Health & Environmental Research Online (HERO)


Print Feedback Export to File
5325478 
Journal Article 
Stability of pumpkin seed oil 
Murkovic, M; Pfannhauser, W 
2000 
1 
European Journal of Lipid Science and Technology
ISSN: 1438-7697
EISSN: 1438-9312 
102 
10 
607-611 
WOS:000165237000002 
In Austria pumpkins are grown primarily for the production of pumpkin seeds that can be used for eating or the production of salad oil. Pumpkin seed oil is dark green and its fatty acid composition consists typically of linoleic acid and oleic acid as the dominant fatty acids. The saturated fatty acids palmitic and stearic acid occur at lower levels. The samples for this study were taken from a breeding program that intends to increase the seed and oil productivity. 15 samples with different contents of linoleic acid (40-57%) and vitamin E (100-600 mug/g) were selected. The stability of the oil was measured in a Rancimat that oxidizes the oil at 120 degreesC and measures the induction time that is needed for the oxidation. The correlation analysis showed that only the ratio of linoleic acid to oleic acid had a significant influence on the oxidative stability of the oil. Vitamin E did not show any correlation. When alpha -tocopherol was added to the oil a strong pro-oxidative effect was observed. 
Cucurbita pepo; pumpkin seed oil; stability; linoleic acid; vitamin E