cucurbita maxima pumpkin seed oil from the chemical

Styrian oil an export commodity of Austria and Slovenia is made by pressing roasted, hull-less pumpkin seeds from a local variety of pumpkin, the "Styrian oil pumpkin" (Cucurbita pepo subsp. pepo var. 'styriaca', also known as var. oleifera). High-temperature roasting improves the aromatic quality of pumpkin seed oil.

Cucurbita pepo is widely used as food and herbal remedies around the world. It contains several phyto-constituents comprehensive study of the chemical constituents, pharmacological and clinical uses. Keywords: C. pepo, Antioxidant, fraction of pumpkin seed oil

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).

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 studied

Hence, the pumpkin (C. maxima) seed oil’s b* value was higher than those of other vegetable oils. Pumpkin seed oil was also yellower than the vegetable oils studied by Hsu and Yu (2002). This suggests the presence of yellow pigments such as carotenoids.

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.

Pumpkin Peel Flour (Cucurbita máxima L.) Characterization and Technological Applicability. Ana Carolina Burger Staichok 1, Kamylla Rayssa Barros Mendonça 1, Pâmella Guerra Alves dos Santos 1, Lismaíra Gonçalves Caixeta Garcia 2, Clarissa Damiani 1,

Abstract: Twelve pumpkin cultivars (Cucurbita maxima D.), cultivated in Iowa, were studied for their seed oil content, fatty acid composition, and tocopherol content. Oil content ranged from 10.9 to 30.9%. Total unsaturated fatty acid content ranged from 73.1 to

The seeds and oil from pumpkin seeds ha ve been used for many years for the relief of difficulties associated with an enlarged prostate gland and micturition problems related to overactive bladder. The pumpkin seeds yield approximately 50% fatty oil, (mostly linoleic and oleic acid and tocopherol),but the putative active constituents are ∆

Introduction Pumpkin (Cucurbita pepo L.) seed oil is a common salad oil in Austria. Due to its colour, the foaming and the strong aroma, it has only limited application for cooking. The seeds themselves are eaten and show good results in curing several prostate diseases (Nitsch-Fitz, Egger, Wutzel, &