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Optimization of hull-less pumpkin seed roasting conditions using response surface methodology.
J Food Sci. 2012 May; 77(5):C532-8.JF

Abstract

Response surface methodology (RSM) was applied to optimize hull-less pumpkin seed roasting conditions before seed pressing to maximize the biochemical composition and antioxidant capacity of the virgin pumpkin oils obtained using a hydraulic press. Hull-less pumpkin seeds were roasted for various lengths of time (30 to 70 min) at various roasting temperatures (90 to 130 °C), resulting in 9 different oil samples, while the responses were phospholipids content, total phenols content, α- and γ-tocopherols, and antioxidative activity [by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical assay]. Mathematical models have shown that roasting conditions influenced all dependent variables at P < 0.05. The higher roasting temperatures had a significant effect (P < 0.05) on phospholipids, phenols, and α-tocopherols contents, while longer roasting time had a significant effect (P < 0.05) on γ-tocopherol content and antioxidant capacity, among the samples prepared under different roasting conditions. The optimum conditions for roasting the hull-less pumpkin seeds were 120 °C for duration of 49 min, which resulted in these oil concentrations: phospholipids 0.29%, total phenols 23.06 mg/kg, α-tocopherol 5.74 mg/100 g, γ-tocopherol 24.41 mg/100 g, and an antioxidative activity (EC(50)) of 27.18 mg oil/mg DPPH.

Authors+Show Affiliations

College of Professional Studies in Business Management and Communications, Mitropolita Stratimirovica 110, Sremski Karlovci, Serbia.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23163936

Citation

Vujasinović, Vesna, et al. "Optimization of Hull-less Pumpkin Seed Roasting Conditions Using Response Surface Methodology." Journal of Food Science, vol. 77, no. 5, 2012, pp. C532-8.
Vujasinović V, Radočaj O, Dimić E. Optimization of hull-less pumpkin seed roasting conditions using response surface methodology. J Food Sci. 2012;77(5):C532-8.
Vujasinović, V., Radočaj, O., & Dimić, E. (2012). Optimization of hull-less pumpkin seed roasting conditions using response surface methodology. Journal of Food Science, 77(5), C532-8. https://doi.org/10.1111/j.1750-3841.2012.02675.x
Vujasinović V, Radočaj O, Dimić E. Optimization of Hull-less Pumpkin Seed Roasting Conditions Using Response Surface Methodology. J Food Sci. 2012;77(5):C532-8. PubMed PMID: 23163936.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization of hull-less pumpkin seed roasting conditions using response surface methodology. AU - Vujasinović,Vesna, AU - Radočaj,Olga, AU - Dimić,Etelka, PY - 2012/11/21/entrez PY - 2012/11/21/pubmed PY - 2013/4/26/medline SP - C532 EP - 8 JF - Journal of food science JO - J Food Sci VL - 77 IS - 5 N2 - Response surface methodology (RSM) was applied to optimize hull-less pumpkin seed roasting conditions before seed pressing to maximize the biochemical composition and antioxidant capacity of the virgin pumpkin oils obtained using a hydraulic press. Hull-less pumpkin seeds were roasted for various lengths of time (30 to 70 min) at various roasting temperatures (90 to 130 °C), resulting in 9 different oil samples, while the responses were phospholipids content, total phenols content, α- and γ-tocopherols, and antioxidative activity [by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical assay]. Mathematical models have shown that roasting conditions influenced all dependent variables at P < 0.05. The higher roasting temperatures had a significant effect (P < 0.05) on phospholipids, phenols, and α-tocopherols contents, while longer roasting time had a significant effect (P < 0.05) on γ-tocopherol content and antioxidant capacity, among the samples prepared under different roasting conditions. The optimum conditions for roasting the hull-less pumpkin seeds were 120 °C for duration of 49 min, which resulted in these oil concentrations: phospholipids 0.29%, total phenols 23.06 mg/kg, α-tocopherol 5.74 mg/100 g, γ-tocopherol 24.41 mg/100 g, and an antioxidative activity (EC(50)) of 27.18 mg oil/mg DPPH. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/23163936/Optimization_of_hull_less_pumpkin_seed_roasting_conditions_using_response_surface_methodology_ L2 - https://doi.org/10.1111/j.1750-3841.2012.02675.x DB - PRIME DP - Unbound Medicine ER -