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Pregled bibliografske jedinice broj: 699984

Variance of quality parameters and fatty acid composition in pumpkin seed oils during three crop seasons


Neđeral, Sandra; Petrović, Marinko; Vincek, Dragutin; Pukec, Dragutin; Škevin, Dubravka; Kraljić, Klara; Obranović, Marko
Variance of quality parameters and fatty acid composition in pumpkin seed oils during three crop seasons // Industrial crops and products, 60 (2014), 15-21 doi:10.1016/j.indcrop.2014.05.044 (međunarodna recenzija, članak, znanstveni)


Naslov
Variance of quality parameters and fatty acid composition in pumpkin seed oils during three crop seasons

Autori
Neđeral, Sandra ; Petrović, Marinko ; Vincek, Dragutin ; Pukec, Dragutin ; Škevin, Dubravka ; Kraljić, Klara ; Obranović, Marko

Izvornik
Industrial crops and products (0926-6690) 60 (2014); 15-21

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Pumpkin seed oil; fatty acids; climate conditions; processing; PCA

Sažetak
Roasted and cold-pressed pumpkin seed oil obtained from pumpkin seeds (Cucurbita pepo, L.) from the 2010/2011 to 2012/2013 crop seasons were analyzed to determine the basic quality parameters (free fatty acids and peroxide value) as well as content of cis and trans fatty acids. Free fatty acids and peroxide values were within the legal limits in all except one of the roasted samples and were influenced by climate conditions of a particular crop season, while the significance of influences due to processing conditions was not determined. Gas chromatography revealed a total of 12 cis and 3 trans fatty acids in pumpkin seed oil. The dominant fatty acids in all seed oil samples were linoleic, oleic, palmitic, and stearic (98.8 ± 0.18%). Their content was significantly affected by the crop season and processing. Higher amounts of saturated and monounsaturated fatty acids were noted in oil from a crop season with higher air temperature and in cold-pressed oil. All pumpkin seed oil contained palmitoleic fatty acid (0.10 – 0.14%) which is listed as “not detected” in the authenticity requirements for pumpkin seed oil in regulations of various EU countries. The content of trans fatty acids was significantly higher in roasted seed oil (0.03% - 0.39%) than in cold- pressed oil (0.03% - 0.05%).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • AGRICOLA


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