Chemical examination of pumpkin seed / by Frederick B. Power and Arthur H. Salway.

  • Power, Frederick B. (Frederick Belding), 1853-1927.
Date:
[1910?]
Catalogue details

Licence: In copyright

Credit: Chemical examination of pumpkin seed / by Frederick B. Power and Arthur H. Salway. Source: Wellcome Collection.

    5/20 (page 347)
    sides fatty oil, some sugar and a soft resin. The expressed oil was stated to consist of the glycerides of palmitic, myristic, and oleic acids, while the oil extracted from the press-cake by means of ether also contained these acids in a free state. Lewkowitsch1 describes pumpkin seed oil, and records its physical and chemical constants, as also some of the constants of the mixed fatty acids obtained from the oil, but makes no statement concerning its composition. In view of the medicinal use of pumpkin seeds, and the deficiency of knowledge respecting their constituents, it seemed desirable to subject them to a complete examination. It was also thought possible that thereby, in conjunction with physiological tests, some further and more definite information might be obtained as to the character of the con¬ stituent upon which their reputed action as a taenifuge depends. The results of the present investigation, together with the conclusions drawn therefrom, are summarized at the end of this paper. EXPERIMENTAL. The material employed was obtained from the United States, and consisted of fresh pumpkin seeds, which corresponded in all respects to the description given of them in the United States Pharmacopoeia. A portion of the crushed seed was first tested for the presence of an alkaloid by means of Prollius’ fluid, but with a negative result. For the purpose of a complete examination, 22.5 kilograms of the seed were crushed and the shells separated as completely as possible from the kernels. The shells amounted to 4.68 kilograms, thus corresponding to 20.8 per cent, of the weight of the seed. The ground kernels were then subjected to strong hydraulic pressure, when 4350 grams of fatty oil were obtained, corresponding to 19.3 per cent, of the weight of the entire seed. The so-called “press-cake” remaining after the removal of the oil amounted to 12.7 kilograms. These operations connected with the expression of the oil were carefully conducted for us by Messrs. Stafford, Allen & Sons, of London, to whom our thanks are due. A portion of the entire seed, when ground and extracted in a Soxhlet, apparatus with light petroleum (b. p. 30-45 °), yielded 34 3 per cent, of fatty oil. I. Examination of the Expressed Oil. The expressed oil of pumpkin seed, as obtained by us, when viewed in layers of moderate thickness, has a cherry-red color, and possesses a marked fluorescence, wThereas in thin layers it appears greenish yellow. It is optically inactive. The constants of the oil wrere determined with the following results: 1 “Chemical Technology and Analysis of Oils, Fats and Waxes,” 3rd Edit., Vol. II, P- 509-