Antioxidant properties of pumpkin seed oil addition to functional drinks

Abstract

This article examines the antioxidant properties of pumpkin seed oil when added to plant-based functional beverages. The aim of the study was to determine the effect of adding pumpkin seed oil (at concentrations of 1-5%) on the oxidative stability of beverages during storage. Soy milk- and vegetable oil-based emulsions were used as a model system. Antioxidant activity was assessed using DPPH, peroxide value, and thiobarbituric acid index (TBA). Adding 3% pumpkin seed oil reduced the oxidation rate by 26-31% compared to the control. The greatest increase in tocopherol (34%) and carotenoid (29%) content was recorded with a 3% addition. A metrological control method based on spectrophotometry and chromatography, compliant with international standards, was developed. The obtained data confirm the high potential of pumpkin seed oil as a natural antioxidant in the production of functional beverages.