Comparison of quality and oxidative stability of pumpkin seed (<i>Cucurbita maxima</i>) oil between conventional and enzymatic extraction methods-Reference-Cited by-同舟云学术

Comparison of quality and oxidative stability of pumpkin seed (Cucurbita maxima) oil between conventional and enzymatic extraction methods

Published:2024 Issue:4 Volume:2 Page:1033-1040
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Zhang Guoqiang¹²^ORCID,Li Ziqian³,Fu Manfei⁴

Affiliation:

1. Department of Food and Nutritional Sciences, University of Reading, PO Box 226, Whiteknights, Reading, RG6 6AP, UK

2. School of Life Sciences, Faculty of Health and Life Sciences, Coventry University, Coventry, CV1 5FB, UK

3. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China

4. Medical Research Center, The Affiliated Hospital of Qingdao University, Qingdao 266000, China

Abstract

Pumpkin seed oil was obtained from three extraction methods, namely Soxhlet extraction (SE), cold-pressed extraction (CPE), and aqueous enzymatic extraction (AEE).

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D4FB00080C

Reference54 articles.

1. Pumpkin seed oil: a comprehensive review of extraction methods, nutritional constituents, and health benefits

2. Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars

3. The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

4. Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity

5. Chemical composition and functional characterisation of commercial pumpkin seed oil

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