- Tytuł:
- Elemental composition and nutritional characteristics of Cucurbita pepo subsp. Pepo seeds, oil cake and pumpkin oil
- Autorzy:
-
Sinkovic, L.
Kolmanic, A. - Powiązania:
- https://bibliotekanauki.pl/articles/1192809.pdf
- Data publikacji:
- 2021
- Wydawca:
- Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
- Tematy:
-
oil seed pumpkins
oil cakes
proteins
fats
fatty acid
elements - Opis:
- The objectives of the present study were to investigate multi-elemental and nutritional characteristics of dry pumpkin seeds, oil cake and pumpkin oil from different cultivars of oil seed pumpkin (Cucurbita pepo subsp. pepo var. styriaca, Cucurbitaceae). Two traditional oil seed pumpkin cultivars (Slovenska golica, Gleisdorfer Ölkürbis) and three hybrid cultivars (GL Maximal, GL Rustical, GL Opal) were studied. Dry pumpkin seeds were processed in an industrial scale oil mill into pumpkin seed oils whereby leaving oil cake as a by-product. Multi-elemental composition, dry matter, crude proteins and fats were analysed in pumpkin seeds and oil cake from all cultivars. A total of fourteen elements (P, K, Mg, S, Na, Ca, Fe, Zn, Mn, Cu, Mo, Cr, Co, V) were determined. Crude proteins in pumpkin seeds and oil cake ranged within 38.3-39.5% and 65.3-68.9%, while crude fats made up 47.1-49.8% and 8.7-10.3%, respectively. The highest protein content in seeds was found for GL Maximal, and in oil cake for GL Opal. Content of most elements in oil cake was twice as high as in seeds. The oil yield when processing pumpkin seeds into pumpkin oil was 39.7-41.5%. The highest relative fatty acid content in pumpkin oil was achieved by linoleic (C18:2; 46.1%), followed by oleic (C18:1; 34.2%) and stearic acid (C16:0; 12.3%). Differences in fatty acid oil composition were observed. Traditional cultivars had a higher content of oleic and lower content of linoleic acid than hybrid cultivars. Among all the cultivars, Gleisdorfer Ölkürbis had the highest oleic acid content, while GL Maximal was the richest in linoleic acid. The content of the analysed compounds in oil cakes suggest that these can be a valuable source of protein and minerals for the food processing industry.
- Źródło:
-
Journal of Elementology; 2021, 26, 1; 97-107
1644-2296 - Pojawia się w:
- Journal of Elementology
- Dostawca treści:
- Biblioteka Nauki
Artykuł