Comparative fatty acid content of seeds of four Cucurbita species grown in a common (shared) garden

Applequist, Wendy L.; Avula, Bharathi; Schaneberg, Brian T; Wang, Yanhong; Khan, Ikhlas A.

doi:10.1016/j.jfca.2006.01.001

Cited by 75 publications

(77 citation statements)

References 12 publications

(19 reference statements)

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“…Pumpkin seed oil from all 12 cultivars was high in unsaturated fatty acids with total unsaturated fatty acid (TUFA) content ranging from 73.1% (Zapallo Macre) to 80.5% (Big Max). TUFA of the 12 pumpkin cultivars we studied was similar to other studies of C. maxima pumpkin seed oil (2,(11)(12)(13)(14) and for all pumpkin species in Cucurbitaceae ( Table 1). Vegetable oils high in TUFA have been well documented to provide numerous health benefits (94-100); therefore, incorporation of pumpkin seed oil, extracted from all cultivars in this study, into the diet would be very salubrious.…”

Section: Resultssupporting

confidence: 84%

“…To date, nothing is known about the oil characteristics of any of the 12 cultivars selected in this study. Additionally, there are few studies (2,(11)(12)(13)(14) on pumpkin seed oil from the many thousand cultivars of C. maxima. Knowledge gained from this study will help to determine the potential for seed oil from these pumpkin cultivars to be commercially exploited for industrial applications and incorporation into food formulations to improve human health.…”

Section: Introductionmentioning

confidence: 99%

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Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars

Stevenson

Eller

Wang

et al. 2007

J. Agric. Food Chem.

344

232

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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 80.5%. The predominant fatty acids present were linoleic, oleic, palmitic, and stearic. Significant differences were observed among the cultivars for stearic, oleic, linoleic, and gadoleic acid content of oil. Low linolenic acid levels were observed (<1%). The tocopherol content of the oils ranged from 27.1 to 75.1 μg/g of oil for α-tocopherol, from 74.9 to 492.8 μg/g for γ-tocopherol, and from 35.3 to 1109.7 μg/g for δ-tocopherol. The study showed potential for pumpkin seed oil from all 12 cultivars to have high oxidative stability that would be suitable for food and industrial applications, as well as high unsaturation and tocopherol content that could potentially improve the nutrition of human diets. Keywords: Pumpkin seed oil; pumpkin seed; oilseed; winter squash; Cucurbitaceae; fatty acid; tocopherol

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Section: Resultssupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars

Stevenson

Eller

Wang

et al. 2007

J. Agric. Food Chem.

344

232

View full text Add to dashboard Cite

show abstract

“…According to Applequist (2006) [6] , Curcubitae pepo (pumpkin) is a vegetable which is unique in that the flesh, skin and the seeds can be consumed as food. From the analysis of the composition of the seed it can be seen that this food source is a notable source of protein, lipid and carbohydrate as well as most of the macronutrients that are required for healthy living (Table 1) [6].…”

Section: Discussionmentioning

confidence: 99%

“…From the analysis of the composition of the seed it can be seen that this food source is a notable source of protein, lipid and carbohydrate as well as most of the macronutrients that are required for healthy living (Table 1) [6]. Chigwe and Saka (1991) [9] indicated that pumpkins supply calcium, iron, vitamin A, oil (25 -55%, rich in unsaturated oleic and linoleic acids), protein (25 -35%) with high amounts of arginine, aspartate and glutamic acid, although they are deficient in lysine and sulphur-containing amino acids (Chigwe and Saka, 1994).…”

Section: Discussionmentioning

confidence: 99%

Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe

Kwiri¹

2014

IJNFS

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“…As indicações do uso do óleo extraído das sementes de abóbora envolvem o cozimento de alimentos, incorporação em produtos para temperar saladas e a fabricação de margarinas (EL-ADAWY; TAHA, 2001a). Segundo o sumarizado por Applequist et al (2006), o teor de ácido linoleico nas sementes de moranga é alto (43,09 a 50,31% do conteúdo lipídico), o que indica que a FSA apresenta teor lipídico nutritivo já que esse ácido graxo essencial é capaz de reduzir os níveis de colesterol sérico. No entanto, é importante ressaltar que doses excessivas de lipídios devem ser evitadas, pois podem acarretar doenças crônicas tais como diabetes, derrame cerebral, câncer e doenças cardiovasculares.…”

Section: Obtenção Das Abóboras E Preparo Das Amostrasunclassified

Nutrientes e propriedades funcionais em sementes de abóbora (Cucurbita maxima) submetidas a diferentes processamentos

Naves¹,

Corrêa²,

Abreu³

et al. 2010

Ciênc. Tecnol. Aliment.

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IntroduçãoDurante as últimas décadas, a demanda por novos alimentos nutricionalmente saudáveis e economicamente viáveis aumentou consideravelmente. Consequentemente, muita atenção tem sido dada à utilização de subprodutos vegetais, em sua maioria, não utilizados pela indústria de alimentos nem pela população. A utilização desses subprodutos agrega valor econômico à produção, além de contribuir para a formulação de novos produtos alimentícios e minimizar o desperdício.A abóbora Cucurbita maxima, popularmente conhecida como moranga, pertence à família Cucurbitaceae. É nativa das Américas e atualmente cultivada em grande escala no Brasil e em outras regiões tropicais. Somente no município de Ponte AltaSanta Catarina/Brasil, a safra de morangas colhidas no início de 2006 foi de 3600 t (ABH, 2008). Segundo Del-Vechio (2004), 3,32% do peso da moranga corresponde ao peso das sementes, portanto, considerando apenas esse município, houve um descarte de aproximadamente 119 toneladas de sementes. Analisando esses dados, é possível reconhecer como é grande o desperdício, em escala nacional e internacional, das sementes da moranga.Tais sementes são conhecidas principalmente pelo elevado teor proteico e de óleo. Em algumas regiões da África e do Brasil, por exemplo, são consumidas pela população carente como complemento alimentar. Na Grécia, são apreciadas em quantidades significativas, ao serem tostadas e salgadas (LAZOS; TSAKNIS; BANTE, 1995). Na Áustria, o óleo extraído da semente é aproveitado como tempero para saladas em função de seu aroma e gosto característicos (EL-ADAWY; TAHA, 2001b). AbstractThe objective of this paper was to verify the influence of the thermal processings on the nutrients and functional properties of the pumpkin seeds Cucurbita maxima. Seeds were, in four repetitions, submitted to the following processings: used in the raw form; cooked in boiling water for three times: 5, 10 and 15 minutes; and cooked in steam for 10 minutes. Thereafter were freeze-dried, grinded and stored at room temperature up to accomplishment of the analyses of centesimal composition, minerals and functional properties. There wasn't significant difference among the processings to the levels of crude protein, dietary fiber, ether extract, ashes, S, P, Mg, Ca, Cu, Zn, solubility of the nitrogen (on pH 4, 5 and 6), absorption of water and oil, foam volume and emulsion stability. The cooking in boiling water reduced content of K. All thermal processings reduced levels of Mn and Fe. Raw seeds showed biggest solubility of nitrogen on pH 2, 3, 7, 8 and 9. It has been concluded that the processings caused significant difference only in levels of K, Mn, Fe and solubility of nitrogen; and that the seeds presents potential to be, probably, incorporated in foods that request high tax of absorption of oil.

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Comparative fatty acid content of seeds of four Cucurbita species grown in a common (shared) garden

Cited by 75 publications

References 12 publications

Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars

Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars

Proximate Composition of Pumpkin Gourd (Cucurbita Pepo) Seeds from Zimbabwe

Nutrientes e propriedades funcionais em sementes de abóbora (Cucurbita maxima) submetidas a diferentes processamentos

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