Relations between Some Phytochemical Properties and Fatty Acid Content of Pumpkin (Cucurbita pepo L.) Seeds

OpenAlex İngilizce

Pumpkin (Cucurbita pepo L.) seeds are popular for their dietary and health benefits. However, there are limited data on the pathway between phytochemical and nutritional values of pumpkin seeds. For this purpose, the seeds of some Turkish pumpkin genotypes (NVS-1, NVS-2, KNY, KYS-1, KYS-2, BRS, EDR, and KRK) were analyzed for their amino acids, organic acids, fatty acids, and mineral content. The wide variation between seeds in organic acids (KYS-2, 8.105 ng µL-1; KRK, 1.939 ng µL-1 ) and amino acids (KYS-2, 32.99 nmol µL-1; KNY, 15.65 nmol µL-1 ) content was observed. C18:2n6 and C18:1n9 were the most predominant fatty acids in the seeds, whereas C16:1n7 was the least abundant. Considering the mineral contents, seeds were relatively rich in potassium (2560.3-6697.5 mg kg-1 ), phosphorus (529.8-1120.9 mg kg-1), and magnesium (426-1124.5 mg kg-1 ). Moreover, the path diagram of phytochemical properties, nutritional value, and fatty acids of pumpkin seeds was determined. Consequently, the seeds of pumpkin cultivars were examined to find the best potential for a high nutritional value and contribution to the food industry.