Production technology and characteristics of Styrian pumpkin seed oil

Gilbert O. Fruhwirth, Albin Hermetter*

*Corresponding author for this work

Research output: Contribution to journalLiterature reviewpeer-review

40 Citations (Scopus)

Abstract

Cucurbita pepo subsp. pepo var. Styriaca, the so-called Styrian oil pumpkin, is a phylogenetically young member of the Cucurbita spp. A single mutation occurred only in the 19(th) century and led to dark green seeds with stunted outer hulls. This mutation facilitated the production of Styrian pumpkin seed oil that became a regional specialty oil in the south-eastern part of Europe during the last few decades. We describe in this article the production and economic value of this edible specialty oil as well as the most important parameters relevant for its quality. Furthermore, we report on its molecular composition including fatty acids, vitamins, phytosterols, minerals, polyphenols, and those compounds that are responsible for its color, taste and flavor. Finally, information is provided on potential contaminants of Styrian pumpkin seed oil as well as its putative beneficial health effects.

Original languageEnglish
Article numberN/A
Pages (from-to)637-644
Number of pages8
JournalEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Volume110
Issue number7
DOIs
Publication statusPublished - Jul 2008

Keywords

  • adulteration
  • antioxidants
  • cholesterol lowering
  • Cucurbita pepo spp.
  • phytosterols
  • POLYCYCLIC AROMATIC-HYDROCARBONS
  • CUCURBITA-PEPO L
  • CHEMICAL-COMPOSITION
  • ROASTING PROCESS
  • VEGETABLE-OILS
  • VITAMIN-E
  • ADULTERATION
  • VARIABILITY
  • GENE
  • FATS

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