Simple item page
 

Analysis of Quality Distinctions of Pumpkin Seed Oil (Cucurbita pepo var. oleifera) and Walnut Oil (Juglans regia L.)

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0003-3708-2890
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0002-3681-153X
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcida0e99de6-16e7-4a8e-955e-348a7bec4f41
cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe study aimed to characterize the quality and evaluate the content of bioactive substances in cold-pressed pumpkin seed and walnut oils obtained from the specific varieties (Cucurbita pepo var. oleifera and Juglans regia L.). The analyses included the determination of acid value, peroxide value, and anisidine value. The content of chlorophylls and carotenoids was identified, and the fatty acid, phytosterol, and tocopherol profiles were characterized. The results were subjected to principal component analysis and compared with the physicochemical parameters of other popular niche oils. It was shown that both oils tested have unique, relatively simple fatty acid profiles (only 5–6 dominant acids were identified). In addition, significant differences in squalene content were observed: pumpkin seed oil showed a higher concentration than other vegetable oils. In contrast, walnut oil was found to lack squalene, which is atypical among the analyzed niche oils.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorCzwartkowski, Kamil
dc.contributor.authorNizio, Edyta
dc.contributor.authorMarcinkowski, Damian
dc.contributor.authorKmiecik, Dominik
dc.contributor.authorGrygier, Anna
dc.contributor.authorSiger, Aleksander
dc.contributor.authorGolimowski, Wojciech
dc.date.access2026-04-13
dc.date.accessioned2026-04-13T07:37:54Z
dc.date.available2026-04-13T07:37:54Z
dc.date.copyright2026-04-11
dc.date.issued2026
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.number8
dc.description.points140
dc.description.versionfinal_published
dc.description.volume31
dc.identifier.doi10.3390/molecules31081263
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/8063
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/31/8/1263
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 1263
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enpumpkin seed oil
dc.subject.enwalnut oil
dc.subject.enniche oils
dc.subject.enedible oil composition
dc.titleAnalysis of Quality Distinctions of Pumpkin Seed Oil (Cucurbita pepo var. oleifera) and Walnut Oil (Juglans regia L.)
dc.title.volumeSpecial Issue Physicochemical Interactions and Modifications of Composition, Structure and Properties During Food Processing
dc.typeJournalArticle
dspace.entity.typePublication