A Study on Determination of The Fatty Acid Composition of Cucurbita pepo L. Seeds
| Autor: | Betül Gidik |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Pumpkin seed
biology Basic Sciences Temel Bilimler Linoleic acid Caprylic acid food and beverages Food habits General Medicine biology.organism_classification food.food Butyric acid Palmitic acid Cucurbita pepo chemistry.chemical_compound food chemistry Fatty acid composition Food science Pumpkin Fatty acid compositions Oil content Oil crop |
| Zdroj: | Volume: 3, Issue: 2 78-82 Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi |
| ISSN: | 2687-3729 |
| DOI: | 10.47495/okufbed.734239 |
| Popis: | In this study seed variety of Ürgüp Sivrisi pumpkin seeds collected from Çorum was used as material for determination fatty acid composition. It is known that; The seed of the pumpkin has active ingredients that protect and cure diseases. From past the present, it has been traditionally used for some diseases such as prostate and parasites. The pumpkin seeds contain average of 42-54% fat, and fatty acid composition depends on factors such as location, climate and maturity. According to the results of this study stearic, pamitic acid and linoleic acid respectively were found 0.46%, 0.52%, 0.05% degrees. In addition caprylic acid and palmitic acid were determinated at 0.37% and 0.52%. Butyric acid is important for inhibition of intestinal diseases. Reason of the many intestinal diseases are low butyric acid concentrations, in the colon. It shows the importance of using the pumpkin seeds in daily food habit. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|