An improved method to discover adulteration of Styrian pumpkin seed oil

Wenzl, Thomas; Prettner, Elke; Schweiger, Klaus; Wagner, Franz Siegfried

doi:10.1016/s0165-022x(02)00108-2

Cited by 40 publications

(31 citation statements)

References 14 publications

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“…The total percentage of pyrazines in the pumpkin seed oil was 21.2% of the overall volatile compounds. In fact, pyrazine derivatives are responsible for the typical flavour of pumpkin seed oils described as nutty, roasty, spicy, 'warm', slightly green and fatty (Siegmund & Murkovic, 2004;Wenzl, Prettner, Schweiger & Wagner, 2002). Thermal processing of the seeds at temperatures of 100-130°C prior to the pressing of the oil is necessary for the formation of these compounds (Siegmund & Murkovic, 2004).…”

Section: Pyrazinesmentioning

confidence: 99%

Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds

Ivanova-Petropulos

Mitrev

Stafilov

et al. 2015

Food Research International

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The fatty acid composition and volatile compounds of selected traditional Macedonian edible oils of several varieties, including sunflower seeds, pumpkin seeds, flax seed, rapeseed and sesame seeds, were analysed. The fatty acid (FA) composition was determined by GC-FID analysis after transesterification into the corresponding methyl esters. α-Linolenic acid (C18:3) was the main unsaturated fatty acid in flax seed oil (56.2% of total FA), oleic acid (C18:1) dominated in rapeseed and sesame seed oils (65.3 and 43% of total FA, respectively), and linoleic acid (C18:2) was the dominant compound in sunflower and pumpkin seed oils (59.2 and 59.5% of total FA, respectively). The volatile flavour compounds were determined using headspace solid phase microextraction (HS-SPME) using a DVB/Carboxen/PDMS fibre, coupled with gas chromatography-mass spectrometry (GC-MS). In total 97 volatile compounds were detected revealing a very complex aroma profile of the oils, composed of acids, alcohols, aldehydes, alkanes, alkenes, esters, furans, pyrazines, sulphur compounds and terpenes. Among them, aldehydes presented the highest proportion of the overall volatiles in rapeseed oil (76.8% of the total volatiles), followed by sesame seed oil (25% of the total volatiles), pumpkin seed (5.45% of the total volatiles), flax seed oil (2.5% of the total volatiles) and sunflower seed oil (0.95% of the total volatiles). Terpenes (41 detected) were the dominant compounds in sunflower seed oil and pumpkin seed oil (93.9 and 87.8% of the total terpenes, respectively), followed by flax seed oil (47.6% of the total terpenes), sesame seed oil (21.5% of the total terpenes) and rapeseed oil (10% of total the terpenes). Sunflower seed and pumpkin seed oil showed the highest number of volatile compounds identified, with the highest number of terpenes and esters within the investigated products.

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Section: Pyrazinesmentioning

confidence: 99%

Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds

Ivanova-Petropulos

Mitrev

Stafilov

et al. 2015

Food Research International

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“…These measurements can be performed using an established isotope ratio-mass spectrometric method [34]. Furthermore, an improved liquid chromatographic method was developed that allows separating nearly all D7-and D5-sterols of pumpkin seed oils [35] in one HPLC run. This method proved to be very useful for the detection of minor adulterations (,5%) and has become the state-of-theart technique in the analysis of adulteration of Styrian pumpkin seed oil.…”

Section: Adulterationmentioning

confidence: 99%

Production technology and characteristics of Styrian pumpkin seed oil

Fruhwirth

Hermetter

2008

Euro J Lipid Sci & Tech

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Cucurbita pepo subsp. pepo var. Styriaca, the so‐called Styrian oil pumpkin, is a phylogenetically young member of the Cucurbita spp. A single mutation occurred only in the 19th century and led to dark green seeds with stunted outer hulls. This mutation facilitated the production of Styrian pumpkin seed oil that became a regional specialty oil in the south‐eastern part of Europe during the last few decades. We describe in this article the production and economic value of this edible specialty oil as well as the most important parameters relevant for its quality. Furthermore, we report on its molecular composition including fatty acids, vitamins, phytosterols, minerals, polyphenols, and those compounds that are responsible for its color, taste and flavor. Finally, information is provided on potential contaminants of Styrian pumpkin seed oil as well as its putative beneficial health effects.

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“…This problem is especially important in the case of more expensive and higher quality oils (olive oils, pumpkin seed oils), in the case of which even the slightest addition of inexpensive and ordinary oils significantly increases incomes. Therefore the authenticity and oil purity have to be controlled [Wenzl et al, 2002].…”

Section: Determination Of Pollutants After Oil Extraction and Refinementmentioning

confidence: 99%

“…However, such an approach is connected with the risk of false interpretation because of the similarity of fatty acids in certain vegetable oils. In addition, many factors influence the fatty acid profiles, such as climate, region of plant preparation and growth environment, which additionally renders the evaluation of oil authenticity more difficult [Wenzl et al, 2002;Camin et al, 2010].…”

Section: Determination Of Pollutants After Oil Extraction and Refinementmentioning

confidence: 99%

“…The purity of pumpkin oil can be determined on the basis of phytosterol content (stigmasterol, campesterol, β-sitosterol), whose content, in contrary to other vegetable oils, is not high in pumpkin oil [Wenzl et al, 2002]. Pumpkin seed oil is most often adulterated by the addition of sunflower or rapeseed oils, which are practically undetectable by the consumer because of their dark green colour and intense odour originating from pyrazine, which is typical of pumpkin oil [Wenzl et al, 2002].…”

Section: Determination Of Pollutants After Oil Extraction and Refinementmentioning

confidence: 99%

See 1 more Smart Citation

Trends in Edible Vegetable Oils Analysis. Part A. Determination of Different Components of Edible Oils – A Review

Gromadzka¹,

Wardencki²

2011

Pol. J. Food Nutr. Sci.

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An improved method to discover adulteration of Styrian pumpkin seed oil

Cited by 40 publications

References 14 publications

Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds

Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds

Production technology and characteristics of Styrian pumpkin seed oil

Trends in Edible Vegetable Oils Analysis. Part A. Determination of Different Components of Edible Oils – A Review

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