الفهرس 
Introduction
Pumpkin pulpOnly 14 pages are availabe for public view
 |  | from | 167 |  |  |
| | | from | 167 | | |
Abstract
The study included the chemical composition of pumpkin fruits which contained pulp and seeds such as moisture, ash, fiber, protein, lipid, carbohydrate, amino acids and minerals contents. The study included also the effect of pumpkin carotenoids extract as natural antioxidant on the stability of soybean oil. Also the physical and chemical properties of crude pumpkin seed oil i.e. refractive index, colour, specific gravity, acid value, peroxide value, iodine value, saponification value. and the content of fatty acids, unsaponifiable matter were studied. Aim of the work : The effect of addition of carotenoids extract of pumpkin pulp as natural antioxidant to soybean oil retarded deterioration of the oil compared with the addition of BHT as a synthetic antioxidant. Conclusion: 1. Effect of BHT is higher than carotenoids extract for all concentrations. But, BHT as a synthetic antioxidants is a carcinogenic substance. On the other hand, carotenoids were a natural antioxidants and some of them are provitamin A. 2. Regarding the content of free fatty acids of crude dehulled pumpkin seed oil, which did not exceed 0.26% as oleic acid, it can be concluded that the quality of oil is satisfactory. The peroxide value (3.03 meq/kg) also ranges within the limits. Dehulled pumpkin seed oil can be used on wide industrial scale and also for medicinal uses.