Phenotypic relationships among oil, protein, fatty acid composition and seed size traits in Cucurbita pepo

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

doi:10.1016/j.scienta.2018.01.030

Cited by 54 publications

(38 citation statements)

References 40 publications

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“…Linoleic, linolenic, oleic, stearic, palmitic and meristic acids were investigated in pumpkin seeds and linolenic and meristic acids were not encountered in the seeds. Although linolenic and meristic acids are among the main components of pumpkin seed, these acids are included in trace levels and some researchers could not determine linolenic or meristic acid (Potočnik et al, 2018;Meru et al, 2018;Lazos, 1986;Rezig et al, 2012). Irrigation treatments did not result in significant changes in the fatty acid compositions of the pumpkin seeds in either year ( In the table each value represents the mean ± standard deviation of the tree replicates of the analyses in 2015 and from 39.6-44.5% in 2016.…”

Section: Resultsmentioning

confidence: 99%

“…Stevenson et al, (2007) reported the unsaturated fatty acid contents of pumpkin seeds as between 73.1-80.5%. Meru et al, (2018) reported the unsaturated fatty acid contents as between 78.6-86.1%. Oleic acid was the dominant fatty acid in the present study and it was followed by linoleic acid.…”

Section: Discussionmentioning

confidence: 99%

“…The Present oil contents (26-64%) comply with the findings of earlier studies carried out with cucurbita species. Meru et al, (2018) reported the oil contents of pumpkin seeds as between 29.33 and 48.41%. Lazos (1986) reported the average oil content of pumpkin seeds as 45.4% and Ardabili et al, (2011) as 41.6%.…”

Section: Discussionmentioning

confidence: 99%

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Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation

et al. 2019

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In the present study, pumpkin (Cucurbita Pepo L.) was grown under water stress to determine its effects on the chemical composition of the seeds (i.e., oil, protein, fatty acids and vitamin E), in Kayseri, Turkey. Irrigation treatments were designed to supply different portions of depleted moisture within the efficient root zone of the plants (60 cm). The treatments were arranged as supplying 100% (I100), 80% (I80), 60% (I60), 40% (I40), 20% (I20) and 0% (I0) of depleted moisture through a drip irrigation system. The effects of irrigation levels on the oil content of pumpkin seeds were found to be significant (p < 0.01). The oil contents of irrigation treatments varied between 26% (I0, dry) and 64% (I100, full irrigation). However, the effects of deficit irrigation on protein, fatty acids and vitamin E contents were not found to be significant. The vitamin E contents varied from 41.6 – 55.3 mg/100 g; while the protein contents varied from 28.5–37.7%. Six different fatty acids (linolenic, linoleic, oleic, stearic, palmitic and myristic acid) were examined. The average concentration of palmitic, stearic, oleic and linoleic acids ranged from 10.7–12.6%, 6.4–10.4%, 39.6–48.9% and 32.4–35%, respectively. Myristic and linolenic acids were not detected in the pumpkin seeds.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation

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“…The seed is rich in phytonutrients that are associated with several health-promoting benefits. For example, the high level of unsaturation in the oil (>86%) [5] is linked to a reduced risk for arteriosclerosis and heart-related ailments [6], while the antioxidants (tocopherols and tocotrienols) are associated with lowered risk for gastric, breast, lung, and colorectal cancer [7] [8] [9]. Pumpkin seed contains phytosterols, which are structurally similar to cholesterol, thus compete with body's cholesterol for absorption, hence playing a key role in lowering cholesterol levels and treatment of benign prostate hyperplasia [2] [10].…”

Section: Introductionmentioning

confidence: 99%

“…A key goal of the cucurbit breeding program at the University of Florida is to develop dual-purpose (reduced-hull and marketable flesh) pumpkins for the U.S. market by exploiting the wealth of genetic diversity within C. pepo. Initial assessment of the seed nutrition profile among 35 accessions of C. pepo revealed wide variation in oil (29.3% -48.4%), protein (19.4% -31.3%), and fatty acid content [palmitic (6.7% -12.6%), stearic (3.3% -7.6%), oleic (18.4% -46%) and linoleic (35.4% -64.1%)] and seed size [(seed length (9.94 -19.33 mm), seed width (6.74 -10.38 mm), and 10 seed weight (0.16 -2.87 g)] [5]. The 35 accessions included 26 Pumpkin, 4 Acorn, 1 Zucchini, 2 Straightneck and 2 Crookneck accessions, 26 of which had reduced-hulls, while nine had hulled seed phenotype.…”

Section: Introductionmentioning

confidence: 99%

Genetic Variation among <i>Cucurbita pepo</i> Accessions Varying in Seed Nutrition and Seed Size

Meru¹,

Leyva²,

Michael³

et al. 2019

AJPS

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Pumpkin seed (Cucurbita pepo L.) is a nutritionally valuable food and a significant source of income globally. Pumpkin seeds are rich in oil, protein, unsaturated fatty acids and tocopherols, which are associated with improved human health. Understanding the genetic diversity among pumpkin accessions varying in seed nutrition traits is necessary for designing sound breeding strategies for developing superior cultivars. In the current study, 26 simple sequence repeats (SSR) markers were used to assess genetic relatedness among 29 C. pepo accessions varying in seed oil, seed protein, seed-coat phenotype, seed size and fatty acid composition. The SSR markers revealed 102 alleles averaging 3.92 alleles per loci and mean polymorphic information content (PIC) of 0.44. Eleven of the markers had a PIC of ≥0.5. Ward dendrogram and principle component analysis based on seed traits grouped the genotypes into two major clusters corresponding to subspecies pepo and texana, with all the reduced-hull accessions grouping within the former. Collectively, this data suggests wide phenotypic (seed traits) and genotypic variation within C. pepo that may be exploited to develop superior reduced-hull cultivars.

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Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation

Dülger,

Geçgel

2024

J Americ Oil Chem Soc

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In this study, seed and oil yields, protein, and moisture ratios of seeds of four different types of pumpkin seed varieties, namely Palancı population, VD1sn8, and VD1sn6 hybrid varieties and commercial variety grown in Edirne conditions in 2014 and 2015. Also, this study aimed to determine the change of fatty acid, tocopherol, and sterol composition of mentioned pumpkin seed varieties in three different periods from seed formation to final harvest time. During the ripening period, it was obtained that the oil yield increased, the moisture content of pumpkin seeds decreased. In the last harvest period, the oil yield of pumpkin seed varieties was determined to be between 37.21% and 42.07%. Protein ratios of all pumpkin seed species were found to be very close to each other (37.94%–39.28%) and statistically similar (p > 0.05). In 2014 and 2015, the dominant fatty acids for all pumpkin seed varieties are 18:1 (39.49%–46.95%) and 18:2 (32.57%–39.26%). Except for these fatty acids, 16:0 varies between 10.65% and 13.60% in all varieties; 18:0 varies at a ratio of 5.70%–6.38%. It is seen that the dominant tocopherol isomer is γ‐tocopherol for all pumpkin seed species in all harvest periods. In the last harvest period in 2014 and 2015, the amounts of γ‐tocopherol constitute 99.98%–84.95% and 86.91%–89.86% of the total tocopherol, respectively. It was observed that the tocopherol composition changed during the ripening period in all pumpkin seed species (p < 0.05). In general, the amount of sterols decreased during the ripening period for all cultivars in 2014 and 2015. In order from the highest to the least, β‐sitosterol, 5,24‐stigmastadienol, campesterol, Δ‐5 avenasterol, and stigmasterol were determined as phytosterols in pumpkin seed oils. Generally, β‐sitosterol ratios in all varieties were high in the 1st harvest period, decreased slightly in the 2nd harvest period, increased again until the 3rd harvest period and reached the values in the 1st harvest period in both 2014 and 2015.

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Phenotypic relationships among oil, protein, fatty acid composition and seed size traits in Cucurbita pepo

Cited by 54 publications

References 40 publications

Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation

Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation

Genetic Variation among <i>Cucurbita pepo</i> Accessions Varying in Seed Nutrition and Seed Size

Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation

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Phenotypic relationships among oil, protein, fatty acid composition and seed size traits in Cucurbita pepo

Cited by 54 publications

References 40 publications

Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation

Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation

Genetic Variation among &lt;i&gt;Cucurbita pepo&lt;/i&gt; Accessions Varying in Seed Nutrition and Seed Size

Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation

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Genetic Variation among <i>Cucurbita pepo</i> Accessions Varying in Seed Nutrition and Seed Size