Pumpkin Seed (Curcubita sp.) is generally made by pressing roasted, hullde pumpkin seeds.

Appearance:                   light yellowish

Odor and Taste:               with the typical taste of the oil,

mild with no bitter after taste

Acid Value:                   2.0mgKOH/g max.

Peroxide Value:               10.0meq/kg max.

Refractive lndex:             1.4600-1.4800.

Specific gravity:             0.910-0.930.

Moisture&Volatile:            0.05max.

Iodine Value:                 105-130g/100g.

Saponification value:         185-195mg/g.

Fatty acid profile:          

Palmitic acid:                C16:0      8.0-15.0%

Stearic acid:                 C18:0      3.0-8.0%.

Oleic acid:                   C18:1      15.0-35.0%.

Linoleic acid:                C18:2      40.0-65.0%.

Others:                                  0.0-2.0%.

Microbiology:

Aflatoxin:                    5µg/g max.

Heavy metals:

Arsenic:                      0.010 max.

Lead:                         0.050 max

Pumpkin seed oil