Health Benefits of Pumpkin Seed and Nutrition Profile of 35 Pumpkin Accessions

EDIS ◽  
2017 ◽  
Vol 2017 (6) ◽  
Author(s):  
Geoffrey M. Meru ◽  
Yuqing Fu ◽  
Dayana Leyva ◽  
Paul Sarnoski ◽  
Yavuz Yagiz
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Health Benefits ◽  
Pumpkin Seed ◽  
Production Practices

This article aims to summise production and nutrition aspects of pumpkin seed. Specifically, it focuses on health benefits of the seeds, production practices and provides data on the oil, protein and fatty acid composition of 35 pumpkin accessions.  

Variance of quality parameters and fatty acid composition in pumpkin seed oil during three crop seasons

2014 ◽  
Vol 60 ◽  
pp. 15-21 ◽  
Author(s):  
Sandra Neđeral ◽  
Marinko Petrović ◽  
Dragutin Vincek ◽  
Dragutin Pukec ◽  
Dubravka Škevin ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Quality Parameters ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil

scholarly journals Fatty Acid Composition of Backfat, Intermuscular, Kidney Pelvis and Heart Fat and Tail Fat of Angus Cross Steers Finished on Grass or High Grain Diets

2014 ◽  
Vol 3 (2) ◽  
pp. 9
Author(s):  
Gabriela Acetoze ◽  
Heidi A. Rossow
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
White Clover ◽  
Health Benefits ◽  
Meat Products ◽  
Fatty Acid Profiles ◽  
Kidney Pelvis ◽  
Intermuscular Fat ◽  
Fat Depot

<p>Fatty acid profiles of backfat (BF), intermuscular fat (IMF), kidney pelvic heart (KPH) fat and tail fat (TF) depots from 15-mo old Angus cross steers finished on grass (GS; n = 18) were compared to those finished on a grain diet (GN ; n = 14) to examine how diet and fat depot impacts fatty acid composition. GS steers grazed an average of 10 months (mo) on ryegrass and white clover irrigated pasture and GN finished steers were a corn based finishing diet for 4 mo. Overall, fat from GS steers contained higher percentages of C6:0 (P = 0.008), C12:0 (P = 0.003), C14:0 (P = 0.001), C16:0 (P = 0.002), C18:3 (P = 0.008), C20:0 (P &lt; 0.001), C18:1 trans9 (P = 0.004), C18:2 cis9 cis12 (P &lt; 0.001) and C18:2 trans9 trans12 (P &lt; 0.001) than GN steers. Fat from GN steers contained higher percentages of C18:0 (P &lt; 0.001). For both GS and GN steers, C18:0 content was higher in the KPH and IMF compared to BF and TF (P = 0.015) depots and C18:1 cis9 content was lower in KPH compared to BF and TF depots (P &lt; 0.001). Therefore, fatty acid composition differs due to diet and differs across depots. Manipulating diets and source of fat (depot) could be used as strategies to modify the fatty acid composition of meat products to increase health benefits to consumers.</p>

scholarly journals PHOSPHOLIPIDS FROM PUMPKIN (Cucurbita moschata (Duch.) Poir) SEED KERNEL OIL AND THEIR FATTY ACID COMPOSITION

2011 ◽  
Vol 11 (1) ◽  
pp. 48-52 ◽  
Author(s):  
Tri Joko Raharjo ◽  
Laily Nurliana ◽  
Sabirin Mastjeh
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Polar Lipids ◽  
Gas Chromatography Mass Spectrometry ◽  
Seed Kernel ◽  
Cucurbita Moschata ◽  
Pumpkin Seed ◽  
Spectrophotometric Methods

The phospholipids (PL) of pumpkin (Cucurbita moschata (Duch) Poir) seed kernel and their fatty acid composition were investigated. The crude oil was obtained by maceration with isopropanol followed by steps of extraction yielded polar lipids. The quantitative determination of PLs content of the dried pumpkin seed kernel and their polar lipids were calculated based on the elemental phosphorus (P) contents which was determined by means of spectrophotometric methods. PL classes were separated from polar lipids via column chromatography. The fatty acid composition of individual PL was identified by gas chromatography-mass spectrometry (GC-MS). The total of PL in the pumpkin seed kernels was 1.27% which consisted of phosphatidylcholine (PC), phosphatidylserine (PS) and phosphatidyletanolamine (PE). The predominant fatty acids of PL were oleic and palmitic acid in PC and PE while PS's fatty acid were dominantly consisted of oleic acid and linoleic acid.

Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils

2015 ◽  
Vol 96 (5) ◽  
pp. 1730-1735 ◽  
Author(s):  
Francesco Siano ◽  
Maria C Straccia ◽  
Marina Paolucci ◽  
Gabriella Fasulo ◽  
Floriana Boscaino ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Chemical Properties ◽  
Seed Oils ◽  
Pumpkin Seed ◽  
Physico Chemical

scholarly journals Modeling of fatty acid composition of combined food products

2021 ◽  
Vol 3 (3(59)) ◽  
pp. 27-33
Author(s):  
Alina Kopiiko ◽  
Nataliіa Tkachenko ◽  
Maryna Mardar ◽  
Denys Honcharov
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Rice Bran ◽  
Milk Fat ◽  
Dairy Products ◽  
Rice Bran Oil ◽  
Food Products ◽  
Pumpkin Seed

The object of research is the fatty acid composition of the milk-fat base for combined food products of a healthy diet. The biological effectiveness of fats is determined by the ratio of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, including the ratio of omega-3 PUFA: omega-6 PUFA. Not all foods have a balanced fatty acid composition, in particular, dairy products contain excessive amounts of SFAs, the excessive consumption of which leads to an increase in blood cholesterol levels, which increases the risk of cardiovascular disease. The amount of mono- and polyunsaturated fatty acids, essential in nutrition, in milk fat (and, accordingly, in dairy products) is insufficient. Therefore, this study is aimed at developing the composition of the milk-fat base with a balanced fatty acid composition using natural vegetable oils. The work substantiates the expediency of using vegetable oils, namely pumpkin seed as a source of monounsaturated fatty acids, rice bran oil as a source of polyunsaturated fatty acids, to optimize the ratio of SFA: MUFA: PUFA when combined with milk fat in multicomponent food products. The fatty acid composition of the milk-fat base has been optimized using a three-component mixture of fats – milk fat, pumpkin seed oil and refined rice bran oil. The ratio of fatty acids in the milk-fat base for the production of food products with a balanced fatty acid composition (SFA: MUFA: PUFA – 0.442: 0.403: 0.155) has been determined, which is achieved with the optimal ratio of milk fat: rice bran oil: pumpkin seed oil – 20.2: 70.5: 9.3. Recommendations are given on the use of the developed milk-fat base with a balanced fatty acid composition in the production of combined dairy-vegetable food products. Since today dairy products with a balanced fatty acid composition are presented in limited quantities in the global consumer market, the implementation of research will expand the niche of «healthy food». And correctly conducted marketing activities, which are proposed in this work, will allow to gain a foothold in the market of healthy food products with a balanced chemical composition and an affordable price.

scholarly journals Subcutaneous fat composition of youthful and mature Canadian beef: emphasis on individual conjugated linoleic acid and trans-18:1 isomers

2008 ◽  
Vol 88 (4) ◽  
pp. 591-599 ◽  
Author(s):  
M. E. R. Dugan ◽  
D. C. Rolland ◽  
J. L. Aalhus ◽  
N. Aldai ◽  
J. K. G. Kramer
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vaccenic Acid ◽  
Saturated Fatty Acids ◽  
Subcutaneous Fat ◽  
Health Benefits ◽  
Value Added

A comprehensive evaluation of the fatty acid composition of subcutaneous adipose tissue from beef cattle produced in western Canada was undertaken to determine if the current Canadian grading system is able to distinguish classes of animals with value added potential due to their fatty acid composition. Grades included youthful Canadian Yield Grade 1 A/AA beef, under (YUTM) and over (YOTM) 30 mo of age and the four mature grades (D1, D2, D2 and D4). Subcutaneous fat between the 12th and 13th ribs over the longissimus muscle was obtained from 18–21 animals per grade. Fatty acids were analyzed using a combination of silver-ion HPLC and GC with a highly polar 100 m column. There were no differences in total trans-18:1 content amongst grades, but adipose tissue from grade D1, D2 and D4 had more 11t-18:1 than YUTM (P < 0.05), whereas adipose tissue from YUTM carcasses had more 10t-18:1 than all other grades (P < 0.05). Adipose tissue from YUTM carcasses also had less total CLA (P < 0.05) than the D grades, mainly due to a lower level of 9c,11t-CLA, but they had slightly more 7t,9c-CLA and 10t,12c-CLA (P < 0.05). Adipose tissue from YOTM and D grades contained more n-3 fatty acids relative to YUTM (0.56% vs. 0.29%; P < 0.05) and lower n-6:n-3 ratios (P < 0.05). Overall, older animals (YOTM and D grades) had adipose tissue compositions with higher levels of fatty acids with reported health benefits. Taken together, these higher levels may provide opportunities for value added marketing if regulatory authorities allow claims for their enrichment based on demonstrated health benefits. Higher concentrations of beneficial fatty acids, however, need to be considered within the context of the complete fatty acid profile and it would be important to demonstrate their advantages in the presence of relatively high levels of saturated fatty acids. Key words: CLA, trans, vaccenic acid, rumenic acid, beef, adipose tissue

Fatty acid composition and δ13C isotopic ratio characterisation of pumpkin seed oil

2016 ◽  
Vol 53 ◽  
pp. 85-90 ◽  
Author(s):  
Tanja Potočnik ◽  
Nives Ogrinc ◽  
Doris Potočnik ◽  
Iztok Jože Košir
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Isotopic Ratio ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil
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