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Pumpkin seed oil is a typical agricultural product in the Hungarian-Slovenian borderland and plays an important role even today in the daily diet of the local population. Regardless of ethnic identity, the cultivation of the plant and the extraction

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A densitometric thin-layer chromatographic method has been established for quantitative determination of β-sitosterol in pumpkin seed oil ( Cucurbita pepo L.). Chromatography was performed on silica gel 60 F 254 TLC plates, with toluene-ethyl acetate-glacial acetic acid 15:4:1 ( v/v ) as mobile phase. Densitometric quantitation was performed at 525 nm. The method was validated by determination of linearity (15–750 μg mL −1 ), precision (RSD = 2.36%), and limits of detection (LOD = 0.65 μg per band) and quantification (LOQ = 1.99 μg per band). Average recovery from the pharmaceutical preparation was 96.15%. The method enables simple, rapid, and precise quantitative determination of β-sitosterol in pharmaceutical preparations and can be used for routine quality control.

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Food represents a significant segment of human culture. It is not only a component of the material world and a means to satisfy basic biological needs, but also plays an important role in the economic and social life of the individual and community. Until the middle of the 20th century, the food culture of the Slovene population strongly depended on regional origin. Pumpkin seed oil has a special dietary role and a long tradition among the inhabitants of North- East Slovenia and the cultivation of oil seed pumpkins and production of pumpkin seed oil in the region was already mentioned in 18th century. Slovene pumpkin seed oil is of high-quality and is processed according to the traditional procedure. Since 2005, Styrian-Prekmurje pumpkin seed oil has been protected in the European Union with the Geographical Indication-PGI.

Nowadays, the pumpkin seed oil is also becoming an important expression of regional affiliation and a notable factor of economic development in Prekmurje, Porabje and Štajerska, especially significant for tourism, catering and the production of traditional rural products.

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Olive and pumpkin seed oils play a specific role in Slovenian edible oil market. That is why exact and accurate tools for assessing the oils’ quality and purity (adulteration) are needed. One of the tools is registering certain names and foodstuffs in National registers and the Register of European Union. Another tool is the analysis which can help to assess the characteristics of the oil and to classify it in categories. In the field of olive oils, this has been done excellently with the European Commission regulations. In the present work we tried to test few pumpkin seed oils for fatty acids content, trans isomers of fatty acids, composition of sterols and tocopherols. The main goal was to check the purity of the oils and understand the present situation in the field. The analytical results show that some samples are adulterated with seed oils. What can consumers benefit? From the Slovenian olive oil experience it can be concluded that the path towards better quality oils does not strictly follow analytical methods but tries to track well-established rules and definitions of quality and purity. The consumers must learn and be aware that the quality and purity can be analytically proven.

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Acta Alimentaria
Authors:
J. Tarek-Tilistyák
,
J. Agócs
,
M. Lukács
,
M. Dobró-Tóth
,
M. Juhász-Román
,
Z. Dinya
,
J. Jekő
, and
E. Máthé

The nutritive value, the microbiological safety of oilseed cake (OSC) obtained from naked pumpkin seed (PuC), sunflower seed (SC), yellow linseed (LC), and walnut (WnC), and their impact on wheat flour (WF) dough and bread sensory characteristics at 5% and 10% addition ratio were investigated. The OSCs had high protein (34–50%), fat (8–15%), total dietary fibre (23–36%) content and high energy value (383–444 kcal/100 g)). The OSC samples with a minimal exception fulfilled the requirements of feed legislation in force. An increased water absorption, dough development time, and reduced elasticity were observed probably due to the enhanced fiber and protein content. Dough stability increased with WnC, and decreased with PuC or SC addition. Enrichment provided the appearance of a brown bread for WnC, of a half-brown bread for LC. PuC gave an unusual look. The appearance of OSC fortified bread similar to daily bread, was an advantage resulting the 1st rank for 10% WnC bread and the 2nd one for 10% LC bread (P=0.05). The studied OSCs are suitable for food enrichment, however, in case of PuC and SC fortified flour blends, hydrocolloid application is recommended. Our data suggest that the newly developed fortified breads could be a valuable source for healthy nutrition.

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Acta Alimentaria
Authors:
A. Kisbenedek
,
Sz. Szabo
,
E. Polyak
,
Z. Breitenbach
,
A. Bona
,
L. Mark
, and
M. Figler

Oilseeds are very popular edibles that are often used to enhance the fibre content of baked goods, and specific types are used for preserving and seasoning. Polyphenol-related researches have been receiving growing attention in the last 20 years, especially the ones concentrating on stilbenoids. In previous studies, resveratrol concentrations have been determined from oilseeds such as peanut.The aim of our research was to define the composition of oilseeds with a focus on the bioactive compounds, more specifically the resveratrol.Research took place in 2010–2011 at the University of Pécs, Medical School, using non-random, convenience sampling. Oilseeds studied in the research were: sunflower seed, roasted peanut, un-roasted peanut, sesame seed, pumpkin seed, almond, linseed, bio white mustard seed, bio black mustard seed, mustard seed of foreign provenance, and wild black mustard seed. All of these oilseeds can be purchased from trade. Samples used in the research were obtained from the producers and collectors. High Performance Liquid Chromatography (HPLC) was used for the measurements.Summarising our results, it can be stated that each type of oilseed analysed in our research can be regarded as good sources of resveratrol. The highest level of resveratrol was detected in the sunflower seeds (0.00398±0.0001 mg g−1), almonds (0.00176±0.00021 mg g−1), roasted peanut (0.00206±0.00013 mg g−1), and wild black mustard seeds (0.0023±0.0007 mg g−1).

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): Determination of trace elements in pumpkin seed oils and pumpkin seeds by ICP-AES. J. Anal. Atom. Spect. , 18 , 54–58. Steffan I. Determination of trace elements in pumpkin seed oils

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56 Kim, J. S., Back, M. J., Lee, Y. K., Yoo, J. C. (2002): Effect of low-dose of gamma radiation to enhance germination rate in bottle gourd and pumpkin seeds. Korean J. Environ. Agric

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-border cooperation between nature parks in the Austrian–Hungarian–Slovenian tri-border area. It becomes clear from her work that EU debordering strategies are not always effective in the realm of nature conservation. Through a study of local pumpkin seed oil pressing

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1 Introduction Oleosomes are micron-sized natural lipid storage structures commonly found in oilseeds. These structures are present in almonds, peanuts, pumpkin seeds, rice bran, soybeans, and hazelnuts ( Iwanaga et al., 2007 ; Abdullah et

Open access