OPTIMIZATION OF THE EXTRACTION PROCESS BY MACERATION OF PUMPKIN SEED CUCURBITA PEPO
Mahi LATIFI, Nora LATIFI, Albin RUFATI, Petrit LATIFI, Edona LATIFI
Abstract
Cucurbita pepo-pumpkin seed is a product that has special importance both in the food industry and in the pharmaceutical industry. Its use in the food industry dates back to ancient times and has been used unprocessed, but in recent times since the year 2005, scientific research highlighted the healing ability of this product, starting to research different methods for producing extracts due to the conductive ingredients of this product, which have a specific application in medicine, especially the healing ability of prostate and the following diseases in this field, this is due to its very good antioxidant properties, it made this product to be used widely pharmacy. First, to get the extract, there was used the processing method, but the results were not satisfactory due to the complicated shape of the pumpkin seed, because the presence of its shell prevents the extraction due to the reduced active surface of its particles with the solvent, therefore it may be possible to try a more advanced method such as extraction by maceration by adjusting the extraction parameters by starting to choose the appropriate solvent and appropriate concentration, as well as by adjusting the appropriate level of grinding. The level of grinding completely directs the extraction process, and it requires a better homogeneity of the raw material. Extraction with CO2 would also be a good alternative to extraction, but due to the complexity of the process, as there are high pressures in the process, there was a decision to try the method by maceration as a very advanced extraction method for this raw material.
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