Pumpkin seeds are often discarded due to limited awareness of their benefits, yet they yield an oil rich in monounsaturated, polyunsaturated, and saturated fatty acids, with notable levels of oleic acid (>30 %) and linoleic acid (>50 %). The oil also contains nutritionally valuable unsaponifiable components, qualifying it as a functional food. Culinary ingredients like merkén and clove, used in various dishes, offer additional properties. This study examines the effect of heat treatment on the fatty acid profile and oxidative stability of pumpkin seed oil, both pure (UPO) and enriched with merkén (UPOM) or clove (UPOC), using chromatographic and spectrophotometric methods. Enrichment with merkén and clove showed a protective effect, with UPOC preserving PUFAs and minimizing oxidation. UPOC displayed superior stability (>40 days) compared to UPOM and heated oil (UPOH, <40 days), suggesting its effectiveness in maintaining oil quality during thermal degradation.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11889571 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2025.102272 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Degree of food processing and serum poly- and perfluoroalkyl substance concentrations in the US National Health and Nutrition Examination Survey, 2003-2018.
Int J Hyg Environ Health
March 2025
Epidemiology Branch, National Institute of Environmental Health Sciences, Durham, NC, USA.
Background: Ultra-processed foods account for >50% of total energy consumed among U.S. individuals and may be a source of poly- and perfluoroalkyl substances (PFAS) exposure - chemicals linked with cancer/cardiometabolic disorders.
View Article and Find Full Text PDFUse of culinary ingredients as protective components during thermal heating of pumpkin oil.
Food Chem X
February 2025
Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Agrarias y Alimentarias, Universidad Austral de Chile, Campus Isla Teja s/n, Valdivia 5090000, Chile.
Pumpkin seeds are often discarded due to limited awareness of their benefits, yet they yield an oil rich in monounsaturated, polyunsaturated, and saturated fatty acids, with notable levels of oleic acid (>30 %) and linoleic acid (>50 %). The oil also contains nutritionally valuable unsaponifiable components, qualifying it as a functional food. Culinary ingredients like merkén and clove, used in various dishes, offer additional properties.
View Article and Find Full Text PDFLactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits.
Foods
February 2025
Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece.
Vinegar, frequently distilled by solid fermentation or liquid processes, was generated through the synergistic effect of a microbial community in open or semi-open environments. Based on the studied raw materials, researchers distributed the vinegar into three classes: grain, fruit and animal, with lactic acid bacteria (LAB) playing a pivotal role in their fermentation and contributing significantly to their functional and sensory qualities. Typically, the natural maturation of fresh vinegar necessitates a long period and vast space, engendering a reduced efficiency.
View Article and Find Full Text PDFA comprehensive review of analytical techniques for spice quality and safety assessment in the modern food industry.
Crit Rev Food Sci Nutr
February 2025
College of Ocean Food and Biological Engineering, Jimei University, Xiamen, P. R. China.
The rapid evolution of analytical techniques has revolutionized spice quality assessment, offering unprecedented opportunities for ensuring the safety, authenticity, and desirable characteristics of these valuable commodities. This review explores the innovative integration of advanced chromatographic, spectroscopic, sensory and molecular methods, combined with chemometrics and machine learning, to provide a comprehensive and standardized approach to spice analysis. The development of portable, rapid screening devices and the application of cutting-edge technologies, such as hyperspectral imaging, molecular and electronic sensory technologies, and their combined applications with other technologies are discussed in the review.
View Article and Find Full Text PDFNovel mangosteen peel prebiotic with cardamom oil supports probiotic growth and preservation of rice sausage.
Food Sci Biotechnol
March 2025
Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160 Thailand.
Mangosteen peel (MP) is being studied for its prebiotic potential due to its high dietary fiber and bioactive compounds. This research evaluated MP combined with cardamom oil (CM) at 300 µl, examining its effects on probiotic growth and antibacterial activity against foodborne pathogens (, Typhimurium, , and ). Additionally, CM-treated MP was tested to extend the shelf life of rice sausage.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!