Hostname: page-component-848d4c4894-hfldf Total loading time: 0 Render date: 2024-06-11T18:17:36.039Z Has data issue: false hasContentIssue false
  • English
  • Français

Seed oil content and fatty acid composition in a genebank collection of Cucurbita moschata Duchesne and C. argyrosperma C. Huber

Published online by Cambridge University Press:  07 January 2013

Robert L. Jarret ,
Irvin J. Levy ,
Thomas L. Potter ,
Steven C. Cermak  and
Laura C. Merrick
Robert L. Jarret*
Affiliation:
USDA/ARS/PGRU, 1109 Experiment Street, Griffin, GA30223, USA
Irvin J. Levy
Affiliation:
Department of Chemistry, Gordon College, 255 Grapevine Road, Wenham, MA01984, USA
Thomas L. Potter
Affiliation:
USDA-ARS Southeast Watershed Research Laboratory, PO Box 748, Tifton, GA31793, USA
Steven C. Cermak
Affiliation:
USDA-ARS-NCAUR, Bio-Oils Research Unit, 1815 N. University St., Peoria, IL61604, USA
Laura C. Merrick
Affiliation:
Department of Agronomy, 2208 Agronomy Hall, Iowa State University, Ames, IA50011-1010, USA
*
*Corresponding author. E-mail: bob.jarret@ars.usda.gov
Get access Rights & Permissions [Opens in a new window]

Abstract

Data on intra-specific variability for seed oil content, physical characteristics and fatty acid composition in Cucurbita moschata and Cucurbita argyrosperma are lacking in the scientific literature. We examined 528 genebank accessions of C. moschata and 166 accessions of C. argyrosperma – which included members of both subsp. argyrosperma and subsp. sororia – for seed oil content, oil physical characteristics and fatty acid composition. The oil of both species had near-identical viscosities, viscosity indices, colour and oxidative stabilities while the oil of C. argyrosperma had a slightly higher pour point, cloud point, percentage of free fatty acids and acid value when compared with C. moschata. Mean oil content values of the two species were similar at 28.7 ± /2.7 and 29.8 ± /2.6% for C. moschata and C. argyrosperma, respectively. The mean seed oil content of C. argyrosperma subsp. argyrosperma var. palmeri (32.1%) was significantly higher than that of the other taxa examined. The average (mean) percentage of total seed weight attributable to the kernel was 77.2% in C. moschata (n= 34) and 74.5% in C. argyrosperma (n= 46). The percentage of total seed weight attributable to the hull was correlated with seed oil content, in both species. Linoleic was the predominant fatty acid in all the samples analysed. Means for individual fatty acids in C. moschata were linoleic 48.5%, oleic 22.6%, palmitic 20.7% and stearic 7.5%. Means for individual fatty acids in C. argyrosperma were linoleic 47.3%, oleic 27.5%, palmitic 16.5% and stearic 8.0%.

Keywords

biodiversityCucurbita mixtacushawdistributionsphysical propertiespumpkinsquashvar. callicarpasubsp. sororiavar. stenosperma
Type
Research Article
Information
Plant Genetic Resources , Volume 11 , Issue 2 , August 2013 , pp. 149 - 157
Copyright
Copyright © NIAB 2013 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Adhvaryu, A, Erhan, SZ, Liu, ZS and Perez, JM (2000) Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential calorimetry and nuclear magnetic resonance spectroscopy. Thermochimica Acta 364: 87–97.CrossRefGoogle Scholar
Al-Khalifa, AS (1996) Physicochemical characteristics, fatty acid composition, and lipoxygenase activity of crude pumpkin and melon seed oils. Journal of Agricultural and Food Chemistry 44: 964–966.Google Scholar
American Society for Testing Materials (1996) Standard Test Method for Pour Point of Petroleum Products, ASTM (D 97-96a). West Conshohocken, PA: ASTM, pp. 1–8.Google Scholar
American Society for Testing Materials (1997) Standard Test Method for Kinetic Viscosity of Transparent and Opaque Liquids (Calculation of Dynamic Viscosity), ASTM (D 445-97). West Conshohocken, PA: ASTM, pp. 1–9.Google Scholar
American Society for Testing Materials (1993) Standard Practice for Calculating Viscosity Index from Kinematic Viscosity at 40°C and 100°C. ASTM (D 2270-73). West Conshohocken, PA: ASTM, pp. 1–6.Google Scholar
American Society for Testing Materials (1998) Standard Test Method for Cloud Point of Petroleum Products, ASTM (D-2500-99). West Conshohocken, PA: ASTM, pp. 1–3.Google Scholar
Applequist, WL, Avula, B, Schaneberg, BT, Wang, Y-H and Khan, IA (2006) Comparative fatty acid content of four Cucurbita species grown in a common (shared) garden. Journal of Food Composition and Analysis 19: 606–611.Google Scholar
Asadauskas, S and Erhan, SZ (1999) Depression of pour points of vegetable oils by blending with diluents used for biodegradable lubricants. Journal of the American Oil Chemists' Society 76: 313–316.Google Scholar
Bemis, WP, Berry, JW, Kennedy, MJ, Woods, D, Moran, M and Deutschman, AJ (1967) Oil composition of Cucurbita. Journal of the American Oil Chemists' Society 44: 429–430.Google Scholar
Caili, F, Huan, S and Quanhong, L (2006) A review on pharmacological activities and utilization technologies of pumpkin. Plant Foods for Human Nutrition 61: 73–80.Google Scholar
Dean, LL, Davis, JP and Sanders, TH (2011) Groundnut oil. In: Gunstone, FD (ed.) Vegetable Oils in Food Technology, Composition, Properties and Uses. (2nd edn). West Sussex: Wiley-Blackwell, pp. 227–234.Google Scholar
Earle, RR, Glass, CA, Geisinger, GC, Wolff, IA and Jones, Q (1960) Search for new industrial oils. IV. Journal of the American Oil Chemists Society 37: 440–447.Google Scholar
El-Aziz, ABA and El-Kalek, HHA (2011) Antimicrobial proteins and oil seeds from pumpkin (Cucurbita moschata). Nature and Science 9: 105–119.Google Scholar
Evangelista RL (2005) Cuphea oil extraction and refining. Annual Meeting of the American Oil Chemists' Society 2005. p. 83 (abstract).Google Scholar
Ferriol, M and Pico, B (2008) Pumpkin and winter squash. In: Prohens, J and Nuez, F (eds) Handbook of Plant Breeding. Vol 1. Vegetables. New York: Springer, pp. 317–349.Google Scholar
Firestone, D (1994) Official and Tentative Methods of the American Oil Chemists' Society. 4th edn.Urbana, IL: AOCS.Google Scholar
Fokou, E, Achu, MB and Tchouanguep, FM (2004) Preliminary nutritional evaluation of five species of egusi seeds in Cameroon. African Journal of Food Agricultural Nutrition and Development 4: 1–11.Google Scholar
Fokou, E, Achu, MB, Kansci, G, Ponka, R, Fotso, M, Tchiegang, C and Tchouanguep, FM (2009) Chemical properties of some Cucurbitaceae oils from Cameroon. Pakistan Journal of Nutrition 8: 1325–1334.Google Scholar
Hopkins, CY (1990) Fatty acids of Cucurbitaceae. Seed oils in relation to taxonomy. In: Bates, DM, Robinson, RW and Jeffrey, C (eds) Biology and Utilization of the Cucurbitaceae. Ithaca, NY: Comstock, pp. 38–95.Google Scholar
Jacks, TP, Henserling, TP and Yatsu, LY (1972) Cucurbit seeds. I. Characteristics and uses of oils and proteins. A review. Economic Botany 26: 135–141.Google Scholar
Jarret, RL, Spinks, M, Lovell, G and Gillaspie, AG (1990) The S-9 plant germplasm collection at Griffin, GA. Diversity 6: 23–25.Google Scholar
Jarret, RL, Wang, ML and Levy, IJ (2011) Seed oil and fatty acid content in okra (Abelmoschus esculentus) and related species. Journal of Agricultural and Food Chemistry. 59: 4019–4024.Google Scholar
Kim, MY, Kim, EJ, Kim, Y-N, Choi, C and Lee, B-H (2012) Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutrition Research and Practice 6: 21–27.Google Scholar
Knothe, G, Gerpen, JV and Krahl, J (2005) The Biodiesel Handbook. Urbana, IL: AOCS, p. 302.Google Scholar
Krygsman, PH and Barrett, AE (2004) Simple methods for measuring total oil content by bench-top NMR. In: Luthria, DL (ed.) Oil Extraction and Analysis: Critical Issues and Comparative Studies. Urbana, IL: AOCS, pp. 152–165.Google Scholar
Lal, BM, Datta, N and Madaan, TR (1983) A study of kernel oils of some cultivated cucurbits. Qualitas Plantarum: Qualitative Plant Foods for Human Nutrition 32: 83–85.Google Scholar
Madaan, TR and Lal, BM (1984) Some studies on the chemical composition of cucurbit kernels and their seedcoats. Qualitas Plantarum: Qualitative Plant Foods for Human Nutrition 34: 81–86.Google Scholar
Madaan, TR, More, TA, Lal, BM and Seshadri, VS (1982) A study of seeds of muskmelon (Cucumis melo L.): a lesser known source of edible oil. Journal of the Science of Food and Agriculture 33: 973–978.CrossRefGoogle Scholar
Markovic, VV and Bastic, LV (1976) Characteristics of pumpkin seed oil. Journal of the American Oil Chemists' Society 53: 42–44.CrossRefGoogle Scholar
Merrick, LM (1990) Systematics and evolution of a domesticated squash, Cucurbita argyrosperma, and its wild and weedy relatives. In: Bates, DM, Robinson, RW and Jeffrey, C (eds) Biology and Utilization of the Cucurbitaceae. Ithaca, NY: Comstock, pp. 77–95.Google Scholar
Raharjo, TJ, Nurliana, L and Mastjeh, S (2011) Phospholipids from pumpkin (Cucurbita moschata (Duch.) Poir) seed kernal oil and their fatty acid composition. Indian Journal of Chemistry 11: 48–52.Google Scholar
Saade, RL and Hernandez, SM (1995) Cucurbits (Cucurbita spp.). In: Bermejo, JEH and Leon, J (eds) Neglected Crops. 1492 From a Different Perspective. FAO Plant Production and Protection Series, No. 26. Rome: FAO, pp. 63–77.Google Scholar
Sae-lim S, Jiriyasin J, Narapan J, Vanduangden S. (2008) Determination of fatty acid from seeds of Cucurbita moschata Duchne. In: Proceedings 34th Congress on Science and Technology of Thailand, 31 October–2 November, Bangkok, Thailand. pp. 1–3.Google Scholar
Schormuller, Y (1969) Handbuch der lebensmittelchemie, Band IV. Fette und Lipoide, Berlin: Springer-Verlag, p. 53.Google Scholar
Stevenson, DG, Eller, FJ, Wang, L, Jane, J-L, Wang, T and Inglett, GE (2007) Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. Journal of Agricultural and Food Chemistry 55: 4005–4013.Google Scholar
Teotia, MS, Ramakrishna Berry, SK and Kaur, S (1989) Some engineering properties of pumpkin (Cucurbita moschata) seeds. Journal of Food Engineering 9: 153–162.Google Scholar