Chemical composition and oxidative stability of roasted and cold pressed pumpkin seed oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 9, 2012, Pages 1763-1770

  Nederal, Sandra ^a   Škevin, Dubravka ^a   Kraljić, Klara ^a   Obranović, Marko ^a   Papeša, Sunčica ^b   Bataljaku, Antonija ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Department of Health Regulation and Control   (Croatia)

Author keywords

Fatty acids; Oxidative stability; Phenols; Pressing; Pumpkin seed oil; Roasting; Tocopherols

Indexed keywords

ACID CONTENT; ANALYTICAL DATA; CHEMICAL COMPOSITIONS; DEGRADING ENZYMES; LINOLEIC AND LINOLENIC ACIDS; MAILLARD REACTION PRODUCTS; OXIDATIVE STABILITY; PEROXIDE VALUE; PHENOL CONTENT; POLYPHENOL CONTENT; PROCESSING CONDITION; PRODUCTION PROCESS; PUMPKIN SEED OIL; ROASTING; TOCOPHEROL CONTENTS; TOCOPHEROLS; TOTAL PHENOLS; TRIACYLGLYCEROLS;

CALCINATION; FATTY ACIDS; GLYCEROL; OILS AND FATS; OLEIC ACID; OXIDATION RESISTANCE; PHENOLS; PRESSING (FORMING); PRINCIPAL COMPONENT ANALYSIS; PRODUCTION ENGINEERING; UNSATURATED FATTY ACIDS;

LINOLEIC ACID;

EID: 84865264215     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-012-2076-0     Document Type: Article

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