| The pumpkin seed kernels were used as materials, and the effects of microwave pretreatment on quality of pressed pumpkin seed oil were investigated. The results showed that with the increase of microwave power and microwave time prolonging, the acid value did not change significantly. Peroxide value showed an overall increasing trend under 350 W and 550 W microwave power, and showed an initially increasing and then decreasing trend under 700 W microwave power. Microwave pretreatment could improve the contents of total phenols, sterol and total tocopherol in pumpkin seed oil, and their highest contents of 1 352.7 mg/kg，2.54 mg/g and 56.95 mg/100 g were obtained under 550 W for 12,9 min and 9 min, with the highest increase of 87.61%, 29.59% and 1517%, respectively. The scavenging abilities for DPPH·and ABTS+·, and the oxidation induction time increased with microwave pretreatment, and their values reached the maximum of 5.83 h, 295.11 μmol/100 g and 724.35 μmol/100 g under the condition of 550 W for 9 min, which increased by 57.57%, 33.96% and 64.46%, respectively. Proper microwave pretreatment could significantly increase the content of oil concomitants in pumpkin seed oil, and improve the oxidation stability and antioxidant capacity of the oil. |
