original articleIssue 16 (3) 2017 pp. 293-301
Marianna Raczyk1, Aleksander Siger1, Elżbieta Radziejewska-Kubzdela1, Katarzyna Ratusz2, Magdalena Rudzińska1
2Department of Food Technology, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
Roasting pumpkin seeds and changes in the composition and oxidative stability of cold-pressed oils
Background. Pumpkin seed oil is valuable oil for its distinctive taste and aroma, as well as supposed health- promoting properties. The aim of this study was to investigate how roasting pumpkin seeds influences the physicochemical properties of cold-pressed oils.
Materials and methods. The fatty acid composition, content of phytosterols, carotenoids and tocopherols, oxidative stability and colour were determined in oils after cold pressing and storage for 3 months using GC-FID, GCxGC-ToFMS, HPLC, Rancimat and spectrophotometric methods.
Results. The results of this study indicate that the seed-roasting and storage process have no effect on the fatty acid composition of pumpkin seed oils, but does affect phytosterols and tocopherols. The carotenoid content decreased after storage. The colour of the roasted oil was darker and changed significantly during storage.
Conclusion. Pumpkin oil obtained from roasted seeds shows better physicochemical properties and oxidative stability than oil from unroasted seeds.
Keywords: pumpkin seed oil, roasting, sterols, fatty acid, tocopherols, carotenoids
|MLA||Raczyk, Marianna, et al. "Roasting pumpkin seeds and changes in the composition and oxidative stability of cold-pressed oils." Acta Sci.Pol. Technol. Aliment. 16.3 (2017): 293-301. http://dx.doi.org/10.17306/J.AFS.0494|
|APA||Raczyk M., Siger A., Radziejewska-Kubzdela E., Ratusz K., Rudzińska M. (2017). Roasting pumpkin seeds and changes in the composition and oxidative stability of cold-pressed oils. Acta Sci.Pol. Technol. Aliment. 16 (3), 293-301 http://dx.doi.org/10.17306/J.AFS.0494|
|ISO 690||RACZYK, Marianna, et al. Roasting pumpkin seeds and changes in the composition and oxidative stability of cold-pressed oils. Acta Sci.Pol. Technol. Aliment., 2017, 16.3: 293-301. http://dx.doi.org/10.17306/J.AFS.0494|