Original scientific paper DOI: 10.17508/CJFST.2023.15.2.02
Chemical indicators of the quality of Varaždin pumpkin seed oil
Melita Makovec1, Vesna Šimunić-Mežnarić1, Valentina Vincek2, 
Dragutin Vincek3*
1Bioinstitut d.o.o., Rudolfa Steinera 7, Čakovec, Croatia
2University North, University Center Varaždin, Jurja Križanića 31b, Varaždin, Croatia
3Varaždin County, Franjevački trg 7, Varaždin, Croatia
| ARTICLE INFO | ABSTRACT |
| Article history: Received: February 24, 2023 Accepted: May 11, 2023 |
Varaždin pumpkin seed oil is a virgin edible oil obtained by roasting and mechanically pressing dry pumpkin seeds (Cucurbita pepo L.). The aroma is dominated by a sense of toastiness interwoven with a specific nutty taste without any foreign or rancid smell or taste. It is dark green to black in colour with a reddish glow. It is characterized by fragrant, spicy notes and a well-balanced bouquet. The basic quality chemical parameters of Varaždin pumpkin seed oil monitored over the past eight years show that the proportion of free fatty acids (expressed as oleic) is less than 1%, which indicates good quality of the raw material and the applied oil production technology. The peroxide value is less than 4 mmol O2/kg, which is an indicator of good oxidation stability of the oil during its storage. The average value of the representation of unsaturated fatty acids is more than 80%, and variations in the fatty acid composition are the result of specific climatic conditions occuring in the year of growing and harvesting pumpkins. |
| Keywords: Varaždin pumpkin seed oil free fatty acids fatty acid composition |