Chemical and Nutritional Characterization of Seed Oil from Cucurbita maxima L. (var. Berrettina) Pumpkin

Foods
Domenico MontesanoLina Cossignani

Abstract

Pumpkin (Cucurbitaspp.) has received considerable attention in recent years because of the nutritional and health-protective value of seed oil. The nutritional composition of pumpkin native to central Italy, locally known as "Berrettina" (Cucurbita maximaL.), was evaluated. In particular, the lipid fraction of seed oil was characterized, and the triacylglycerol (TAG) was thoroughly studied by using a stereospecific procedure to obtain the intrapositional fatty acid composition of the threesn-positions of the glycerol backbone of TAG. Moreover, alkaline hydrolysis was carried out to study the main components of the unsaponifiable fraction, i.e., sterols and alcohols. It was observed that monounsaturated fatty acids and polyunsaturated fatty acids were the most abundant (41.7% and 37.2%, respectively) in Berrettina pumpkin seed oil, with high content of oleic and linoleic acid (41.4% and 37.0%, respectively). The main sterols of Berrettina pumpkin seed oil were Δ7,22,25-stigmastatrienol, Δ7,25-stigmastadienol, and spinasterol; with regard to the alcoholic fraction, triterpenic compounds were more abundant than aliphatic compounds (63.2% vs. 36.8%). The obtained data are useful to evaluate pumpkin seed oil from a nutritional point...Continue Reading

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Citations

Apr 14, 2019·Journal of Cosmetic Dermatology·Maria Yusuf Dhariwala, Padmini Ravikumar
Oct 11, 2019·Animals : an Open Access Journal From MDPI·Laura Patricia Valdez-Arjona, Mónica Ramírez-Mella
Feb 12, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Raquel VieiraEliana B Souto
Nov 23, 2018·Foods·Beatriz de Lamo, Manuel Gómez
Apr 30, 2020·International Journal of Nanomedicine·Osama A A AhmedNabil A Alhakamy
Aug 12, 2021·Comprehensive Reviews in Food Science and Food Safety·Iftikhar Hussain BadarBaohua Kong

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