Abstract
The aim of this study was to analyze the properties of cold pressed pumpkin and walnut oil. Pumpkin and walnut are plant crops that have a long tradition of cultivation in Serbia, but are insufficiently used for oil production. Cold pressed oils have a high nutritional and market value. The production of cold-pressed oils is more environmentally friendly, simpler, and the oils retain important nutrients, compared to producing oils by extraction and refining. Pumpkin seed oil is characterized by a high content of polyunsaturated fatty acids in relation to the content of monounsaturated and saturated fatty acids. The dominant fatty acid is oleic or linoleic. Oils with a higher proportion of oleic acid are more oxidatively stable. Specifically, pumpkin oil is dominated by the presence of ∆7 sterols, unlike other vegetable oils. Walnut oil is dominated by polyunsaturated fatty acids, with a significant amount of C18:3, which makes it sensitive to oxidation. The oxidative stability of walnut oil is correlated with a decrease in the content of C18:3 fatty acids. The chemical composition of the oil varies significantly depending on the variety and growing conditions in both pumpkin and walnuts. then there is a potential in the determination of suitable genotypes with oil of greater oxidative stability.
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