Nutritional value of the oil extracted from the pumpkin seed oil cake
Nema prikaza
Autori
Rabrenović, BiljanaDimić, Etelka
Vujasinović, Vesna B.
Demin, Mirjana
Šobajić, Sladjana
Basić, Zorica N.
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Oil cake is a by-product which remains after the pressing of pumpkin seeds. Until recently, it was mainly used as animal fodder, but lately it has been increasingly used for nutritious food products or ingredients. As the cake retains a considerable portion of oil, the aim of this research was to determine the content of oil in the cakes obtained after pressing 7 samples of naked pumpkin seeds and 3 samples of husk pumpkin seeds, and the nutritional value of the residual oil. The content of oil varied from 11.0 to 16.0 % in dry matter. After that, in the next 24 hours, the oil left behind in the cake was extracted by hexane, at room temperature. The composition and content of fatty acids and the total content of tocopherols were determined. The dominant acids were oleic acid (37.1-43.9%) and linoleic acid (30.8-44.5%), an ω-6 fatty acid. There was also a small portion (0.1-0.3%) of linolenic acid, an ω-3 fatty acid. The total content of tocopherols was considerably high (28.7-64.5 mg/1...00g), with the γ-isomer being the dominant one (73.6-85.3% of the total content).
Ključne reči:
Fatty acids / Oil cake / Pumpkin seed / TocopherolsIzvor:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 330-335Izdavač:
- 6th Central European Congress on Food, CEFood 2012
Scopus: 2-s2.0-84926040148
Institucija/grupa
Poljoprivredni fakultetTY - CONF AU - Rabrenović, Biljana AU - Dimić, Etelka AU - Vujasinović, Vesna B. AU - Demin, Mirjana AU - Šobajić, Sladjana AU - Basić, Zorica N. PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2757 AB - Oil cake is a by-product which remains after the pressing of pumpkin seeds. Until recently, it was mainly used as animal fodder, but lately it has been increasingly used for nutritious food products or ingredients. As the cake retains a considerable portion of oil, the aim of this research was to determine the content of oil in the cakes obtained after pressing 7 samples of naked pumpkin seeds and 3 samples of husk pumpkin seeds, and the nutritional value of the residual oil. The content of oil varied from 11.0 to 16.0 % in dry matter. After that, in the next 24 hours, the oil left behind in the cake was extracted by hexane, at room temperature. The composition and content of fatty acids and the total content of tocopherols were determined. The dominant acids were oleic acid (37.1-43.9%) and linoleic acid (30.8-44.5%), an ω-6 fatty acid. There was also a small portion (0.1-0.3%) of linolenic acid, an ω-3 fatty acid. The total content of tocopherols was considerably high (28.7-64.5 mg/100g), with the γ-isomer being the dominant one (73.6-85.3% of the total content). PB - 6th Central European Congress on Food, CEFood 2012 C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - Nutritional value of the oil extracted from the pumpkin seed oil cake EP - 335 SP - 330 UR - https://hdl.handle.net/21.15107/rcub_agrospace_2757 ER -
@conference{ author = "Rabrenović, Biljana and Dimić, Etelka and Vujasinović, Vesna B. and Demin, Mirjana and Šobajić, Sladjana and Basić, Zorica N.", year = "2012", abstract = "Oil cake is a by-product which remains after the pressing of pumpkin seeds. Until recently, it was mainly used as animal fodder, but lately it has been increasingly used for nutritious food products or ingredients. As the cake retains a considerable portion of oil, the aim of this research was to determine the content of oil in the cakes obtained after pressing 7 samples of naked pumpkin seeds and 3 samples of husk pumpkin seeds, and the nutritional value of the residual oil. The content of oil varied from 11.0 to 16.0 % in dry matter. After that, in the next 24 hours, the oil left behind in the cake was extracted by hexane, at room temperature. The composition and content of fatty acids and the total content of tocopherols were determined. The dominant acids were oleic acid (37.1-43.9%) and linoleic acid (30.8-44.5%), an ω-6 fatty acid. There was also a small portion (0.1-0.3%) of linolenic acid, an ω-3 fatty acid. The total content of tocopherols was considerably high (28.7-64.5 mg/100g), with the γ-isomer being the dominant one (73.6-85.3% of the total content).", publisher = "6th Central European Congress on Food, CEFood 2012", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "Nutritional value of the oil extracted from the pumpkin seed oil cake", pages = "335-330", url = "https://hdl.handle.net/21.15107/rcub_agrospace_2757" }
Rabrenović, B., Dimić, E., Vujasinović, V. B., Demin, M., Šobajić, S.,& Basić, Z. N.. (2012). Nutritional value of the oil extracted from the pumpkin seed oil cake. in CEFood 2012 - Proceedings of 6th Central European Congress on Food 6th Central European Congress on Food, CEFood 2012., 330-335. https://hdl.handle.net/21.15107/rcub_agrospace_2757
Rabrenović B, Dimić E, Vujasinović VB, Demin M, Šobajić S, Basić ZN. Nutritional value of the oil extracted from the pumpkin seed oil cake. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:330-335. https://hdl.handle.net/21.15107/rcub_agrospace_2757 .
Rabrenović, Biljana, Dimić, Etelka, Vujasinović, Vesna B., Demin, Mirjana, Šobajić, Sladjana, Basić, Zorica N., "Nutritional value of the oil extracted from the pumpkin seed oil cake" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):330-335, https://hdl.handle.net/21.15107/rcub_agrospace_2757 .