Chemical indicators of the quality of Varaždin pumpkin seed oil
Varaždin pumpkin seed oil is a virgin edible oil obtained by roasting and mechanically pressing dry pumpkin seeds (Cucurbita pepo L.). The aroma is dominated by a sense of toastiness interwoven with a specific nutty taste without any foreign or rancid smell or taste. It is dark green to black in col...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2023-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/449880 |
| _version_ | 1797384800853557248 |
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| author | Melita Makovec Vesna Šimunić-Mežnarić Valentina Vincek Dragutin Vincek |
| author_facet | Melita Makovec Vesna Šimunić-Mežnarić Valentina Vincek Dragutin Vincek |
| author_sort | Melita Makovec |
| collection | DOAJ |
| description | Varaždin pumpkin seed oil is a virgin edible oil obtained by roasting and mechanically pressing dry pumpkin seeds (Cucurbita pepo L.). The aroma is dominated by a sense of toastiness interwoven with a specific nutty taste without any foreign or rancid smell or taste. It is dark green to black in colour with a reddish glow. It is characterized by fragrant, spicy notes and a well-balanced bouquet. The basic quality chemical parameters of Varaždin pumpkin seed oil monitored over the past eight years show that the proportion of free fatty acids (expressed as oleic) is less than 1%, which indicates good quality of the raw material and the applied oil production technology. The peroxide value is less than 4 mmol \(O_{2}\)/kg, which is an indicator of good oxidation stability of the oil during its storage. The average value of the representation of unsaturated fatty acids is more than 80%, and variations in the fatty acid composition are the result of specific climatic conditions occuring in the year of growing and harvesting
pumpkins. |
| first_indexed | 2024-03-08T21:44:53Z |
| format | Article |
| id | doaj.art-4ae3be4a8c0f41f9a590d935cd05cf69 |
| institution | Directory Open Access Journal |
| issn | 1847-3466 1848-9923 |
| language | English |
| last_indexed | 2024-03-08T21:44:53Z |
| publishDate | 2023-01-01 |
| publisher | Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek |
| record_format | Article |
| series | Croatian Journal of Food Science and Technology |
| spelling | doaj.art-4ae3be4a8c0f41f9a590d935cd05cf692023-12-20T09:31:34ZengJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology OsijekCroatian Journal of Food Science and Technology1847-34661848-99232023-01-01152141150191Chemical indicators of the quality of Varaždin pumpkin seed oilMelita Makovec0Vesna Šimunić-Mežnarić1Valentina Vincek2Dragutin Vincek3Bioinstitut d.o.o., Čakovec, CroatiaBioinstitut d.o.o., Čakovec, CroatiaUniversity North, University Center Varaždin, Varaždin, CroatiaVaraždin County, Varaždin, CroatiaVaraždin pumpkin seed oil is a virgin edible oil obtained by roasting and mechanically pressing dry pumpkin seeds (Cucurbita pepo L.). The aroma is dominated by a sense of toastiness interwoven with a specific nutty taste without any foreign or rancid smell or taste. It is dark green to black in colour with a reddish glow. It is characterized by fragrant, spicy notes and a well-balanced bouquet. The basic quality chemical parameters of Varaždin pumpkin seed oil monitored over the past eight years show that the proportion of free fatty acids (expressed as oleic) is less than 1%, which indicates good quality of the raw material and the applied oil production technology. The peroxide value is less than 4 mmol \(O_{2}\)/kg, which is an indicator of good oxidation stability of the oil during its storage. The average value of the representation of unsaturated fatty acids is more than 80%, and variations in the fatty acid composition are the result of specific climatic conditions occuring in the year of growing and harvesting pumpkins.https://hrcak.srce.hr/file/449880varaždin pumpkin seed oilfree fatty acidsfatty acid composition |
| spellingShingle | Melita Makovec Vesna Šimunić-Mežnarić Valentina Vincek Dragutin Vincek Chemical indicators of the quality of Varaždin pumpkin seed oil Croatian Journal of Food Science and Technology varaždin pumpkin seed oil free fatty acids fatty acid composition |
| title | Chemical indicators of the quality of Varaždin pumpkin seed oil |
| title_full | Chemical indicators of the quality of Varaždin pumpkin seed oil |
| title_fullStr | Chemical indicators of the quality of Varaždin pumpkin seed oil |
| title_full_unstemmed | Chemical indicators of the quality of Varaždin pumpkin seed oil |
| title_short | Chemical indicators of the quality of Varaždin pumpkin seed oil |
| title_sort | chemical indicators of the quality of varazdin pumpkin seed oil |
| topic | varaždin pumpkin seed oil free fatty acids fatty acid composition |
| url | https://hrcak.srce.hr/file/449880 |
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