species of pumpkin seed. The gas chromatography (GC) and gas chromatography/
mass spectrophotometry (GC/MS) analysis of oil from six varieties of pumpkin
seeds (Cucurbita pepo L.) grown in Serbia and extracted using cold press method
indicated higher amount of monounsaturated fatty acids (37.1 Æ 0.70 to
43.6 Æ 0.69 g/100 g) in oil (Rabrenović et al. 2014). A variety of Cucurbita pepo
that do not fully develop seed coats, found in the southeastern region of Austria and
known as Styrin pumpkin, was showed to have approximately 26.6 and 54.2% oleic
acid and linoleic acid, respectively. The concentration of triacylglycerol components
namely
dioleopalmitin,
dipalmitolinolein,
triolein,
palmitoleolinolein,
dioleolinolein, dilinoleopalmitin, and dilinoleolein was reported to be ranging
Table 19.1 Amino acid composition of pumpkin seeds, seed flour, and seed meal
Amino acid
Raw seeds
(Kim et al.
2012)
mg/kgÃ
Pumpkin seed flour
(El-Adawy and
Taha 2001) g/16 g
of N
Seed meal
(Mansour et al.
1993) g/16 g of
N
Defatted seed flour
(Atuonwu and
Akobundu 2010)
g/100 g protein
Isoleucine
13.96 Æ 0.74
3.21
2.66
2.98
Leucine
24.14 Æ 0.96
6.49
6.13
5.71
Lysine
13.14 Æ 0.48
4.17
5.20
4.30
Cysteine
NR
1.17
1.52
0.79
Methionine
4.20 Æ 0.37
1.88
1.25
1.43
Total sulfur
amino acid
NR
3.05
2.77
2.22
Tyrosine
8.18 Æ 0.01
3.17
2.94
3.06
Phenylalanine 15.52 Æ 0.53
4.47
4.00
3.47
Total aromatic amino
acids
NR
7.64
6.94
6.53
Threonine
7.56 Æ 0.07
3.30
2.75
2.11
Tryptophan
NR
0.86
1.56
0.99
Valine
17.43 Æ 0.69
4.71
3.40
5.40
Essential to
total amino
acid (%)
NR
33.43
35.03
43.27
Histidine
18.37 Æ 0.08
3.26
3.62
2.33
Arginine
63.99 Æ 0.88 19.03
16.70
4.85
Aspartic acid 29.95 Æ 0.25
9.61
10.19
8.9
Glutamic acid 60.26 Æ 0.04 17.33
18.13
9.50
Serine
14.99 Æ 0.21
5.41
5.46
2.19
Proline
11.98 Æ 0.37
3.37
4.34
2.12
Glycine
18.70 Æ 0.36
4.32
5.86
3.80
Alanine
17.76 Æ 0.03
4.24
4.29
4.76
*Values are mean Æ SD
NR not reported
478
S. Adsul and V. Madkaikar
mass spectrophotometry (GC/MS) analysis of oil from six varieties of pumpkin
seeds (Cucurbita pepo L.) grown in Serbia and extracted using cold press method
indicated higher amount of monounsaturated fatty acids (37.1 Æ 0.70 to
43.6 Æ 0.69 g/100 g) in oil (Rabrenović et al. 2014). A variety of Cucurbita pepo
that do not fully develop seed coats, found in the southeastern region of Austria and
known as Styrin pumpkin, was showed to have approximately 26.6 and 54.2% oleic
acid and linoleic acid, respectively. The concentration of triacylglycerol components
namely
dioleopalmitin,
dipalmitolinolein,
triolein,
palmitoleolinolein,
dioleolinolein, dilinoleopalmitin, and dilinoleolein was reported to be ranging
Table 19.1 Amino acid composition of pumpkin seeds, seed flour, and seed meal
Amino acid
Raw seeds
(Kim et al.
2012)
mg/kgÃ
Pumpkin seed flour
(El-Adawy and
Taha 2001) g/16 g
of N
Seed meal
(Mansour et al.
1993) g/16 g of
N
Defatted seed flour
(Atuonwu and
Akobundu 2010)
g/100 g protein
Isoleucine
13.96 Æ 0.74
3.21
2.66
2.98
Leucine
24.14 Æ 0.96
6.49
6.13
5.71
Lysine
13.14 Æ 0.48
4.17
5.20
4.30
Cysteine
NR
1.17
1.52
0.79
Methionine
4.20 Æ 0.37
1.88
1.25
1.43
Total sulfur
amino acid
NR
3.05
2.77
2.22
Tyrosine
8.18 Æ 0.01
3.17
2.94
3.06
Phenylalanine 15.52 Æ 0.53
4.47
4.00
3.47
Total aromatic amino
acids
NR
7.64
6.94
6.53
Threonine
7.56 Æ 0.07
3.30
2.75
2.11
Tryptophan
NR
0.86
1.56
0.99
Valine
17.43 Æ 0.69
4.71
3.40
5.40
Essential to
total amino
acid (%)
NR
33.43
35.03
43.27
Histidine
18.37 Æ 0.08
3.26
3.62
2.33
Arginine
63.99 Æ 0.88 19.03
16.70
4.85
Aspartic acid 29.95 Æ 0.25
9.61
10.19
8.9
Glutamic acid 60.26 Æ 0.04 17.33
18.13
9.50
Serine
14.99 Æ 0.21
5.41
5.46
2.19
Proline
11.98 Æ 0.37
3.37
4.34
2.12
Glycine
18.70 Æ 0.36
4.32
5.86
3.80
Alanine
17.76 Æ 0.03
4.24
4.29
4.76
*Values are mean Æ SD
NR not reported
478
S. Adsul and V. Madkaikar