Stability of cold pressed naked pumpkin seed oil, Cucurbita pepo L. | Odrzivost hladno presovanog ulja semena uljane tikve golice Cucurbita pepo L.
2008
Dimic, E., Tehnoloski fakultet, Novi Sad (Serbia) | Vujasinovic, V., Fabrika biljnih ulja i masti Vital, Vrbas (Serbia) | Romanic, R., Tehnoloski fakultet, Novi Sad (Serbia) | Berenji, J., Institut za ratarstvo i povrtarstvo, Novi Sad (Serbia)
The production of cold-pressed oil from crude-dried naked pumpkin seed started in our region in the last decade of the 20th century, by pressing on screw presses. Oil of characteristic flavour on crude-non roasted seed is a specific product of our region. The change of sensory characteristics, chemical quality and oxidative stability of oil were investigated and followed over a two-year period. Oil samples were obtained by pressing naked pumpkin seed and seed of different size with hull, in ratio 3:2, and naked pumpkin seed with wheat bran as a drainage material. The results obtained pointed to stable sensory quality during first 12 months, and after that the oil flavour decreased in quality. The chemical quality of oil gradually became worse, however, the acid and peroxide values satisfied the prescribed minimum during the whole investigation period. The oxidative stability determined by Rancimat test is good, although the induction period decreased by 30% to 40% in the investigated period.
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