Article ID Journal Published Year Pages File Type
7601582 Food Chemistry 2013 7 Pages PDF
Abstract
► Examined pumpkin seeds differ in chemical composition and antioxidant activity. ► In pumpkin seeds only phenolic acids derivatives in free form were identified. ► C. maxima seeds are characterised by a higher content of fatty acids as compared to C. pepo. ► Antioxidant activity obtained with 50% ethanol were higher than those achieved with 80% methanol. ► C. maxima seeds are characterised by a higher content of tocopherols.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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