Chemical Composition and Physicochemical Properties of Pumpkin Seeds (Cucurbita pepo Subsp. pepo Var. Styriaka) Grown in Iran
Publish Year: 1390
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_JASTMO-13-7_008
تاریخ نمایه سازی: 1 آذر 1402
Abstract:
Chemical composition and physicochemical properties of pumpkin seeds and fatty acids of their oil were determined. It was found that the seeds contained ۴۱.۵۹% oil and ۲۵.۴% protein. Moisture, crude fiber, total ash, and carbohydrate contents were ۵.۲%, ۵.۳۴%, ۲.۴۹%, and ۲۵.۱۹%, respectively. The specific gravity, dynamic viscosity, and refractive index of the extracted pumpkin seed oil were ۰.۹۱۵, ۹۳.۶۵۹ cP, and ۱.۴۶۶۲, respectively. Acid value (mg KOH/g oil), peroxide value (meq O۲/kg oil), iodine value (g I۲/۱۰۰ g oil), saponification number (mg KOH/ g oil), and unsaponifiable matter content (%) of the extracted oil from pumpkin seeds were ۰.۷۸, ۰.۳۹, ۱۰.۸۵, ۱۰۴.۳۶, ۱۹۰.۶۹, and ۵.۷۳, respectively. Total phenolics compounds (mg gallic acid/kg oil), total tocopherols (mg α-tocopherol/kg oil), total sterols (%), and waxes (%) were ۶۶.۲۷, ۸۸۲.۶۵, ۱.۸۶, and ۱.۵۸, respectively. Specific extinctions at two wavelengths of ۲۳۲ nm (K۲۳۲) and ۲۷۰ nm (K۲۷۰) and R-value (K۲۳۲/K۲۷۰) were ۳.۸۰, ۳.۵۲ and ۰.۷۴, respectively. Gas chromatographic analysis of the pumpkin seed oil showed that the linoleic (۳۹.۸۴%), oleic (۳۸.۴۲%), palmitic (۱۰.۶۸%) and stearic (۸.۶۷%) acids were the major fatty acids. Compared with other vegetable oils, the present study revealed that pumpkin seed oil can be a valuable source of edible oil.
Keywords:
Physicochemical properties , Cucurbita pepo subsp. pepo var. Styriaca , Fatty acid composition , Pumpkin seed oil
Authors
A. Gohari Ardabili
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.
R. Farhoosh
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.
M. H. Haddad Khodaparast
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, P. O. Box: ۹۱۷۷۵-۱۱۶۳, Mashhad, Islamic Republic of Iran.