Characterization of crude and purified pumpkin seed oil.

Abstract

RESUMENCaracterización de aceite de semilla de calabaza crudo y purificado.Aceite de semillas de calabaza descascarada (Cucúrbita pepo y Cucúrbita maxima) fue extraído con éter de petróleo caliente, y luego desgomado, neutralizado y decolorado consecutivamente. Las características físicas y químicas de aceites crudo y purificado fueron determinadas. La densidad, el índice de refracción, la viscosidad y el índice de peróxido no se afectaron por la purificación, mientras que se observó una disminución en la acidez, color, insaponificable, E1% ^cm 232, y estabilidad oxidativa, y un aumento en el punto de humo y de E1% -i cm 270. La purificación no afectó los perfiles de ácidos grasos y esteróles. El análisis CGL para la composición de ácidos grasos del aceite de semilla mostró que los insaturados predominantes fueron linoleico (42%) y oleico (38%), mientras que los saturados mayoritarios fueron palmítico (12,7%) y esteárico (6%). Sólo el a-tocoferol fue detectado a nivel de 126mg/kg, el cual se redujo a 78mg/kg después de la purificación. Los principales esteróles de la materia insaponificable del aceite de semilla de algodón fueron A7-22,25 -stigmastatr¡en-3(3-ol, a-spinasterol, A7.25-stigmastadienol y A^ -avenasterol, seguidos por el stigmasterol, 24-metilcolest-7-enol y A''-stigmastenol, y también se encontraron trazas de componentes menores de colesterol, brasicasterol, campesterol, sitostanol, A^-avenasterol, eritrodiol y uvaol. PALABRAS-CLAVE: Aceite de semilia de calabazaCaracterística física -Característica química -Refinación. SUMMARY Characterization of crude and purified pumpkin seed oil.Oil from hulled pumpkin seeds (Cucúrbita pepo and Cucúrbita maxima) was extracted with hot petroleum ether, and then it was degummed, neutralized and bleached, consecutively Physical and chemical characteristics of crude and purified oils were determined. Density, refractive index, viscosity and peroxide value were not affected by purification, while decreases in acidity, colour, unsaponifiable, £1% ^cm 232, and oxidative stability, and increases in smoke point and E1% icm 270 were observed. Purification did not affect the fatty acid and sterol profiles. GLC analysis for the fatty acid composition of the seed oil showed that the predominant unsaturates were linoleic (42%) and oleic (38%), while the major saturates were palmitic (12,7%) and stearic (6%). Only a-tocopherol was detected at a level of 126 mg/kg, which reduced to 78 mg/kg after purification. The main sterols of pumpkin seed oil unsaponifiable were A7.22,25^ -stigmastatrien-3(3-ol, a-spinasterol, A7,25_stigmastadienol and A^-avenasterol, followed by stigmasterol, 24-methylcholest-7-enol and A^-stigmastenol, and also trace to minor amounts of cholesterol, brassicasterol, campesterol, sitostanol, A^-avenasterol, erythrodiol and uvaol were found. KEY-WORDS:Ctiemical ctiaracteristic -Physical characteristic -Pumpkin seed oil -Refining.

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

“…Refractive index and specific gravity values observed in the present work are in accordance with Codex Stan 210 (1999), which states a range from 1.447 to 1.477 and 0.881 to 0.929, respectively for vegetable oils. Viscosity was lower than the data reported by Tsaknis et al (1997) of 72 ± 0.58 mPa.s for crude pumpkin seed oil from Cucurbita pepo and Cucurbita maxima. Moisture content and acid value were in accordance with Codex Stan 210 (1999), which points out maximum levels of 0.2% and 4 mg KOH/g oil.…”

“…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.…”

Chemical composition of crude oil from the seeds of pumpkin (Cucurbita spp.) and mamey sapota (Pouteria sapotaJacq.) grown in Yucatan, Mexico

“…Mamey seed oil showed an average refractive index (408C) of 1.46932 + 0.00003, which was significantly higher than the refractive index of seed oil from large pumpkin Xnuuk K'u´um (1.46670 + 0.00014) and seed oil from small pumpkin Xmejen K'u´um (1.4605838 + 0.00014). Other studies in seed oil from vegetables such as soursop (1.468) (Solı´s-Fuentes et al, 2010), pumpkin (1.46) (Rezig, Chouaibi, Msaada, & Hamdi, 2012;Tsaknis, Lalas, & Lazos, 1997), and colza oil (1.465-1.469) (CODEX STAN 210, 1999) have reported refractive indexes (408C) similar to refractive index of pumpkin seed oil and mamey seed oil herein analyzed.…”

Changes in the composition of pumpkin seeds (<em>Cucurbita moschata</em>) during development and maturation

“…The contents of oil and protein in the seeds was 37.8-50.0% and 24.3-41.6%, respectively (Achu et al, 2005, Achu et al, 2006, Ardabili et al, 2011, Fokou et al, 2004, Fokou et al, 2009, Martin, 1998, Tsaknis et al, 1997. The chemical characteristics of various cucurbit seed oils have been reported in many scientific investigations (Kamel et al, 1982, Lazos, 1986, Tsaknis et al, 1997. The oil content of Cucurbita moschata pumpkin seeds is about 50% (45-60%) according to Tsaknis et al (1997).…”

“…The chemical characteristics of various cucurbit seed oils have been reported in many scientific investigations (Kamel et al, 1982, Lazos, 1986, Tsaknis et al, 1997. The oil content of Cucurbita moschata pumpkin seeds is about 50% (45-60%) according to Tsaknis et al (1997). The oil is dark green to red, with a specific aroma and taste, and a high content of free fatty acids (Tsaknis et al, 1997).…”