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Comparative characteristics of oil composition in seeds of 31 Cucurbita varieties

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Abstract

Nowadays there are many varieties of pumpkins differing in oil content in seeds and its composition. The aim of this study was analysis and comparing fatty acids composition, tocopherols and oil content in seeds of 31 pumpkin varieties. Oils were extracted from the pumpkin seeds, which belong under one of species: Cucurbita maxima, Cucurbita moschata, Cucurbita pepo or Cucurbita pepo var. turbinata. The highest content of oil was found in Green Hubbard (32.69%) variety. The highest content of PUFA and MUFA achieved for Table Queen variety (79.09%) and for Buttercup variety (29.73%), respectively. The predominant fatty acid was linoleic acid (49.63–78.82%), following by oleic acid (8.55–29.73%). The n6:n3 ratio ranged from 59.91 (Yuxijiangbinggua variety) to 607.93 (Cream of the Crop variety). The total tocopherols content was between 0.65 (for Yuxijiangbinggua) and 41.06 mg 100 g−1 (for Snowball). γ-tocopherol was a predominant fraction in all varieties with the highest content on the level 37.52 mg 100 g−1 (Snowball). Potential application areas of examined pumpkin seed oil are consumption, cooking, producing functional food, medicines, but also biolubricants and biofuel. It is assumed a diversity of content and composition of examined pumpkin seed oil was the result of genetic factors.

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Authors and Affiliations

  1. Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634, Poznan, Poland

    Monika Fedko, Dominik Kmiecik, Bartosz Kulczyński, Monika Przeor & Joanna Kobus-Cisowska

  2. Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634, Poznan, Poland

    Aleksander Siger

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  1. Monika Fedko
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  2. Dominik Kmiecik
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Fedko, M., Kmiecik, D., Siger, A. et al. Comparative characteristics of oil composition in seeds of 31 Cucurbita varieties. Food Measure 14, 894–904 (2020). https://doi.org/10.1007/s11694-019-00339-6

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