Economics of Oil Pumpkin Seed Production

Nábrádi, András; Madai, Hajnalka; Lapis, M.

doi:10.22004/ag.econ.233505

Cited by 2 publications

(3 citation statements)

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“…PSO is available on the market as virgin PSO, cold-pressed PSO, or as oil for pharmaceutical use as a dietary supplement. PSO has a relatively high market price compared to other types of oil, which is due to the low yield of pumpkin oil per hectare, the low yield of seeds, the use of manual labor, and the high energy consumption during production (Nábrádi et al, 2015).…”

Section: Pso Productionmentioning

confidence: 99%

The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety

Šamec

Loizzo

Gortzi

et al. 2022

Comp Rev Food Sci Food Safe

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The growing interest in foods that can be beneficial to human health is bringing into focus some products that have been used locally for centuries but have recently gained worldwide attention. One of these foods is pumpkin seed oil, which has been used in culinary and traditional medicine, but recent data also show its use in the pharmaceutical and cosmetic industries. In addition, some sources refer to it as a potential functional food, mainly because it is obtained from pumpkin seeds, which contain many functional components. However, the production process of the oil may affect the content of these components and consequently the biological activity of the oil. In this review, we have focused on summarizing scientific data that explore the potential of pumpkin seed oil as a functional food ingredient. We provide a comprehensive overview of pumpkin seed oil chemical composition, phytochemical content, biological activity, and safety, as well as the overview of production processes and contemporary use. The main phytochemicals in pumpkin seed oil with health‐related properties are polyphenols, phytoestrogens, and fatty acids, but carotenoids, squalene, tocopherols, and minerals may also contribute to health benefits. Most studies have been conducted in vitro and support the claim that pumpkin seed oil has antioxidant and antimicrobial activities. Clinical studies have shown that pumpkin seed oil may be beneficial in the treatment of cardiovascular problems of menopausal women and ailments associated with imbalance of sex hormones.

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Section: Pso Productionmentioning

confidence: 99%

The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety

Šamec

Loizzo

Gortzi

et al. 2022

Comp Rev Food Sci Food Safe

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“…The S-plot of the model (data not shown) shows that adulterated blends are characterised by higher NIR spectrometry values at 1675-1699 nm. To confirm the efficiency of this discrimination method, the samples were randomly divided into a training set (20) and a test set (5). The model created proved to be suitable for class prediction (R2X = 0.999, R2Y = 0.806, Q2 = 0.735), with all tested samples correctly classified as pure or adulterated PSO, i.e., the rate of correct classification rate was 100%.…”

Section: Opls-damentioning

confidence: 99%

“…In the production of pumpkin seed oil, ground pumpkin seeds are mixed with water and salt to form a dough which is then roasted at 110–150 °C and pressed [ 1 ]. Due to the low yield of oil pumpkin per hectare, the low yield of seed oil and the high energy requirements and the number of man-hours required for its production, pumpkin seed oil has a high market price [ 5 ]. Therefore, similar to other high value-added products, such as olive oil, honey and wine, pumpkin seed oil can be adulterated during the production process.…”

Section: Introductionmentioning

confidence: 99%

Assessment of Pumpkin Seed Oil Adulteration Supported by Multivariate Analysis: Comparison of GC-MS, Colourimetry and NIR Spectroscopy Data

Balbino

Vincek

Trtanj³

et al. 2022

Foods

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Because of its high market value, pumpkin seed oil is occasionally adulterated by cheaper refined oils, usually sunflower oil. The standard method for detecting its authenticity is based on expensive and laborious determination of the sterol composition. Therefore, the objective of this study was to determine the sterol content and authenticity of retail oils labelled as pumpkin seed oil and also to investigate the potential of near-infrared spectroscopy (NIR) and colourimetry in detecting adulteration. The results show that due to the significant decrease in Δ7-sterols and increase in Δ5-sterols, 48% of the analysed oils can be declared as adulterated blends of pumpkin seed and sunflower oil. Significant differences in NIR spectroscopy data, in the range of 904–922 nm and 1675–1699 nm, and colourimetric data were found between the control pumpkin seed oil and sunflower oil, but only the NIR method had the potential to detect the authenticity of pumpkin seed oil, which was confirmed by principal component analysis. Orthogonal projection on latent structures (OPLS) discriminant analysis, resulted in working classification models that were able to discriminate pure and adulterated oil. OPLS models based on NIR spectra were also able to successfully predict the content of β-sitosterol and Δ7,22-stigmastadienol in the analysed oils.

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Economics of Oil Pumpkin Seed Production

Cited by 2 publications

References 0 publications

The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety

The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety

Assessment of Pumpkin Seed Oil Adulteration Supported by Multivariate Analysis: Comparison of GC-MS, Colourimetry and NIR Spectroscopy Data

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