Open Access
Volume 26, 2019
Article Number 32
Number of page(s) 8
Section Quality − Food safety
Published online 04 July 2019
  • Aktaş N, Gerçekaslan KE, Uzlaşır T. 2018. The effect of some pre-roasting treatments on quality charactersirics of pumpkin seed oil. Oilseeds Fats Crops Lipids 25: 2–10. DOI: 10.1051/ocl/2018025. [Google Scholar]
  • AOAC − Association of Official Analytical Chemist. 2016. Official methods of analysis, 20th edn. Washington, DC. [Google Scholar]
  • Azhari S, Xu YS, Jiang QX, Xia WS. 2014. Physicochemical properties and chemical composition of Seinat (Cucumis melo var. tibish) seed oil and its antioxidant activity. Grasas Aceites 65(1): e008. DOI: 10.3989/gya.074913. [CrossRef] [Google Scholar]
  • Codex standard for named vegetable oils, Codex-Stan 210–1999. Revisions 2001, 2003, 2009, Amendment 2005, 2011, p. 16. [Google Scholar]
  • Farag RS, Hewedi FM, Abi-Raiia SH, EL-Baroty GS. 1992. Comparative study on the deterioration of oils by microwave and conventional heating. J Food Prot 55: 722–727. DOI: 10.4315/0362-028X-55.9.722. [CrossRef] [PubMed] [Google Scholar]
  • Hassanein MM, El-Shami SM, El-Mallah MH. 2003. Changes occurring in vegetable oils composition due to microwave heating. Grasas Aceites 54: 343–349. DOI: 10.3989/gya.2003.v54.i4.219. [Google Scholar]
  • ISO 12966-1:2014. Animal and vegetable fats and oils. Gas chromatography of fatty acid methyl esters − Part 1: guidelines on modern gas chromatography of fatty acid methyl esters. [Google Scholar]
  • ISO 12966-2:2017. Animal and vegetable fat and oils. Gas chromatography of fatty acid methyl esters − Part 2: preparation of methyl esters of fatty acids. [Google Scholar]
  • ISO 3656:2011. Animal and vegetable fats and oils. Determination of ultraviolet absorbance expressed as specific UV extinction. [Google Scholar]
  • ISO 3960:2017. Animal and vegetable fats and oils. Determination of peroxide value. Iodometric (visual) endpoint determination. [Google Scholar]
  • ISO 659:2014. Oilseeds. Determination of oil content (reference method. [Google Scholar]
  • ISO 660:2009. Animal and vegetable fats and oils. Determination of acid value and acidity. [Google Scholar]
  • ISO 9936:2016. Animal and vegetable fats and oils. Determination of tocopherol and tocotrienol contents by high-performance liquid chromatography. [Google Scholar]
  • Jiao J, Zhu-Gang L, Qing-Yan G, Xiao-Juan L, Fu-Yao W, Yu-Jie F, Wei M. 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 147: 17–24. DOI: 10.1016/j.foodchem.2013.09.079. [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 Pract 6(1): 21–27. DOI: 10.4162/nrp.2012.6.1.21. [Google Scholar]
  • Lukešova D, Dostálová J, El-Moneim Mahmoud E, Svárovská M. 2009. Oxidation changes of vegetable oils during microwave heating. Czech J Food Sci 27: 178–181. [CrossRef] [Google Scholar]
  • Mariod A, Matthäus B. 2008. Fatty acids, tocopherols, sterols, phenolic profiles and oxidative stability of Cucumis melo var. Agrestis oil. J Food Lipids 15(1): 56–67. DOI: 10.1111/j.1745-4522.2007.00102.x. [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. DOI: 10.1016/S0308-8146(03)00240-1. [Google Scholar]
  • Petkova Z, Antova G. 2015. Proximate composition of seeds and seed oils from melon (Cucumis melo L.) cultivated in Bulgaria. Cogent Food Agric 1: 1. DOI: 10.1080/23311932.2015.1018779. [Google Scholar]
  • Poiana MA. 2012. Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract. Int J Mol Sci 13: 9240–9259. DOI: 10.3390/ijms13079240. [Google Scholar]
  • Rabrenović BB, Dimić EB, Novaković MM, Tešević VV, Basić 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. DOI: 10.1016/j.lwt.2013.10.019. [Google Scholar]
  • Szterk A, Roszko M, Sosińska E, Derewiaka D, Lewicki P. 2010. Chemical composition and oxidative stability of selected plant oils. J Am Oil Chem Soc 87(6): 637–645. DOI: 10.1007/s11746-009-1539-4. [Google Scholar]
  • Vidrih R, Vidakovič S, Abramovič H. 2010. Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech J Food Sci 28: 376–384. [CrossRef] [Google Scholar]
  • Vieira TMFS, Regitano-D’Arce MAB. 1998. Stability of oils heated by microwave: UV − spectrophotometric evaluation. Food Sci Technol 18: 433–437. DOI: 10.1590/S0101-20611998000400015. [CrossRef] [Google Scholar]
  • Yanty NAM, Lai OM, Osman A, Long K, Ghazali HM. 2008. Physicochemical properties of Cucumis melo var. Inodorus (Honeydew melon) seed and seed oil. J Food Lipids 15(1): 42–55. DOI: 10.1111/j.1745-4522.2007.00101.x. [CrossRef] [Google Scholar]
  • Yoshida H, Kajimoto G. 1989. Effects of microwave energy on the tocopherols of soybean seeds. J Food Sci 54: 1596–1600. DOI: 10.1111/j.1365-2621.1989.tb05168.x. [Google Scholar]
  • Yoshida H, Nobuhisa H, Kajimoto G. 1990. Microwave energy effects on quality of some seed oils. J Food Sci 55: 1412–1416. DOI: 10.1111/j.1365-2621.1990.tb03947.x. [Google Scholar]
  • Yoshida H, Tatsumi M, Kajimoto G. 1991. Relationship between oxidative stability of Vitamin E and production of fatty acids in oils during microwave heating. J Am Oil Chem Soc 68: 566–570. DOI: 10.1007/BF02660151. [Google Scholar]
  • Yoshida H, Tatsumi M, Kajimoto G. 1992. Influence of fatty acids on the tocopherol stability in vegetable oils during microwave heating. J Am Oil Chem Soc 69: 119–125. DOI: 10.1007/BF02540560. [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.