Effect of roasting on tocopherols of gourd seeds (<i>Cucurbita pepo</i>)

Gemrot François; Barouh Nathalie; Vieu Jean-Pierre; Pioch Daniel; Montet Didier

doi:10.3989/gya.2006.v57.i4.67

Autores/as

Gemrot François Cirad-Amis, UR N°24 Food quality, TA 40/16, 34398 Montpellier Cedex 5
Barouh Nathalie Cirad-Amis, UR N°24 Food quality, TA 40/16, 34398 Montpellier Cedex 5
Vieu Jean-Pierre Exploitation agricole Les fleurs de Jaussely
Pioch Daniel Cirad-Amis, UR N°24 Food quality, TA 40/16, 34398 Montpellier Cedex 5
Montet Didier Cirad-Amis, UR N°24 Food quality, TA 40/16, 34398 Montpellier Cedex 5

DOI:

https://doi.org/10.3989/gya.2006.v57.i4.67

Palabras clave:

Calabaza, Cucurbita pepo, Tocoferol, Tostado, Vitamina E

Resumen

Se ha estudiado el efecto del tostado a alta temperatura sobre la vitamina E en semillas de calabaza Cucurbita pepo. El tostado a 140°C durante 5 min indujo una hinchazón de la semilla con un aumento en el volumen del 43 %, y una pérdida de peso del 6,5 %. La semilla adquirió la apariencia deseada después del tostado. La actividad del agua en la semilla cruda fue de 0,544 y disminuyó durante el tostado a 0,105. Las semillas de Cucurbita pepo contenían un 51,0 % de grasa. El contenido de tocoferol de las semillas tostadas fue de 68mg/100g y el de las semillas no tostadas de 107mg/100g de aceite. El γ-tocoferol representó el 96% de los tocoferoles totales. La pérdida de tocoferoles totales durante el tostado fue del 36% siendo la má alta la del β-tocoferol con un 50%; la del α-tocoferol fue del 41% y la del γ-tocoferol del 36%.

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