TY - JOUR AU - Rexhepi, Fatos AU - Behrami, Aziz AU - Samaniego-Sánchez, Cristina AU - Rebezov, Maksim AU - Shariati, Mohammad Ali AU - Bastian da Silva, Artur AU - Bertoli, Sávio Leandro AU - Krebs de Souza, Carolina PY - 2022/06/02 Y2 - 2024/03/29 TI - CHEMICAL CHANGES OF PUMPKIN SEED OILS AND THE IMPACT ON LIPID STABILITY DURING THERMAL TREATMENT: STUDY BY FTIR - SPECTROSCOPY JF - Journal of microbiology, biotechnology and food sciences JA - J microb biotech food sci VL - 11 IS - 6 SE - Food Sciences DO - 10.55251/jmbfs.5839 UR - https://office2.jmbfs.org/index.php/JMBFS/article/view/5839 SP - e5839 AB - <p>Oxidative stability and fatty acid composition of the pumpkin seed oil (PSO) were studied, during roasting process from 80 to 150 °C and oil heat treatment (220 ˚C), by FTIR (Fourier - transform infrared)&nbsp;<em><strong>–</strong></em> Spectroscopy and GC/MS (Gas chromatography - mass spectrometry). The physicochemical parameters (density and iodine value) showed a significant increase (p &lt; 0.05) during roasting, with a maximum value observed in the oil roasted at temperatures from 90 to 110 ˚C. The relative contents of polyunsaturated fatty acids (PUFAs) decreased to 87.7%, and saturated fatty acids (SFAs) increased to 112.5% at unroasted sample, after thermal treatment of oil samples. Especially at temperature 90 and 110 ˚C, oil samples have demonstrated that relative contents of PUFAs decreased to 95 % and SFAs increased to 101.6%. FTIR Spectroscopy provide to understand mechanism of chemical changes of seed during roasting process and, as result, which of obtained compounds are responsible for increasing thermal stability of oil lipids.&nbsp; In this study, it was observed that the best temperature for roasting pumpkin seeds is 110 ˚C, since at this point, both oxidation and Maillard reactions give rise to compounds with maximum antioxidant effect (lipid stability).</p> ER -