Chemical and Nutritional Characterization of Seed Oil
Pumpkin (Cucurbita spp.) has received considerable attention in recent years because of the nutritional and health-protective value of seed oil. The nutritional composition of pumpkin native to central Italy, locally known as “Berrettina” (Cucurbita maxima L.), was evaluated.
Seed proteins extracted from Tunisian pumpkin seeds (Cucurbita maxima) were investigated for their solubility properties and sequentially extracted according to the Osborne procedure. The solubility of pumpkin proteins from seed flour was greatly influenced by pH changes and ionic strength, with higher values in the alkaline pH regions. It also depends on the seed defatting solvent.
Pumpkin (Cucurbita maxima) Seed Proteins:
Seed proteins extracted from Tunisian pumpkin seeds (Cucurbita maxima) were investigated for their solubility properties and sequentially extracted according to the Osborne procedure. The solubility of pumpkin proteins from seed flour was greatly influenced by pH changes and ionic strength, with higher values in the alkaline pH regions. It also depends on the seed defatting solvent.
CiteSeerX Document Details (Isaac Councill, Lee Giles, Pradeep Teregowda): The nutritional and oil characteristics of pumpkin seed kernels were investigated. Proximate composition and physicochemical properties of oil were performed according to AOAC procedures. Minerals were estimated by atomic absorption spectroscopy. Fatty acids were determined by gas chromatography (GC).
Chemical Composition and Physicochemical Properties
Chemical Composition and Physicochemical Properties of Pumpkin Seeds ( Cucurbita pepo Subsp. pepo Var. Styriaka) Grown in Iran A. Gohari Ardabili 1, R. Farhoosh 1*, and M. H. Haddad Khodaparast 1 ABSTRACT Chemical composition and physicochemical properties of pumpkin seeds and fatty acids of their oil were determined.
The present study aims at identifying the physico-chemical properties as well as the free radical scavenging activity of a pumpkin seed oil of a Tunisian variety (Béjaoui) of pumpkin seed (Cucurbita maxima). This may lead to the innovative utilisation of pumpkin
Pumpkin Seeds: 11 Evidence-Based Health Benefits
Pumpkin-seed oil modulates the effect of felodipine and captopril in spontaneously hypertensive rats. Pharmacol Res. 2000 May;41(5):555-63. PMID: 10753555 [Preclinical studies of cucurbita maxima (pumpkin seeds) a traditional intestinal antiparasitic in rural urban areas]. Rev Gastroenterol Peru. 2004 Oct-Dec;24(4):323-7.
Alfawaz, M. A, Chemical Composition and Oil Characteristics of Pumpkin (Cucurbita maxima) Seed Kernels. Food Science and Agricultural Resource Center, King
Comparative assessment of the physicochemical
Comparative assessment of the physicochemical and biochemical properties of native and hybrid varieties of pumpkin seed and seed oil (Cucurbita maxima Linn.) Previous Article Optimization of choline chloride-glycerol based natural deep eutectic solvent for extraction bioactive substances from Cinnamomum burmannii barks and Caesalpinia sappan
Pumpkin (Cucurbita spp.) has received considerable attention in recent years because of the nutritional and health-protective value of seed oil. The nutritional composition of pumpkin native to central Italy, locally known as “Berrettina” (Cucurbita maxima L.), was evaluated. In particular, the lipid fraction of seed oil was characterized, and the triacylglycerol (TAG) was thoroughly
- What fatty acids are in pumpkin seed oil?
- The most abundant fatty acids were oleic acid (44.11%), linoleic acid (34.77%), palmitic acid (15.97%). These values are close to those obtained by Mitra et al. (2009), Nyam et al. (2009) and El-Adawy and Taha (2001). It is worth mentioning that the high amount of linoleic acid makes pumpkin seed oil specifically prone to oxidation.
- What is the sterol composition of pumpkin seed oil?
- The Sterol composition of pumpkin seed oil is presented in Table 4. Sitosterol (39.6%) was the major sterol in the seed oil, followed by Δ5,24-stigmastadienol (21.3%). Sitosterol was also the sterol marker in pumpkin ( C. pepo) seed oil, in bitter melon seed oil and in Kalahari melon seed oil. It ranges from 75.7% to 87.3% ( Nyam et al., 2009 ).
- What is the saponification value of pumpkin seed oil?
- Saponification value of pumpkin seed oil was determined as 175 mg of KOH/g of oil. This value was lower than that reported by El-Adawy and Taha (2001) in their research on pumpkin ( C. pepo) seed kernel oil and that of Mitra et al. (2009) on pumpkin ( C. maxima) seed oil. Besides, the oil showed an average of unsaponifiable matter of 1.25%.
- How many phenolic acids are in pumpkin seed oil?
- In pumpkin seed oil, six phenolic acids were identified, namely syringic acid (having the highest relative content), ferulic acid, caffeic acid, p-coumaric acid, vanillic acid and protocatechuic acid. All these phenolic acids were identified in pumpkin ( Cucurbita pep L.) seed oil according to Nyam et al. (2009), but at a lower level.
- What is the elution rate of pumpkin seed oil?
- Finally, the elution was obtained from 100% B to 20% B for 6 min. The flow rate was 400 μl/min and the injected volume was 10 μl of the mixture that contains 100 μl of pumpkin seed oil and 900 μl of ethyl acetate. The following parameters were used throughout the MS experiment, that is, for electrospray ionisation with negative ion polarity.
- What is pumpkin seed oil?
- Pumpkin seed oil is a strongly dichromatic viscous oil that has been documented for its strong antioxidant activity ( Stevenson et al., 2007 ), and has been identified as an exceptional preventive against hypertension and carcinogenic diseases ( Zuhair et al., 2000, Jian et al., 2005 ).
