A comparative study of the chemical and nutritional properties of hemp (Cannabis sativa L.) and hull-less pumpkin (Cucurbita pepo L.) seed oil press-cakes
2011
Radočaj, O., Faculty of Technology, Novi Sad (Serbia) | Dimić, E., Faculty of Technology, Novi Sad (Serbia) | Vujasinović, V., College of Professional Studies in Business Management and Communications, Sremski Karlovci (Serbia)
There has been an increased demand in the food industry during the last decade to recover by-products from food processing waste material with the goal to produce value-added, functional food products for human consumption. The objective of this study was to characterize and evaluate two press-cakes: by-products from the oil pressing process of the hemp seeds (cold pressed oil) and from the hull-less pumpkin seed pressing process from roasted pulp (virgin oil), as potential value-added food ingredients. Two by-products were compared and their suitability as food ingredients was assessed based on proximate analysis, the quality of proteins and minerals. Residual oils were also analyzed to determine their nutritional value and chemical stability. The results showed that both press-cakes, obtained by pressing hemp seeds and hull-less pumpkin seeds, had a substantial amount of high quality proteins and variety of minerals (P, K, Na, Ca, Cu, Fe, Mg, Mn, and Zn) in high quantities, as well as a high content of PUFA, especially omega-6 essential fatty acids and gamma-tocopherols, which were present in the press-cakes' residual oils. Hemp oil was rich in omega-3 essential fatty acids with an ideal ratio between omega-6 and omega-3 essential fatty acids. The oxidative stability of residual oils determined by a Rancimat apparatus showed that the induction period (IP) was very low for the hemp seed oil (less than 1 h), but fairly high for the hull-less pumpkin seed oil (13.9 h). The obtained results confirmed that both press-cakes can be used in different applications as value-added, functional ingredients for food manufacture. The potential combination of these two products may be explored further to design food products with special characteristics.
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