Nutritional, Fatty Acid, and Oil Characteristics of Pumpkin and Melon Seeds

Abstract

Nutritional and oil characteristics of pumpkin and melon seeds were investigated. On a dry basis, the data obtained for the two seeds, respectively, were: crude oil 45.4 and 37.8%; crude protein, 32.3 and 25.2%; crude fiber, 12.1 and 15.4%; and ash, 4.65 and 3.85%. Food energy values were 2.83 and 2.59 MJ/lOOg, respectively. The seeds were found to have considerable amounts of essential minerals (K, Ca, Mg, Fe, Cu, Zn, and P). The defatted flour of the pumpkin and melon seeds contained, respectively: crude protein, 55.4 and 39.4%; crude fiber, 28.1 and 24.7%; and ash, 7.23 and 6.18%. The major fatty acid of the oils was linoleic (18:2) at concentrations of 43.1 and 64.6%, followed by oleic (18:1), 37.8 and 20.1%, respectively.

Chemical composition of crude oil from the seeds of pumpkin (Cucurbita spp.) and mamey sapota (Pouteria sapotaJacq.) grown in Yucatan, Mexico

“…y calabaza (Cucurbita spp.). Lazos, 1986), the percentage of linoleic acid was lower (43.1-55.6%) than that found in pumpkin in this study (63.11-69.12%). It is important to point out that the variability in the composition of fatty acids regarding to other studies is probably due to a diversity of factors such as variety, cultivation area, climate, and degree of ripeness (Murkovic, Hillebrand, Draxl, Winkler, & Pfannhauser, 1999).…”

“…Several studies have reported about the chemical composition and characteristics of seed oil from pumpkin and mamey (Lazos, 1986;Stevenson et al, 2007). The main fatty acids identified in pumpkin seed oil were palmitic, stearic, oleic, and linoleic acids (Gohari-Ardabili et al, 2011;Stevenson et al, 2007), while in mamey seed oil, these were oleic, stearic, palmitic, palmitoleic, and linoleic acids (Solı´s-Fuentes & Dura´n-de-Bazu´a, 2003).…”

Characterization of crude and purified pumpkin seed oil.

“…The chemical characteristics of various cucurbit seed oils as well as work on edibility and stability have been reported (2,4,6,7). The oil content of various cucurbit seeds varied from 38 to 60% (3,4,8).…”

“…Pumpkin seed oil has a special place among edible oils produced in Yugoslavia, while large quantities of this oil are produced in Austria, Hungary and southern parts of the former USSR (3). In Greece, no oil or protein from such seeds has been produced, but pumpkin seeds are consumed in significant amounts as a snack in the form of salted roasted seeds, constituting a food rich in oil and protein (4,5).…”

Genetic purity testing of pumpkin hybrid seed by ultrathin-layer isoelectric focusing

“…Pumpkin seeds are rich in protein (25.2-37%) (Lazos 1986). The main storage proteins are salt-soluble globulins, accompanied by glutelins and lesser amounts of albumins and prolamins (Marcone 1997).…”