found to prevent atherosclerosis and regulate cholesterol levels. In German folk medicine, it has been a remedy for parasitic infestations of the intestinal tract such as tapeworm. It is composed of unsaturated fatty acids like myristic, palmitic, stearic, oleic, li noelic and linolenic acids.
Technical Details
| Botanical Name | Cucurbita pepo |
| Family | Cucurbitaceae |
| Part Used | Fruit, Seeds |
| Origin | India |
| Mode of Extraction | Cold pressed |
| Main Constituents | Mixture of poly-unsaturated fatty acids |
| Description | Clear Transparent Liquid |
| Appearence | Light greenish yellow coloured liquid |
| Organoleptic properties | Pleasing delicate flavour with bland taste |
| Specific Gravity at 20 °C | 0.910-0.920 |
| Solubility | Insoluble in water, miscible with other oils and organic solvents |
Uses:As a fragrance and flavor ingredient, Aromatherapy oils, spa's oils, as an herbal Ingredient in cosmetic and medicinal Products.
Storage: Well closed in air tight containers away from sunlight and heat preferably in amber color glass containers.
© Herbal Bio Solutions All Rights Reserved. (Terms of Use)