Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo)
The effect of roasting at high temperatures on the Vitamin E in hulled gourd seeds of Cucurbita pepo was studied. Roasting at 140°C for 5 min induced a swelling of the seed with an increase in volume of 43 %, and a weight loss of 6.5 %.The seed acquired the desired puffed-up appearance. The water ac...
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Consejo Superior de Investigaciones Científicas
2006-12-01
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doaj-a5f6a6ca63134b3c8f9d5c9d93baad4e2021-05-05T07:28:25ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142006-12-0157440941410.3989/gya.2006.v57.i4.6765Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo)Gemrot François0Barouh Nathalie1Vieu Jean-Pierre2Pioch Daniel3Montet Didier4Cirad-Amis, UR N°24 Food quality, TA 40/16, 34398 Montpellier Cedex 5Cirad-Amis, UR N°24 Food quality, TA 40/16, 34398 Montpellier Cedex 5Exploitation agricole Les fleurs de JausselyCirad-Amis, UR N°24 Food quality, TA 40/16, 34398 Montpellier Cedex 5Cirad-Amis, UR N°24 Food quality, TA 40/16, 34398 Montpellier Cedex 5The effect of roasting at high temperatures on the Vitamin E in hulled gourd seeds of Cucurbita pepo was studied. Roasting at 140°C for 5 min induced a swelling of the seed with an increase in volume of 43 %, and a weight loss of 6.5 %.The seed acquired the desired puffed-up appearance. The water activity of raw seeds was 0.544 and decreased during roasting to 0.105. Cucurbita pepo seeds contained 51.0 % fat. Tocopherol content of roasted seeds was 68mg/100g oil and of non roasted seeds was 107mg/100g oil. γ-tocopherol represented 96% of the total tocopherols. Total tocopherol loss during roasting was 36%. β-tocopherol loss was the highest at 50%; for α-tocopherol it was 41% and for γ-tocopherol it was 36%.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/67cucurbita pepogourdroastingtocopherolvitamin e |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Gemrot François Barouh Nathalie Vieu Jean-Pierre Pioch Daniel Montet Didier |
spellingShingle |
Gemrot François Barouh Nathalie Vieu Jean-Pierre Pioch Daniel Montet Didier Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo) Grasas y Aceites cucurbita pepo gourd roasting tocopherol vitamin e |
author_facet |
Gemrot François Barouh Nathalie Vieu Jean-Pierre Pioch Daniel Montet Didier |
author_sort |
Gemrot François |
title |
Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo) |
title_short |
Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo) |
title_full |
Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo) |
title_fullStr |
Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo) |
title_full_unstemmed |
Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo) |
title_sort |
effect of roasting on tocopherols of gourd seeds (cucurbita pepo) |
publisher |
Consejo Superior de Investigaciones Científicas |
series |
Grasas y Aceites |
issn |
0017-3495 1988-4214 |
publishDate |
2006-12-01 |
description |
The effect of roasting at high temperatures on the Vitamin E in hulled gourd seeds of Cucurbita pepo was studied. Roasting at 140°C for 5 min induced a swelling of the seed with an increase in volume of 43 %, and a weight loss of 6.5 %.The seed acquired the desired puffed-up appearance. The water activity of raw seeds was 0.544 and decreased during roasting to 0.105. Cucurbita pepo seeds contained 51.0 % fat. Tocopherol content of roasted seeds was 68mg/100g oil and of non roasted seeds was 107mg/100g oil. γ-tocopherol represented 96% of the total tocopherols. Total tocopherol loss during roasting was 36%. β-tocopherol loss was the highest at 50%; for α-tocopherol it was 41% and for γ-tocopherol it was 36%. |
topic |
cucurbita pepo gourd roasting tocopherol vitamin e |
url |
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/67 |
work_keys_str_mv |
AT gemrotfrancois effectofroastingontocopherolsofgourdseedscucurbitapepo AT barouhnathalie effectofroastingontocopherolsofgourdseedscucurbitapepo AT vieujeanpierre effectofroastingontocopherolsofgourdseedscucurbitapepo AT piochdaniel effectofroastingontocopherolsofgourdseedscucurbitapepo AT montetdidier effectofroastingontocopherolsofgourdseedscucurbitapepo |
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1721470117586403328 |