Cold-Pressed Pumpkin Seed Oil Antioxidant Activity as Determined by a DC Polarographic Assay Based on Hydrogen Peroxide Scavenge

2011 ◽  
Vol 88 (12) ◽  
pp. 1875-1882 ◽  
Author(s):  
Stanislava Ž. Gorjanović ◽  
Biljana B. Rabrenović ◽  
Miroslav M. Novaković ◽  
Etelka B. Dimić ◽  
Zorica N. Basić ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Antioxidant Activity ◽  
Seed Oil ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil ◽  
Cold Pressed

scholarly journals Phenolics Dynamics and Infrared Fingerprints during the Storage of Pumpkin Seed Oil and Thereof Oleogel

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1412
Author(s):  
Andreea Pușcaș ◽  
Andruța Mureșan ◽  
Floricuța Ranga ◽  
Florinela Fetea ◽  
Sevastița Muste ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Seed Oil ◽  
Intermolecular Forces ◽  
Syringic Acid ◽  
Bioactive Molecules ◽  
Pumpkin Seed ◽  
Ambient Storage ◽  
Oxidative Processes ◽  
Pumpkin Seed Oil ◽  
Cold Pressed

Cold-pressed pumpkin seed oil is a valuable source of bioactive molecules, including phenolic compounds. Oleogels are designed for trans and saturated fats substitution in foods, but also demonstrate protection and delivery of bioactive compounds. Consequently, the present work aimed to assess individual phenolic compounds dynamics and infrared fingerprints during the ambient storage of pumpkin seed oil and thereof oleogel. For oleogels production, a 5% ternary mixture of waxes, composed by 3% beewax, 1% sunflower wax and 1% rice bran wax, was used. Phenolic compounds were extracted by traditional liquid–liquid extraction, followed by HPLC-MS quantification. FTIR (400–4000 cm−1) was used for characterizing and monitoring the oxidative stability of all samples and for the evaluation of intermolecular forces between oleogelator mixtures and oil. Specific wavenumbers indicated oxidative processes in stored sample sets; storage time and sample clustering patterns were revealed by chemometrics. Isolariciresinol, vanillin, caffeic and syringic acids were quantified. The main changes were determined for isolariciresinol, which decreased in liquid pumpkin seed oil samples from 0.77 (T1) to 0.13 mg/100 g (T4), while for oleogel samples it decreased from 0.64 (T1) to 0.12 mg/100 g (T4). However, during the storage at room temperature, it was concluded that oleogelation technique might show potential protection of specific phenolic compounds such as syringic acid and vanillin after 8 months of storage. For isolariciresinol, higher amounts are registered in the oleogel (0.411 mg/100 g oil) than in the oil (0.37 mg/100 g oil) after 5 months of ambient temperature storage (T3). Oxidation processes occurred after 5 months storage for both oil and oleogel samples.

scholarly journals The influence of the species on the quality, chemical composition and antioxidant activity of pumpkin seed oil

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 40
Author(s):  
Ihssan Boujemaa ◽  
Sara El Bernoussi ◽  
Hicham Harhar ◽  
Mohamed Tabyaoui
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Seed Oil ◽  
Pumpkin Seed ◽  
A Value ◽  
Species Effect ◽  
Pumpkin Seeds ◽  
Antioxidant Potency ◽  
Pumpkin Seed Oil

Oilseed pumpkin seeds are known to be rich in oil and nutrients. Their content in bioactive components gives them some assets that make them beneficial for human health. Although commonly consumed as a snack, pumpkin seeds are ready to claim more uses. The identification of pumpkin species is a major resource in this study. Thus, we worked with three pumpkin species: Cucurbita maxima (CMa), Cucurbita moschata (CMo) and Cucurbita pepo (CP). The species effect on the chemical composition, the content of bioactive compounds and the antioxidant activity was studied. As a result, the analysis of pumpkin seed oil revealed a polyunsaturated fatty acids (PUFAs) content ranging from 52.23% to 57.65%. Our study also revealed that this oil was a good source of phenolic compounds, in particular CMa with a value of 27.52 mg gallic acid equivalents per gram of methanolic extract and 633.51 mg/kg of total tocopherols, which gives it a very strong antioxidant character. In addition, it showed a high antioxidant potency (126.20 ± 20.44) μg/ml for CMa. In this respect, it can be said that the species effect can be a very important factor influencing the nutritional quality of pumpkin seed oil.

scholarly journals ANALYSIS OF ANTIOXIDANT COMPOUNDS ON PUMPKIN (Cucurbita pepo L.) SEED OIL

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Muhammad Nur Abdillah
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Free Radical ◽  
Gallic Acid ◽  
Cucurbita Pepo ◽  
Seed Oil ◽  
Acid Methyl Ester ◽  
Pumpkin Seed ◽  
Soxhlet Apparatus ◽  
Pumpkin Seed Oil

<p><em>Pumpking seed oil (Cucurbita pepo L.) popular as healthy oil and became natural antioxidant as consist of various unsaturated fatty acid, carotenoid, flavonoid and polyphenolic. The purpose of this research is to study the compounds on pumpkin seed oil that has antioxidant activity by determining fatty acids composition of the oil using gas chromatography-mass spectrometry (GC-MS) and antioxidant activity by inhibiting free-radical DPPH and determination of total polypheolic content as gallic acid using UV-Vis spectrophotometry. Pumpkin seed oil was produced by solvent extraction with Soxhlet apparatus used as sample. Oil samples was reacted to form fatty acid methyl ester for component analysis by GC-MS determination. Antifree-redical activity was determined using UV-Vis spectrophotometry to count the IC<sub>50</sub> value of concentration series of mixed samples and free-radical DPPH compared to vitamin C as standard antioxidant. Total poliphenolic content as gallic acid was determined using UV-Vis Spectrophotometry by reacting samples with Folin-Ciocalteau reagent. Pumpkin seed oil content at least 10 moderate chain fatty acid, saturated and unsaturated, volatile oil and carotenoid. Antixidant activity of pumpkin seed oil with IC<sub>50</sub> value of </em><em>16,90(±0,28)mg/L</em><em> in inhibiting free-radical DPPH and has total polyphenolic content as gallic acid of 0,212%.</em><em></em></p><p><strong><em>Keywords:</em></strong><strong><em> </em></strong><em>pumpkin seed oil, antioxydant, DPPH free radical, polyphenolic, UV sepctrophotometry, GC-MS</em><em>.</em></p>

scholarly journals Cucurbita maxima Pumpkin Seed Oil: from the Chemical Properties to the Different Extracting Techniques

2018 ◽  
Vol 46 (2) ◽  
pp. 663-669 ◽  
Author(s):  
Leila REZIG ◽  
Moncef CHOUAIBI ◽  
Rosa Maria OJEDA-AMADOR ◽  
Sergio GOMEZ-ALONSO ◽  
Maria Desamparados SALVADOR ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Seed Oils ◽  
Cucurbita Maxima ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil ◽  
Cold Pressed

Pumpkin seed oils are rich in bioactive compounds such as tocopherols, sterols, β-carotene, and lutein that have, along with some fatty acids, high nutritional value factors. In addition, it has so far been proven that these compounds have a positive effect on human health. The present study mainly aimed at evaluating the chemical composition and the bioactive compounds of pumpkin (Cucurbita maxima) seed oil of the ‘Béjaoui’ Tunisian cultivar using both cold pressing and solvent extraction methods. The seed oils contained substantial amounts of unsaturated fatty acids, particularly oleic and linoleic acids, with values ranging respectively from 28.19% for cold pressed pumpkin seed oil to 30.56% for pumpkin seed oil extracted by pentane and from 43.86% for pumpkin seed oil extracted by pentane to 46.67% for cold pressed pumpkin seed oil of the total amount of fatty acids. Investigations of different seed oils revealed that extraction techniques had significant effects on the antioxidant activity and the γ-tocopherol. Cold pressed pumpkin seed oil revealed the highest γ-tocopherol content (599.33 mg kg-1) and the highest oxidative stability (3.84 h). However, the chloroform/methanol extracted pumpkin seed oil, which is rich in total phenolics (54.41 mg Gallic Acid Equivalent kg-1), was a more effective scavenger of DPPH radicals (250 µmoles Trolox kg-1) than the poor phenolic pumpkin seed oils extracted by hexane and pentane (110 µmoles Trolox kg-1 vs 100 µmoles Trolox kg-1). Based on its unique seed oil features, cold press extracted pumpkin seed may add great value to product innovation in the industrial, nutritional, cosmetic, and pharmaceutical fields.

Cold pressed pumpkin seed oil

2020 ◽  
pp. 219-229 ◽  
Author(s):  
Zeynep Aksoylu Özbek ◽  
Pelin Günç Ergönül
Keyword(s):  
Seed Oil ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil ◽  
Cold Pressed

scholarly journals The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2759
Author(s):  
Zeynep Hazal Tekin-Cakmak ◽  
Ilker Atik ◽  
Salih Karasu
Keyword(s):  
Oxidative Stability ◽  
Rheological Properties ◽  
Oil Content ◽  
Seed Oil ◽  
Flow Behavior ◽  
Pumpkin Seed ◽  
Salad Dressing ◽  
Optimum Formulation ◽  
Pumpkin Seed Oil ◽  
Cold Pressed

The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100 g), POB (1.0–5.0 g/100 g), egg yolk powder (3 g/100 g), and sunflower oil (10–30 g/100 g) in 17 different formulations. The optimization was carried out using response surface methodology (RSM) and full factorial central composite design (CCD). Results showed that all samples presented the shear-thinning (or pseudoplastic) flow behavior with 3.75–16.11 Pa·sn and 0.18–0.30, K and n values, respectively. The flow behavior rheological data were fitted to a power-law model (R2 > 0.99). The samples with high POB and low oil content showed similar K and n values compared to high oil content samples. Additionally, the dynamic rheological properties and three interval thixotropic test (3-ITT) were determined. The G′ value was larger than G″ in all frequency ranges, indicating viscoelastic solid characteristics in all samples. The optimum formulation was determined as 0.384% XG, 10% oil, and 3.04% POB. The samples prepared with the optimum formulation (POBLF-SD) were compared to low-fat (LF-SD), and high-fat (HF-SD) control salad dressing samples based on the rheological properties, emulsion stability, oxidative stability, zeta potential, and particle size. The oxidation kinetic parameters namely, IP, Ea, ΔS++, and ΔG++ showed that the oxidative stability of salad dressing samples could be improved by enriched by POB. The results of the present study demonstrated that POB could be considerably utilized as a natural fat substitute and stabilizer in salad dressing type emulsions.

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