The commercial pumpkin seed oil (Cucurbita pepo L.) has been investigated. The oil is a common product in Slovenia , Hungary and Austria and is considered a preventing agent for different pathologies, particularly for prostate diseases. These properties are related to the high content in carotenoids and liposoluble vitamins. In the present paper the carotenoids (lutein and zeaxantine), vitamin E (-and -tocopherol) and fatty acids content has been investigated. Furthermore, the composition of the volatile fraction due to roasting process is investigated. The results of this study show that the aromatic profile obtained from the commercial analyzed samples is directly related to the intensity of the roasting process of the crushed pumpkin seeds: the temperature of the roasting process plays a crucial role on the concentration of volatiles substances, originated from Strecker degradation, lipid peroxidation and Maillard reaction. The findings suggest that high temperature roasting processes lead to the production of an oil with intense aromatic characteristics, while mild conditions, generally employed to obtain an oil with professed therapeutic characteristics, would lead to a product with minor characteristics pumpkin seed oil aroma. The nutraceutic properties of the product are confirmed by the high content in -and -tocopherol and carotenoids.

Chemical composition and functional characterisation of commercial pumpkin seed oil

PROCIDA, GIUSEPPE;STANCHER, BRUNO;CATENI, FRANCESCA;ZACCHIGNA, MARINA
2013-01-01

Abstract

The commercial pumpkin seed oil (Cucurbita pepo L.) has been investigated. The oil is a common product in Slovenia , Hungary and Austria and is considered a preventing agent for different pathologies, particularly for prostate diseases. These properties are related to the high content in carotenoids and liposoluble vitamins. In the present paper the carotenoids (lutein and zeaxantine), vitamin E (-and -tocopherol) and fatty acids content has been investigated. Furthermore, the composition of the volatile fraction due to roasting process is investigated. The results of this study show that the aromatic profile obtained from the commercial analyzed samples is directly related to the intensity of the roasting process of the crushed pumpkin seeds: the temperature of the roasting process plays a crucial role on the concentration of volatiles substances, originated from Strecker degradation, lipid peroxidation and Maillard reaction. The findings suggest that high temperature roasting processes lead to the production of an oil with intense aromatic characteristics, while mild conditions, generally employed to obtain an oil with professed therapeutic characteristics, would lead to a product with minor characteristics pumpkin seed oil aroma. The nutraceutic properties of the product are confirmed by the high content in -and -tocopherol and carotenoids.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11368/2769565
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