I.A. Okoro  , C.E. Onyereke  , 
    Evaluation and Characterization of Lipids from Different Parts of Fluted Pumpkin Seeds,
    Research Journal of Applied Sciences,
    Volume 2,Issue 1,
    2007,
    Pages 111-113,
    ISSN 1815-932x,
    rjasci.2007.111.113,
    (https://makhillpublications.co/view-article.php?doi=rjasci.2007.111.113)
    Abstract: Column chromatography and gas-liquid chromatography were used in the evaluation and characterization of oil extracts from different parts of fluted pumpkin seeds. The results show phospholipids (40-58%), glycolipids (26-36%), free fatty acids (1-6%), free sterols (1-2%), neutral lipids (10-24%) and steryl esters (0.8-4%). The fatty acid profiles showed more than 60% instauration comprising mainly C<SUB>18</SUB> fatty acids. The seed coat oil showed more than 70% saturated. Fatty acids, contributed mainly by C<SUB>16</SUB> and C<SUB>18</SUB> fatty acid. The oil extracts in all the sample showed traces of C<SUB>18</SUB>: 3 fatty acids.
    Keywords: Fluted pumpkinseeds;phosphohipids;glycolipids;sterols;fatty acid;raw material