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Pregled bibliografske jedinice broj: 552466

Chemical composition and oxidative stability of roasted and cold pressed pumpkin seed oils

Neđeral, Sandra; Škevin, Dubravka; Kraljić, Klara; Obranović, Marko; Papeša, Sunčica; Bataljaku, Antonija
Chemical composition and oxidative stability of roasted and cold pressed pumpkin seed oils // JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 89 (2012), 9; 1763-1770 doi:10.1007/s11746-012-2076-0 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 552466 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Chemical composition and oxidative stability of roasted and cold pressed pumpkin seed oils

Autori
Neđeral, Sandra ; Škevin, Dubravka ; Kraljić, Klara ; Obranović, Marko ; Papeša, Sunčica ; Bataljaku, Antonija

Izvornik
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (0003-021X) 89 (2012), 9; 1763-1770

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

Ključne riječi
pumpkin seed oil; roasting; pressing; fatty acids; phenols; tocopherols; oxidative stability

Sažetak
In the present study, the effects of three production processes (pressing of roasted pumpkin seed paste, pressing of unroasted ground pumpkin seeds and pressing of unroasted ground pumpkin seeds while cooling the press) on the properties of pumpkin seed oils produced from two seed varieties (husked and naked) were investigated. Oils produced with roasting had a higher initial peroxide value (PV), twofold higher total phenol content and better oxidative stability while cold pressed oils had higher tocopherol content. Fatty acid and triacylglycerol compositions were not significantly affected by the processing conditions. Oxidative stability of the oils positively correlated with oleic acid content and negatively correlated with linoleic and linolenic acid contents. The lack of correlation in oxidative stability with tocopherol and polyphenol contents suggests that improvement in oxidative stability of roasted oils could have been caused by antioxidative Maillard reaction products or inactivation of oil degrading enzymes. In addition, oils produced from husked seeds had significantly higher linoleic acid, triacylglycerols (TAG) containing mainly linoleic acid (LLL, OLL and PLL), tocopherol and phenol contents while oleic acid and TAG containing mainly oleic acid (LOO and OOO) contents and oxidative stability were lower. Principal component analysis (PCA) of the analytical data confirmed the observed differences between oils from two varieties and three production processes.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
058-0580696-0704 - Stabilnost ulja i bioaktivnih spojeva u ulju tijekom prerade i skladištenja (Škevin, Dubravka, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Klara Kraljić (autor)

Avatar Url Dubravka Škevin (autor)

Avatar Url Marko Obranović (autor)

Avatar Url Sandra Balbino (autor)

Poveznice na cjeloviti tekst rada:

doi link.springer.com

Citiraj ovu publikaciju:

Neđeral, Sandra; Škevin, Dubravka; Kraljić, Klara; Obranović, Marko; Papeša, Sunčica; Bataljaku, Antonija
Chemical composition and oxidative stability of roasted and cold pressed pumpkin seed oils // JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 89 (2012), 9; 1763-1770 doi:10.1007/s11746-012-2076-0 (međunarodna recenzija, članak, znanstveni)
Neđeral, S., Škevin, D., Kraljić, K., Obranović, M., Papeša, S. & Bataljaku, A. (2012) Chemical composition and oxidative stability of roasted and cold pressed pumpkin seed oils. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 89 (9), 1763-1770 doi:10.1007/s11746-012-2076-0.
@article{article, author = {Ne\djeral, Sandra and \v{S}kevin, Dubravka and Kralji\'{c}, Klara and Obranovi\'{c}, Marko and Pape\v{s}a, Sun\v{c}ica and Bataljaku, Antonija}, year = {2012}, pages = {1763-1770}, DOI = {10.1007/s11746-012-2076-0}, keywords = {pumpkin seed oil, roasting, pressing, fatty acids, phenols, tocopherols, oxidative stability}, journal = {JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY}, doi = {10.1007/s11746-012-2076-0}, volume = {89}, number = {9}, issn = {0003-021X}, title = {Chemical composition and oxidative stability of roasted and cold pressed pumpkin seed oils}, keyword = {pumpkin seed oil, roasting, pressing, fatty acids, phenols, tocopherols, oxidative stability} }
@article{article, author = {Ne\djeral, Sandra and \v{S}kevin, Dubravka and Kralji\'{c}, Klara and Obranovi\'{c}, Marko and Pape\v{s}a, Sun\v{c}ica and Bataljaku, Antonija}, year = {2012}, pages = {1763-1770}, DOI = {10.1007/s11746-012-2076-0}, keywords = {pumpkin seed oil, roasting, pressing, fatty acids, phenols, tocopherols, oxidative stability}, journal = {JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY}, doi = {10.1007/s11746-012-2076-0}, volume = {89}, number = {9}, issn = {0003-021X}, title = {Chemical composition and oxidative stability of roasted and cold pressed pumpkin seed oils}, keyword = {pumpkin seed oil, roasting, pressing, fatty acids, phenols, tocopherols, oxidative stability} }

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

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