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https://open.uns.ac.rs/handle/123456789/12885
Назив: | Optimization of Hull-Less Pumpkin Seed Roasting Conditions Using Response Surface Methodology | Аутори: | Vujasinović V. Radočaj O. Dimić E. |
Датум издавања: | 1-мај-2012 | Часопис: | Journal of Food Science | Сажетак: | Response surface methodology (RSM) was applied to optimize hull-less pumpkin seed roasting conditions before seed pressing to maximize the biochemical composition and antioxidant capacity of the virgin pumpkin oils obtained using a hydraulic press. Hull-less pumpkin seeds were roasted for various lengths of time (30 to 70 min) at various roasting temperatures (90 to 130 °C), resulting in 9 different oil samples, while the responses were phospholipids content, total phenols content, α- and γ-tocopherols, and antioxidative activity [by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical assay]. Mathematical models have shown that roasting conditions influenced all dependent variables at P < 0.05. The higher roasting temperatures had a significant effect (P < 0.05) on phospholipids, phenols, and α-tocopherols contents, while longer roasting time had a significant effect (P < 0.05) on γ-tocopherol content and antioxidant capacity, among the samples prepared under different roasting conditions. The optimum conditions for roasting the hull-less pumpkin seeds were 120 °C for duration of 49 min, which resulted in these oil concentrations: phospholipids 0.29%, total phenols 23.06 mg/kg, α-tocopherol 5.74 mg/100 g, γ-tocopherol 24.41 mg/100 g, and an antioxidative activity (EC50) of 27.18 mg oil/mg DPPH. © 2012 Institute of Food Technologists®. | URI: | https://open.uns.ac.rs/handle/123456789/12885 | ISSN: | 00221147 | DOI: | 10.1111/j.1750-3841.2012.02675.x |
Налази се у колекцијама: | TF Publikacije/Publications |
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