Table 1. Standard quality and composition parameters (FFA and PV), fatty acid and tocopherol contents in pumpkin seed oil samples.
| Oil sample | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| CP1 | CP2 | RS1 | RS2 | RS3 | RS4 | RS5 | S1 | S2 | |
| FFA/(mg KOH/g oil) | 0.90±0.04 | 0.6±0.1 | 0.9±0.1 | 0.72±0.02 | 0.70±0.05 | 0.67±0.04 | 0.65±0.02 | 0.59±0.02 | 0.6±0.1 |
| PV/(mg O2/kg oil) | 3.0±0.1 | 2.5±0.1 | 5.6±0.1 | 5.4±0.1 | 2.5±0.4 | 4.7±0.5 | 5.0±0.2 | 4.9±0.5 | 3.3±0.1 |
| w(fatty acid)/% | |||||||||
| C16:0 | 11.1±0.2 | 12.3±0.1 | 12.0±0.3 | 9.0±0.1 | 10.0±0.3 | 10.11±0.01 | 11.3±0.2 | 7.4±0.2 | 7.84±0.04 |
| C18:0 | 3.8±0.1 | 4.6±0.1 | 3.5±0.2 | 3.0±0.1 | 2.9±0.1 | 4.02±0.04 | 4.1±0.4 | 2.2±0.1 | 3.4±0.1 |
| C18:1 | 35.7±0.4 | 36.70±0.04 | 33.6±0.2 | 32.52±0.01 | 28.79±0.04 | 39.1±0.0 | 33.3±0.7 | 31.7±0.2 | 31.0±0.2 |
| C18:2 | 48.0±0.2 | 45.6±0.1 | 49.6±0.1 | 54.40±0.04 | 56.2±0.2 | 45.87±0.03 | 50.9±1.4 | 54.49±0.07 | 57.4±0.6 |
| C18:3 | 0.8±0.5 | 0.1±0.1 | 0.73±0.07 | 0.4±0.2 | 1.5±0.1 | 0.4±0.0 | 0.2±0.1 | 3.23±0.02 | 0.28±0.04 |
| C20:0 | 0.44±0.07 | 0.6±0.3 | 0.4±0.0 | 0.35±0.01 | 0.32±0.02 | 0.4±0.0 | 0.10±0.04 | 0.54±0.01 | 0.07±0.04 |
| C22:0 | 0.08±0.02 | 0.04±0.01 | 0.2±0.1 | 0.36±0.02 | 0.37±0.01 | 0.1±0.0 | 0.02±0.02 | 0.44±0.02 | 0.06±0.02 |
| Σ(unsaturated fatty acids) | 84.5±0.3 | 82.46±0.09 | 84.0±0.1 | 87.33±0.07 | 86.4±0.1 | 85.29±0.01 | 84.4±0.8 | 89.4±0.2 | 88.7±0.4 |
| w(tocopherol)/(mg/kg) | |||||||||
| α | 10.1±0.9 | 11.5±3.1 | 32.4±5.9 | 85.1±2.1 | 160.2±5.7 | 89.3±5.3 | 95.0±5.8 | 198.8±4.3 | 237.2±0.1 |
| γ | 251.0±1.1 | 332.9±5.3 | 401.7±9.5 | 174.7±5.6 | 275.4±7.7 | 315.0±6.8 | 242.8±1.7 | 248.5±3.4 | 83.5±2.4 |
| δ | 2.3±0.2 | 2.2±0.2 | 30.8±1.3 | 7.1±0.4 | 18.5±0.8 | 15.7±0.1 | 3.70±0.04 | 10.1±0.4 | 3.0±0.3 |
| Σ(tocopherols) | 263.4±3.1 | 346.6±1.8 | 464.9±10.6 | 266.9±3.42 | 454.1±10.0 | 420.0±7.1 | 374.8±3.9 | 457.4±3.4 | 323.7±1.8 |
All parameters are expressed as mean value±standard deviation (N=3). Pumpkin seed oil samples: CP1 and CP2=cold-pressed, produced from unroasted seeds, RS1–RS5=oil mixtures produced from roasted seed paste, and S1 and S2=salad oil mixtures. FFA=free fatty acids, PV=peroxide value