Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo)

Gemrot François, Barouh Nathalie, Vieu Jean-Pierre, Pioch Daniel, Montet Didier. 2006. Effect of roasting on tocopherols of gourd seeds (Cucurbita pepo). Grasas y Aceites, 57 (4) : pp. 409-414.

Journal article ; Article de revue à facteur d'impact
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Titre espagnol : Efecto del tostasto sobre los tocoferoles de semillas de calabaza (Cucurbita pepo)

Abstract : The effect of roasting at high temperatures on the Vitamin E in hulled gourd seeds of Cucurbita pepo was studied. Roasting at 140°C for 5 min induced a swelling of the seed with an increase in volume of 43%, and a weight loss of 6.5%. The seed acquired the desired puffed-up appearance. The water activity of raw seeds was 0.544 and decreased during roasting to 0.105. Cucurbita pepo seeds contained 51.0% fat. Tocopherol content of roasted seeds was 68mg/100g oil and of non roasted seeds was 107mg/100g oil. ã-tocopherol represented 96% of the total tocopherols. Total tocopherol loss during roasting was 36%. â-tocopherol loss was the highest at 50%; for á-tocopherol it was 41% and for ã-tocopherol it was 36% (Résumé d'auteur)

Mots-clés Agrovoc : Cucurbita pepo

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Gemrot François
  • Barouh Nathalie, CIRAD-AMIS-UMR IATE (FRA)
  • Vieu Jean-Pierre
  • Pioch Daniel, CIRAD-AMIS-UMR GPEB (FRA)
  • Montet Didier, CIRAD-FLHOR-UPR Qualité des aliments (FRA)

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