Investigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturation

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dc.authoridGecgel, Umit/0000-0002-7092-5899
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.contributor.authorDulger, Gizem Cagla
dc.contributor.authorGecgel, Umit
dc.date.accessioned2024-06-12T11:01:48Z
dc.date.available2024-06-12T11:01:48Z
dc.date.issued2024
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn this study, seed and oil yields, protein, and moisture ratios of seeds of four different types of pumpkin seed varieties, namely Palanci population, VD1sn8, and VD1sn6 hybrid varieties and commercial variety grown in Edirne conditions in 2014 and 2015. Also, this study aimed to determine the change of fatty acid, tocopherol, and sterol composition of mentioned pumpkin seed varieties in three different periods from seed formation to final harvest time. During the ripening period, it was obtained that the oil yield increased, the moisture content of pumpkin seeds decreased. In the last harvest period, the oil yield of pumpkin seed varieties was determined to be between 37.21% and 42.07%. Protein ratios of all pumpkin seed species were found to be very close to each other (37.94%-39.28%) and statistically similar (p > 0.05). In 2014 and 2015, the dominant fatty acids for all pumpkin seed varieties are 18:1 (39.49%-46.95%) and 18:2 (32.57%-39.26%). Except for these fatty acids, 16:0 varies between 10.65% and 13.60% in all varieties; 18:0 varies at a ratio of 5.70%-6.38%. It is seen that the dominant tocopherol isomer is gamma-tocopherol for all pumpkin seed species in all harvest periods. In the last harvest period in 2014 and 2015, the amounts of gamma-tocopherol constitute 99.98%-84.95% and 86.91%-89.86% of the total tocopherol, respectively. It was observed that the tocopherol composition changed during the ripening period in all pumpkin seed species (p < 0.05). In general, the amount of sterols decreased during the ripening period for all cultivars in 2014 and 2015. In order from the highest to the least, beta-sitosterol, 5,24-stigmastadienol, campesterol, Delta-5 avenasterol, and stigmasterol were determined as phytosterols in pumpkin seed oils. Generally, beta-sitosterol ratios in all varieties were high in the 1st harvest period, decreased slightly in the 2nd harvest period, increased again until the 3rd harvest period and reached the values in the 1st harvest period in both 2014 and 2015.en_US
dc.description.sponsorshipTekirdagbreve; Namimath;k Kemal niversitesi [16.025]; Tekirdag Namik Kemal University Research Funden_US
dc.description.sponsorshipThe authors gratefully acknowledge the Tekirdag Namik Kemal University Research Fund for providing funding for this work (NKUBAP. 03.GA.16.025).en_US
dc.identifier.doi10.1002/aocs.12810
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.scopus2-s2.0-85181257151en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1002/aocs.12810
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21033
dc.identifier.wosWOS:001135844200001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of The American Oil Chemists Societyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFatty Acid Compositionen_US
dc.subjectPumpkin Seed Oilen_US
dc.subjectSterolen_US
dc.subjectTocopherolen_US
dc.subjectFatty-Acid-Compositionen_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectTocopherol Contenten_US
dc.subjectVariabilityen_US
dc.titleInvestigation of chemical properties and bioactive compounds of oils from different pumpkin seeds (Cucurbita pepo L.) during maturationen_US
dc.typeArticleen_US

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