Türkmen, ÖnderUslu, NurhanPaksoy, M.Seymen, MusaFidan, S.Özcan, Mehmet Musa2020-03-262020-03-2620150035-6808https://hdl.handle.net/20.500.12395/32125In this research, crude oil and total phenol contents were determined in 29 unit edible pumpkin seeds genotypes. Fatty acid compositions of these pumpkin seed oils were also investigated. According to the results, oil contents of pumpkin seeds ranged from 22.74% to 39.24%. The major unsaturated fatty acids of the samples were oleic acid (26.14% - 39.97%) and linoleic acid (38.52% - 54.31%); saturated fatty acids were stearic acid (5.01% - 7.87%) and palmitic acid (10.24% - 15.10%). Other fatty acids such as linolenic, myristic, behenic, arachidic acid, etc. were found in small quantities. Total phenol contents of genotypes varied from 0.376 to 0.716 mg GAE/100 g. Results indicated that pumpkin seeds could be used as a new oil source.eninfo:eu-repo/semantics/closedAccesspumpkin seed oiloil contentfatty acid compositionGCArticle9229397WOS:000363002800002Q4