Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/30818
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Vujasinović, Vesna | en_US |
dc.contributor.author | Radočaj, Olga | en_US |
dc.contributor.author | Dimić, Etelka | en_US |
dc.date.accessioned | 2020-12-14T18:58:47Z | - |
dc.date.available | 2020-12-14T18:58:47Z | - |
dc.date.issued | 2012 | - |
dc.identifier.issn | 0022-1147 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/30818 | - |
dc.description.abstract | 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 (EC(50)) of 27.18 mg oil/mg DPPH. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Chicago: Institute of Food Technologists | en_US |
dc.relation.ispartof | Journal of Food Science | en_US |
dc.source | CRIS UNS | - |
dc.source.uri | http://cris.uns.ac.rs | - |
dc.title | Optimization of hull-less pumpkin seed roasting conditions using response surface methodology | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | (BISIS)94569 | - |
dc.identifier.doi | (BISIS)94569 | - |
dc.identifier.doi | (BISIS)94569 | - |
dc.identifier.doi | (BISIS)94569 | - |
dc.identifier.doi | 10.1111/j.1750-3841.2012.02675.x | - |
dc.identifier.doi | (BISIS)94569 | - |
dc.identifier.url | https://www.cris.uns.ac.rs/record.jsf?recordId=94569&source=BEOPEN&language=en | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | C538 | en_US |
dc.relation.firstpage | C532 | en_US |
dc.relation.issue | 5 | en_US |
dc.relation.volume | 77 | en_US |
dc.identifier.externalcrisreference | (BISIS)94569 | - |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
Appears in Collections: | TF Publikacije/Publications |
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