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The Influence of the Adsorbents Used on Changes in the Quality Parameters of Pumpkin Seed Oil as a Result of a Single-Stage Refining Process

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cris.virtual.author-orcid0000-0003-3708-2890
cris.virtual.author-orcid0000-0002-0529-3725
cris.virtual.author-orcid0000-0002-3681-153X
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cris.virtualsource.author-orcida4043375-ad34-47db-b06a-c0b221cf8d5b
cris.virtualsource.author-orcid5d8013d7-489f-4858-b60d-ae1f299fa0a1
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dc.abstract.enThis study aimed to evaluate the impact of low- and high-temperature bleaching processes on the quality parameters of pumpkin seed oil. The research focused on optimizing the process to improve the oil’s physicochemical properties while reducing losses of valuable bioactive components. The bleaching process was carried out using 12 adsorbents in four technological variants, differing in temperature and adsorbent amount (30 °C/2% w/w, 30 °C/5%, 90 °C/2%, and 90 °C/5%). The scope of the analyses included, among others, the determination of acid (AV), peroxide (POV), and anisidine values (AnV), as well as the characterization of the fatty acid profile and the content of phytosterols and tocopherols. The data obtained were subjected to principal component analysis (PCA) to correlate the type of adsorbent with the process effects. It was shown that bleaching partially improves the oil’s quality parameters, though it is associated with a reduction in tocopherol and carotenoid content. Aluminum oxides are very poor adsorbents of vegetable oil components. Finely divided activated carbons exhibit the broadest spectrum of adsorbed components. Furthermore, bleaching earths have different effects on oil components depending on their composition and process temperature.
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.access2026-04-01
dc.date.accessioned2026-04-01T09:00:26Z
dc.date.available2026-04-01T09:00:26Z
dc.date.copyright2026-03-31
dc.date.issued2026
dc.description.abstract<jats:p>This study aimed to evaluate the impact of low- and high-temperature bleaching processes on the quality parameters of pumpkin seed oil. The research focused on optimizing the process to improve the oil’s physicochemical properties while reducing losses of valuable bioactive components. The bleaching process was carried out using 12 adsorbents in four technological variants, differing in temperature and adsorbent amount (30 °C/2% w/w, 30 °C/5%, 90 °C/2%, and 90 °C/5%). The scope of the analyses included, among others, the determination of acid (AV), peroxide (POV), and anisidine values (AnV), as well as the characterization of the fatty acid profile and the content of phytosterols and tocopherols. The data obtained were subjected to principal component analysis (PCA) to correlate the type of adsorbent with the process effects. It was shown that bleaching partially improves the oil’s quality parameters, though it is associated with a reduction in tocopherol and carotenoid content. Aluminum oxides are very poor adsorbents of vegetable oil components. Finely divided activated carbons exhibit the broadest spectrum of adsorbed components. Furthermore, bleaching earths have different effects on oil components depending on their composition and process temperature.</jats:p>
dc.description.accesstimeafter_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.number7
dc.description.points140
dc.description.versionfinal_published
dc.description.volume31
dc.identifier.doi10.3390/molecules31071155
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/8008
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/31/7/1155
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofMolecules
dc.relation.pagesart. 1155
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enpumpkin seed oil
dc.subject.enbleaching process
dc.subject.enfatty acid profile
dc.subject.ensterol content
dc.subject.entocopherol content
dc.titleThe Influence of the Adsorbents Used on Changes in the Quality Parameters of Pumpkin Seed Oil as a Result of a Single-Stage Refining Process
dc.title.volumeSpecial Issue Innovative Technologies for Food Processing and Preservation
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue7
oaire.citation.volume31