Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7601582 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠Examined pumpkin seeds differ in chemical composition and antioxidant activity. ⺠In pumpkin seeds only phenolic acids derivatives in free form were identified. ⺠C. maxima seeds are characterised by a higher content of fatty acids as compared to C. pepo. ⺠Antioxidant activity obtained with 50% ethanol were higher than those achieved with 80% methanol. ⺠C. maxima seeds are characterised by a higher content of tocopherols.
Related Topics
Physical Sciences and Engineering
Chemistry
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Authors
Agnieszka Nawirska-OlszaÅska, Agnieszka Kita, Anita Biesiada, Anna SokóÅ-ÅÄtowska, Alicja Z. Kucharska,