Fatty Acid Composition of Korean Pumpkins

한국 호박의 지방산 조성

In order to investigate the fatty acid composition of Korean pumpkins, this study was designed. Three samples of Korean pumpkins, A(yellowish ripe), B(unripe, 30 days old) and C(unripe, 20 days old) were used for fatty acid analysis by gas chromatography. The results were as follows : Pumkin C, B and A showed 10, 12 and 15 kinds of fatty acids, respectively. In case of palmitic acid(C16:0), pumpkin C, B and A showed 22.5%, 22.9% and 26.6%, respectively. In case of u linolenic acid(C18:3), pumpkin C, B and A showed 22.6%, 23.6% and 44.8%, respectively. In case of palmitoleic acid(Cl6:1), pumpkin C. B and A showed 12.4%, 10.1% and 0.5%, respectively. In case of oleic acid(C18:1), pumpkin C. B and A showed 9.2%, 7.7% and 2.8%, respectively, In case of stearic acid(C18:0), pumpkin C, B and A showed B.S%, 3.7% and 3.5%, respectively. The ratio of P/S was 1.4, 1.6 and 1.9 for sample C, B and A, respectively. The ratio of w-3/w-6 was 1.1, 0.9 and 2.6 for sample C, B and A, respectively. Through this study, the ripe pumpkin(sample A) was thought to be good enough in nutritional aspects of fatty acids, particularly a-linoleic acid, Cl8 : 3(u-3) series.