Chemical Changes of Pumpkin Seed Oils and the Impact on Lipid Stability During Thermal Treatment: Study by Ftir - Spectroscopy

Rexhepi, Fatos; Behrami, Aziz; Samaniego‐Sánchez, Cristina; Rebezov, Мaksim; Shariati, Mohammad Ali; Silva, Artur Bastian da; Bertoli, Sávio Leandro; Souza, Carolina Krebs de

doi:10.55251/jmbfs.5839

Cited by 3 publications

(3 citation statements)

References 19 publications

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“…This means that they exhibited resistance to the oxidation process, particularly the rosemary extract and the roasted pumpkin seed oil, showing greater resistance to the oxidative thermal effect. This can be explained by the different chemical compositions of the pumpkin seed oil after undergoing the roasting process, which has an impact on the lipid stability of the pumpkin seed oil [13].…”

Section: Oil Oxidation Using Conjugated Diene and Trienementioning

confidence: 99%

“…To address this issue, a small amount of natural oils, such as rosemary extract and pumpkin seed oil (both roasted and unroasted), were utilized. Studies have reported the chemical changes in pumpkin seeds during the roasting process and their positive impact on enhancing lipid stability, likely resulting from the formation of antioxidative compounds during roasting [13]. The roasting process of pumpkin seeds triggers various chemical reactions, leading to the formation of compounds with potent antioxidant and protective properties.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Oxidative Thermal Stability of Fish Oil With the Addition of Pumpkin Seed Oil or Rosemary Extract

Gashi,

Chernev,

Symoniuk

et al. 2024

JCTM

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The present study investigates the thermal stability of the commercial fish oil, rich in unsaturated fatty acids, and compares the sensory properties of pure fish oil with a mixture of fish oil and added rosemary extract (RE), as well as roasted and unroasted pumpkin seed oil, at a concentration of 5 %. All samples were monitored using FTIR spectroscopy to measure the specific absorptivity of conjugated dienes (CDs) and conjugated trienes (CTs), as well as the peroxide value. Additionally, GC/FID was employed to evaluate the oxidative degree of the fish oil and compare the antioxidative effect of roasted pumpkin seed oil, specifically in comparison to rosemary extract. For this purpose, the oil stability was optimized by comparing the oxidation levels of fish oils exposed to range of temperature, including 23°C, 50°C, 70°C, 90°C, and 110°C. This was done in the presence of a low percent of rosemary extract, unroasted pumpkin seed oil (UPSO), and roasted pumpkin seed oil (RPSO). Based on the obtained results, a clear difference is observed in the blended samples, particularly when roasted pumpkin seed oil is used. This difference is evident in the ultraviolet chemical parameters, fatty acid profile, and most notably in the optimized FTIR vibrational bands. The ratios of area peaks such as 3444/2854, 1745/2854 and 3010/2854 are considered important parameters for monitoring the chemical changes and lipid stability. All the chemical parameters confirm the possibility of enhancing the stability of fish oil by blending it with healthy pumpkin seedoil. The composition of pumpkin seed oil increases the stability of fish oil. Consequently, it is evident that pumpkin seed oil, known for its high healthy benefits, can successfully be used to improve the thermal and oxidative stability of fish oil lipids. The principal component analysis (PCA) was used to define clusters, which revealed a wide range of both chemically changed and unchanged samples. The application of FTIR spectroscopy as an alternative method provides excellent parameters for easy operation, affordability, and ecological considerations, making in an efficient tool for controlling the quality of edible oils.

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Section: Oil Oxidation Using Conjugated Diene and Trienementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of the Oxidative Thermal Stability of Fish Oil With the Addition of Pumpkin Seed Oil or Rosemary Extract

Gashi,

Chernev,

Symoniuk

et al. 2024

JCTM

View full text Add to dashboard Cite

show abstract

“…85 Table 3. Fatty acid composition (% area) in PSOs 18,22,59,[68][69][70][71][72] Fatty acid Abbreviations: SAFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; tr, trace amounts (less than 0.2%); n.d., not detected.…”

Section: Phytosterolsmentioning

confidence: 99%

Pumpkin seed oil: a comprehensive review of extraction methods, nutritional constituents, and health benefits

Hu,

et al. 2023

J Sci Food Agric

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Pumpkin seed oil (PSO), a rich source of nutrient contents, is extracted from the seeds of different pumpkin varieties for food and medicine industries. Accordingly, this article was designed to provide an evidence‐based review of the literature, with the purpose of achieving practical conclusions involved the extraction technologies, nutritional properties, and validated biological activities of PSO. From the previous literatures, PSOs contain a large proportion of unsaturated fatty acids, with linoleic acid as the main component, and an amount of tocopherol, phytosterol, and phenolic acids. Some differences in the yield, composition and physicochemical properties of PSO can be associated with the pumpkin's cultivars and the extraction methods. Some novel technologies involved in supercritical fluid extraction, enzyme‐assisted aqueous extraction, ultrasound‐assisted extraction have been gradually replacing the conventional technologies as the most promising method which promote safe, non‐polluting and effective recovery of PSO. This healthy vegetable oil was reported by several in vitro and in vivo studies to have potential protective roles in oxidative stress, inflammation, cancer, and cardiovascular diseases.This article is protected by copyright. All rights reserved.

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Prospects for the use of probiotic microorganisms in the production of fermented buckwheat-based products

Gelazov,

Iakovchenko,

Bayazitov

et al. 2024

Agrarnaâ nauka

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Relevance. The market segment for products based on plant-based ingredients continues to gain momentum. Protecting health and reducing the environmental burden are the most important driving forces for consumers to buy plant-based products. About 1% of the world’s population suffers from diagnosed celiac disease. Around 13% of the population exhibits symptoms of non-celiac gluten sensitivity. Thus, the production of gluten-free food products, including fermented ones, is becoming increasingly important.Methods. The technological parameters for producing buckwheat dispersion and its quality indicators were assessed. The analysis of the process of acid accumulation during fermentation by microorganisms Lactobacillus, Bifidobacterium, Propionibacterium, and Streptococcus was carried out. Data on the dynamics of microbial biomass accumulation during fermentation were obtained, and the influence of selected starter cultures on the antioxidant properties of fermented dispersions during storage was studied. The impact of chosen strains on organoleptic characteristics was determined, and the dependence of the viscosity of fermented samples on the shear rate was studied.Results. Buckwheat dispersion is a suitable medium for the production of fermented drinks. The duration of fermentation ranged from 5 to 9 hours. The most intense acid accumulation process is observed when S. thermophilus is used for 5 hours. The maximum increase in biomass is achieved with L. bulgaricus, L. acidophilus AT-41, and B. bifidum. Probiotic microorganisms provide stable levels of antioxidant activity during storage. The samples fermented with S. thermophilus, B. bifidum, P. shermanii KM-186, and L. bulgaricus were the most viscous. The most outstanding organoleptic preference was given to samples with L. acidophilus 57S, S. thermophilus, and L. bulgaricus.

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Chemical Changes of Pumpkin Seed Oils and the Impact on Lipid Stability During Thermal Treatment: Study by Ftir - Spectroscopy

Cited by 3 publications

References 19 publications

Evaluation of the Oxidative Thermal Stability of Fish Oil With the Addition of Pumpkin Seed Oil or Rosemary Extract

Evaluation of the Oxidative Thermal Stability of Fish Oil With the Addition of Pumpkin Seed Oil or Rosemary Extract

Pumpkin seed oil: a comprehensive review of extraction methods, nutritional constituents, and health benefits

Prospects for the use of probiotic microorganisms in the production of fermented buckwheat-based products

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