This study evaluated the physicochemical properties, antibacterial and antifungal potential of pumpkin (Telfairia occidentalis) seed essential oil in tomato puree. The essential oil was extracted using steam distillation and analyzed using standard methods. The oil yield was 16.20 %, with a specific gravity of 0.92, viscosity of 0.17 cp, refractive index of 1.475, density of 6.17 g/ml, iodine value of 108.70 gI2/100g, saponification value of 170.00 mg/KOH, peroxide value of 17.20 meqO2/kg, acid value of 32.50 mg/KOH, and free fatty acids value of 43.77 %. The analysis revealed flavonoid, phenol, vitamin A, and vitamin E contents of 18.90, 12.20, 30.78, and 40.90 mg/g, respectively. These results indicated the oil’s good quality, high unsaturation, and potential edibility. After four weeks of storage at room temperature, the oil demonstrated significant preservative effects in tomato puree. Bacterial and fungal counts decreased in samples treated with varying oil quantities (0.1–0.7 mL) compared to the untreated control. The sample with the highest oil quantity (0.7 ml) showed minimal bacterial (9.53×10³ cfu/mL) and fungal (10.00×10² cfu/mL) proliferation. Despite an overall microbial increase over time, counts remained within safe limits. Thus, pumpkin seed oil has preservative potential and may be a natural alternative to synthetic preservatives in food products.

Keywords: Antibacterial and antifungal potential, physicochemical properties, pumpkin seed oil, tomato puree.