Chemical composition of a seed kernel of a pumpkin produced in the Central Chernozem region of Russia

Abstract

Seeds are the by-product in the cultivation of pumpkin. They are characterized by a high level of mineral substances and essential oils. However, the level of accumulation of biologically active components of seed kernel varies greatly among pumpkin varieties depending on climatic cultivation zones. Pumpkin varieties – Vitaminnayanaya, Michurinskaya sladkaya, Kubyshka, Muskatnayanaya, Aport – are taken as the objects of study. The chemical analysis of pumpkin seed kernels was carried out in accordance with generally accepted methodological recommendations. It was found that the sodium content in pumpkin seed kernel in the varietal section varies within the range of 5.07-17.6 mg/100 g, potassium – 554.8-767.1 ml/100g, calcium – 156.6-989.0 ml/100g, magnesium – 125.5-323.8 ml/100g, iron – 2.31-6.92 ml/100g, copper – 0.384-0.697 ml/100g, zinc – 4.80-7.43 ml/100g. The kernels of pumpkin seeds of the Michurinskaya sladkaya variety are characterized by high level of calcium – 989 ml/100g. Pumpkin seed kernels zoned in Tambov Region are rich in essential linoleic acid (52.59-63.87%), polyunsaturated oleic acid (11.70-27.35%), tocopherol (90-140 ml/100g). According to the content of linoleic acids, the highest indicators were found in seeds of Aport varieties – 63.87%, oleic acids – Muskatnayanaya (27.35%). The high content of tocopherol is typical for seeds of the Michurinskaya sladkaya variety – 140 ml/100 g. The obtained data on the chemical composition of pumpkin seed kernels indicate their promising use in the creation of functional food products and biologically active additives.

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

“…The oil extracted from pumpkin seed kernels is rich in protein and fat, including palmitic, stearic, oleic, and linoleic acids. However, the level of accumulation of these fatty acids differs greatly among pumpkin varieties [134]. The main proteins previously found in pumpkin seed consist of storage salt-soluble globulins (cucurbitin), albumins, glutelins, and prolamins [127].…”

“…The main proteins previously found in pumpkin seed consist of storage salt-soluble globulins (cucurbitin), albumins, glutelins, and prolamins [127]. According to the literature, pumpkin seed kernels also accumulate high levels of minerals such as Fe, Zn, K, Ca, Mg, Mn, Cu, and Na, as well as tocopherol [133,134]. Pumpkin skins have broad variations in terms of composition and texture, but overall, they are edible and very rich in many bioactive compounds, notably high amounts of carotenoids and polyphenols with broad uses in food, pharmaceutical, and cosmetic industries.…”