Abstract:The storage stability of pumpkin seed oil was studied.The pumpkin seed oil samples produced by three processing methods：cold pressing（CP），microwave pretreatment-pressing（MP），and supercritical fluid extraction（SFE），were compared in terms of the physical and chemical properties，lipid concomitant content，and free radical scavenging ability during storage.The results showed that after 90 d of storage at room temperature，the acid value of the sample obtained with SFE and the peroxide value of the sample obtained with CP increased by 91.64% and 171.74%，respectively，while the p-anisidine value presented slight changes.The sample obtained with MP showed the largest loss of total phenols，and that obtained with CP showcased the largest losses of total sterols and tocopherols.The sample obtained with MP showed the greatest declines in the DPPH and ABTS+ free radical scavenging abilities.Accelerated oxidative storage for 28 d resulted in the most significant increases in acid value，peroxide value，and p-anisidine value in the CP group，the largest loss of total phenols in the MP group，and small differences in the sterol reduction among the three groups.The DPPH and ABTS+ free radical scavenging abilities in the CP group decreased by 38.48% and 50.67%，respectively，which were the largest.The pumpkin seed oil in the SFE group demonstrated better stability than that in the other two groups during accelerated oxidation.