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<p>In this study, the effects of roasting process on protein, mineral, oil, total phenol, total flavonoid, total carotenoid amounts, antioxidant activity and phenolic component in “Sivri” and “Topak” pumpkin seed and oils. The oil content of seeds increased with roasting in both varieties (“Sivri” and “Topak”). While roasting temperature partially increased the protein content of “Sivri” variety, it caused a decrease in “Topak” variety. The most detected fatty acids in pumpkin seed oils were linoleic, oleic and palmitic acids, and were found to be statistically significant at <i>p</i> ≤ 0.01. The oleic acid contents of the oils obtained from “Sivri” and “Topak” seeds were found to be between 35.87% and 36.59% and 38.16 and 38.58%, respectively. In addition, the linoleic acid contents of “Sivri” seed oils were found to be between 43.86% and 44.70%, while the linoleic acid contents of “Topak” seed oils were found to be between 42.15% and 42.67%, respectively. While the total phenolic contents of “Sivri” seeds were determined to be between 2.13 and 4.29&#xa0;mg GAE/100&#xa0;g, the total phenolic contents of Topak seeds were determined to be between 3.92 and 5.94&#xa0;mg GAE/100&#xa0;g. The total flavonoid contents of “Sivri” and “Topak” seeds were determined to be between 10.52 and 17.10&#xa0;mg QE/100&#xa0;g and 3.57 and 9.57 mgQE/100&#xa0;g, respectively. The antioxidant activity value of “Sivri” variety pumpkin seeds roasted at 170 ˚C increased. The highest carotenoids in pumpkin seeds and oils belong to “Sivri” variety with 4.84&#xa0;µg/g (Control) and 5542&#xa0;µg/g (“Sivri” at 120 ˚C), respectively. Pumpkin seeds were quite rich in terms of P, K, Fe and Zn. The P, K, Fe and Zn contents of pointed seeds were higher than those of “Topak” varieties. The most detected phenolic components in pumpkin seeds and oils were catechin, rutin and gallic acid. Considering the results of the analysis, it was observed that consuming pumpkin seeds may be more beneficial due to functional properties than consuming its oil.</p>

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Effect of Roasting on Some Bioactive Properties, Phytochemical and Element Contents of Two Different Pumpkin Seeds

  • 期刊论文

  • 发表日期：

    2025年6月19日

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  • Fahad Al-Juhaimi,
  • Beyza Tüfekci,
  • Isam A. Mohamed Ahmed,
  • Nurhan Uslu,
  • Mehmet Musa Özcan,
  • Noman Walayat

摘要

In this study, the effects of roasting process on protein, mineral, oil, total phenol, total flavonoid, total carotenoid amounts, antioxidant activity and phenolic component in “Sivri” and “Topak” pumpkin seed and oils. The oil content of seeds increased with roasting in both varieties (“Sivri” and “Topak”). While roasting temperature partially increased the protein content of “Sivri” variety, it caused a decrease in “Topak” variety. The most detected fatty acids in pumpkin seed oils were linoleic, oleic and palmitic acids, and were found to be statistically significant at p ≤ 0.01. The oleic acid contents of the oils obtained from “Sivri” and “Topak” seeds were found to be between 35.87% and 36.59% and 38.16 and 38.58%, respectively. In addition, the linoleic acid contents of “Sivri” seed oils were found to be between 43.86% and 44.70%, while the linoleic acid contents of “Topak” seed oils were found to be between 42.15% and 42.67%, respectively. While the total phenolic contents of “Sivri” seeds were determined to be between 2.13 and 4.29 mg GAE/100 g, the total phenolic contents of Topak seeds were determined to be between 3.92 and 5.94 mg GAE/100 g. The total flavonoid contents of “Sivri” and “Topak” seeds were determined to be between 10.52 and 17.10 mg QE/100 g and 3.57 and 9.57 mgQE/100 g, respectively. The antioxidant activity value of “Sivri” variety pumpkin seeds roasted at 170 ˚C increased. The highest carotenoids in pumpkin seeds and oils belong to “Sivri” variety with 4.84 µg/g (Control) and 5542 µg/g (“Sivri” at 120 ˚C), respectively. Pumpkin seeds were quite rich in terms of P, K, Fe and Zn. The P, K, Fe and Zn contents of pointed seeds were higher than those of “Topak” varieties. The most detected phenolic components in pumpkin seeds and oils were catechin, rutin and gallic acid. Considering the results of the analysis, it was observed that consuming pumpkin seeds may be more beneficial due to functional properties than consuming its oil.