Variability of vitamin E content in pumpkin seeds (Cucurbita pepo L)

1996 ◽  
Vol 202 (4) ◽  
pp. 275-278 ◽  
Author(s):  
M. Murkovic ◽  
A. Hillebrand ◽  
J. Winkler ◽  
W. Pfannhauser
Keyword(s):  
Vitamin E ◽  
Cucurbita Pepo ◽  
Pumpkin Seeds

DISTRIBUTION OF FATTY ACIDS AND VITAMIN E CONTENT IN PUMPKIN SEEDS (CUCURBITA PEPO L.) IN BREEDING LINES

1999 ◽  
pp. 47-56 ◽  
Author(s):  
M. MURKOVIC ◽  
A. HILLEBRAND ◽  
S. DRAXL ◽  
W. PFANNHAUSER ◽  
J. WINKLER
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Cucurbita Pepo ◽  
Breeding Lines ◽  
Pumpkin Seeds

scholarly journals Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation

2019 ◽  
Vol 70 (2) ◽  
pp. 301 ◽  
Author(s):  
H. Kirnak ◽  
H. A. Irik ◽  
O. Sipahioglu ◽  
A. Unlukara
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Deficit Irrigation ◽  
Cucurbita Pepo ◽  
Root Zone ◽  
Irrigation System ◽  
Average Concentration ◽  
Pumpkin Seeds ◽  
Irrigation Treatments ◽  
Irrigation Levels

In the present study, pumpkin (Cucurbita Pepo L.) was grown under water stress to determine its effects on the chemical composition of the seeds (i.e., oil, protein, fatty acids and vitamin E), in Kayseri, Turkey. Irrigation treatments were designed to supply different portions of depleted moisture within the efficient root zone of the plants (60 cm). The treatments were arranged as supplying 100% (I100), 80% (I80), 60% (I60), 40% (I40), 20% (I20) and 0% (I0) of depleted moisture through a drip irrigation system. The effects of irrigation levels on the oil content of pumpkin seeds were found to be significant (p < 0.01). The oil contents of irrigation treatments varied between 26% (I0, dry) and 64% (I100, full irrigation). However, the effects of deficit irrigation on protein, fatty acids and vitamin E contents were not found to be significant. The vitamin E contents varied from 41.6 – 55.3 mg/100 g; while the protein contents varied from 28.5–37.7%. Six different fatty acids (linolenic, linoleic, oleic, stearic, palmitic and myristic acid) were examined. The average concentration of palmitic, stearic, oleic and linoleic acids ranged from 10.7–12.6%, 6.4–10.4%, 39.6–48.9% and 32.4–35%, respectively. Myristic and linolenic acids were not detected in the pumpkin seeds.

scholarly journals Seasonal Variation in Aflatoxin Levels in Edible Seeds, Estimation of Its Dietary Intake and Vitamin E Levels in Southern Areas of Punjab, Pakistan

2020 ◽  
Vol 17 (23) ◽  
pp. 8964
Author(s):  
Ahmad Faizal Abdull Razis ◽  
Muhammed Muzammel Shehzad ◽  
Sunusi Usman ◽  
Nada Basheir Ali ◽  
Shahzad Zafar Iqbal ◽  
...  
Keyword(s):  
Vitamin E ◽  
Dietary Intake ◽  
Winter Season ◽  
Summer Season ◽  
Total Tocopherol ◽  
Average Amount ◽  
Significant Difference ◽  
Edible Seeds ◽  
Pumpkin Seeds ◽  
Melon Seeds

A total of 779 samples of edible nuts (melon seeds, watermelon seeds, pumpkin seeds, and cantaloupe seeds) from Southern Punjab (Pakistan), were collected during the summer and the winter seasons. The natural occurrence of aflatoxins (AFs) and vitamin E (tocopherols) levels were investigated using HPLC. The results have shown that 180 (43.4%) of samples from the winter season and 122 (33.4%) samples from the summer season were found positive for AFs. Elevated average levels of total AFs (20.9 ± 3.10 μg/kg, dry weight) were observed in watermelon seeds without shell, and the lowest average amount (15.9 ± 3.60 μg/kg) were documented in melon seeds without shell samples from the winter season. An elevated average amount of total AFs 17.3 ± 1.50 μg/kg was found in pumpkin seeds available without a shell. The results have documented a significant difference in total AFs levels in edible seeds available with shells versus without shells (α = 0.05 & 0.01). The highest dietary intake of 6.30 μg/kg/day was found in female individuals from consuming pumpkin seeds (without shell) in the winter season. A value of 3.00 μg/kg/day was found in pumpkin seed without shell in the summer season in female individuals. The highest total tocopherol levels were 22.2 ± 7.70 ng/100 g in pumpkin seeds samples from the winter season and 14.5 ± 5.50 mg/100 g in melon seed samples from the summer season. The variation of total tocopherol levels in edible seeds among the winter and summer seasons showed a significant difference (p ≤ 0.0054), except watermelon seeds samples with non-significant differences (p ≥ 0.183).

Physicochemical and functional properties of whole and defatted meals from Mexican (Cucurbita pepo) pumpkin seeds

2012 ◽  
Vol 47 (11) ◽  
pp. 2297-2303 ◽  
Author(s):  
Jesús Rodríguez-Miranda ◽  
Betsabe Hernández-Santos ◽  
Erasmo Herman-Lara ◽  
Maria A. Vivar-Vera ◽  
Roselis Carmona-García ◽  
...  
Keyword(s):  
Functional Properties ◽  
Cucurbita Pepo ◽  
Pumpkin Seeds ◽  
Physicochemical And Functional Properties

Speciation of zinc in pumpkin seeds (Cucurbita pepo) and degradation of its species in the human digestive tract

2011 ◽  
Vol 128 (4) ◽  
pp. 839-846 ◽  
Author(s):  
Andrej Ovca ◽  
Johannes T. van Elteren ◽  
Ingrid Falnoga ◽  
Vid S. Šelih
Keyword(s):  
Digestive Tract ◽  
Cucurbita Pepo ◽  
Pumpkin Seeds ◽  
Human Digestive Tract

Dual Role of the Pigmentation GeneBin Affecting Carotenoid and Vitamin E Content in Squash (Cucurbita pepo) Mesocarp

2005 ◽  
Vol 53 (25) ◽  
pp. 9759-9763 ◽  
Author(s):  
Yaakov Tadmor ◽  
Harry S. Paris ◽  
Ayala Meir ◽  
Arthur A. Schaffer ◽  
Efraim Lewinsohn
Keyword(s):  
Vitamin E ◽  
Cucurbita Pepo ◽  
Dual Role

scholarly journals Production and Evaluation of Nutritional Contents of Traditional Couscous from Sprouted Wheat Fortified with Glycine max (L.) merr (Soya Bean) and Cucurbita pepo (Pumpkin) Seeds

2020 ◽  
Vol 4 (2) ◽  
pp. p1
Author(s):  
Raihanatu MB ◽  
Falmata AS ◽  
Bintu BP ◽  
Maryam BK ◽  
Hadiza Ahmed Ali ◽  
...  
Keyword(s):  
Glycine Max ◽  
Cucurbita Pepo ◽  
Protein Quality ◽  
Soya Bean ◽  
In Vivo Studies ◽  
Albino Rats ◽  
Nutritional Requirement ◽  
Pumpkin Seeds

The study was carried to process, produce, and evaluate nutritional contents of traditional couscous from sprouted wheat (Triticum aestivum), fortified with Soya bean (Glycine max) and Pumpkin (Cucurbita pepo) seeds. The composite couscous blends were traditionally produced and compared with commercial couscous. The sprouted wheat couscous blends were blended in different ratios, they include; unprocessed (Raw wheat, 100), blend 1 (sprouted wheat mixed with soya bean and pumpkin seeds, 70:20:10), blend 2 (sprouted wheat mixed with soya bean, 60:40) and blend 3 (sprouted wheat mixed with pumpkin seeds, 60:40). Traditional wheat couscous blends were fed to experimental albino rats of wister strain weighing between (35 g and 45 g) for a period of 28 days. The nutritional and physiochemical analysis were determined using standard laboratory methods. The Statistical Package for Social Sciences (SPSS), version 20.0 was used to analyze the data collected which were expressed as means ± SE. One way analysis of variance (ANOVA) and Duncan’s multiple range tests were used to compare the means obtained after each experiment. Differences were considered significant at p < 0.05. Processing (Sprouting) decreases the levels of anti-nutrients, mineral elements and vitamins. Supplementation with soya bean and pumpkin seeds increased the nutritional composition of the sprouted wheat couscous blends. Results of chemical composition showed that blend 2, recorded high protein (29.95%), fat (8.95%) and low carbohydrate content (49.56%), followed by blend 1 and then blend 3, while commercial couscous crude protein, fat and carbohydrate were 12.53%, 1.42% and 75.10% respectively. There was improved level of in vitro protein digestibility at 1 hour (76.64% to 98.59%) and at 6 hours (96.80% to 99.33%). Results of in vivo studies showed that raw wheat couscous recorded protein quality when compared with spouted wheat couscous blends produced. The biological values of the composite couscous blends range from 95.04% to 95.73% and blend 2, recorded high net protein utilization (98.57%). In terms of sensory evaluation using hedonic method, blend 2 was most acceptable and differ significantly (p < 0.05) with other sprouted wheat couscous blends and commercial couscous. The cost of producing sprouted wheat couscous blends is cheaper than the commercial couscous. The study has therefore, revealed that with proper selection of locally available cereal, it is possible to produce nutritious complementary couscous blends that would be acceptable and nutritionally adequate to meet up the nutritional requirement for both children and adults. It also compares favourably with the commercial couscous in terms of nutrient contents.

Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.)

1996 ◽  
Vol 203 (3) ◽  
pp. 216-219 ◽  
Author(s):  
M. Murkovic ◽  
A. Hillebrand ◽  
J. Winkler ◽  
E. Leitner ◽  
W. Pfannhauser
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Cucurbita Pepo ◽  
Fatty Acid Content ◽  
Pumpkin Seeds
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