The chemical composition of Vitex agnus-castus L. (Verbenaceae family) fruits, collected from two regions in Bulgaria (south-central and north-east Bulgaria), was investigated. The content of proteins (5.3–7.4%), carbohydrates (73.9–78.8%), fiber (47.2–49.9%), ash (2.5–3.0%), essential oils (0.5%), and vegetable oil (3.8–5.0%) were identified in the fruits. The composition of the essential oils (EOs) of Vitex fruits from both regions was determined; the main compounds were 1,8-cineole (16.9–18.8%), α-pinene (7.2–16.6%), sabinene (6.7–14.5%), and bicyclogermacrene (7.3–9.0%), but significant differences in the quantitative and qualitative composition of EOs between the regions were found. The EOs of plants from north-east Bulgaria demonstrated antimicrobial activity against the pathogenic species Salmonella abony, Staphylococcus aureus, and Bacillus subtilis, but the Gram-negative bacteria Esсherichia coli and Pseudomonas aeruginosa exhibited resistance to the oil. Linoleic acid predominated in vegetable oil from both regions, followed by oleic acid. β-sitosterol and γ-tocopherol were the main components in the sterol and tocopherol fraction of the lipids. Phosphatidic acids were the main components in the vegetable oil from north-east Bulgaria, while in the vegetable oil from south-central Bulgaria, all phospholipids were found in almost the same quantity. Overall, significant differences were observed in the chemical composition (proteins, carbohydrates, ash and moisture) of the fruits from the two regions of Bulgaria, as well as in the content of the main components of their essential and vegetable oils.

Changes in the chemical and lipid composition of Cucurbita moschata seeds and seed oils at different stages of development were investigated. The oil content of the seeds at 30, 60 and 90 days after flowering was 10.7, 41.1, and 47.1%, respectively. The amount of proteins was 26.0, 35.9, and 38.2%. The contents of carbohydrates soluble in ethanol were 9.5, 1.8 and 1.3%. The starch and fiber percentage contents were 16.3, 6.8, 2.3 and 4.0, 6.9 and 10.0, respectively and the ash contents were 7.2, 4.7, and 4.5%. The total sterol percentages were found to be 2.0, 0.8 and 0.6 in the oils and 0.2, 0.3 and 0.3 in the seeds. The tocopherol contents were 2010, 512 and 527 mg·kg−1 in the oil, and 215, 210 and 250 mg·kg−1 in the seeds. The total phospholipid percentages were 8.7, 0.8 and 0.4 in the oils and 0.9, 0.3 and 0.2 in the seeds. Fatty acid composition was determined by gas chromatography and the major fatty acids in the oils at all stages of ripening were linoleic (40.8–50.2%) followed by palmitic (21.5–25.9%) and oleic (20.5–21.0%).