Chapter 19
Pumpkin (Cucurbita pepo) Seed
Shraddha Adsul and Vaishali Madkaikar
Abstract A pumpkin seed, also known as a “pepita”, means “little seed of squash”.
Cucurbita pepo is the pumpkin species of the genus: Cucurbita, family: Cucurbits,
sub-family: Cucurbitaceae, genera: Cucurbita L. Cucurbita pepo L. is the species
among Cucurbitaceae family having the greatest monetary value of the genus. The
seeds are typically rather flat, asymmetrically oval, light green in color, and may have a
white outer hull. The Cucurbita pepo seeds have potential application and can be used
as an alternative oil and protein source in novel food formulations such as cooking oils,
as an ingredient in margarine blends, flours for instant soups, cookies, etc.
Keywords Pumpkin seed · Cucurbita pepo · Food applications · Cardiovascular
diseases · Phytonutrients · Pharmacological applications · Health benefits
19.1 Origin and History
The word Pumpkin is derived from a Greek word “Pepon” meaning large melon.
French changed the word “Pepon” to “Pompon” and English modified the word to
“Pompion”. Later, the American migrants replaced the “ion” with “kin” giving rise
to “Pumpkin” (Anon 2007). Pumpkin is found to be an inhabitant to steppe and
temperate regions of North America. Pumpkin (Cucurbita pepo) was domesticated
at least two times, initially in Mexico more than 10,000 years ago and later in the
United States more than 4000 years ago. The oldest evidence for the existence of
Cucurbita in the World is in 1492 (Paris 2008, 2015). Remains of stems, seeds, and
fruits of Cucurbita pepo and Cucurbita moschata have been identified and found in
S. Adsul (*)
Department of Food Science and Nutrition, SNDT College of Home Science, Pune,
Maharashtra, India
e-mail: shraddha.adsul@gmail.com
V. Madkaikar
Deenanath Mangeshkar Hospital and Research Center, Pune, Maharashtra, India
© Springer Nature Singapore Pte Ltd. 2021
B. Tanwar, A. Goyal (eds.), Oilseeds: Health Attributes and Food Applications,
https://doi.org/10.1007/978-981-15-4194-0_19
473
Pumpkin (Cucurbita pepo) Seed
Shraddha Adsul and Vaishali Madkaikar
Abstract A pumpkin seed, also known as a “pepita”, means “little seed of squash”.
Cucurbita pepo is the pumpkin species of the genus: Cucurbita, family: Cucurbits,
sub-family: Cucurbitaceae, genera: Cucurbita L. Cucurbita pepo L. is the species
among Cucurbitaceae family having the greatest monetary value of the genus. The
seeds are typically rather flat, asymmetrically oval, light green in color, and may have a
white outer hull. The Cucurbita pepo seeds have potential application and can be used
as an alternative oil and protein source in novel food formulations such as cooking oils,
as an ingredient in margarine blends, flours for instant soups, cookies, etc.
Keywords Pumpkin seed · Cucurbita pepo · Food applications · Cardiovascular
diseases · Phytonutrients · Pharmacological applications · Health benefits
19.1 Origin and History
The word Pumpkin is derived from a Greek word “Pepon” meaning large melon.
French changed the word “Pepon” to “Pompon” and English modified the word to
“Pompion”. Later, the American migrants replaced the “ion” with “kin” giving rise
to “Pumpkin” (Anon 2007). Pumpkin is found to be an inhabitant to steppe and
temperate regions of North America. Pumpkin (Cucurbita pepo) was domesticated
at least two times, initially in Mexico more than 10,000 years ago and later in the
United States more than 4000 years ago. The oldest evidence for the existence of
Cucurbita in the World is in 1492 (Paris 2008, 2015). Remains of stems, seeds, and
fruits of Cucurbita pepo and Cucurbita moschata have been identified and found in
S. Adsul (*)
Department of Food Science and Nutrition, SNDT College of Home Science, Pune,
Maharashtra, India
e-mail: shraddha.adsul@gmail.com
V. Madkaikar
Deenanath Mangeshkar Hospital and Research Center, Pune, Maharashtra, India
© Springer Nature Singapore Pte Ltd. 2021
B. Tanwar, A. Goyal (eds.), Oilseeds: Health Attributes and Food Applications,
https://doi.org/10.1007/978-981-15-4194-0_19
473