The composition and content of certain bioactive components of the cold pressed oil obtained from six samples of pumpkin seeds (Cucurbita pepo L.) cultivated in Serbia were analyzed by GC and GC/MS. The composition and content of fatty acids, tocopherols and phytosterols, and the total content of squalene were determined. The results indicate oil's excellent quality, with high contents of monounsaturated fatty acids (37.1 +/- 0.70-43.6 +/- 0.69 g/100 g of total fatty acids), total tocopherols (38.03 +/- 0.25-64.11 +/- 0.07 mg/100 g of oil), sterols (718.1 +/- 6.1-897.8 +/- 6.8 mg/100 g of oil) and especially squalene (583.2 +/- 23.6-747 +/- 16 mg/100 g of oil). High content of squalene, phytosterols and monounsaturated fatty acids recommend the use of this type of the oil in the nutritional and medical purposes.
TY - JOUR
AU - Rabrenovic, Biljana B.
AU - Dimic, Etelka B.
AU - Novaković, Miroslav
AU - Tešević, Vele
AU - Basic, Zorica N.
PY - 2014
UR - https://cer.ihtm.bg.ac.rs/handle/123456789/1532
AB - The composition and content of certain bioactive components of the cold pressed oil obtained from six samples of pumpkin seeds (Cucurbita pepo L.) cultivated in Serbia were analyzed by GC and GC/MS. The composition and content of fatty acids, tocopherols and phytosterols, and the total content of squalene were determined. The results indicate oil's excellent quality, with high contents of monounsaturated fatty acids (37.1 +/- 0.70-43.6 +/- 0.69 g/100 g of total fatty acids), total tocopherols (38.03 +/- 0.25-64.11 +/- 0.07 mg/100 g of oil), sterols (718.1 +/- 6.1-897.8 +/- 6.8 mg/100 g of oil) and especially squalene (583.2 +/- 23.6-747 +/- 16 mg/100 g of oil). High content of squalene, phytosterols and monounsaturated fatty acids recommend the use of this type of the oil in the nutritional and medical purposes.
PB - Elsevier
T2 - Lwt-Food Science and Technology
T1 - The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds
VL - 55
IS - 2
SP - 521
EP - 527
DO - 10.1016/j.lwt.2013.10.019
ER -
@article{
author = "Rabrenovic, Biljana B. and Dimic, Etelka B. and Novaković, Miroslav and Tešević, Vele and Basic, Zorica N.",
year = "2014",
abstract = "The composition and content of certain bioactive components of the cold pressed oil obtained from six samples of pumpkin seeds (Cucurbita pepo L.) cultivated in Serbia were analyzed by GC and GC/MS. The composition and content of fatty acids, tocopherols and phytosterols, and the total content of squalene were determined. The results indicate oil's excellent quality, with high contents of monounsaturated fatty acids (37.1 +/- 0.70-43.6 +/- 0.69 g/100 g of total fatty acids), total tocopherols (38.03 +/- 0.25-64.11 +/- 0.07 mg/100 g of oil), sterols (718.1 +/- 6.1-897.8 +/- 6.8 mg/100 g of oil) and especially squalene (583.2 +/- 23.6-747 +/- 16 mg/100 g of oil). High content of squalene, phytosterols and monounsaturated fatty acids recommend the use of this type of the oil in the nutritional and medical purposes.",
publisher = "Elsevier",
journal = "Lwt-Food Science and Technology",
title = "The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds",
volume = "55",
number = "2",
pages = "521-527",
doi = "10.1016/j.lwt.2013.10.019"
}
Rabrenovic, B. B., Dimic, E. B., Novaković, M., Tešević, V.,& Basic, Z. N.. (2014). The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds. in Lwt-Food Science and Technology
Elsevier., 55(2), 521-527.
https://doi.org/10.1016/j.lwt.2013.10.019
Rabrenovic BB, Dimic EB, Novaković M, Tešević V, Basic ZN. The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds. in Lwt-Food Science and Technology. 2014;55(2):521-527.
doi:10.1016/j.lwt.2013.10.019 .
Rabrenovic, Biljana B., Dimic, Etelka B., Novaković, Miroslav, Tešević, Vele, Basic, Zorica N., "The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds" in Lwt-Food Science and Technology, 55, no. 2 (2014):521-527,
https://doi.org/10.1016/j.lwt.2013.10.019 . .
