Features:
1) Active substances: palmitic, stearic, oleic, linoleic (by GC)
2) Standard: 40 - 55% linoleic (by GC)
3) Naked oil seed pumpkin (Cucurbita pepo var. styriaca) is grown for its
seed, which can be eaten or used as a source of oil. The seed is
hull-less (hence naked) so it can be eaten without hulling. It is used for
vegetable oil production, as a snack food, and in muesli mixes. In China
and the Americas, naked pumpkin seeds are often eaten as a snack
food, and in Hungary, oil extracted from the seed is sold as a medicine
to relieve prostate problems
4) The seed is high in unsaturated fats and protein as well as vitamins A
and E. The seed also has potential as a sandwich spread, similar to
peanut butter. Oil from the seed may be used for deep frying and as a
base for mayonnaise, French dressing and margarine. The oil is
dark due to carotenoids and chlorophyll and, when extracted in
solvent, is high in the fatty acids linoleic, oleic and palmitic. At present,
most naked pumpkin seed is imported into New Zealand; however,
some local commercial plantings have been made
Analysis:
1) Acid value (mg KOH/g): max. 5.0
2) Peroxide value (meq/kg): max. 6.0
3) Anisidine value: max. 8.0
4) Totox value: max. 14.0
5) Saponification value: 188 - 198
6) Unsaponifiable matter: max. 2.5%
7) Refractive index at 20°C, 1.4715 - 1.4745
8) Specific gravity, 0.915 - 0.925
9) Moisture (%): less than 0.5
10) C16: 0 palmitic, 10 - 15%
11) C18: 0 stearic, 5 – 7%
12) C18: 1 oleic, 24 - 38%
13) C18: 2 linoleic (by GC), 40 - 55%
14) Others max. 3.0%
