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In this study, the effect of roasting process on oil, antioxidant activity, total phenol, flavonoid, carotenoid and phenolic constituents and fatty acid compositions of pumpkin (Cucurbita spp.) seeds and oils was investigated. The oil yields of “Topak” and “Sivri” pumpkin seeds were assessed to be between 47.41 (control) and 51.02% (oven) to 45.29%...
Context in source publication
Context 1
... was revealed that the phenolic component results of Topak and Sivri pumpkin varieties differed from the results of last studies. The main reason for these differences may be due to some analytical conditions such as genetic structure, heat treatment norm, and the type of 3.3 The fatty acid profiles of the oils obtained from raw and roasted Topak and Sivri pumpkin seeds The fatty acid composition of the oils extracted from Topak and Sivri pumpkin seeds roasted in both roasting systems are shown in Table 3. Linoleic, oleic, palmitic and stearic acids were the main fatty acids in both Topak and Sivri pumpkin oils Fig. 2 . ...Similar publications
Background
Oils from various sources are vital nutritional components with a variety of roles in our body. Niger seed (Guzoita abyssinica) is endemic to Ethiopia and is among the major oil seed crops grown in the country. The fatty acid composition and the concentration of other bioactive phytochemicals in it vary with species type, geographical or...
