DETERMINATION OF THE CHEMICAL COMPOSITION OF SOME VARIETIES OF CUCURBITACEAE SEEDS POTENTIAL SOURCES OF OIL AND PROTEINS

Abstract

Two species of Cucurbita oil seeds were studied. The lipid fatty acid and the triglcyeride composition was determined by HPLC. The study of the oil fraction was extended to the evaluation of refining effects by means of total carotenoids and conjugated fatty acids analysis. The characterization was completed determining the protein content of the desoleated flour and its aminoacid profile, oligosaccharides and toxic substances, e.g. tripsin inhibitors.