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

  • M. Murkovic
  • A. Hillebrand
  • J. Winkler
  • W. Pfannhauser
Original Paper

Abstract

Pumpkin (Cucurbita pepo L.) seed oil is a common salad oil which is produced in the southern parts of Austria, Slovenia and Hungary. It is dark green and has a high content of free fatty acids. Due to its colour, the oil cannot be used for cooking. The content of vitamin E, especiallyγ-tocopherol, is very high. The oil content of the pumpkin seed is about 50%. The seed itself can be eaten. Therefore a pumpkin variety with high vitamin E content is desirable. The aim of this work was to find a variety ofCucurbita pepo which has a high oil yield and a high vitamin E content. A total of 100 breeding lines were tested for their tocopherol content. The tocopherols and tocotrienols are extracted with hexane and analysed by NP-HPLC/FLD with hexane/dioxan (96/4) as eluent, with fluorescence detection at 292/335 nm. The/gg-tocopherol content, which is about 5–10 times as much as that of α-tocopherol varies over a broad range (41–620 mg/kg dry pumpkin seeds).β- andδ-tocopherol are found at low levels.

Key words

Pumpkin seed oil Vitamin E Tocopherols Tocotrienols Cucurbita pepo 

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Copyright information

© Springer-Verlag 1996

Authors and Affiliations

  • M. Murkovic
    • 1
  • A. Hillebrand
    • 1
  • J. Winkler
    • 2
  • W. Pfannhauser
    • 1
    • 2
  1. 1.Department of Bio- and Food ChemistryGraz University of TechnologyGrazAustria
  2. 2.SZGGleisdorfAustria

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