The Effect of Roasting on Bioactive Properties, Phenolic Compounds and Fatty Acid Profiles of Pumpkin (Cucurbita spp.) Seeds

Abstract

In this study, the effect of roasting process on oil, antioxidant activity, total phenol, flavonoid, carotenoid and phenolic constituents and fatty acid compositions of pumpkin (Cucurbita spp.) seeds and oils was investigated. The oil yields of “Topak” and “Sivri” pumpkin seeds were assessed to be between 47.41 (control) and 51.02% (oven) to 45.29% (control) and 48.56% (microwave), respectively. Total phenolic, total flavonoid quantities and antioxidant capacities of the “Topak” and “Sivri” pumpkin seeds roasted in the oven were higher than the bioactive compounds and antioxidant activities of pumpkin seeds roasted in the microwave. In addition, the oil, total phenol, total flavonoid quantities and antioxidant activity values of “Topak” pumpkin seeds were higher when compared to the results of “Sivri” pumpkin seeds. Gallic acid quantities of “Topak” and “Sivri” pumpkin seeds were recorded to be between 2.13 (microwave) and 8.53 mg/100 g (oven) to 3.35 (microwave) and 8.83 mg/100 g (oven), respectively. Oleic acid quantities of “Topak” and “Sivri” pumpkin oils were assayed to be between 37.79 (control) and 38.55 (microwave) to 35.32 (microwave) and 35.67% (control), respectively. Linoleic acid quantities of “Topak” and “Sivri” pumpkin seed oils were assessed to be between 42.74 (microwave) and 43.09 (control) to 44.78 (oven) and 45.24% (microwave), respectively. While the oleic acid content of roasted “Topak” pumpkin oils was higher than the control, the oleic acid content of “Sivri” pumpkin oil was lower.