Pre-roasting treatments significantly impact thermal and kinetic characteristics of pumpkin seed oil

Aktaş, Nesimi; Uzlaşır, Türkan; Tunçil, Yunus E.

doi:10.1016/j.tca.2018.09.012

Cited by 21 publications

(9 citation statements)

References 32 publications

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“…The lowest rate constants were determined for HSO, compared with natural and roasted hazelnut oils. A similar tendency has been found in studies on various vegetable oils (Aktaş et al ., 2018a; Zhang et al ., 2020). The low‐rate constant values obtained can be perceived as an indication that HSO is more resistant to oxidation than other oils.…”

Section: Resultsmentioning

confidence: 99%

Hazelnut (Corylus avellana L.) skin, a by‐product of hazelnut industry, possesses oil with high oxidative and thermal stabilities

Çelik

Aktaş

Tugay

et al. 2023

Int J of Food Sci Tech

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SummaryDue to its high antioxidant capacity, hazelnut (Corylus avellana L.) skin oil has recently gained great attention. However, its thermal and oxidative characteristics have not been elucidated yet. Here, we determined the thermal and oxidative properties, antioxidant activity and fatty acid composition of hazelnut skin oil (HSO) using differential scanning calorimetry (DSC), spectrophotometry and gas chromatography/mass spectrometry, respectively, and compared those with the oils from natural and roasted hazelnuts. HSO was found to have significantly higher proportions of polyunsaturated fatty acid, compared with oils from natural and roasted hazelnut. HSO had the lowest melting point. Moreover, HSO revealed higher oxidative stability, which can be attributed to its greater antioxidant capacity. These findings indicate that hazelnut skin, a by‐product of hazelnut industry, has potential to be utilised in hazelnut oil industry to produce oil possessing high oxidative and thermal stability.

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Section: Resultsmentioning

confidence: 99%

Hazelnut (Corylus avellana L.) skin, a by‐product of hazelnut industry, possesses oil with high oxidative and thermal stabilities

Çelik

Aktaş

Tugay

et al. 2023

Int J of Food Sci Tech

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“…However, linoleic acid content decreases if heating exceeds 50°C. Roasting of the seeds contributes to a better aroma of the oil [20], but it reduces its oxidation stability [21].…”

Section: Oil Extraction From Aged Seed Powder Using Different Extract...mentioning

confidence: 99%

Seed Oil Extraction of Cucurbita maxima Duchesne Growing in Madagascar: Impact of Storage and Use of a Cineole–Rich Essential Oil as a Green Solvent

Rakotondrazafy¹,

Farasoa²,

Ramanandraibe³

2023

Rec. Agric. Food. Chem

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The performance of a cineole-rich essential oil as an extraction solvent for vegetable oil was studied. This essential oil was obtained from Melaleuca quinquenervia (Cav.) St Blake Myrtaceae, commonly called niaouli, an invasive plant on the eastern coast of Madagascar. The whole essential oil was used without preliminary isolation of terpenes. Experimentation was carried out with Cucurbita maxima Duchesne Cucurbitaceae seeds. The Soxhlet method was used for the oil extraction, and solvent recovery was performed by hydrodistillation. Niaouli essential oil allowed a better extraction yield of 39% compared to hexane, with 36%. The linoleic acid content of the oil was also higher: 37.19% against 7.25% for hexane. After 30 weeks of storage, the seed powder linoleic acid content increased to 44.99% for niaouli oil against 25.00% for hexane oil. With the screw press extraction method, the best yield of 13.00% was obtained with roasting pretreatment while heating at 60°C. However, the best oleic acid content of 45.36% was obtained at 50°C. It was demonstrated that the seed powder underwent biochemical changes during storage which were similar to intracellular catabolic reactions of fatty acids. The high expenses induced by the deterpenation process in terms of cost and energy limit the diffusion and the development of the use of terpenes as alternative solvents. The results of this research support the idea that it is possible to avoid this costly step by directly using the entire essential oil since this can provide a vegetable oil of good quality.

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“…The roasting process significantly reduces the oxidative stability of PSO and leads to an undesirable increase in oil quality indicators such as peroxide, p‐anisidine, TBARS, and trolox equivalents. The wet salting process, usually applied before roasting, is an effective method to prevent oxidation (Aktas, Uzlasır, et al., 2018). The potentially low oxidation stability due to the roasting process is why cold‐pressed PSO (without roasting) is often advertised as having “greater health benefits,” but some research data do not support this claim (Neđeral et al., 2012).…”

Section: Stability and Safety Of Psomentioning

confidence: 99%

The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety

Šamec

Loizzo

Gortzi

et al. 2022

Comp Rev Food Sci Food Safe

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The growing interest in foods that can be beneficial to human health is bringing into focus some products that have been used locally for centuries but have recently gained worldwide attention. One of these foods is pumpkin seed oil, which has been used in culinary and traditional medicine, but recent data also show its use in the pharmaceutical and cosmetic industries. In addition, some sources refer to it as a potential functional food, mainly because it is obtained from pumpkin seeds, which contain many functional components. However, the production process of the oil may affect the content of these components and consequently the biological activity of the oil. In this review, we have focused on summarizing scientific data that explore the potential of pumpkin seed oil as a functional food ingredient. We provide a comprehensive overview of pumpkin seed oil chemical composition, phytochemical content, biological activity, and safety, as well as the overview of production processes and contemporary use. The main phytochemicals in pumpkin seed oil with health‐related properties are polyphenols, phytoestrogens, and fatty acids, but carotenoids, squalene, tocopherols, and minerals may also contribute to health benefits. Most studies have been conducted in vitro and support the claim that pumpkin seed oil has antioxidant and antimicrobial activities. Clinical studies have shown that pumpkin seed oil may be beneficial in the treatment of cardiovascular problems of menopausal women and ailments associated with imbalance of sex hormones.

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Pre-roasting treatments significantly impact thermal and kinetic characteristics of pumpkin seed oil

Cited by 21 publications

References 32 publications

Hazelnut (Corylus avellana L.) skin, a by‐product of hazelnut industry, possesses oil with high oxidative and thermal stabilities

Hazelnut (Corylus avellana L.) skin, a by‐product of hazelnut industry, possesses oil with high oxidative and thermal stabilities

Seed Oil Extraction of Cucurbita maxima Duchesne Growing in Madagascar: Impact of Storage and Use of a Cineole–Rich Essential Oil as a Green Solvent

The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety

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