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Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars.
J Agric Food Chem. 2007 May 16; 55(10):4005-13.JA

Abstract

Twelve pumpkin cultivars (Cucurbita maxima D.), cultivated in Iowa, were studied for their seed oil content, fatty acid composition, and tocopherol content. Oil content ranged from 10.9 to 30.9%. Total unsaturated fatty acid content ranged from 73.1 to 80.5%. The predominant fatty acids present were linoleic, oleic, palmitic, and stearic. Significant differences were observed among the cultivars for stearic, oleic, linoleic, and gadoleic acid content of oil. Low linolenic acid levels were observed (<1%). The tocopherol content of the oils ranged from 27.1 to 75.1 microg/g of oil for alpha-tocopherol, from 74.9 to 492.8 microg/g for gamma-tocopherol, and from 35.3 to 1109.7 microg/g for delta-tocopherol. The study showed potential for pumpkin seed oil from all 12 cultivars to have high oxidative stability that would be suitable for food and industrial applications, as well as high unsaturation and tocopherol content that could potentially improve the nutrition of human diets.

Authors+Show Affiliations

Cereal Products and Food Science Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, Peoria, Illinois 61604, USA. David.Stevenson@ars.usda.govNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

17439238

Citation

Stevenson, David G., et al. "Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars." Journal of Agricultural and Food Chemistry, vol. 55, no. 10, 2007, pp. 4005-13.
Stevenson DG, Eller FJ, Wang L, et al. Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. J Agric Food Chem. 2007;55(10):4005-13.
Stevenson, D. G., Eller, F. J., Wang, L., Jane, J. L., Wang, T., & Inglett, G. E. (2007). Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. Journal of Agricultural and Food Chemistry, 55(10), 4005-13.
Stevenson DG, et al. Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars. J Agric Food Chem. 2007 May 16;55(10):4005-13. PubMed PMID: 17439238.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. AU - Stevenson,David G, AU - Eller,Fred J, AU - Wang,Liping, AU - Jane,Jay-Lin, AU - Wang,Tong, AU - Inglett,George E, Y1 - 2007/04/18/ PY - 2007/4/19/pubmed PY - 2007/8/19/medline PY - 2007/4/19/entrez SP - 4005 EP - 13 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 10 N2 - Twelve pumpkin cultivars (Cucurbita maxima D.), cultivated in Iowa, were studied for their seed oil content, fatty acid composition, and tocopherol content. Oil content ranged from 10.9 to 30.9%. Total unsaturated fatty acid content ranged from 73.1 to 80.5%. The predominant fatty acids present were linoleic, oleic, palmitic, and stearic. Significant differences were observed among the cultivars for stearic, oleic, linoleic, and gadoleic acid content of oil. Low linolenic acid levels were observed (<1%). The tocopherol content of the oils ranged from 27.1 to 75.1 microg/g of oil for alpha-tocopherol, from 74.9 to 492.8 microg/g for gamma-tocopherol, and from 35.3 to 1109.7 microg/g for delta-tocopherol. The study showed potential for pumpkin seed oil from all 12 cultivars to have high oxidative stability that would be suitable for food and industrial applications, as well as high unsaturation and tocopherol content that could potentially improve the nutrition of human diets. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17439238/Oil_and_tocopherol_content_and_composition_of_pumpkin_seed_oil_in_12_cultivars_ L2 - https://doi.org/10.1021/jf0706979 DB - PRIME DP - Unbound Medicine ER -