Variations in the composition of acyl lipids and triacylglycerol molecular species of pumpkin seeds (Cucurbita spp.) following microwave treatment

Abstract

Variations in the composition of acyl lipids and triacylglycerol molecular species of pumpkin seeds (Cucurbita spp.) following microwave treatmentWhole pumpkin seeds (Cucurbita spp.) of two cultivars were exposed to microwaves for 6, 12, 20 or 30 min at a frequency of 2450 MHz. The kernels were separated from the whole seeds, and were investigated not only for the different acyl lipids and their fatty acid compositions, but also for the molecular species of triacylglycerols (TAGs). A modified argentation TLC procedure, developed to optimize the separation of the complex mixture of total TAGs, provided 11 different groups of TAGs, based on both the degree of unsaturation and the chain-length of fatty acid groups. With a few exceptions, dioleopalmitin (5.8-18.8 wt-%), dipalmitolinolein (8.1-8.8 wt-%), triolein (6.3-20.5 wt-%), palmitoleolinolein (15.0-16.1 wt-%), dioleolinolein (16.7-23.0 wt-%), dilinoleopalmitin (4.6-15.4 wt-%) and dilinoleolein (6.7-19.4 wt-%) were the main TAG components. When pumpkin seeds were microwaved for 20 min or more, significant differences (p ,0.05) occurred in the acyl lipids as well as their fatty acid distributions with a few exceptions. Therefore, microwave roasting caused a significant decrease (p ,0.05), not only in TAGs molecular species containing more than 4 double bonds, but also in the amounts of diene species present in triacylglycerols. These results contribute to the study of the functional properties of pumpkin seed products.

Fatty Acids Composition in Macadamia Sedes Oil (Macadamia Integrifolia) From Ecuador

“…Dietary EFA includes LA, an n-6 FA, and alpha-linolenic acid (ALA), an n-3 FA. LA and ALA cannot be synthesized by the human organism being necessary to supply them through foods in diet intake [18][19][20]. More importantly, EFA are metabolized with very long chains (VLC) PUFAs.…”

“…The spectrum of precursor ions produced in the ionization of the mass apparatus was compared with similar spectrums available in the three different databases of the Library NIST14. L. Eight majority peaks were identified with their associated retention time: C16:0 with a retention time of 19 (Fig. 2).…”

Characterization of Fatty Acids in Sambo Oil (Cucurbita Ficifolia L.) From Ecuador

“…Has been reported that fatty acid linoleic, oleic, palmitic and stearic acids are fatty acids predominant in Cucurbitaceae [20]. Bernardo-Gil et al, 2004, reported a content of 14.7% oleic acid and 61.0% of linoleic acid (omega 6) in pumpkin seeds of C. ficifolia [21] while that Yu et al, 2004, reported 35.0% of oleic acid and 52.0% of linoleic acid (omega 6) from C. ficifolia [22]. In other pumpkin seed, it reported the same situation, for example, Applequist et al, 2006, reported in Fig.…”