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Profile Characterization of pumpkin (Cucurbita maxima) seed oils
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  • Profile Characterization of pumpkin (Cucurbita maxima) seed oils
  • Profile Characterization of pumpkin (Cucurbita maxima) seed oils

Profile Characterization of pumpkin (Cucurbita maxima) seed oils

39,90 €
37,90 € Économisez 5%

This work initially explores both solvent and cold press extracting techniques of the pumpkin (Cucurbita maxima) seeds of a Tunisian variety named Béjaoui.

It additionally compares the chemical composition of the seed oil of the Béjaoui variety with that of a commercial Cucurbita pepo subsp.

Pepo var.

Styriaca originating from Austria.

Both examined pumpkin species and their extraction techniques had significant effects on antioxidant activity, Saturated Fatty Acid (SFA), Polyunsaturated Fatty acid (PUFA), γ-tocopherol, and pigment contents.

The cold press techniques were found to improve the γ-tocopherol content and the oxidative stability when compared to solvent extraction (599.33 mg/kg and 3.84h for the Komet DD 85 G press model against 435.75 mg/kg and 3.88h for the MUV2 65 model).

The higher polarity of chloroform/methanol promoted the extraction of polyphenols (54.41 mg GAE/kg).

Furthermore, the higher antioxidant activity of pumpkin seed oil extracted by the MUV2 65 press (0.31 mM Trolox/kg) might be attributed to the fat-soluble antioxidants such as γ-tocopherols, chlorophylls (179.6 mg/kg), carotenoids (66 mg/kg), and total polyphenol content (36.07 mg GAE/kg).

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Born in 1978, Leila Rezig is a Ph.D senior research assistant in food processing.

Her doctoral thesis was defended at the Higher School of Food Industries in Tunis.

She has worked as a teaching assistant.

Her fields of interest include the characterization of oil seeds, the different honey properties, and the essential oils’antioxidant activities.


Fiche technique

Auteur
Marque
LAP LAMBERT Academic Publishing
Pays
Tunisie Tunisie

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