Nutritional and oil characteristics of pumpkin and melon seeds were investigated. On a dry basis, the data obtained for the two seeds, respectively, were: crude oil 45.4 and 37.8%; crude protein, 32.3 and 25.2%; crude fiber, 12.1 and 15.4%; and ash, 4.65 and 3.85%. Food energy values were 2.83 and 2.59 MJ/lOOg, respectively. The seeds were found to have considerable amounts of essential minerals (K, Ca, Mg, Fe, Cu, Zn, and P). The defatted flour of the pumpkin and melon seeds contained, respectively: crude protein, 55.4 and 39.4%; crude fiber, 28.1 and 24.7%; and ash, 7.23 and 6.18%. The major fatty acid of the oils was linoleic (18:2) at concentrations of 43.1 and 64.6%, followed by oleic (18:1), 37.8 and 20.1%, respectively.
RESUMEN Características y composición del aceite de semilla de tomateSe separaron semillas de tomate de la pulpa seca y posteriormente se trituraron y extrajeron con éter de petróleo en caliente. El aceite extraído se desgomó, neutralizó y decoloró, y luego se determinaron las características físicas y químicas de los aceites crudos y purificados. La purificación produjo una disminución en la acidez, color, insapon'rficables, E Í5n 232 y estabilidad oxidativa y un aumento en el punto de humo y EÍcm 270. Las propiedades físico-químicas no se afectaron por la purificación. Se encontró que el aceite de semilla de tomate contenía altos niveles de linoleico (54%), seguido por oleico (22%), mientras que los ácidos grasos saturados mayoritarios fueron el palmítico (14%) y el esteárico (6%). La purificación produjo también un aumento en el C 18:2 trans, mientras que el perfil de ácidos grasos del aceite permaneció inalterado. Se detectaron a-y Ô-tocoferóles a niveles de 202 y 1059 mg/kg; la purificación redujo el contenido en tocoferol a 161 y 898 mg/kg, respectivamente. El p-sitosterol fue el componente predominante de la fracción esterólica del aceite de semilla de tomate. Se detectó un alto porcentaje de colesterol (16%). Otros esteróles encontrados en porcentajes más elevados del 1.5% fueron el campesterol, estigmasterol y A^-avenasterol. Además, se encontraron como componentes minoritarios 24-metilenecolesterol, brasicasterol, A''-campesterol, clerosterol, ùJ^^-estigmastadienol, A'^-estigmastanol, A^-avenasterol y eritrodiol. El perfil de esteróles no se afectó por la purificación. PALABRAS-CLAVE: Aceite de semilla de tomate-Acido gra- SUMMARY Characteristics and composition of tomato seed oilTomato seeds were separated from dried pomace, and seeds were ground and extracted with hot petroleum ether. The extracted oil was degummed, neutralised and bleached, and then the physical and chemical characteristics of crude and purified oils were determined. Purification led to a decrease in acidity, colour, unsaponifiables, E]cm 232 and oxidative stability, and to an increase in smoke point and E]cm 270. The fundamental physicochemical properties of the oil were not affected by purification. Tomato seed oil was found to contain high levels of linoleic (54%), followed by oleic (22%), while the dominant saturated acids were palmitic (14%) and stearic (6%). Purification led to an increase in C18:2frans, while the fatty acid profile of the oil remained unchanged, a-and ô-tocopherols were detected at levels of 202 and 1059 mg/kg; purification reduced tocopherol content to 161 and 898 mg/kg, respectively (3-sitosterol was found as the most predominant component of the sterolic fraction from tomato seed oil. A large percentage (16%) of cholesterol was detected. Other sterols found in percentages higher than 1.5% were campesterol, stigmasterol and A^-avenasterol. In addition, trace to minor amounts of 24-methylenecholesterol, brassicasterol, A^-campesterol, clerosterol, A'',^'^-stigmastadienol, A^-stigmastanol, A'^-avenasterol and...
RESUMENCaracterización de aceite de semilla de calabaza crudo y purificado.Aceite de semillas de calabaza descascarada (Cucúrbita pepo y Cucúrbita maxima) fue extraído con éter de petróleo caliente, y luego desgomado, neutralizado y decolorado consecutivamente. Las características físicas y químicas de aceites crudo y purificado fueron determinadas. La densidad, el índice de refracción, la viscosidad y el índice de peróxido no se afectaron por la purificación, mientras que se observó una disminución en la acidez, color, insaponificable, E1% ^cm 232, y estabilidad oxidativa, y un aumento en el punto de humo y de E1% -i cm 270. La purificación no afectó los perfiles de ácidos grasos y esteróles. El análisis CGL para la composición de ácidos grasos del aceite de semilla mostró que los insaturados predominantes fueron linoleico (42%) y oleico (38%), mientras que los saturados mayoritarios fueron palmítico (12,7%) y esteárico (6%). Sólo el a-tocoferol fue detectado a nivel de 126mg/kg, el cual se redujo a 78mg/kg después de la purificación. Los principales esteróles de la materia insaponificable del aceite de semilla de algodón fueron A7-22,25 -stigmastatr¡en-3(3-ol, a-spinasterol, A7.25-stigmastadienol y A^ -avenasterol, seguidos por el stigmasterol, 24-metilcolest-7-enol y A''-stigmastenol, y también se encontraron trazas de componentes menores de colesterol, brasicasterol, campesterol, sitostanol, A^-avenasterol, eritrodiol y uvaol. PALABRAS-CLAVE: Aceite de semilia de calabazaCaracterística física -Característica química -Refinación. SUMMARY Characterization of crude and purified pumpkin seed oil.Oil from hulled pumpkin seeds (Cucúrbita pepo and Cucúrbita maxima) was extracted with hot petroleum ether, and then it was degummed, neutralized and bleached, consecutively Physical and chemical characteristics of crude and purified oils were determined. Density, refractive index, viscosity and peroxide value were not affected by purification, while decreases in acidity, colour, unsaponifiable, £1% ^cm 232, and oxidative stability, and increases in smoke point and E1% icm 270 were observed. Purification did not affect the fatty acid and sterol profiles. GLC analysis for the fatty acid composition of the seed oil showed that the predominant unsaturates were linoleic (42%) and oleic (38%), while the major saturates were palmitic (12,7%) and stearic (6%). Only a-tocopherol was detected at a level of 126 mg/kg, which reduced to 78 mg/kg after purification. The main sterols of pumpkin seed oil unsaponifiable were A7.22,25^ -stigmastatrien-3(3-ol, a-spinasterol, A7,25_stigmastadienol and A^-avenasterol, followed by stigmasterol, 24-methylcholest-7-enol and A^-stigmastenol, and also trace to minor amounts of cholesterol, brassicasterol, campesterol, sitostanol, A^-avenasterol, erythrodiol and uvaol were found. KEY-WORDS:Ctiemical ctiaracteristic -Physical characteristic -Pumpkin seed oil -Refining.
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