Intra-annual and regional variability of the oleic acid and linoleic acid content of pumpkin seed oil over a 10-year period

Abstract

Pumpkin seed oil, extracted from roasted and hulled pumpkin seeds, is prized for its distinct nutty flavor and deep amber color. Its significance in gastronomy lies in its rich flavor profile and nutritional benefits, which enhance dishes with both taste and health-promoting properties. Despite a notable increase in production, particularly in Croatia and other regions, there remains a gap in research regarding how factors such as production year and geographic origin influence its quality and health-related compounds. In this study, we analyzed the fatty acid composition of 928 samples of pumpkin seed oil from Croatia, Slovenia, Austria, and Hungary, produced between 2014 and 2023, using GC-FID, with a focus on linoleic and oleic acids. Our findings revealed significant year-to-year variability, particularly evident in 2019 samples, which exhibited higher oleic acid and lower linoleic acid content, resulting in the highest oleic acid to linoleic acid ratio. Additionally, cold-pressed oils showed a slightly higher ratio, and a significant regional influence was observed, with Austrian oils having a lower ratio compared to those from Croatia and Slovenia. This observed variation may be attributed to changing climatic conditions or shifts in producer practices, though further research is needed to validate these hypotheses.