Year: 2026
Type: article
Abstract: Pumpkin seeds (Cucurbita moschata) and sunflower seeds (Helianthus annuus) are underutilised as food in Malaysia. Benefits of seeds are often overlooked. This research showed that 95% ethanol extract of pumpkin seeds exhibited greenish colour, while 95% ethanol extract of sunflower seeds extract exhibited yellowish colour. Crude fat analysis (Soxhlet) contained 29.53±0.58% in pumpkin seeds and 27.74±0.31% in sunflower seeds. Crude protein was significantly higher in pumpkin seeds (36.69±1.26%) compared to sunflower seeds (12.03±0.14%). FTIR spectroscopy revealed functional groups such as hydroxyl, nitrile, nitric oxide in 95% ethanol extract for both seeds compared to 50% ethanol extracts and powdered forms. ICP -OES indicated that potassium was abundant (4408.20±0.00 mg/100g) and copper least (3.42±0.00 mg/100g) in pumpkin seeds. Sunflower seeds contained 3665.85±47.46 mg/100g potassium and 6.78±0.03 mg/100g copper. Alkaloid content was significantly higher in 95% ethanol extract of sunflower seeds (5.01±0.10 mg/g) compared to 50% ethanol extract (4.60±0.16 mg/g). Pumpkin seeds, 95% and 50% ethanol extracts contained 3.16±0.10 mg/g and 3.04±0.10 mg/g) of alkaloids, respectively. The 95% ethanol extracts had higher tannin content, with pumpkin seeds containing 0.91±0.008 mg CE/mL for pumpkin seeds and sunflower seeds (0.81±0.003 mg CE/mL), compared to 50% ethanol extracts. This research aligns with sustainability approach and SDG 12 framework.
Source: ASM Science Journal
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
Funder: Universiti Teknologi MARA
Award: G854476752
OpenAlex ID: W7202171682