Nyam K, Tan C, Lai O et al (2009) Physicochemical properties and bioactive compounds of
selected seed oils. LWT—Food Sci Technol 42:1396–1403. https://doi.org/10.1016/j.lwt.
2009.03.006
Omar N, Sarhan N (2017) The possible protective role of pumpkin seed oil in an animal model of
acid aspiration pneumonia: light and electron microscopic study. Acta Histochem 119:161–171.
https://doi.org/10.1016/j.acthis.2017.01.002
Orzolek MD, Elkner TE, Lamont WJ, Kime LF and Harper JK (2017) Pumpkin production. Article
for small scale and part-time farming project at Penn state with support from USDA—extension
service. doi: https://extension.psu.edu/pumpkin-production. Accessed 18 Nov 2017
Ovca A, van Elteren J, Falnoga I, Šelih V (2011) Speciation of zinc in pumpkin seeds (Cucurbita
pepo) and degradation of its species in the human digestive tract. Food Chem 128:839–846.
https://doi.org/10.1016/j.foodchem.2011.03.102
Paris HS (2008) Summer squash. In: Prohens J, Nuez F (eds) Handbook of plant breeding,
Vegetables, vol I. Springer, New York, pp 351–379
Paris H (2015) Germplasm enhancement of Cucurbita pepo (pumpkin, squash, gourd:
Cucurbitaceae): progress and challenges. Euphytica 208:415–438. https://doi.org/10.1007/
s10681-015-1605-y
Patel S (2013) Pumpkin (Cucurbita sp.) seeds as nutraceutic: a review on status quo and scopes.
Mediterr J Nutr Metab 6(3):183–189. https://doi.org/10.3233/s12349-013-0131-5
Perez Gutierrez R (2016) Review of Cucurbita pepo (pumpkin) its phytochemistry and pharmacology. Med Chem. https://doi.org/10.4172/2161-0444.1000316
Peričin D, Radulović-Popović L, Vaštag Ž et al (2009) Enzymatic hydrolysis of protein isolate from
hull-less pumpkin oil cake: application of response surface methodology. Food Chem
115:753–757. https://doi.org/10.1016/j.foodchem.2008.12.040
Phillips K, Ruggio D, Ashraf-Khorassani M (2005) Phytosterol composition of nuts and seeds
commonly consumed in the United States. J Agric Food Chem 53:9436–9445. https://doi.org/
10.1021/jf051505h
Popović S, Peričin D, Vaštag Ž et al (2011) Evaluation of edible film-forming ability of pumpkin oil
cake; effect of pH and temperature. Food Hydrocoll 25:470–476. https://doi.org/10.1016/j.
foodhyd.2010.07.022
Popović S, Peričin D, Vaštag Ž et al (2012) Pumpkin oil cake protein isolate films as potential gas
barrier coating. J Food Eng 110:374–379. https://doi.org/10.1016/j.jfoodeng.2011.12.035
Popović L, Peričin D, Vaštag Ž et al (2013) Antioxidative and functional properties of pumpkin oil
cake globulin hydrolysates. J Am Oil Chem Soc 90:1157–1165. https://doi.org/10.1007/
s11746-013-2257-5
Potočnik T, Košir I (2016) Influence of roasting temperature of pumpkin seed on PAH and aroma
formation. Eur J Lipid Sci Technol 119:1500593. https://doi.org/10.1002/ejlt.201500593
Prámparo M, Mattea M, Gregory S (2003) Influencia del tipo de contacto sólido líquido en la
extracción de aceites vegetales. Grasas Aceites 53(4):592–597
Prevc T, Šegatin N, Kralj P et al (2015) Influence of metal ions and phospholipids on electrical
properties: a case study on pumpkin seed oil. Food Control 54:287–293. https://doi.org/10.
1016/j.foodcont.2015.01.040
Procida G, Stancher B, Cateni F, Zacchigna M (2012) Chemical composition and functional
characterisation of commercial pumpkin seed oil. J Sci Food Agric 93:1035–1041. https://doi.
org/10.1002/jsfa.5843
Qi H, Yang Y, Wang L et al (2012) Determination of bioactive ingredients in five pumpkin seeds
cultivars. Adv Mat Res 554-556:985–989. https://doi.org/10.4028/www.scientific.net/amr.554556.985
Rabia A, Asma S, Tariq M (2014) Characterization and antibacterial study of pumpkin seed oil
(Cucurbita pepo). Life Sci Leaflets 49:053–064
Rabrenović B, Dimić E, Novaković M et al (2014) The most important bioactive components of
cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds. LWT—Food Sci Technol
55:521–527. https://doi.org/10.1016/j.lwt.2013.10.019
504
S. Adsul and V. Madkaikar
selected seed oils. LWT—Food Sci Technol 42:1396–1403. https://doi.org/10.1016/j.lwt.
2009.03.006
Omar N, Sarhan N (2017) The possible protective role of pumpkin seed oil in an animal model of
acid aspiration pneumonia: light and electron microscopic study. Acta Histochem 119:161–171.
https://doi.org/10.1016/j.acthis.2017.01.002
Orzolek MD, Elkner TE, Lamont WJ, Kime LF and Harper JK (2017) Pumpkin production. Article
for small scale and part-time farming project at Penn state with support from USDA—extension
service. doi: https://extension.psu.edu/pumpkin-production. Accessed 18 Nov 2017
Ovca A, van Elteren J, Falnoga I, Šelih V (2011) Speciation of zinc in pumpkin seeds (Cucurbita
pepo) and degradation of its species in the human digestive tract. Food Chem 128:839–846.
https://doi.org/10.1016/j.foodchem.2011.03.102
Paris HS (2008) Summer squash. In: Prohens J, Nuez F (eds) Handbook of plant breeding,
Vegetables, vol I. Springer, New York, pp 351–379
Paris H (2015) Germplasm enhancement of Cucurbita pepo (pumpkin, squash, gourd:
Cucurbitaceae): progress and challenges. Euphytica 208:415–438. https://doi.org/10.1007/
s10681-015-1605-y
Patel S (2013) Pumpkin (Cucurbita sp.) seeds as nutraceutic: a review on status quo and scopes.
Mediterr J Nutr Metab 6(3):183–189. https://doi.org/10.3233/s12349-013-0131-5
Perez Gutierrez R (2016) Review of Cucurbita pepo (pumpkin) its phytochemistry and pharmacology. Med Chem. https://doi.org/10.4172/2161-0444.1000316
Peričin D, Radulović-Popović L, Vaštag Ž et al (2009) Enzymatic hydrolysis of protein isolate from
hull-less pumpkin oil cake: application of response surface methodology. Food Chem
115:753–757. https://doi.org/10.1016/j.foodchem.2008.12.040
Phillips K, Ruggio D, Ashraf-Khorassani M (2005) Phytosterol composition of nuts and seeds
commonly consumed in the United States. J Agric Food Chem 53:9436–9445. https://doi.org/
10.1021/jf051505h
Popović S, Peričin D, Vaštag Ž et al (2011) Evaluation of edible film-forming ability of pumpkin oil
cake; effect of pH and temperature. Food Hydrocoll 25:470–476. https://doi.org/10.1016/j.
foodhyd.2010.07.022
Popović S, Peričin D, Vaštag Ž et al (2012) Pumpkin oil cake protein isolate films as potential gas
barrier coating. J Food Eng 110:374–379. https://doi.org/10.1016/j.jfoodeng.2011.12.035
Popović L, Peričin D, Vaštag Ž et al (2013) Antioxidative and functional properties of pumpkin oil
cake globulin hydrolysates. J Am Oil Chem Soc 90:1157–1165. https://doi.org/10.1007/
s11746-013-2257-5
Potočnik T, Košir I (2016) Influence of roasting temperature of pumpkin seed on PAH and aroma
formation. Eur J Lipid Sci Technol 119:1500593. https://doi.org/10.1002/ejlt.201500593
Prámparo M, Mattea M, Gregory S (2003) Influencia del tipo de contacto sólido líquido en la
extracción de aceites vegetales. Grasas Aceites 53(4):592–597
Prevc T, Šegatin N, Kralj P et al (2015) Influence of metal ions and phospholipids on electrical
properties: a case study on pumpkin seed oil. Food Control 54:287–293. https://doi.org/10.
1016/j.foodcont.2015.01.040
Procida G, Stancher B, Cateni F, Zacchigna M (2012) Chemical composition and functional
characterisation of commercial pumpkin seed oil. J Sci Food Agric 93:1035–1041. https://doi.
org/10.1002/jsfa.5843
Qi H, Yang Y, Wang L et al (2012) Determination of bioactive ingredients in five pumpkin seeds
cultivars. Adv Mat Res 554-556:985–989. https://doi.org/10.4028/www.scientific.net/amr.554556.985
Rabia A, Asma S, Tariq M (2014) Characterization and antibacterial study of pumpkin seed oil
(Cucurbita pepo). Life Sci Leaflets 49:053–064
Rabrenović B, Dimić E, Novaković M et al (2014) The most important bioactive components of
cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds. LWT—Food Sci Technol
55:521–527. https://doi.org/10.1016/j.lwt.2013.10.019
504
S. Adsul and V. Madkaikar