Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturation


  • Zh. Y. Petkova University of Plovdiv ‘Paisii Hilendarski’, Department of Chemical Technology
  • G. A. Antova University of Plovdiv ‘Paisii Hilendarski’, Department of Chemical Technology



Chemical composition, Cucurbita moschata, Fatty acids, Phospholipids, Seeds developing, Sterols, Tocopherols


Changes in the chemical and lipid composition of Cucurbita moschata seeds and seed oils at different stages of development were investigated. The oil content of the seeds at 30, 60 and 90 days after flowering was 10.7, 41.1, and 47.1%, respectively. The amount of proteins was 26.0, 35.9, and 38.2%. The contents of carbohydrates soluble in ethanol were 9.5, 1.8 and 1.3%. The starch and fiber percentage contents were 16.3, 6.8, 2.3 and 4.0, 6.9 and 10.0, respectively and the ash contents were 7.2, 4.7, and 4.5%. The total sterol percentages were found to be 2.0, 0.8 and 0.6 in the oils and 0.2, 0.3 and 0.3 in the seeds. The tocopherol contents were 2010, 512 and 527 mg·kg−1 in the oil, and 215, 210 and 250 mg·kg−1 in the seeds. The total phospholipid percentages were 8.7, 0.8 and 0.4 in the oils and 0.9, 0.3 and 0.2 in the seeds. Fatty acid composition was determined by gas chromatography and the major fatty acids in the oils at all stages of ripening were linoleic (40.8–50.2%) followed by palmitic (21.5–25.9%) and oleic (20.5–21.0%).


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How to Cite

Petkova ZY, Antova GA. Changes in the composition of pumpkin seeds (Cucurbita moschata) during development and maturation. grasasaceites [Internet]. 2015Mar.30 [cited 2023Mar.30];66(1):e058. Available from: