Physicochemical Characteristics, Fatty Acid Composition, and Lipoxygenase Activity of Crude Pumpkin and Melon Seed Oils

Abstract

Physicochemical characteristics and fatty acid composition of crude oil and lipoxygenase activity of six varieties of pumpkin and melon seeds were investigated. Data obtained for the iodine value, saponification number, and acid value compare well with those of other edible oils. The major fatty acid in total lipid was 18:2 (n = 6), representing 68.7% for Citrullus lanatus (Chinese), 65% for C. colocynthis, 63.7% for C. lanatus (Iranian), 62% for C. lanatus (Egyptian), 53% for Cucurbita moschata, and 43% for Cucurbita pepo. Lipoxygenase activities varied among seeds. The residual enzyme activities after roasting were different among the six varieties and were in the range of 0−60% of the original activity. Keywords: Pumpkin; melon; lipoxygenase; physicochemical characteristics