Fatty acid profile, tocopherols content and antioxidant activity of algerian pumpkin seeds oil (Cucurbita pepo L)

Abstract

Cucurbita Pepo (Pumpkin) is a plant which is traditionally used to treat a wide variety of diseases, and through scientific investigation most of the properties have been validated. However, more scientific data is needed to support the various health claims. The aim of this study was to determine the fatty acids (FA) and Triacylglycerols (TAG) composition, tocopherols content and to evaluate the antioxidant activity of eight pumpkin seeds oil cultivated in Algeria. The results indicated that pumpkin seeds were rich in oil (15.8-33.5%) and the major unsaturated fatty acids were linoleic acid (42.1-48.5%) followed by oleic acid (18.4-39.6%), while the main saturated fatty acids were palmitic (13.91-20.00%).Unsaturated FA showed a preference for the internal position. Linoleic and oleic acids occurred predominantly in the sn-2 position as generally found in vegetable oils. The main TAGs were triunsaturated GU 3 and monosaturated GSU 2 as majorities compounds. The tocopherol content of the oils ranged from 7.7 to 31.9 mg/kg of oil for ␣-tocopherol, from 39.3 to 155.1 mg/kg for (␤+␥)-tocopherol, and from 39.0 to 103.0 mg/kg for δ-tocopherol. The capacity that would be suitable for food and industrial applications, as well as high unsaturation FA and tocopherol content that could potentially improve the nutrition of human diets.The data of antioxidant power determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and phosphomolybdenum (PPM) complex methods show that the level of the antioxidant activity by two used assays was significantly compared to synthetic antioxidants. Also, it was demonstrated for the first time that the studied oils possessed a good antioxidant activity which may be associated with their alleged health benefits.

Chemical characterization and in vitro antioxidant capacity of nine Algerian date palm cultivars (Phoenix dactylifera L.) seed oil

“…Moreover, our results are similar to those found by Bouhlali et al [21] (5.662-6.972% DW) and those found for Sorghum bicolor seeds (6.2-6.5% DW) [22]. On the other hand, these values were generally lower than those found in date seed oil extracted with petroleum ether (10-12% DW) [11,23] and other seeds such Cucurbita pepo seeds (15.8-33.5% DW) [24], Prunus dulcis oil (50% DW), Prunus armeniaca kernel oil (40-45% DW) and Carya illinoinensis oil (65% DW) [19].…”

“…The average tocopherol of our date seeds oil was 0.32 ± 0.01 and 0.74 ± 0.03 mg/g oil for AZ and SL respectively as shown in (Table 2). These results are higher than those presented by Tunisian and Iranian date seed (1.86 mg/100 g-2.19 mg/100 g) [12,44], Sorghum bicolor seed oil (0.17-0.32%) [22], Cucurbita pepo seed oil (0.1-0.22 mg/g oil) [24], Phoenix canariensis seed oil (0.51 mg/g oil) [32], Prunus armeniaca seeds (3.10-22.45 g/g), Jatropha curcas seed oil (199 mg/Kg), Vitis aestivalis seeds (353-688 g/g oil) [30] and Argania spinosa seed oil (1.02 mg/g) [29]. Moreover, these values are in the range of those found by Boukouada et al [20] (0.53-1.41 g/g).…”

“…The values of the U/S ratio (U/S = unsaturated fatty acids/saturated fatty acids) were 0.83 for SL and 2.02 for AZ. These ratios were less than those found for Algerian Argania spinosa oil (2.1) [29], Pistacia atlantica fruits oil (2.7) [33], Cucurbita pepo seed oils (4.46) [24] and Sorghum bicolor grains oils (>5.7) [22]. These values give the oils a good prevention of oxidation.…”

The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity

“…The total tocopherol content of the sample PSO1, PSO2, and PSO3 was found to be 414.14, 596.01, and 451.75 μg/mL, respectively. The similar total tocopherol contents results of the pumpkin seed oil were reported as 589.4-1234 mg/kg by Stevenson et al (2007) and 104.7-221.2 mg/kg by Benalia et al (2015) study. A significant decrease was observed in the total tocopherol content as the press temperature increased.…”

The Relations between Minor Components and Antioxidant Capacity of Five Fruits and Vegetables Seed Oils in China

“…Oleic acid, the main fatty acid in celery seed oil and almond oil, accounted for 64.10 and 62.96 respectively. These results are consistent with the conclusions of many researchers 3,21 . The fatty acid characteristics of the tested seed oils indicated that they have unique nutritional value in terms of lipid-lowering and immunity enhancement.…”