Naslov
Application of cryogenic grinding pretreatment to enhance extractability of bioactive molecules from pumpkin seed cake

Autori
Balbino, Sandra ; Dorić, Martina ; Vidaković, Silvija ; Kraljić, Klara ; Škevin, Dubravka ; Drakula, Saša ; Voučko, Bojana ; Čukelj, Nikolina ; Obranović, Marko ; Ćurić, Duška

Izvornik
Journal of Food Process Engineering (0145-8876) 42 (2019), 8; E13300, 13

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

Ključne riječi
Pumpkin seed cake ; cryogenic grinding

Sažetak
Pumpkin seed cake, a by-product of pumpkin seed oil production, is a potential source of nutraceuticals, which remain unexploited by current management practices.This research assessed its bioactive potential and investigated the effect of cryogenic grinding pretreatment on extractability of various nonpolar and polar bioactive mole-cules. Notable amounts of squalene (1, 684 mg/kg), phytosterols (3, 900 mg/kg), andtocopherols (220.3 mg/kg) were extracted from the untreated (control) pumpkin seedcake together with 72.6 mg/kg of protochlorophylls and 90.1 mg/kg of total phenols.Control pumpkin seed cake also yielded 16.75% of total fiber. Application of cryo-genic grinding as well as its duration significantly increased the amount of bioactivemolecules extracted from pumpkin seed cake as well as extracts antioxidant activity.Major increase was determined for phytosterols and protochlorophylls which were2 and 2.5 fold higher, respectively, in pumpkin seed cake samples ground with cryo-genic cooling during 12 min.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA