Physical and chemical characteristics of pumpkin oil of varieties and lines of solid-squash pumpkin (Cucurbita pepo L.) of Belarusian selection
Abstract
As a result of the conducted researches, it is determined that the pumpkin oil output among the selection samples of the Belarusian selection solid- pumpkin has made 33,3–46,6 %. The content of unsaturated fatty acids predominates in oil (linoleic acid – 64,5 %, oleic – 17–19,7) in comparison with the saturated (palmitic – 8,5–10,7 % and stearic – 3,8–6 %). In pumpkin cake a high content of macro- and microelements is determined, the mass fraction of protein and amino acids is increased, but the mass fraction of fat is decreased.
About the Authors
A. Y. Khleborodov
Институт овощеводства
Belarus
Belarus
O. S. Provotorova
Институт овощеводства
Belarus
Belarus
I. M. Pochitskaya
НПЦ НАН Беларуси по продовольствию
Belarus
Belarus
P. A. Skripkovich
НПЦ НАН Беларуси по продовольствию
Belarus
Belarus
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Review
For citations:
Khleborodov A.Y., Provotorova O.S., Pochitskaya I.M., Skripkovich P.A. Physical and chemical characteristics of pumpkin oil of varieties and lines of solid-squash pumpkin (Cucurbita pepo L.) of Belarusian selection. Сrop Farming and Plant Growing. 2018;(5):47-52. (In Russ.)
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