Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars

► Examined pumpkin seeds differ in chemical composition and antioxidant activity. ► In pumpkin seeds only phenolic acids derivatives in free form were identified. ► C. maxima seeds are characterised by a higher content of fatty acids as compared to C. pepo. ► Antioxidant activity obtained with 50% ethanol were higher than those achieved with 80% methanol. ► C. maxima seeds are characterised by a higher content of tocopherols.