Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturation
Changes in the chemical and lipid composition of Cucurbita moschata seeds and seed oils at different stages of development were investigated. The oil content of the seeds at 30, 60 and 90 days after flowering was 10.7, 41.1, and 47.1%, respectively. The amount of proteins was 26.0, 35.9, and 38.2%....
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2015-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1523 |
| _version_ | 1831736249524682752 |
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| author | Zh. Y. Petkova G. A. Antova |
| author_facet | Zh. Y. Petkova G. A. Antova |
| author_sort | Zh. Y. Petkova |
| collection | DOAJ |
| description | Changes in the chemical and lipid composition of Cucurbita moschata seeds and seed oils at different stages of development were investigated. The oil content of the seeds at 30, 60 and 90 days after flowering was 10.7, 41.1, and 47.1%, respectively. The amount of proteins was 26.0, 35.9, and 38.2%. The contents of carbohydrates soluble in ethanol were 9.5, 1.8 and 1.3%. The starch and fiber percentage contents were 16.3, 6.8, 2.3 and 4.0, 6.9 and 10.0, respectively and the ash contents were 7.2, 4.7, and 4.5%. The total sterol percentages were found to be 2.0, 0.8 and 0.6 in the oils and 0.2, 0.3 and 0.3 in the seeds. The tocopherol contents were 2010, 512 and 527 mg·kg−1 in the oil, and 215, 210 and 250 mg·kg−1 in the seeds. The total phospholipid percentages were 8.7, 0.8 and 0.4 in the oils and 0.9, 0.3 and 0.2 in the seeds. Fatty acid composition was determined by gas chromatography and the major fatty acids in the oils at all stages of ripening were linoleic (40.8–50.2%) followed by palmitic (21.5–25.9%) and oleic (20.5–21.0%). |
| first_indexed | 2024-12-21T12:41:12Z |
| format | Article |
| id | doaj.art-e39fd50654ec49cb80ae0818c9f97441 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-21T12:41:12Z |
| publishDate | 2015-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-e39fd50654ec49cb80ae0818c9f974412022-12-21T19:03:47ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142015-03-01661e058e05810.3989/gya.07061421491Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturationZh. Y. Petkova0G. A. Antova1University of Plovdiv ‘Paisii Hilendarski’, Department of Chemical TechnologyUniversity of Plovdiv ‘Paisii Hilendarski’, Department of Chemical TechnologyChanges in the chemical and lipid composition of Cucurbita moschata seeds and seed oils at different stages of development were investigated. The oil content of the seeds at 30, 60 and 90 days after flowering was 10.7, 41.1, and 47.1%, respectively. The amount of proteins was 26.0, 35.9, and 38.2%. The contents of carbohydrates soluble in ethanol were 9.5, 1.8 and 1.3%. The starch and fiber percentage contents were 16.3, 6.8, 2.3 and 4.0, 6.9 and 10.0, respectively and the ash contents were 7.2, 4.7, and 4.5%. The total sterol percentages were found to be 2.0, 0.8 and 0.6 in the oils and 0.2, 0.3 and 0.3 in the seeds. The tocopherol contents were 2010, 512 and 527 mg·kg−1 in the oil, and 215, 210 and 250 mg·kg−1 in the seeds. The total phospholipid percentages were 8.7, 0.8 and 0.4 in the oils and 0.9, 0.3 and 0.2 in the seeds. Fatty acid composition was determined by gas chromatography and the major fatty acids in the oils at all stages of ripening were linoleic (40.8–50.2%) followed by palmitic (21.5–25.9%) and oleic (20.5–21.0%).http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1523chemical compositioncucurbita moschatafatty acidsphospholipidsseeds developingsterolstocopherols |
| spellingShingle | Zh. Y. Petkova G. A. Antova Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturation Grasas y Aceites chemical composition cucurbita moschata fatty acids phospholipids seeds developing sterols tocopherols |
| title | Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturation |
| title_full | Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturation |
| title_fullStr | Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturation |
| title_full_unstemmed | Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturation |
| title_short | Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturation |
| title_sort | changes in the composition of pumpkin seeds cucurbita moschata during development and maturation |
| topic | chemical composition cucurbita moschata fatty acids phospholipids seeds developing sterols tocopherols |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1523 |
| work_keys_str_mv | AT zhypetkova changesinthecompositionofpumpkinseedscucurbitamoschataduringdevelopmentandmaturation AT gaantova changesinthecompositionofpumpkinseedscucurbitamoschataduringdevelopmentandmaturation |