## 3 Results and Discussion
[8] did not observe any differences in fatty acids profile between the Soxhet and solvent extraction methods, whereas [PERSON] et al. [11] suggested the extraction conditions (e.g., cold extraction vs heat extraction) may affect the content of \(\alpha\)-linolenic acid and consequently improve the nutritional value and bioactive properties of oil. However, this was not the case in the study of [PERSON] et al. [50] who compared solvent extraction with cold-pressing and the combination of seed pretreatment with microwaves prior to cold-pressing, and did not observe any differences. This contradiction could be attributed to the fact that cold-pressing in the later report refers to room conditions where  
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**Fatty Acids** & **Linsed Oil 1** & **Linsed Oil 2** & **Linseed Oil 3** & **Luffa Oil** & **Purslane Oil** & **Pumpkin Oil** \\ \hline C14:0 & 0.042 \(\pm\) 0.001e & 0.043 \(\pm\) 0.001e & 0.054 \(\pm\) 0.001c & 0.095 \(\pm\) 0.002b & 0.049 \(\pm\) 0.001c & 0.155 \(\pm\) 0.003a \\ C15:0 & - & - & - & - & 0.028 \(\pm\) 0.001 & - \\ C16:0 & 4.61 \(\pm\) 0.04e & 4.32 \(\pm\) 0.04\(f\) & 5.36 \(\pm\) 0.01d & 13.77 \(\pm\) 0.07c & 14.1 \(\pm\  
extraction took place, since no cooling module was described as in the case of [PERSON] et al. [11]. According to [PERSON] et al. [51], several operational parameters (e.g., screw speed, press nozzle size, and pressure), may affect not only extraction yield but also oil composition, since they affect temperature conditions during extraction. Finally, pumpkin oil showed similarities with luffa oil and contained slightly less linoleic and more oleic acid (55.25% and 21.76%, respectively), while palmitic and oleic acids were found in amounts similar to luffa oil. The detected fatty acid profile in pumpkin seed oil of our study was similar to the one suggested by [PERSON] et al. [29], whereas [PERSON] et al. [52] reported higher amounts of oleic than linoleic acid in _Cucurbita pepo_ seeds (42.8% and 30.4%, respectively). Considering the numerous genotypes and the differences in fatty acid profiles among the seed oils of various cultivars, it is difficult to suggest a specific composition for pumpkin oil, since there are genotypes with similar amounts of linoleic and oleic acid, while others contain more linoleic than oleic acid, as in the case of our study [26]. Moreover, according to [PERSON] et al. [53], linoleic acid content are highly correlated to each other and linoleic acid is formed after the dehydrogenation of oleic acid. In the same study, it was also suggested that earliness in maturity of pumpkin fruit and environmental conditions may also affect fatty acid composition in seeds and consequently in seed oils [53]. Therefore, late harvesting under low temperatures may result in higher linoleic acid and polyunsaturated fatty acids content due to higher activity of oleoyl phosphatidylcholine desaturase [54]. The values of PUFA/SFA ratio were higher than 0.45 for all the studied oils, indicating a high nutritional value, especially in the case of linseed oils where the highest values were recorded (9.05-10.77), whereas pumpkin oil values were marginally higher than this threshold [55; 56; 57]. Similarly, n6/n3 ratio was lower than 4.0 in linseed and purslane seed oils due to their high content in omega-3 fatty acids and \(\alpha\)-linolenic acid in particular. On the other hand, the values of n6/n3 recorded for luffa and pumpkin seed oils were considerably higher than 4.0 due to their high content of omega-6 fatty acids (linoleic acid) and the very low amounts of \(\alpha\)-linolenic acid. The recorded values for both ratios are in agreement with the literature reports as already described [17; 26; 29; 46; 53], except for the cases where genotypic differences or differences in the extraction protocols were identified [20; 49; 52]. According to [PERSON] et al.