This study aimed to assess the impact of the roasting process, conducted in an electric oven, on the oil quality and residue derived from two pumpkin seed species, namely Cucurbita maxima (C. maxima) and Cucurbita pepo (C. pepo), cultivated in Morocco. The seeds underwent roasting at temperatures of 60, 90, 120, and 150 °C for 45 min. The cold press extracted oils were characterize in terms of fatty acids, phytosterols, tocopherols and pigment content meanwhile phenolic content and antioxidant activity were evaluated in the residues. The heat treatment did not significantly affect fatty acid content; however, it affected sterols, particularly β-sitosterol, which experienced an 8 % decrease in C. maxima. Instead, total sterols significantly increased in C. pepo from 153.84 to 181.71 mg/100g. Moreover, the heat treatment influenced the tocopherol contents, revealing a substantial increase in both species. Phenolic content was significantly affected in C. pepo whereas the variation in C. maxima was statistically nonsignificant. Antioxidant activity exhibited fluctuations during the heat treatment, resulting in an overall increase in the oils. The roasting process influences the composition of bioactive compounds and antioxidant activity in pumpkin seed oil. These findings contribute to a deeper exploration of the functional properties of pumpkin seed products.

本研究旨在评估在电烤箱中进行的烘焙过程对来自两种南瓜种子（即西葫芦（C. maxima）和西葫芦（C. pepo））的油品质和残留物的影响，这两种南瓜种子在摩洛哥。种子在 60、90、120 和 150°C 的温度下烘烤 45 分钟。对冷榨油的脂肪酸、植物甾醇、生育酚和色素含量进行了表征，同时对残留物中的酚类含量和抗氧化活性进行了评估。热处理对脂肪酸含量没有显着影响；然而，它影响了甾醇，尤其是 β-谷甾醇，其在大花蓟马中的含量减少了 8% 。相反，C. pepo中的总甾醇显着增加，从 153.84 毫克/100 克增加到 181.71 毫克/100 克。此外，热处理影响了生育酚的含量，表明这两种物质的含量都有显着增加。C. pepo中的酚含量受到显着影响，而C. maxima中的变化在统计上不显着。抗氧化活性在热处理过程中表现出波动，导致油的整体增加。烘焙过程影响南瓜籽油中生物活性化合物的组成和抗氧化活性。这些发现有助于更深入地探索南瓜籽产品的功能特性。