Grasas y Aceites, Vol 48, No 5 (1997)

Characterization of crude and purified pumpkin seed oil.


https://doi.org/10.3989/gya.1997.v48.i5.802

John Tsaknis
Department of Food Technology, Faculty of Food Technology and Nutrition Technological Educational Institution of Athens, Greece

Stavros Lalas
Department of Food Technology, Faculty of Food Technology and Nutrition Technological Educational Institution of Athens, Greece

Evangelos S. Lazos
Department of Food Technology, Faculty of Food Technology and Nutrition Technological Educational Institution of Athens, Greece

Abstract


Oil from hulled pumpkin seeds (Cucurbita pepo and Cucurbita Maxima) was extracted with hot petroleum ether, and then it was degummed, neutralized and bleached, consecutively Physical and chemical characteristics of crude and purified oils were determined. Density, refractive index, viscosity and peroxide value were not affected by purification, while decreases in acidity, colour, unsaponifiable, E1%1cm 232, and oxidative stability, and increases in smoke point and E1%1cm 270 were observed. Purification did not affect the fatty acid and sterol profiles. GLC analysis for the fatty acid composition of the seed oil showed that the predominant unsaturates were linoleic (42%) and oleic (38%), while the major saturates were palmitic (12,7%) and stearic (6%). Only α-tocopherol was detected at a level of 126 mg/kg, which reduced to 78 mg/kg after purification. The main sterols of pumpkin seed oil unsaponifiable were Δ7.22,25 -stigmastatrien-3β-ol, α-spinasterol, Δ7,25_stigmastadienol and Δ7-avenasterol, followed by stigmasterol, 24-methylcholest-7-enol and Δ7-stigmastenol, and also trace to minor amounts of cholesterol, brassicasterol, campesterol, sitostanol, Δ5-avenasterol, erythrodiol and uvaol were found.

Keywords


Chemical characteristic; Physical characteristic; Pumpkin seed oil; Refining

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