Expeller pressing of pumpkin seed oil: Oil yield, quality, fatty acid profile, and bioactive compounds.
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Descripción
The seeds constitute approximately 3.34% (w/w) of pumpkin (Cucurbita moschata), a byproduct rich in bioactive compounds. Cucurbita seeds may contain approximately 33% oil with a unique composition and nutritional value. The present study aimed to obtain pumpkin (C. moschata) seed oil by screw pressing (expeller) from four superior lines obtained through self-fertilization cycles, as well as a hybrid resulting from the crossing of two lines developed at the Embrapa Semi-arid plant breeding program. A commercial sample was used as a control. The oil was extracted using an expeller press with a maximum capacity of 3–5 kg/h, and the oil yield, oil recovery, and cake residual oil content were evaluated. The oil quality, fatty acid profile, tocochromanol, and carotenoid composition were assessed. There was a significant difference in seed oil content (27%–37%, dry weight), oil yield after pressing (13.6%–26.2%) and cake residual oil content (14.1%–18%) (p < 0.05) that presented a positive and negative correla- tion with the seed oil content, respectively. Peroxides and free fatty acid content were up to 2.28 meq/kg and 0.22%, respectively, showing the high initial quality of screw pressed oils. There were significant differences (p < 0.05) for the fatty acid profile, and the main fatty acids were C18:2 (35.6%–38.9%), C18:1 (32.2%–37.5%), C16:0 (13.5%–15.3%), and C18:0 (9.4%–11.4%). The screw- pressed pumpkin seed oil presented high amounts of gamma-tocopherol (442–686 mg/kg). The results showed the feasibility of the process in obtaining an oil rich in bioactive compounds.
Palabras clave
Expeller pressing, Composto bioativo, Cucúrbita Moschata, Abóbora, Semente, Óleo Vegetal, Tecnologia de Alimento, Processamento, Prensagem, Ácido Graxo, Rendimento, Qualidade, Melhoramento Genético Vegetal, Bioactive compounds, Fatty acids, Oilseeds, Pressing