Stability of Phytochemicals in Pumpkin Seeds and Sunflower Seeds Using Ethanol Extraction

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.