Quick DetailsApplicable Industries: Manufacturing Plant, Machinery Repair Shops, Food & Beverage Factory, Farms, Home Use, Food & Beverage Shops
• Pumpkin Seeds • Sunflower Seeds • Walnuts Microbial and Pathogen Reduction Options Available • Dry Heat • Moist Heat • Oil Roasting • Sanitizers • Gas Treatments •
Chapter 5 : Processing and refining edible oils ContentsPreviousNext Rural vegetable oil production Large-scale production Potential side reactions during high-temperature processing Physical losses Fat modification processes Other
Pumpkin seeds mainly contain various Δ-7-sterols, rare in other plant seeds (Akihisa et al., 1986, Garg & Nes, 1986, Mandl, et al., 1999). Therefore, the plant sterol profile of pumpkin seed oil can be used to detect adulteration
The seeds have a very high oil content and are used to make a cooking oil. The main constituents of the oil are oleic acid (37%), stearic and palmitic acid (both 21%), linoleic acid (15%). Variation between samples, however, is
The seeds of pumpkin have 35–45% oil, rich in health-enhancing fatty acids especially linoleic (52.7%), oleic (28.3%), and palmitic (12.7%). However, the presence of thick leathery seed coat
The tangent curve and generalized Maxwell models adequately (R 2 = 0.996) described the compression and relaxation processes of pumpkin seeds oil extraction. Peroxide value increased with temperatures. The study provides
It is worth noting that pumpkin seeds oil can preserve lipids by having selenium, tocopherol, enzymes, hormones and vitamins. Adeel et
The antioxidant activity of pumpkin seeds was presented as μmol Trolox equivalent per gram of pumpkin seeds (μmol TE/g). Phenolic Acids Composition Phenolic acids were determined with Agilent 1100 HPLC equipped with an autosampler (Agilent, California, USA), UV-visible detector at 280 nm, C18 column (5 μm, 4.6 mm × 250 mm).
High in protein and fiber, pumpkin seeds have a uniquely diverse antioxidant profile and are an excellent source of phosphorus, magnesium, manganese, zinc, iron, and copper. Because t hey are a specialized hulless variety, our domestic pumpkin seeds do not have to be shelled, thus reducing the processing required from field to table.
The quality of raw tree nuts and oil seeds during storage and handling prior to processing has to be maintained. Raw material entering the processing line with impaired quality will be especially susceptible to increased quality loss over the various processing steps and subsequent storage ( Hadorn and Zürcher, 1977 ).