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Stability of pumpkin seed oil
Author(s) -
Murkovic Michael,
Pfannhauser W.
Publication year - 2000
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200010)102:10<607::aid-ejlt607>3.0.co;2-e
Subject(s) - food science , linoleic acid , stearic acid , oleic acid , chemistry , palmitic acid , tocopherol , vitamin e , fatty acid , pumpkin seed , antioxidant , biochemistry , organic chemistry
In Austria pumpkins are grown primarily for the production of pumpkin seeds that can be used for eating or the production of salad oil. Pumpkin seed oil is dark green and its fatty acid composition consists typically of linoleic acid and oleic acid as the dominant fatty acids. The saturated fatty acids palmitic and stearic acid occur at lower levels. The samples for this study were taken from a breeding program that intends to increase the seed and oil productivity. 15 samples with different contents of linoleic acid (40—57%) and vitamin E (100—600 μg/g) were selected. The stability of the oil was measured in a Rancimat that oxidizes the oil at 120 C and measures the induction time that is needed for the oxidation. The correlation analysis showed that only the ratio of linoleic acid to oleic acid had a significant influence on the oxidative stability of the oil. Vitamin E did not show any correlation. When α‐tocopherol was added to the oil a strong pro‐oxidative effect was observed.