Glasnik Zaštite Bilja, Vol. 37 No. 6, 2014.
Izvorni znanstveni članak
Production and stabilization of cold pressed pumpkin seed oil
Tihomir Moslavac
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Stela Jokić
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Andrija Pozderović
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Anita Pichler
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Barbara Škof
; Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek
Sažetak
Cold pressed oils refer to oils that are extracted by cold pressing plant seed with a screw press. This study researched the influence of process parameters pressing pumpkin seeds to yield oil. Also examined the effect of natural antioxidants rosemary extract (Oxy’Less CS, Oxy’Less Clear, Stabil Enhance OSR), green tea extract, pomegranate extract, in dosage of 0.1% and 0.2%, on the oxidative stability of cold-pressed pumpkin seed oil. The oxidative stability of oil, with and without added antioxidant, was evaluated using the Schaal Oven test conditions. The results are expressed as peroxide number value (mmol O2/kg) after keeping the sample for a certain period of time at temperature of 63°C, that is, within four days of the duration of the test. The research results show that the temperature of heating head presses and frequency of electric motors also affect the yield of cold-pressed pumpkin seed oil. Higher antioxidant activity has rosemary extract Oxy’Less CS as compared to green tea extract and pomegranate extract. Tested natural antioxidants added in dosage of 0.2% protect these oils from oxidation more effectively than dosage of 0.1%. Stabil Enhance OSR (0.1% and 0.2%) provides better protection against oxidation than Oxy'Less Clear (0.1% and 0.2%). Pomegranate extract (0.1% and 0.2%) does not show protection pumpkin seed oil from oxidative deterioration.
Ključne riječi
production of pumpkin seed oil; oxidative stability; natural antioxidants
Hrčak ID:
162520
URI
Datum izdavanja:
22.12.2014.
Posjeta: 3.969 *