The effect of some pre-roasting treatments on quality characteristics of pumpkin seed oil

In this study, the pumpkin seed oils used were obtained from roasted and unroasted seeds of the two varieties called “Nevşehir Çerçevelisi” and “Ürgüp Sivrisi”, belonging to the species Cucurbita pepo . Oil extraction, from seeds subjected to three different pretreatments (unsalted, dry salted and w...

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Bibliographic Details
Published in:Oléagineux corps gras lipides 2018-05, Vol.25 (3), p.A301
Main Authors: Aktaş, Nesimi, Gerçekaslan, Kamil Emre, Uzlaşır, Türkan
Format: Article
Language:English
Subjects:
Anisidine
antioxidant activity
Antioxidants
Cucurbita pepo
Drying oils
Edible oils
fatty acid
Fatty acids
Food processing
Gallic acid
Iron
Magnesium
Minerals
Oil
Peroxide
Phenolic compounds
Phenols
pumpkin seed oil
Roasting
Salting
Seeds
Sun
Tocopherol
Tocopherols
total phenolic content
Zinc
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Summary:In this study, the pumpkin seed oils used were obtained from roasted and unroasted seeds of the two varieties called “Nevşehir Çerçevelisi” and “Ürgüp Sivrisi”, belonging to the species Cucurbita pepo . Oil extraction, from seeds subjected to three different pretreatments (unsalted, dry salted and wet salted) before roasting and sun-dried unroasted seeds, was carried out by means of a screw press. Pumpkin seed oils were analyzed for quality and antioxidant characteristics. The p-anisidine, peroxide and TBARS (thiobarbutiric acid reactive substances) values of oils obtained from sun-dried unroasted seeds and roasted seeds after wet salting process were lower than the other sample groups ( p  
ISSN:2272-6977
1258-8210
2257-6614
1950-697X
DOI:10.1051/ocl/2018025