Characterization of the seed and seed extracts of the pumpkins Cucurbita maxima D. and Cucurbita pepo l. from Macedonia

Marija Srbinoska, Nataša Hrabovski, Vesna Rafajlovska, Snežana Sinadinović-Fišer

Abstract


Chemical composition of seeds of C. maxima D. and C. pepo L. cultivated in the Republic of Macedonia and physico-chemical characteristics, fatty acid profiles, and sterol and tocopherol contents in pumpkin seed extracts were determined. Higher kernel yield and content of moisture, ash, total nitrogen, proteins and carbohydrates were measured in the C. pepo than in C. maxima seed. The highest extract yield of 487.4 g/kg dry matter was obtained from C. pepo kernel, while 388.2 g/kg dry matter was extracted from C. maxima kernel, when n-hexane was used as solvent. In all extracts, the palmitic, stearic, oleic and linoleic acids were predominant. The linoleic/oleic acid ratio was higher in C. maxima extracts. D7-Sterols were predominant in all extracts, while D5-sterols content was higher in the whole seed than in the kernel extracts. Higher tocopherol content was determined in the extracts of C. pepo whole seed and kernel (153.79 mg/kg and 117.81 mg/kg, respectively), than in those of C. maxima (121.24 mg/kg and 117.55 mg/kg, respectively). In all extracts γ-tocopherol content was higher than α-tocopherol.

Keywords


Cucurbita sp.; seed chemical composition; extract; fatty acid composition; sterols; tocopherols

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DOI: http://dx.doi.org/10.20450/mjcce.2012.58

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