A group of researchers are studying the properties of the seeds of this fruit and its ability to fight degenerative diseases.
MEXICO
– A group of scientists from the Technological Institute of Tuxtepec
investigated the functional properties of the seeds of the pumpkin to
attack degenerative diseases.
Pumpkin
seed oil has high levels that are not yet exploited. The seed is
regularly consumed as a snack but its bioactive components are yet to be
tapped, said project manager, Cecilia Martinez Sanchez.According
to her, the composition of the pumpkin seed contains significant
amounts of essential fatty acids such as linoleic acid and oleic acid.
The latter is used industrially to produce commercial oils such as corn
or sunflower.
The oil is obtained by
ultrasound process, which places the sample of plant material and
exposed to waves breaking the cell wall to liberate the compounds
present in the sample matrix (fatty acids).
In
an interview with the News Agency of the National Council of Science
and Technology (CONACYT), Martinez Sanchez explained that the research
also conducts laboratory studies of phenolic compounds with antioxidant
capacity, and determine if they are affected during the extraction
process.
The antioxidant effect of
the bioactive compounds of pumpkin seeds retarding cellular aging,
reducing the risk of various degenerative diseases, she added.
After
the extraction process a flour that can be used in baking as an
alternative to traditional flours such as wheat, corn, soy is obtained.
It can also be made into pastas, highlighted Martinez Sanchez.
“At
the moment we continue with the analysis of phenolic compounds and
antioxidant capacity also studying the thermal properties, melting and
crystallization temperature,” she said.
She
also said from oil extraction, it has high content in linoleic and
oleic acids, so it is considered a promising substitute for sunflower
oils, cotton, sesame or soy used in the Mexican diet.
http://www.newslodi.com
Click Here For More Articles
No comments:
Post a Comment