Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.13091/202
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dc.contributor.authorAyyıldız, Hamide Filiz-
dc.contributor.authorTopkafa, Mustafa-
dc.contributor.authorKara, Hüseyin-
dc.date.accessioned2021-12-13T10:19:59Z-
dc.date.available2021-12-13T10:19:59Z-
dc.date.issued2019-
dc.identifier.isbn978-3-030-12473-1; 978-3-030-12472-4-
dc.identifier.urihttps://doi.org/10.1007/978-3-030-12473-1_41-
dc.identifier.urihttps://hdl.handle.net/20.500.13091/202-
dc.description.abstractThis chapter summarizes the main knowledge of pumpkin seed oil (PSO) such as cultivation conditions, production technology, physicochemical properties, quality control parameters and effects on health. PSO is obtained from pumpkins belong to the Cucurbitaceae family, cultivated in mild and subtropical regions and widely known as palatable and tasty food. It has been produced in Slovenia, Austria, and Hungary and used as cooking oil in many parts in Africa and the Middle East. The oil content is around 50% and it can be obtained from pumpkin seeds with or without husks using solvent extraction, supercritical CO2 or cold pressed methods. PSO has the dark greenish color as well as very typical strong nutty and roasty flavor. It is a rich natural source of phytosterols, proteins, polyunsaturated fatty acids (PUFA), antioxidant vitamins, carotenoids and tocopherols and various elements and recommended to be in the human diet for health. PSO is highly unsaturated oil containing predominantly oleic and linoleic fatty acids and this feature makes PSO well suited for improving the food nutritive value. PSO also provides many benefits to health such as prevention of the growth and reduction of the size of prostate, mitigation of hypercholesterolemia and arthritis, retardation of the progression of hypertension, alleviation of diabetes by promoting hypoglycemic activity, and lowering levels of various cancer species. These properties are attributed to effective macro- and micro-constituents in the oil. All these features make the PSO a highly nutritious food and a useful source for application in therapeutics and novel foods.en_US
dc.language.isoenen_US
dc.publisherSPRINGER INTERNATIONAL PUBLISHING AGen_US
dc.relation.ispartofFRUIT OILS: CHEMISTRY AND FUNCTIONALITYen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCucurbitaceaeen_US
dc.subjectSterolsen_US
dc.subjectFatty Acidsen_US
dc.subjectAntioxidant Vitaminsen_US
dc.subjectCarotenoidsen_US
dc.subjectTocopherolsen_US
dc.subjectSupercritical-Fluid Extractionen_US
dc.subjectFatty-Acid-Compositionen_US
dc.subjectAssisted Aqueous Extractionen_US
dc.subjectChemical-Compositionen_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectAntioxidant Activityen_US
dc.subjectRoasting Processen_US
dc.subjectCarbon-Dioxideen_US
dc.subjectLipid Classesen_US
dc.subjectMaximaen_US
dc.titlePumpkin (Cucurbita pepo L.) Seed Oilen_US
dc.typeBook Parten_US
dc.identifier.doi10.1007/978-3-030-12473-1_41-
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Kimya Mühendisliği Bölümüen_US
dc.identifier.startpage765en_US
dc.identifier.endpage788en_US
dc.identifier.wosWOS:000560807800042en_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
item.openairetypeBook Part-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.fulltextNo Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.author.dept07. 04. Department of Chemistry and Chemical Processing Technologies-
Appears in Collections:Mühendislik ve Doğa Bilimleri Fakültesi Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collections
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