Table 1.

Fatty acid composition of unroasted and roasted pumpkin seeds.

Roasting temperature (°C)	Peak area ratio (%)
	C16:0	C18:0	C18:1	C18:2	Saturated fatty acids	Unsaturated fatty acids
Raw pumpkin seed	11.55 ± 0.13	5.21 ± 0.19	25.21 ± 0.33	56.90 ± 0.64	16.76 ± 0.31	82.11 ± 0.30
120	11.43 ± 0.04	4.94 ± 0.07	24.63 ± 0.19	57.86 ± 0.30	16.37 ± 0.11	82.50 ± 0.11
160	11.51 ± 0.05	5.16 ± 0.05	25.29 ± 0.13	56.88 ± 0.20	16.67 ± 0.09	82.50 ± 0.11
200	11.53 ± 0.03	4.88 ± 0.02	24.55 ± 0.04	57.91 ± 0.03	16.41 ± 0.01	82.46 ± 0.01