PHYSICOCHEMICAL CHARACTERISTICS, PESTICIDE RESIDUE AND AFLATOXIN CONTAMINATION OF COLD PRESSED PUMPKIN SEED (Cucurbita pepo L.) OILS FROM CENTRAL ANATOLIA REGION OF TURKEY

• Main Authors: FATMA NUR ARSLAN, GÖNÜL AKİN, İBRAHİM YILMAZ
• Format: Article
• Language: English
• Published: Anadolu University 2017-06-01
• Series: Anadolu University Journal of Science and Technology. A : Applied Sciences and Engineering
• Subjects: Cucurbita pepo L.; Cold pressed oil; Physicochemical characteristic; UHPLC-MS/MS
• Online Access: http://dergipark.gov.tr/aubtda/issue/29641/286649?publisher=anadolu
• ISSN: 1302-3160; 2146-0205

In this study, physicochemical characteristics, pesticide residues and aflatoxin contaminations of cold pressed pumpkin seed (Cucurbita pepo L.) oils cultivated in four different central Anatolia regions of Turkey, were investigated. Lab-scale screw press machine was used to produce cold pressed pumpkin seed oils and the oil contents were found between 42.8%−47.4% for naked seeds. The physicochemical characteristic (refractive index, viscosity, color value, triglyceride profile analysis, peroxide value, iodine value, free fatty acid, saponification number, unsaponified matter, specific extinction values at 232 and 270 nm) of cold pressed oils were determined by using different analytical techniques. The results showed that there was a non-significant difference between cold pressed pumpkin seed oils from different regions, in terms of physicochemical characteristics. The contents of pesticide residue and aflatoxin B1, B2, G1 and G2 contamination were determined by using validated UHPLC-MS/MS method. The chlorpyrifos pesticide residue was detected under the limit value declared by official authorities for the quality assessment of edible oils. Aflatoxins weren’t detected in any of studied pumpkin seed oils. Therefore, in food industry the positive effect of screw-pressing application could be useful for preservation of bioactive compounds during edible oil production and also enhancing of their functional properties.