Health Benefits of Pumpkin Seed and Nutrition Profile of 35 Pumpkin Accessions

Meru, Geoffrey; Fu, Yuqing; Leyva, Dayana; Sarnoski, Paul J.; Yağız, Yavuz

doi:10.32473/edis-hs1312-2017

Cited by 3 publications

(2 citation statements)

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“…El rasgo de semilla desnuda es conferido por una sola mutación recesiva que conduce a una reducción significativa en las cantidades de lignina y celulosa en la hipodermis, esclerénquima y tejidos del parénquima de la cubierta de la semilla (Fruhwirth y Hermetter 2007). Dependiendo del nivel de lignificación o celulosa en la cubierta de la semilla, pueden formarse varios tipos de fenotipos de semillas (Murovec 2015;Meru et al 2017). En general, las semillas desnudas de calabaza son las preferidas para la merienda y la producción de aceite porque eliminan la necesidad del descascarado manual antes de su uso.…”

Section: Características De Las Semillasunclassified

Rendimiento y desempeño hortícola de semillas desnudas de calabaza en el sur de Florida

Meru

Fu²,

Scoggin³

et al. 2023

EDIS

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Las semillas de calabaza (Cucurbita pepo L.) con una fina cubierta se llaman semillas desnudas y se han convertido en un ingrediente popular para la elaboración de alimentos. Son ricas en aceite, proteínas y ácidos grasos insaturados. Su consumo reporta beneficios para la salud, incluyendo la reducción del riesgo de ciertos tipos de cáncer. A pesar de su creciente popularidad en EE. UU., este insumo es importado, de ahí la necesidad de identificar/desarrollar cultivares adaptados a las condiciones locales. Este artículo informa sobre el rendimiento y desempeño hortícola de dos cultivares de semillas desnudas de calabaza en el sur de Florida con las condiciones de crecimiento de primavera.

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Section: Características De Las Semillasunclassified

Rendimiento y desempeño hortícola de semillas desnudas de calabaza en el sur de Florida

Meru

Fu²,

Scoggin³

et al. 2023

EDIS

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“…The naked-seed trait is conferred by a single recessive mutation that leads to significant reduction in the amounts of lignin and cellulose in the hypodermis, sclerenchyma, and parenchyma tissues of the seed coat (Fruhwirth and Hermetter 2007). Depending on the level of lignification or cellulose in the seed coat, several types of seed phenotypes may form (Murovec 2015;Meru et al 2017). Overall, naked pumpkin seeds are preferred for snacking and oil production because they eliminate the need for manual de-hulling prior to use.…”

Section: Seed Characteristicsmentioning

confidence: 99%

Yield and horticultural performance of seed-oil pumpkin in south Florida

Meru

2018

EDIS

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Naked seeds derived from ‘naked-seed’ pumpkin (Cucurbita pepo L.) are a popular ingredient in many snacks, breads, breakfast cereal, soups and other edible goods (Baxter et al. 2012; Loy 2004). Vegetable oil derived from the seed can be purchased by the bottle for culinary/ condiment use or as formulated capsules in health food stores (Stevenson et al. 2007). Unlike conventional hulled pumpkin seeds, naked seeds lack a complete seed coat, thus are preferred for snacking and oil production because they eliminate the need for manual de-hulling prior to use. Popularity of naked seed products is expected to increase in the US as the market for healthy foods increases. Pumpkin seed is rich in oil (50% w/w), protein (35%), unsaturated fatty acids (86%) (Meru et al. 2018), and antioxidants that have many health benefits, including a reduced risk of certain cancers (Lelley et al. 2009; Nesaretnam et al. 2007; Stevenson et al. 2007), treatment of enlarged prostate, and lowering cholesterol levels (Fruhwirth and Hermetter 2007; Thompson and Grundy 2005). Despite growing popularity of pumpkin seeds in the US, a majority of naked seeds consumed in the US is imported; hence, the need to identify/ develop cultivars adapted to local growing conditions. This article reports yield and horticultural performance of two ‘naked-seed’ pumpkin cultivars under south Florida (Miami-Dade County) spring growing conditions.

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The Effects of Different Plant Activators on Protein, Lipid and Fatty Acids in Snack-Seed Pumpkin

Dayan

Sarı

Özoğul

2018

ILNS

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In this study, Nusem and Beppo snack seed pumpkin cultivars were used to determine the effects of different plant activators on seed protein, lipid and fatty acids contents. In the context of study, plant activators consist of Crop-set (CR), EM1, ERS, Vitormone-Plus Drip (VIT), Bacillus subtilis (OSU 142), Bacillus megatorium (M3), Azospirillum sp. (SP 245), Spirulina platensis (SIP), Ecocompost (EKO), Camli Botanica liquid organic fertilizer (BOT) and Zincon (ZIN) were used as organic fertilizer. In the experiment, the plant activators were applied to the plants alone or in combination with each other and organic fertilizer. Two separate control groups which were organic and conventional (CONV.) fertilizer have been identified. As a result of the use of different plant activators, the highest protein content was obtained from CONV. application (35.50%), M3+SP 245 (33.09%) and M3 (33.04%); the highest lipid content was observed from SP 245+OG (45.90%), CR (44.48%) and SIP+OG (44.26%) applications. The use of different plant activators effected the fatty acid contents of seeds. Total 11 fatty acids were identified. Among the fatty acids, C16:0 (Palmitic acid), C18:0 (Stearic acid), C18:1 (Oleic acid) and C18:2 (Linoleic acid) were found dominant.

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Health Benefits of Pumpkin Seed and Nutrition Profile of 35 Pumpkin Accessions

Abstract: This article aims to summise production and nutrition aspects of pumpkin seed. Specifically, it focuses on health benefits of the seeds, production practices and provides data on the oil, protein and fatty acid composition of 35 pumpkin accessions.

Cited by 3 publications

References 0 publications

Rendimiento y desempeño hortícola de semillas desnudas de calabaza en el sur de Florida

Rendimiento y desempeño hortícola de semillas desnudas de calabaza en el sur de Florida

Yield and horticultural performance of seed-oil pumpkin in south Florida

The Effects of Different Plant Activators on Protein, Lipid and Fatty Acids in Snack-Seed Pumpkin

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