Extraction, isolation and characterisation of oil bodies from pumpkin seeds for therapeutic use

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dc.authorid0000-0002-0335-2162en_US
dc.authorid0000-0002-7050-4082
dc.contributor.authorAdams, Gary G.
dc.contributor.authorImran, Shahwar
dc.contributor.authorWang, Sheng
dc.contributor.authorMohammad, Abubaker
dc.contributor.authorKök, Mehmet Şamil
dc.date.accessioned2021-06-23T19:29:01Z
dc.date.available2021-06-23T19:29:01Z
dc.date.issued2012
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractPumpkin, a member of the Cucurbitaceae family has been used frequently as functional medicines for therapeutic use. Several phytochemicals such as polysaccharides, phenolic glycosides, 13-hydroxy-9Z, 11E-octadecatrienoic acid from the leaves of pumpkin, proteins from germinated seeds, have been isolated. Here the influence of pH, ionic strength, and temperature on the properties and stability of oil bodies from pumpkin (Cucurbita) were determined with a view to patterning oil body size and structure for future therapeutic intervention. Oil bodies from pumpkin seeds were extracted, isolated, characterised using optical microscopy, zeta potential and particle size distribution obtained. During microscopic analysis, the oil bodies were more intact and in an integrated form at the time of extraction but were ruptured with time. Water extracted oil bodies were spherical for all four layers where cream had larger oil bodies then upper curd. Lower curd and supernatant had considerably smaller size with lower curd densely packed and seemed to be rich in oil bodies than any of the four layers. At pH 3, in the absence of salt, the zeta potential is approximately +30 mV, but as the salt concentration increases, the C potential rises at 10 mM but then decreases over the salt range. This trend continues for the upper curd, lower curd and the supernatant and the degree of the reduction (mV) in zeta potential is of the order cream < upper curd < lower curd < supernatant. At pH 7.4, physiological pH, the changes in salt concentration from 10 to 100 mM reduce the zeta potential significantly across all layers such that increased salt concentrations induce negative potentials. Increasing the salt concentrations still further, however, does not make the C potential more negative. However, at pH 9 the zeta potential falls from 0 to 50 mV as the salt concentration increases with the largest reduction shown with 100 mM salt. Particle size distribution at increasing pH salt concentration shows the average size distribution of pumpkin seed oil bodies at an increasing pH (3, 7.4 and 9) and salt concentration (0, 10,50 and 100 mM) across all four layers. The lowest average size distributions are seen at pH 7.4 across all four layers especially within the cream and upper curd layers. At pH 3 and 9, the highest average size distributions are seen in the lower curd and cream layers. Oil bodies can be extracted, isolated and from pumpkins using an aqueous extraction method and may prove to be a useful new source of lipids for application in patterning therapeutics for clinical use. (C) 2012 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodchem.2012.03.114
dc.identifier.endpage1925en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue4en_US
dc.identifier.pmid23442639en_US
dc.identifier.scopus2-s2.0-84861570708en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1919en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2012.03.114
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7104
dc.identifier.volume134en_US
dc.identifier.wosWOS:000305859800029en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorKök, Mehmet Şamil
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExtractionen_US
dc.subjectIsolationen_US
dc.subjectCharacterisationen_US
dc.subjectOil bodiesen_US
dc.subjectPumpkin Seedsen_US
dc.subjectTherapeutic Useen_US
dc.titleExtraction, isolation and characterisation of oil bodies from pumpkin seeds for therapeutic useen_US
dc.typeArticleen_US

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