Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds)

Murkovic, Michaël; Piironen, Vieno; Lampi, Anna Maija; Kraushofer, Tanja; Sontag, Gerhard

doi:10.1016/s0308-8146(03)00240-1

Cited by 151 publications

(123 citation statements)

References 17 publications

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“…It is worth mentioning that linoleic acid possesses favourable nutritional and physiological effects in the prevention of coronary heart diseases and cancers (Oomah et al, 2000). Similar FA profiles of pumpkin seed oil were obtained by other authors (Murković et al, 2004;Popa et al, 2010;Kulkarni et al, 2012;Rezig et al, 2012;Procida et al, 2013;Jiao et al, 2014;Rabrenović et al, 2014), where their content and proportion, depended on the pumpkin varieties, climate and cultivation conditions.…”

Section: Physico-chemical Characteristics and Fatty Acid Profile Of Psupporting

confidence: 67%

“…Nowadays, this oil is used as a salad oil in several countries (Austria, Slovenia and Hungary), due to its pleasant sensory properties, high nutritive value and good oxidative stability, as it has a high content of natural antioxidants, such as phenolic compounds (Tsaknis et al, 1997;Murković et al, 2004;Yu et al, 2005;Stevenson et al, 2007;Fruhwirth and Hemetter, 2008;Vujasinovic et al, 2010). Moreover, this oil has gained attention, not only as an edible oil, but also as a potential nutraceutical.…”

Section: Introductionmentioning

confidence: 99%

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Incorporation of capric acid in pumpkin seed oil by sn-1,3 regioselective lipase-catalyzed acidolysis

Sousa

Campos

Nunes

et al. 2018

OCL

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-Structured lipids (SLs) are novel triacylglycerols obtained by changing the native fatty acid (FA) profiles or by the incorporation of a new desired FA in the acylglycerol backbone. These modified fats present important medical and functional properties for food applications. This work aimed to synthetize a MLM-type SL, which consists of triacylglycerols containing a medium-chain FA (M) at sn-1,3 positions and a long-chain FA (L) at sn-2 position, by acidolysis of pumpkin seed oil with capric acid, catalyzed by a commercial lipase preparation from Thermomyces lanuginosa (Lipozyme TL IM). Reactions were performed at 45°C, in solvent-free media, at 1:2 molar ratio (pumpkin seed oil:capric acid) and a fixed amount of immobilized lipase of 5%, 10%, 15% or 20%. Incorporations of C10:0 increased with time up to 31 h (29.9 ± 0.7 mol-%) when 5% lipase load was used. Significant differences were only observed between the results obtained with 5 and 20% of biocatalyst load. The subsequent experiment was carried out with 5% lipase load, at 45°C, 1:2 molar ratio and in the presence of n-hexane. The results showed slightly higher incorporation yields in the presence of solvent, namely at 48 h-reaction (34.7 ± 1.0 mol-%). However, since the structured lipids are to be used in food products, together with environmental and economic concerns, solvent-free systems are preferred. In this study, the synthesis of a MLM-type SL from pumpkin seed oil for food uses was well succeeded.Keywords: structured lipid / acidolysis / pumpkin seed oil / capric acid / lipozyme TL IM Résumé -Incorporation d'acide caprique dans de l'huile de pépin de citrouille par acidolyse catalysée par une lipase sn-1,3 régiosélective. Les lipides structurés sont de nouveaux triacylglycérols obtenus en changeant les profils des acides gras (AG) natifs ou par l'incorporation de nouveaux AG souhaités dans le squelette glycérol. Ces graisses modifiées présentent des propriétés médicales et fonctionnelles importantes pour des applications alimentaires. Ce travail vise à synthétiser un lipide structuré de type MLM, qui consiste en des triacylglycérols contenant un AG à chaîne moyenne (M) en positions sn-1,3 et un acide gras à chaîne longue (L) en position sn-2, par acidolyse de l'huile de graine de citrouille avec l'acide caprique, catalysée par une préparation commerciale de lipase de Thermomyces lanuginosa (Lipozyme TL IM). Les réactions ont été effectuées à 45°C, sans solvant, avec un rapport molaire de 1:2 (huile de graines de citrouille: acide caprique) et une quantité fixe de lipase immobilisée de 5 %, 10 %, 15 % ou 20 %. Avec une charge en lipase de 5 %, l'incorporation du C10:0 a augmenté avec le temps jusqu'à 31 h (29,9 ± 0,7 mol %). Des différences significatives ont été observées seulement entre les résultats obtenus avec 5 et 20 % de charge en biocatalyseur. L'expérience suivante a été réalisée avec une charge en lipase de 5 %, à 45°C, un rapport molaire 1:2 et en présence de n-hexane. Les résultats ont montré des rendements d'incorporation lég...

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Section: Physico-chemical Characteristics and Fatty Acid Profile Of Psupporting

confidence: 67%

Section: Introductionmentioning

confidence: 99%

Incorporation of capric acid in pumpkin seed oil by sn-1,3 regioselective lipase-catalyzed acidolysis

Sousa

Campos

Nunes

et al. 2018

OCL

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“…The hull-less seeds of the Styrian oil pumpkin are enriched in their oil content as compared to other Cucurbita pepo spp., which crude oil contents ranging from 41 up to 59%, depending on the genetic diversity (Murković et al, 2004). The literature indicates that in seeds, component ratios fluctuate widely depending on growth conditions, although specific crop characteristics remain.…”

Section: Resultsmentioning

confidence: 99%

“…The literature indicates that in seeds, component ratios fluctuate widely depending on growth conditions, although specific crop characteristics remain. In addition, the crude fat amount and fatty acid composition also depend on the cultivar, climate, and ripeness (Murković et al, 2004;Abdel-Rahman, 2006). In the pumpkin cultivars investigated herein, the crude fat amounts fluctuated from 44.4% to 47.3 % (Table 1), and seeds of the 'Miranda' cultivar consistently exhibited the lowest amounts (p <0.05).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Activity and other Quality Parameters of Cold Pressing Pumpkin Seed Oil

Kulaitienė

Černiauskienė

Jarienė

et al. 2018

Not Bot Horti Agrobo

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Pumpkin seeds oil are rich in biologically active substances such as a source of tocopherols, carotenoids, especially β-carotene, lutein and other compounds. Also four fatty acids -palmitic, stearic, oleic and linoleic, dominated in the oil of pumpkin seeds oil. The study mainly aimed to evaluate the fatty acid contents and antioxidant parameters of seed oils isolated from different pumpkin cultivars. Investigations of seeds oil from Cucurbita pepo L. 'Miranda', 'Golosemianaja', and 'Herakles' pumpkin cultivars grown in Lithuania revealed that crude fat contents ranged from 44.4% to 47.3%, although 'Miranda' cultivar seeds consistently and significantly had the lowest content. The seed oils contained appreciable amounts of unsaturated fatty acids (approximately 83%), of which polyunsaturated fatty acids, particularly palmitic, stearic, oleic and linoleic acids, were dominant with values ranging from 64.29% to 66.71% of the total amount of fatty acids. The seeds oil were a particularly rich source of linoleic acid (66%), among which 'Miranda' cultivar seeds had the significantly highest content. Our investigation identified that pumpkin seeds oil as a good source of phenolic compounds, particularly cvs. 'Golosemianaja' and 'Miranda' oil. Methanolic seed oil extracts were characterized by statistically significant differences in their antioxidant activity, with the highest antioxidant activity found in cultivar 'Miranda', followed by 'Golosemianaja'. The antioxidant activity level increased proportionally with the total phenolic content, thus establishing a linear relationship between DPPHradical scavenging activity and total phenolic content.

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“…Active components include fatty acid, 19.4% saturated fatty acids (palmitic K. E. Sharquie et al acid and stearic acid), 80.7% unsaturated fatty acids (linoleic acid and oleic acid) [38], Tocopherol (β-tocopherol, γ-tocopherol, δ-tocopherol), carotenoids including β-carotene and lutein [39], Phytosterols or plant sterols [40], Amino acid Glutamic and aspartic acid, leucine, valine, phenylalanine, and tryptophan are among the amino acids identified [41]. It has many therapeutic activities like antioxidant activity [42] [43] [44], anti inflammatory [45], antimicrobial activity [46] [47], and anti carcinogenic effect [48].…”

Section: Introductionmentioning

confidence: 99%

Treatment of Recurrent Aphthous Stomatitis by 100% Topical Pumpkin Seed Oil

Sharquie¹,

Noaimi²,

Latif³

2017

JCDSA

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Background: Recurrent aphthous stomatitis (RAS) is a major oral health problem, where its etiopathogenesis is not well understood. Accordingly, its therapy whether topical or systemic can induce clearance, but the relapse rate is high. Objective: To use 100% topical pumpkin seed oil in RAS as it has many actions as anti-inflammatory and antioxidant effects. Patients and Methods: This single, blind, clinical, therapeutic trial was conducted in the Department of Dermatology-Baghdad Teaching Hospital, Baghdad, Iraq, during February 2015-August 2016. Twenty-five patients with RAS were included in this work. After full history and clinical examination, the clinical diagnosis was established. Oral clinical manifestation index score (OCMI) was carried out before, during and after stopping therapy to assess the different parameters of this score. 100% Topical pumpkin seed oil was given two times daily for 3 months during which short term assessment for each patient was done by using OCMI before, after 4 days and after 8 days of therapy in addition to assessing the mean size of largest diameter of ulcers in each visit to evaluate the therapeutic efficacy of the therapy, while long term assessment of the OCMI was done every month for 3 months after starting of the therapy to evaluate the prophylactic effect of the therapy. After 3 months, pumpkin seed oil was stopped and assessment of OCMI was done monthly for another 3 months to evaluate the remission action of pumpkin seed oil. Results: Twenty-five patients were included in this study: 15 (60%) males and 10 (40%) females. While their ages ranged from 9 -60 (27.48 ± 11.97) years. The mean of OCMI before pumpkin seed oil therapy was ranged from 9 -15 (12.96 ± 1.42), while after the therapy the mean started to decline to lower level within 4 days of therapy and was statistically significant (p < 0.0001) and continued to decline significantly till the end of third month of therapy (p < 0.0001). The percent reduction was 79.30% after 4 days of therapy and 94.38% after 8 days of therapy. After stopping therapy, the mean of OCMI started to increase, but it is remained statistically highly significant (p < 0.0001) at the end of third months after stopping therapy when it is compared with baseline mean of OCMI. Conclusion: Pumpkin seed oil had an effective therapeutic and prophylactic action against RAS, in addition, it induced remission for at least 3 months after stopping therapy. No local or systemic side effects were observed during the course of therapy.

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Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds)

Cited by 151 publications

References 17 publications

Incorporation of capric acid in pumpkin seed oil by sn-1,3 regioselective lipase-catalyzed acidolysis

Incorporation of capric acid in pumpkin seed oil by sn-1,3 regioselective lipase-catalyzed acidolysis

Antioxidant Activity and other Quality Parameters of Cold Pressing Pumpkin Seed Oil

Treatment of Recurrent Aphthous Stomatitis by 100% Topical Pumpkin Seed Oil

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