African Cucurbita pepo L.:: properties of seed and variability in fatty acid composition of seed oil

被引：113

作者：

Younis, YMH

Ghirmay, S

Al-Shihry, SS

机构：

[1] Univ Asmara, Dept Chem, Asmara, Eritrea

[2] Dept Organ Chem, S-75121 Uppsala, Sweden

[3] King Faisal Univ, Coll Educ, Dept Chem, Hofuf 31982, Saudi Arabia

来源：

PHYTOCHEMISTRY | 2000年 / 54卷 / 01期

关键词：

pumpkin seed oil; Cucurbita pepo; Cucurbitaceae; fatty acid composition;

D O I：

10.1016/S0031-9422(99)00610-X

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Pumpkin (Cucurbita pepo) seeds are used locally in Eritrea to treat tapeworm. Seeds were found to be rich in oil (similar to 35%), protein (38%), alpha-tocoferols (3 mg/100 g) and carbohydrate content (similar to 37%). The physico-chemical properties and fatty acid composition of the seed oil were examined. The four dominant fatty acids found are: palmitic C16:0 (13.3%), stearic C18:0 (8.0%), oleic C18:1 (29.0%) and linoleic C18:2 (47.0%). The oil contains an appreciable amount of unsaturated fatty acids (78.0%) and found to be a rich source of linoleic acid (47.0%). Within the three localities of the study, variations exist in seed properties and the fatty acid composition of the oil. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：71 / 75

页数：5

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