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Journal of the American Oil Chemists' Society, 1977
Abstract and summaryThe sterol fraction of unsaponifiable matter obtained from a Yugoslav pumpkin seed ripening was investigated by gas liquid chromatography on a glass capillary column. It contained at least 14 different sterols ten of which were identified primarily by combined gas chromatography‐mass spectrometry as cholesterol, brassicasterol ...
M. Bastić +3 more
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Abstract and summaryThe sterol fraction of unsaponifiable matter obtained from a Yugoslav pumpkin seed ripening was investigated by gas liquid chromatography on a glass capillary column. It contained at least 14 different sterols ten of which were identified primarily by combined gas chromatography‐mass spectrometry as cholesterol, brassicasterol ...
M. Bastić +3 more
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European Journal of Lipid Science and Technology, 2000
In Austria pumpkins are grown primarily for the production of pumpkin seeds that can be used for eating or the production of salad oil. Pumpkin seed oil is dark green and its fatty acid composition consists typically of linoleic acid and oleic acid as the dominant fatty acids.
Michael Murkovic, W. Pfannhauser
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In Austria pumpkins are grown primarily for the production of pumpkin seeds that can be used for eating or the production of salad oil. Pumpkin seed oil is dark green and its fatty acid composition consists typically of linoleic acid and oleic acid as the dominant fatty acids.
Michael Murkovic, W. Pfannhauser
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Determination of trace elements in pumpkin seed oils and pumpkin seeds by ICP-AES
Journal of Analytical Atomic Spectrometry, 2002Inductively coupled plasma atomic emission spectrometry (ICP-AES) was used for the determination of the elements present in pumpkin seed oil and pumpkin seeds. After extraction of the oil from pumpkin seeds a residue was obtained. For the determination of elements three types of samples were used: oil, seeds and the residue (after oil extraction ...
Juranovic, Iva +2 more
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Histolocalisation of the oil and pigments in the pumpkin seed
Annals of Applied Biology, 2009AbstractPumpkin seed oil has a distinct taste and a characteristic green‐red colour. A green layer (chlorenchyma) can be observed in the cross section of the seed on the inner side of the testa. This layer is considered to be a source of protochlorophyll pigment that gives colour to the pumpkin seed oil. However, the histolocalisation of the pigment by
M. Kreft, R. Zorec, D. Janeš, S. Kreft
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ECONOMICS OF OIL PUMPKIN SEED PRODUCTION
2015Regulations of new CAP reforms moving from product to producer support and now to a more land based approach. This is in response to the challenges facing the sector, many of which are driven by factors that are external to agriculture. These have been identified as economic, environmental and territorial. To achieve these long-term goals, the existing
Nábrádi, András +5 more
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Pathways of HCB-contamination oil pumpkin seeds
Chemosphere, 1994Abstract Hexachlorobenzene (HCB) concentrations in 41 seed oil samples of oilpumpkins ( Cucurbita pepo var. citrullinia f. styriaca Greb.) grown in Styria (Austria) and in 31 corresponding agricultural soils were measured. A positive correlation between the concentration in the soil and the contents of HCB in the seed oil could be established ...
Sonja ECKER, Othmar HORAK
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2009
Pumpkin is one of the oldest domesticated crops of the Neolithic revolution(Smith1997;PipernoandStothert2003),andpumpkinseedsareconsumedasasnack in many cultures throughout the world. Since the bitter flesh of wildCucurbita species is usually inedible, very likely seeds were the first parts ofpumpkin eaten by humans (Whitaker and Bemis 1964).In the ...
Tamás Lelley +2 more
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Pumpkin is one of the oldest domesticated crops of the Neolithic revolution(Smith1997;PipernoandStothert2003),andpumpkinseedsareconsumedasasnack in many cultures throughout the world. Since the bitter flesh of wildCucurbita species is usually inedible, very likely seeds were the first parts ofpumpkin eaten by humans (Whitaker and Bemis 1964).In the ...
Tamás Lelley +2 more
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Pumpkin (Cucurbita pepo L.) Seed Oil
2019This chapter summarizes the main knowledge of pumpkin seed oil (PSO) such as cultivation conditions, production technology, physicochemical properties, quality control parameters and effects on health. PSO is obtained from pumpkins belong to the Cucurbitaceae family, cultivated in mild and subtropical regions and widely known as palatable and tasty ...
Hamide Filiz Ayyildiz +2 more
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Seeds and oil of the Styrian oil pumpkin: Components and biological activities
European Journal of Lipid Science and Technology, 2007AbstractCucurbita pepo subsp. pepo var. Styriaca is a phylogenetically young member of the Cucurbita spp. since the mutation leading to dark green seeds with stunted outer hulls arose only in the 19th century. This mutation defined the so‐called Styrian oil pumpkin and facilitated the production of Styrian pumpkin seed oil.
Fruhwirth, Gilbert O., Hermetter, Albin
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An improved method to discover adulteration of Styrian pumpkin seed oil
Journal of Biochemical and Biophysical Methods, 2002Pumpkin seed oil is rather expensive compared to other vegetable oils. Therefore, it is often adulterated by the addition of cheaper oils. In contrast to other edible oils, the content of Delta 5-sterols is very low, while Delta 7-sterols are dominating.
Thomas, Wenzl +3 more
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