scholarly journals A comparison studies on the chemical characteristics of pumpkin seed oil with extra virgin olive oil and palm olein

2019 ◽  
Vol 260 ◽  
pp. 012091
Author(s):  
N A Agustina ◽  
J Elisabeth ◽  
E Julianti
Keyword(s):  
Olive Oil ◽  
Palm Olein ◽  
Seed Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Chemical Characteristics ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil

scholarly journals Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

2010 ◽  
Vol 28 (No. 5) ◽  
pp. 376-384 ◽  
Author(s):  
R. Vidrih ◽  
S. Vidakovič ◽  
H. Abramovič
Keyword(s):  
Fatty Acid ◽  
Peroxide Value ◽  
Acid Content ◽  
Seed Oil ◽  
Fatty Acid Content ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Tocopherol Content ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil

In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.

Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements

2019 ◽  
Vol 286 ◽  
pp. 584-591 ◽  
Author(s):  
Luisa Torri ◽  
Paolo Bondioli ◽  
Liliana Folegatti ◽  
Pierangela Rovellini ◽  
Maria Piochi ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Seed Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Consumer Acceptance ◽  
Oil Blends ◽  
Perilla Seed

Experiences in olive oil purity and quality assessment as a tool for pumpkin seed oil evaluation. What can consumers benefit?

2009 ◽  
Vol 38 (2) ◽  
pp. 219-227 ◽  
Author(s):  
B. Butinar ◽  
M. Bučar-Miklavčič ◽  
A. Krumpak ◽  
P. Raspor
Keyword(s):  
Quality Assessment ◽  
Olive Oil ◽  
Seed Oil ◽  
Pumpkin Seed ◽  
Pumpkin Seed Oil

scholarly journals Chemical and Physical Properties of Meadowfoam Seed Oil and Extra Virgin Olive Oil: Focus on Vibrational Spectroscopy

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
Aleksandra Zielińska ◽  
Krzysztof Wójcicki ◽  
Dorota Klensporf-Pawlik ◽  
João Dias-Ferreira ◽  
Massimo Lucarini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Vibrational Spectroscopy ◽  
Near Infrared ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Chemical Properties ◽  
Nir Spectroscopy ◽  
Extra Virgin Olive Oil

In food industry, vegetable oils are commonly used as functional ingredients. Cold pressed oils containing fatty acids show a variety of chemical properties, which are mainly dependent on the saturation of fatty acids. In this study, we have analyzed meadowfoam seed oil (MSO), obtained from seeds of Limnanthes alba, and extra virgin olive oil (EVO). Firstly, the fatty acids composition, denoted as Cox value, was determined for the oils that are considered as the most stable. The Cox value for MSO reached 0.032, while that for EVO was 1.780. We have also determined the content of fatty acids in both of the oils using gas chromatography, while the use of mid-infrared (MIR) and near-infrared (NIR) spectroscopy allowed us to assign bands corresponding to the vibrations present in the tested functional groups. Significant differences in the shape and intensity of some bands were observed due to different content of unsaturated fatty acids. Vibrational spectroscopy methods confirmed the presence of long chain fatty acids in MSO.

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