EDP Sciences logo
Submit your paper
Search
Menu
Home All issues Volume 25 / No 3 (May-June 2018) OCL, 25 3 (2018) A301 References
Open Access
Issue
OCL
Volume 25, Number 3, May-June 2018
Article Number A301
Number of page(s) 10
Section Quality - Food safety
DOI https://doi.org/10.1051/ocl/2018025
Published online 10 April 2018
  • Adams GG, Imran S, Wang S, et al. 2012. Extraction, isolation and characterisation of oil bodies from pumpkin seeds for therapeutic use. Food Chem 134: 1919–1925. [CrossRef] [Google Scholar]
  • Andjelkovic M, Camp JV, Trawka A, Verhe R. 2010. Phenolic compounds and some quality parameters of pumpkin seed oil. Eur J Lipid Sci Technol 112: 208–217. [CrossRef] [Google Scholar]
  • Anonymous. 1987. Standard Methods for Analysis of Oils, Fats and Derivates, International Union of Pure and Applied Chemistry, IUPAC Method 2.301, 7th ed. USA: Blackwell Scientific Publications. [Google Scholar]
  • AOCS. 2011. Official Methods and Recommended Practices of the American Oil Chemists’ Society. Champaign, USA. Method Cd 18–90. [Google Scholar]
  • Ardabili AG, Farhoosh R, Khodaparast MHH. 2011. Chemical composition and physicochemical properties of pumpkin seeds (Cucurbita pepo Subs. pepo Var. Styriaka) Grown in Iran. J Agric Sci Technol 13: 1053–1063. [Google Scholar]
  • Bandoniene D, Zettl D, Meisel T, Maneiko M. 2013. Suitability of elemental fingerprinting for assessing the geographic origin of pumpkin (Cucurbita pepo var. styriaca) seed oil. Food Chem 136: 1533–1542. [CrossRef] [Google Scholar]
  • Bele C, Matea CT, Raducu C, Miresan V, Negrea O. 2013. Tocopherol content in vegetable oils using a rapid HPLC fluorescence detection method. Not Bot Horti Agrobo 41: 93–96. [CrossRef] [Google Scholar]
  • Butinar B, Bucar-Miklavcic M, Mariani C, Raspor P. 2011. New vitamin E isomers (gamma-tocomonoenol and alpha-tocomonoenol) in seeds, roasted seeds and roasted seed oil from the Slovenian pumpkin variety ‘Slovenska golica’. Food Chem 128: 505–512. [CrossRef] [Google Scholar]
  • Codex Alimentarius Commission. 1999. Codex standards for fats and oils from vegetable sources. (Codex-Stan 210 - 1999). FAO/WHO. [Google Scholar]
  • El-Adawy T, Khaled M. 2001. Characteristics and composition of watermelon, pumpkin and paprika seed oils and flours. J Agric Food Chem 49: 1253–1259. [CrossRef] [PubMed] [Google Scholar]
  • FAO. 2010. Fats and fatty acids in human nutrition. Report of an expert consultation. FAO Food and Nutrition Paper 91. [Google Scholar]
  • Gemrot F, Barouh N, Vieu JP, Pioch D, Montet D. 2006. Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo). Gras Aceit 57: 409–414. [Google Scholar]
  • Hurst R, Collings R, Harvey LJ, et al. 2013. EURRECA—Estimating selenium requirements for deriving dietary reference values. Crit Rev Food Sci Nutr 53: 1077–1096. [CrossRef] [PubMed] [Google Scholar]
  • Jiao J, Li ZG, Gai QY, et al. 2014. Microwave-assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatty acid compositions and antioxidant activities. Food Chem 142: 17–24. [CrossRef] [Google Scholar]
  • Juranovic I, Breinhoelder P, Steffan I. 2003. Determination of trace elements in pumpkin seed oils and pumpkin seeds by ICP-AES. J Anal At Spectrom 18: 54–58. [CrossRef] [Google Scholar]
  • Ke PJ, Woyewodo AD. 1979. Microdetermination of thiobarbituric acid values in marine lipids by a direct spectrophotometric method with a monophasic reaction system. Analy Chim Acta 106: 279–284. [CrossRef] [Google Scholar]
  • Kim MY, Kim EJ, Kim YN, Choi C, Lee BH. 2012. Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts. Nutr Res Pr 6: 21–27. [CrossRef] [Google Scholar]
  • Kubachka KM, Hanley T, Mantha M, et al. 2017. Evaluation of selenium in dietary supplements using elemental speciation. Food Chem 218: 313–320. [CrossRef] [Google Scholar]
  • Murkovic M, Piironen V, Lampi AM, Kraushofer T, Sontag G. 2004. Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 1: non-volatile compounds). Food Chem 84: 359–365. [CrossRef] [Google Scholar]
  • Nawirska-Olszanska A, Kita A, Biesiada A, Skol-Letowska A. 2013. Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars. Food Chem 139: 155–161. [CrossRef] [Google Scholar]
  • Nederal S, Skevin D, Kraljic K, Obranovic M, Papesa S, Bataljaku A. 2012. Chemical composition and oxidative stability of roasted and cold pressed pumpkin seed oils. J Am Oil Chem Soc 89: 1763–1770. [CrossRef] [Google Scholar]
  • Nederal S, Petrovic M, Vincek D, et al. 2014. Variance of quality parameters and fatty acid composition in pumpkin seed oil during three crop seasons. Ind Crop Prod 60: 15–21. [CrossRef] [Google Scholar]
  • Nichols DS, Sanderson K. The nomenclature structure and properties of food lipids. In Sikorski ZE, Kolakowska A, eds.Chemical and functional properties of food lipids. New York: CRC Press, 2003, pp. 1–31). [Google Scholar]
  • Nielson SS. 2003. Food Analysis Laboratory Manual. New York: Kluwer Academic/Plenum Publishers. [CrossRef] [Google Scholar]
  • Nyam KL, Tan CP, Lai OM, Long K, Che Man YB. 2009. Physicochemical properties and bioactive compounds of selected seed oils. LWT-Food Sci Technol 42: 1396–1403. [Google Scholar]
  • Ockerman HW. 1985. Quality control of post mortem muscle tissue. Ohio: The Ohio Agricultural Research and Development Center. [Google Scholar]
  • Oloyede FM, Obisesan IO, Agbaje GO, Obuotor EM. 2012a. Effect of NPK fertilizer on chemical composition of pumpkin (Cucurbita pepo Linn.) seeds. Sci World J: 1–6. [CrossRef] [Google Scholar]
  • Oloyede FM, Agbaje GO, Obuotor EM, Obisesan IO. 2012b. Nutritional and antioxidant profiles of pumpkin (Cucurbita pepo Linn.) immature and mature fruits as influenced by NPK fertilizer. Food Chem 135: 460–463. [CrossRef] [Google Scholar]
  • Ovca A, van Alteren JT, Falnoga I, Selih VS. 2011. Speciation of zinc in pumpkin seeds (Cucurbita pepo) and degradation of its species in the human digestive tract. Food Chem 128: 839–846. [CrossRef] [Google Scholar]
  • Paradiso VM, Clemente A, Summo C, Pasqualone A, Caponio F. 2016. Towards green analysis of virgin olive oil phenolic compounds: Extraction by natural deep eutectic solvent and direct spectrophotometric detection. Food Chem 212: 43–47. [CrossRef] [Google Scholar]
  • Pericin D, Krimer V, Trivic S, Radulovic L. 2009. The distribution of phenolic acids in pumpkin’s hull-less seed, skin, oil cake meal, dehulled kernel and hull. Food Chem 113: 450–456. [CrossRef] [Google Scholar]
  • Prevc T, Segatin N, Ulrih N.P., Cigic B. 2013. DPPH assay of vegetable oils and model antioxidant in protic and aprotic solvents. Talanta 109: 13–19. [CrossRef] [PubMed] [Google Scholar]
  • Prevc T, Segatin N, Kralj P, Ulrih NP, Cigic B. 2015. Influence of metal ions and phosholipids on electrical properties: A case study on pumpkin seed oil. Food Control 54: 287–293. [CrossRef] [Google Scholar]
  • Rabrenovic BB, Dimic EB, Novakovic MM, Tesevic VV, Basic ZN. 2014. The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds. LWT-Food Sci Technol 55: 521–527. [CrossRef] [Google Scholar]
  • Re R, Pelegrini N, Protegggente A, Pannala A, Yang MR, Ce-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231–1237. [CrossRef] [PubMed] [Google Scholar]
  • Rezig L, Chouaibi M, Msaada K, Hamdi S. 2012. Chemical composition and profile characterisation of pumpkin (Cucurbita maxima) seed oil. Ind Crop Prod 37: 82–87. [CrossRef] [Google Scholar]
  • Saucedo-Hernandez Y, Lerma-Garcia MJ, Herrero-Martinez JM, Ramis-Ramos G, Jorge-Rodriguez E, Simo-Alfonso F. 2011. Classification of pumpkin seed oils according to their species and genetic variety by attenuated total reflection Fourier Transform Infrared Spectroscopy. J Agric Food Chem 59: 4125–4129. [CrossRef] [PubMed] [Google Scholar]
  • Stevenson DG, Eller FJ, Wang L, Jane JL, Wang T, Inglett GE. 2007. Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. J Agric Food Chem 55: 4005–4013. [CrossRef] [PubMed] [Google Scholar]
  • Tsaknis J, Lalas S, Lazos ES. 1997. Characterization of crude and purified pumpkin seed oil. Gras Aceit 48: 267–272. [CrossRef] [Google Scholar]
  • TUIK, 2016.Türkiye İstatistik Kurumu Bitkisel Üretim İstatistikleri, Ankara, Turkey. [Google Scholar]
  • Veronezi CM, Jorge N. 2012. Bioactive compounds in lipid fractions of pumpkin (Cucurbita sp) seeds for use in food. J Food Sci 77: C653–C657. [Google Scholar]
  • Wessells KR, Brown KH. 2012. Estimating the global prevalence of zinc deficiency: Results based on zinc availability in national food supplies and the prevalence of stunting. Plos One 7: 1–11. [Google Scholar]
  • Xanthopoulou MN, Nomikos T, Fragopoulou E, Antonopoulou S. 2009. Antioxidant and lipoxygenase inhibitory activities of pumpkin seed extracts. Food Res Int 42: 641–646. [CrossRef] [Google Scholar]
  • Yoshida H, Tomiyama Y, Hirakawa Y, Mizushina Y. 2006. Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds. J Food Compos Anal 19: 330–339. [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.