Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity

Potočnik, Tanja; Cizej, M. R.; Košir, Iztok Jože

doi:10.1016/j.jfca.2018.01.020

Cited by 54 publications

(39 citation statements)

References 23 publications

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“…Therefore, they are not used as cooking oil, but mostly used as salad dressing because of the color, strong aroma and fatty acid composition. Linoleic acid usually reduces the heat balance of the oil, thus it not suitable to be used as cooking oil (Nederal et al, 2012;Potacnik et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation

et al. 2019

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In the present study, pumpkin (Cucurbita Pepo L.) was grown under water stress to determine its effects on the chemical composition of the seeds (i.e., oil, protein, fatty acids and vitamin E), in Kayseri, Turkey. Irrigation treatments were designed to supply different portions of depleted moisture within the efficient root zone of the plants (60 cm). The treatments were arranged as supplying 100% (I100), 80% (I80), 60% (I60), 40% (I40), 20% (I20) and 0% (I0) of depleted moisture through a drip irrigation system. The effects of irrigation levels on the oil content of pumpkin seeds were found to be significant (p < 0.01). The oil contents of irrigation treatments varied between 26% (I0, dry) and 64% (I100, full irrigation). However, the effects of deficit irrigation on protein, fatty acids and vitamin E contents were not found to be significant. The vitamin E contents varied from 41.6 – 55.3 mg/100 g; while the protein contents varied from 28.5–37.7%. Six different fatty acids (linolenic, linoleic, oleic, stearic, palmitic and myristic acid) were examined. The average concentration of palmitic, stearic, oleic and linoleic acids ranged from 10.7–12.6%, 6.4–10.4%, 39.6–48.9% and 32.4–35%, respectively. Myristic and linolenic acids were not detected in the pumpkin seeds.

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Section: Discussionmentioning

confidence: 99%

Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation

et al. 2019

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“…Content of tocopherols was measured according to a previous procedure [14], with some modifications. Briefly, 0.2g of each samples were dissolved into 5 mL methanol.…”

Section: Methodsmentioning

confidence: 99%

The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils

Zhou

Wang

et al. 2019

PLoS ONE

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Information on the physicochemical variability in rapeseed oil from different varieties during each refining process is lacking. Our purpose was to investigate the physicochemical properties, micronutrients and oxidative stability of the oil extracted from the five varieties of rapeseeds during their different stages of refining process. Increase in the acid value, peroxide value and p -anisidine value were detected in the refining, while content of tocopherols, sterols, β-carotene and phenols, which are regarded as important nutritional compounds diminished. Moreover, the loss rate of total phytosterols of all oils during neutralization (9.23–7.3%) and deodorization (9.97–8.27%) were higher than that of degumming (3.01–0.87%) and bleaching (2.75–1.18%). Deodorization affected total tocopherols contents the most, followed by bleaching, neutralization and degumming. There was a remarkable reduction in total content of phenol, β-carotene and oxygen radical absorbance of all oils during refining. The accumulated information can be used in looking for the optimum condition to meet the basic requirements for oil and minimize micronutrients losses so as to increase their market value.

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“…So far, most studies on the chemical composition of pumpkin pulp have focused on the content of these compounds [19,20,21,22,23,24]. In spite of the considerable interest in the chemical and health-promoting properties of pumpkin, there have been few studies on the profile of other bioactive compounds, which are important for nutrition [25]. Apart from that, as was mentioned in the Introduction, there are a lot of cultivars within one species.…”

Section: Introductionmentioning

confidence: 99%

The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars

Kulczyński

Gramza‐Michałowska

2019

Molecules

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Bioactive compounds are significant to human nutrition. They are beneficial to health as they inhibit the development of numerous diseases of affluence. Scientists continuously search for natural sources of these components. At present, the chemical composition of various plants is under investigation. Many researchers are interested in pumpkin (Cucurbita L. spp.). Different organs of this plant (pulp, seeds, flowers, leaves, shoots, roots) are consumed almost all over the world. They contain large amounts of bioactive compounds. Pumpkin pulp is used to prepare various dishes. It is also widely used in the food industry for the production of pastries, baked goods, juices, jams, marinades, and baby food. The content of carotenoids in the pumpkin has been documented in a large number of publications. However, so far there has been no complex analysis of the profile of other bioactive compounds. This article analyses 11 pumpkin cultivars of the Cucurbita maxima Duchesne species. It compares the chemical composition of the pulp and analyses the content of bioactive compounds such as carotenoids, polyphenols (flavonols and phenolic acids), tocopherols, minerals (K, Ca, Mg, Na, Fe, Zn, Cu, Mn), vitamins (C, B1, folates). In view of available information, the study provides an innovative approach. The analysis showed high diversity in the concentration of individual components between the cultivars. The research proved that pumpkin pulp was not only a source of carotenoids but also other bioactive compounds.

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Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity

Cited by 54 publications

References 23 publications

Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation

Variations in oil, protein, fatty acids and vitamin E contents of pumpkin seeds under deficit irrigation

The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils

The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars

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