residue of using screw pumpkin seeds oil plant
Expeller Pressing of Pumpkin Seed Oil: Oil Yield, Quality, Fatty Acid
The present study aimed to obtain pumpkin ( C. moschata ) seed oil by screw pressing (expeller) from four superior lines obtained through self-fertilization cycles, as well as a hybrid resulting from the crossing of two lines developed at the Embrapa Semi-arid plant breeding program. A commercial sample was used as a control.
Profiling Key Phytoconstituents in Screw-Pressed Nigella Solid Residue
Nigella sativa L. (generally known as black cumin) is a medicinal plant prized for its therapeutic and nutritional benefits. Its seed oil is used extensively in pharmaceuticals, nutraceuticals, cosmetics, and cooking. However, extracting oil to satisfy the world s needs leaves behind plenty of solid residues. The seeds of Nigella are loaded with health-benefiting phytoconstituents, but so
Expeller Pressing of Pumpkin Seed Oil: Oil Yield, Quality, Fatty Acid
The present study aimed to obtain pumpkin ( C. moschata ) seed oil by screw pressing (expeller) from four superior lines obtained through self‐fertilization cycles, as well as a hybrid resulting from the crossing of two lines developed at the Embrapa Semi‐arid plant breeding program. A commercial sample was used as a control.
Effect of seed pretreatment, screw speed, and pressing conditions on
Abstract This study investigated the combined effects of seed pretreatment, pressing type (PT), and screw speed (SP) on the physicochemical quality and fatty acid distribution of pumpkin seed oil (PSO) extracted from Cucurbita pepo seeds.
Expeller Pressing of Pumpkin Seed Oil: Oil Yield, Quality, Fatty Acid
The seeds constitute approximately 3.34% (w/w) of pumpkin (Cucurbita moschata), a byproduct rich in bioactive compounds. Cucurbita seeds may contain approximately 33% oil with a unique composition and nutritional value. The present study aimed to obtain pumpkin (C. moschata) seed oil by screw pressing (expeller) from four superior lines obtained through self-fertilization cycles, as well as a
Shelf Life of Cold-Pressed Pumpkin (Cucurbita pepo L.) Seed Oil
The oil samples were prepared by pressing naked pumpkin seeds and pumpkin seeds with the hulls in a 3:2 ratio using a screw press. The changes of the oil sensory characteristics, basic chemical quality and oxidative stability were followed over a 2-year period.
Fatty acid composition of pumpkin seed oil obtained with a screw press
The production of cold-pressed oil from nonroasted naked pumpkin seeds by pressing with screw presses started in the Republic of Serbia at the end of 1990s. This oil has the characteristic flavour
Physicochemical Characteristics, Pesticide Residue and Aflatoxin
Lab-scale screw press machine was used to produce cold pressed pumpkin seed oils and the oil contents were found between 42.8%−47.4% for naked seeds.
Shelf Life of Cold-Pressed Pumpkin (Cucurbita pepo L.) Seed Oil
The production of cold-pressed oil from nonroasted naked pumpkin seeds by pressing with screw presses started in the Republic of Serbia at the end of 1990s. This oil has the characteristic flavour of raw-dried seeds, and is a specific product of this region. The oil samples were prepared by pressing naked pumpkin seeds and pumpkin seeds with the hulls in a 3:2 ratio using a screw press. The
Formation of Previously Undescribed Δ7-Phytosterol Oxidation Products
The influence of pumpkin seed roasting conditions (110-140 °C) and screw-pressing on the formation of previously undescribed Δ7-phytosterol oxidation products and tocopherylquinone adducts with nucleophilic phosphatidylethanolamine species was investigated. The roasting process of pumpkin seed paste at a temperature above 120 °C for 30 min considerably enhanced the formation of Δ7