Pumpkin Seed Oil

Features: 
1) Active substances: palmitic, stearic, oleic, linoleic (by GC)
2) Standard: 40 - 55% linoleic (by GC)	 
3) Naked oil seed pumpkin (Cucurbita pepo var. styriaca) is grown for its 
    seed, which can be eaten or used as a source of oil. The seed is 
    hull-less (hence naked) so it can be eaten without hulling. It is used for 
    vegetable oil production, as a snack food, and in muesli mixes. In China 
    and the Americas, naked pumpkin seeds are often eaten as a snack 
    food, and in Hungary, oil extracted from the seed is sold as a medicine 
    to relieve prostate problems 
4) The seed is high in unsaturated fats and protein as well as vitamins A 
    and E. The seed also has potential as a sandwich spread, similar to 
    peanut butter. Oil from the seed may be used for deep frying and as a 
    base for mayonnaise, French dressing and margarine. The oil is 
    dark due to carotenoids and chlorophyll and, when extracted in 
    solvent, is high in the fatty acids linoleic, oleic and palmitic. At present, 
    most naked pumpkin seed is imported into New Zealand; however, 
    some local commercial plantings have been made

Analysis:
1) Acid value (mg KOH/g): max. 5.0
2) Peroxide value (meq/kg): max. 6.0	
3) Anisidine value: max. 8.0
4) Totox value: max. 14.0 
5) Saponification value: 188 - 198 
6) Unsaponifiable matter: max. 2.5% 
7) Refractive index at 20°C, 1.4715 - 1.4745
8) Specific gravity, 0.915 - 0.925 
9) Moisture (%): less than 0.5
10) C16: 0 palmitic, 10 - 15% 
11) C18: 0 stearic, 5 – 7% 
12) C18: 1 oleic, 24 - 38% 
13) C18: 2 linoleic (by GC), 40 - 55%
14) Others max. 3.0%