Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils

2012 ◽  
Vol 89 (9) ◽  
pp. 1763-1770 ◽  
Author(s):  
Sandra Neđeral ◽  
Dubravka Škevin ◽  
Klara Kraljić ◽  
Marko Obranović ◽  
Sunčica Papeša ◽  
...  
2011 ◽  
Vol 128 (2) ◽  
pp. 391-399 ◽  
Author(s):  
Herman Lutterodt ◽  
Margaret Slavin ◽  
Monica Whent ◽  
Ellen Turner ◽  
Liangli (Lucy) Yu

LWT ◽  
2010 ◽  
Vol 43 (9) ◽  
pp. 1409-1413 ◽  
Author(s):  
Herman Lutterodt ◽  
Marla Luther ◽  
Margaret Slavin ◽  
Jun-Jie Yin ◽  
John Parry ◽  
...  

2018 ◽  
Vol 46 (2) ◽  
pp. 663-669 ◽  
Author(s):  
Leila REZIG ◽  
Moncef CHOUAIBI ◽  
Rosa Maria OJEDA-AMADOR ◽  
Sergio GOMEZ-ALONSO ◽  
Maria Desamparados SALVADOR ◽  
...  

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.


2020 ◽  
Vol 69 (4) ◽  
pp. 307-315
Author(s):  
Kashif Ghafoor ◽  
Mehmet Musa Özcan ◽  
Fahad Al Juhaimi ◽  
Elfadıl E Babiker ◽  
Isam A. Mohamed Ahmed

LWT ◽  
2019 ◽  
Vol 111 ◽  
pp. 541-547 ◽  
Author(s):  
Sylwia Mildner-Szkudlarz ◽  
Maria Różańska ◽  
Aleksander Siger ◽  
Przemysław Łukasz Kowalczewski ◽  
Magdalena Rudzińska

2003 ◽  
Vol 68 (4) ◽  
pp. 1240-1243 ◽  
Author(s):  
T.D. Parker ◽  
D.A. Adams ◽  
K. Zhou ◽  
M. Harris ◽  
L. Yu

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2759
Author(s):  
Zeynep Hazal Tekin-Cakmak ◽  
Ilker Atik ◽  
Salih Karasu

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.


Sign in / Sign up

Export Citation Format

Share Document