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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Tocopherols and Polyphenols in Pumpkin Seed Oil are Moderately Affected by Industrially Relevant Roasting Conditions

Texto completo
Autor(es):
Van Hoed, Vera [1] ; Sampaio, Klicia A. [1, 2] ; Felkner, Barbara [1, 3] ; Bavec, Franc [4] ; Scippo, Marie-Louise [5] ; Brose, Francois [5] ; Bavec, Martina [4] ; Verhe, Roland [1]
Número total de Autores: 8
Afiliação do(s) autor(es):
[1] Univ Ghent, Fac Biosci Engn, Dept Organ Chem, Coupure Links 653, B-9000 Ghent - Belgium
[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[3] Univ Warmia & Mazury, Fac Food Sci, Cieszynski Sq 1 Bl 43, PL-10726 Olsztyn - Poland
[4] Univ Maribor, Fac Agr & Life Sci, Pivola 10, Maribor 2311 - Slovenia
[5] Univ Liege, Fac Vet Med, Dept Food Sci, Bd Colonster 20 Bat B 43 Bis, B-4000 Liege - Belgium
Número total de Afiliações: 5
Tipo de documento: Artigo Científico
Fonte: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; v. 119, n. 12, SI DEC 2017.
Citações Web of Science: 1
Resumo

Traditionally, pumpkin seed oil is obtained by pressing the seeds after a roasting pretreatment, at temperatures up to 150 degrees C. However, the appropriate temperatures and roasting times are under discussion. In this study, oils from seeds roasted at different temperatures (60-150 degrees C) are compared with oil from non-roasted seeds. At higher roasting temperatures, lower roasting times are required to release the oil. Both, for tocopherols and phenolic compounds, no decreasing trend with the increasing roasting temperature are observed. In contrast, the oil from non-roasted seeds have relatively low levels of tocopherols and phenolics and lacked the typical aroma. Levels of polyaromatic hydrocarbons (PAHs) are very low, ranging from not detected in oil from non-roasted seeds to 13.8 mu g kg(-1) in the oil from seeds roasted at 150 degrees C. Therefore, the choice between the studied roasting conditions may depend rather on sensory evaluations than on the content of antioxidants or of PAHs. Practical Applications: The process of the production of virgin pumpkin oil is based on a thermal treatment of the ground seeds, favoring the separation of the lipid fraction, and giving a typical aroma of the roasted oil. Results of this research provide important information regarding the influence of roasting conditions on the quality and safety of the oil. Roasting pumpkin seeds increased the tocopherol and phenols content in the pumpkin oil, with no significant formation of PAHs. The information will be valuable and important for not only for the pumpkin oil production, but also for all the seeds submitted to a roasting treatment before extraction. (AU)

Processo FAPESP: 14/21252-0 - Equilíbrio e processos de produção de biocombustíveis e bioprodutos
Beneficiário:Antonio José de Almeida Meirelles
Linha de fomento: Auxílio à Pesquisa - Temático