Journal of the American Oil Chemists Society

, Volume 53, Issue 1, pp 42–44 | Cite as

Characteristics of pumpkin seed oil

  • V. V. Markovic
  • L. V. Bastic


Eighteen samples of pumpkin seed oil were examined and the following indices determined: specific gravity, refractive index, saponification number, iodine value, unsaponifiable matter, free fatty acids, and peroxide value.


High Unsaturated Fatty Acid Pumpkin Seed Saponification Number Codex Alimentarius Commission Unsaturated Fatty Acid Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Schormuller, Y., “Handbuch der Lebensmittelchemie, Band IV Fette und Lipoide,” Springer Verlag, Berlin, Germany, 1969, p. 53.Google Scholar
  2. 2.
    Vatta, J.B., “Vpliv proizvodnih postopkov na kvaliteto vucnega olja,” Diplomski rad, Univerzitet u Ljubljani, Ljubljani, Yugoslavia, 1958, p. 4.Google Scholar
  3. 3.
    Wachs W., “Ole und Fette,” Vol. 2, Verlag Paul Parey, Berlin, Germany, 1964, p. 14.Google Scholar
  4. 4.
    Hoppe, H.A., “Drogenkunde,” Cram de Grayterslo, Hamburg, Germany, 1958, p. 295.Google Scholar
  5. 5.
    Kaufmann, H.P., “Analyse der Fette und Fettprodukte,” Springer Verlag, Berlin, Germany, 1958.Google Scholar
  6. 6.
    Ecky, E.W., “Vegetable Fats and Oils,” Reinhold Publishing Co., New York, NY, 1954.Google Scholar
  7. 7.
    Grun, A., “Analyse der Fette und Wachse,” Springer Verlag, Berlin, Germany, 1929, p. 164.Google Scholar
  8. 8.
    Popov, A., and A. Dusev, “Isledovanija vrhu blgarskite maznini i drugi lipidi,” Otdel za naucnotechniceska, ikonomiceska i patentna informacija, Sofija, Bulgaria, 1972, p. 54.Google Scholar
  9. 9.
    J.P. Wolff, “Manuel d’analyse des corps gras,” Azoulay, Paris, France, 1968, p. 219.Google Scholar
  10. 10.
    Ibid., p. 221.Google Scholar
  11. 11.
    “Official and Tentative Methods of the American Oil Chemists’ Society” Vol. I & II, Third Edition, AOCS, Champaign, IL, 1964 (revised to 1972), Method Cd 1–25.Google Scholar
  12. 12.
    Ibid., Method Cd 3–25.Google Scholar
  13. 13.
    Ibid., Method Ca 5a–40.Google Scholar
  14. 14.
    “Deutsche Einheitsmethoden Zur Untersuchung von Fetten, Fettprodukten und Verwandten Stoffen,” Wissenschaftliche Verlagsgesellschaft, Stuttgart, Germany, 1950, Method C-VI 6a (57).Google Scholar
  15. 15.
    Wolfe, J.P., “Manuel d’anlyse des corps gras,” Azoulay, Paris, France, 1968, p. 163.Google Scholar
  16. 16.
    Ibid. p. 259.Google Scholar
  17. 17.
    Markovic, V, and L. Bastic, Bilten — Biljna ulja i masti 9(2) (1972).Google Scholar

Copyright information

© American Oil Chemists’ Society 1976

Authors and Affiliations

  • V. V. Markovic
    • 1
  • L. V. Bastic
    • 1
  1. 1.Center for Fats and OilsYugoslav Institute of Meat TechnologyBelgradeYugoslavia

Personalised recommendations