1. HEMIJSKA, NUTRITIVNA I FARMAKOLOŠKA VREDNOST ULJANE TIKVE-GOLICE (Cucurbita pepo L.).
- Author
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Janoš, Berenji
- Subjects
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CUCURBITA pepo , *SQUASHES , *PUMPKINS , *OIL cake , *OILSEED products , *FATTY acids , *AMINO acids - Abstract
The main product of naked seeded oil pumpkin (C. pepo) is the fruit, which is separated during the process of harvesting into flesh and seed. The most important ingredient of the seed is oil (42-51%) which is obtained from the seed by pressing. The main ingredients of the oil (Fig. 1) are linoleic (44-46%) and oleic acids (36-37%). The content of palmitic (11%) and stearic acids (6-7%) is lower and there are negligable amonuts of capric (0,6%) and arachidic acids (0,4-0,5%) in the oil. Compared to other vegetable oils, pumpkin seed oil is distinguished by high amount of tocopherol (the ratio of ã-tocopherol being around 90%) and tocotrienol. Proteins are important ingredients of pumpkin seed (35-45%) and are characterized by specific amino acid composition (Fig. 2). During the process of oil pressing the proteins remain in the oil cake. The question of maximum residue level of pesticides (tab. 1) in the seed is in the focus of rigorous control. Seed cake and sediments as by-products of pressing and filtration of the oil are rich in proteins and oil. Pumpkin seed (Cucurbitae semen) is consumed raw or roasted, in tact or grinded. The nutraceutical and pharmaceutical value of the pumpkin seed oil (Oleum cucurbitae) is mainly based of phytosterols (of which delta-7-sterol is the most frequently mentioned), specific fatty acid composition and vitamin E. It is beneficial for the cases od benign hyphertrophy of prostate gland (BPH). To copherols contribute to blockade of demaging ef fects of free radicals. Butter produced from the sediment and the seed cake as animal feed are very rich in proteins. The fruit flesh is not yet utilized properly. However, it has a high potential as cattle feed when row or prepared for silage. For the full utilization of the flesh it is necessary to solve the problem of hygiene. i.e. to remove the dirtiness from the fruit surface. [ABSTRACT FROM AUTHOR]
- Published
- 2007