1 April 2004 New Zealand-Grown Pumpkin Seeds Unique

Emerging research from Lincoln University carried out in conjunction with BayOils, a Marlborough-based company producing cold pressed oils, could offer new opportunities for the use of the humble New Zealand pumpkin.

The research has shown New Zealand-grown pumpkin seeds and their oil contain particularly high levels of vitamin E and other nutritionally beneficial compounds making them unique.

"The composition of the fatty acids and sterols, and vitamin E content in New Zealand-grown pumpkins (or cucurbits, their technical name) differs from pumpkins grown in the rest of the world and could provide local growers with considerable export potential,” said Leo Vanhanen, the Food Scientist conducting the research in the Animal and Food Sciences Division at Lincoln University.

"While pumpkin traditionally ends up on kiwi tables as a cooked vegetable, it is consumed in a wide range of forms internationally including seed, soup filler, condiment, as well as cooking and salad oil. It is also used in cosmetics.”

The Food Group within Lincoln University examined six cultivars grown by BayOils, to determine whether New Zealand grown pumpkin seeds were nutritionally superior in any way from those grown typically in Greece, Japan or Europe.

"While the main nutritional components of New Zealand-grown pumpkin seeds (carbohydrate, fat, proteins, etc.) are similar to seeds grown elsewhere, the seed oil contains particularly high levels of vitamin E, plant sterols and fatty acids such as linoleic acid (omega 6) not found in the other seeds,” said Mr Vanhanen.

Plant sterols, eaten twice a day, with a total daily intake of at least 1.3 grams have been shown to reduce the risk of coronary heart disease (CHD) and that is now a permitted health claim (US FDA).

"It is likely that the higher level of these specific components reflects the unique and prime growing environment in New Zealand as well as the particular varieties of pumpkins produced here,” said Mr Vanhanen.

Lincoln's Food Group will continue studying the nutritional composition of these seeds and seed oil as well as looking at post-harvest processes with the aim of being able to advise growers on the best ways to meet the wide needs of the pumpkin market.

Janette Busch, Technical Writer, Lincoln University, Canterbury, New Zealand