Detection of adulteration of pumpkin seed oil by analysis of content and composition of specific Δ7-phytosterols

Mandl, Alexandra; Reich, Gregor; Lindner, Wolfgang

doi:10.1007/s002170050516

Cited by 58 publications

(45 citation statements)

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“…2). Styrian pumpkin seed oil typically contains 448 mg/ L a-spinasterol (D7,22-stigmastadien-3b-ol), 428 mg/L D7,22,25-stigmastatrien-3b-ol, 395 mg/L of both D7,25-stigmastadien-3b-ol and D7-stigmasten-3b-ol, 230 mg/L D7-avenasterol, and 85 mg/L b-sitosterol (24a-ethylcholeste-5-en3b-ol) [23]. Although the absolute phytosterol content varied to some extent, the ratios of the individual molecular species were almost the same in different oils.…”

Section: Phytosterolsmentioning

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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Section: Phytosterolsmentioning

confidence: 99%

Production technology and characteristics of Styrian pumpkin seed oil

Fruhwirth

Hermetter

2008

Euro J Lipid Sci & Tech

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“…Individual D5-sterol peaks were identified and calibrated by available sterol standards. However, since D7-sterols are not commercially available, they were identified by comparison with relative retention time data from the literature [11,18,19] and their contents were calculated using the calibration curve of b-sitosterol as the main sterol compound in other vegetable oils.…”

Section: Sterol Analysismentioning

confidence: 99%

“…Sterols are used in order to determine the identity of an oil, and to detect the addition of cheap oils to more expensive ones [10][11][12]. Most plant oils contain predominantly D5-sterols, while D7-sterols are specific for pumpkin seed oil.…”

Section: Introductionmentioning

confidence: 99%

Chemical characteristics of oils from naked and husk seeds of Cucurbita pepo L.

Nakić

Rade

Škevin

et al. 2006

Eur. J. Lipid Sci. Technol.

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Chemical characteristics of oils from naked and husk seeds of Cucurbita pepo L.Pumpkin seed oils from naked and husk pumpkin seeds, produced by an industrial process and by laboratory extraction, were evaluated for fatty acid composition, tocopherol, sterol and squalene content. The major fatty acids in the oils from both varieties were oleic, linoleic and palmitic acid, followed by stearic acid. The ratios of monounsaturated to polyunsaturated fatty acids for husk and naked seed oils were about 0.60 and 0.75, respectively. Analysis of tocopherols in industrially pressed and laboratory-extracted oils showed that husk seed oils had higher amounts of total tocopherols than naked seed oils. Oils extracted in the laboratory had higher amounts of tocopherols than industrial oils. Pumpkin seed oil, in general, had a high level of squalene, which was higher in husk seed oils than in naked seed oils and in extracted than in pressed oils. The total amount of sterols was higher in husk than in naked seed oils and in extracted oil samples. The main sterols were D7-sterols and their content was similar in all samples, but the content of D5-sterols was higher in oil samples of husk pumpkin seed and in extracted than in pressed oils.

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“…This characteristic of steryl esters has been capitalized upon in the preparation of sterol-and stanol-ester fortified margarines (Miettinen and Gylling, 1999). The esterified sterol content and minor sterol composition of commercial oils has also been used to detect adulteration (Miller and Gordon, 1995;Gordon and Griffith, 1992;Mandl et al, 1999).…”

Section: Introductionmentioning

confidence: 99%