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original articleIssue 16 (3) 2017 pp. 293-301

Marianna Raczyk1, Aleksander Siger1, Elżbieta Radziejewska-Kubzdela1, Katarzyna Ratusz2, Magdalena Rudzińska1

1Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland
2
Department 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

Abstract

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
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue3/volume/5_3_2017.pdf

http://dx.doi.org/10.17306/J.AFS.0494

For citation:

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