engleski

CRYOGENIC GRINDING IN EVALUATION OF BIOACTIVE POTENTIAL OF PUMPKIN SEED CAKE

The food industry is constantly confronted with a large amount of waste that needs to be properly disposed. An important option in reducing the amount of waste is to utilize these by-products. An example of a by-product that has a high potential for exploitation is pumpkin seed cake, the by-product that is obtained by pressing of pumpkin seed oil. The aim of this paper was to investigate the nutritional potential of pumpkin seed cake and to increase the availability and utilization of the target bioactive molecules by using the cryogenic grinding as a new technology. The analyzes showed an exceptional nutritional value of pumpkin seed cake, i.e. that it contains high levels of protochlorophyll, phenol, squalene, tocopherol and phytosterol that have an important influence on physiological function and human health. Statistical analysis of the results showed a significant influence of the cryogenic grinding on the yield of the analyzed bioactive molecules. The samples grinded with freezing had up to 2.5 times larger amounts of target bioactive molecules, especially chlorophylls and phytosterols. Therefore, pretreatment of cryogenic grinding is recommended in the extraction of pumpkin seed cake in the production of functional food and dietary supplements.

Pumpkin seed, cake, cryogenic grinding, by-product utilization, bioactive molecules

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