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Pumpkin (Cucurbita sp.) seeds as nutraceutic: A review on status quo and scopes

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  • Reprogene, USA

Abstract

The seeds of pumpkin (Cucurbita sp.) are gen- erally considered to be agro-industrial wastes and dis- carded. In some parts of the world, the seeds are consumed raw, roasted or cooked, but only at the domestic scale. With the discovery of their richness in protein, fibres, minerals, polyunsaturated fatty acids and phytosterols, they are being regarded valuable for the food industry. The attention of food technologists has resulted in their foray into the commercial food sector. Food companies are experimenting with their incorporation into a slew of savouries and con- sumers are showing interest in them. Also, their beneficial effects on blood glucose level, immunity, cholesterol, liver, prostate gland, bladder, depression, learning disabilities and parasite inhibition are being validated. The conversion of these agro-wastes into value-added ingredients is likely to be a big step towards the global sustainability efforts; thus, it deserves more investigation. This review furnishes an updated account of this emerging nutraceutical.
1 23
Mediterranean Journal of Nutrition
and Metabolism
Official Journal of the Italian Association
for Dietetics and Clinical Nutrition (ADI)
a member of the Italian Federation of
Nutritional Societies (FeSIN)
ISSN 1973-798X
Mediterr J Nutr Metab
DOI 10.1007/s12349-013-0131-5
Pumpkin (Cucurbita sp.) seeds as
nutraceutic: a review on status quo and
scopes
Seema Patel
1 23
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REVIEW
Pumpkin (Cucurbita sp.) seeds as nutraceutic:
a review on status quo and scopes
Seema Patel
Received: 9 March 2013 / Accepted: 13 June 2013
Ó Springer-Verlag Italia 2013
Abstract The seeds of pumpkin (Cucurbita sp.) are gen-
erally considered to be agro-industrial wastes and dis-
carded. In some parts of the world, the seeds are consumed
raw, roasted or cooked, but only at the domestic scale. With
the discovery of their richness in protein, fibres, minerals,
polyunsaturated fatty acids and phytosterols, they are being
regarded valuable for the food industry. The attention of
food technologists has resulted in their foray into the
commercial food sector. Food companies are experimenting
with their incorporation into a slew of savouries and con-
sumers are showing interest in them. Also, their beneficial
effects on blood glucose level, immunity, cholesterol, liver,
prostate gland, bladder, depression, learning disabilities and
parasite inhibition are being validated. The conversion of
these agro-wastes into value-added ingredients is likely to
be a big step towards the global sustainability efforts; thus,
it deserves more investigation. This review furnishes an
updated account of this emerging nutraceutical.
Keywords Pumpkin seed Functional food
Polyunsaturated fatty acid Phytosterol Prostate health
Introduction
Pumpkins (Cucurbit sp.) belonging to the Cucurbitaceae
family are grown widely around the world as a vegetable
(Fig. 1a). In the USA, they are vastly used for Halloween
carvings and thanksgiving feasts. Most of the crops are pro-
cessed into canned pumpkins or pie mix. However, the
plentiful flat, oval seeds are generally discarded as agricultural
residues (Fig. 1b). The seeds are uniquely flavoured with nutty
taste and are consumed asroasted, salted snack in some parts of
Canada, Mexico, USA, Europe and China. Now, grocery stores
are also selling these seeds as baked, sprouted, fermented,
pumpkin protein concentrate and pumpkin protein isolate, as
their richness in protein, iron, zinc, manganese, magnesium,
phosphorous, copper, potassium, polyunsaturated fatty acids,
carotenoids and c-tocopherol is beginning to surface.
There is a growing interest in vegetable oils of special
composition, and pumpkin seed oil is a promising candi-
date in this regard. Cold press or steam distillation is used
for oil extraction. The dark greenish-red oil is used for
cooking, as marinade or salad dressing and it has already
been touted as a contender to olive oil. It is being used in
many epicurean delights, viz. chocolate, cereal bar, bread,
cake, muffin, soup, pesto, stew and pasta garnish. Pumpkin
seed butter is considered as a great alternative to peanut
butter. Major US food stores such as Costco, Trader Joes
and Walmart sell myriad varieties of pumpkin seed-based
food products, viz. granola chunks, tortilla chips, vegetable
salad, sourdough bread, cookies and quinoa salad.
Pumpkin seeds and derived oil comprise a multi-million
dollar industry in Europe. Most of the oil is manufactured
in Austria, Slovenia, Serbia and Hungary. Its popularity is
at the nascent phase in other regions of the globe, which
slowly but surely is gathering momentum. This review
strives to provide an updated account of the established and
putative benefits, bottlenecks and scopes for broader uses.
Nutrients
The phytochemical composition renders the seeds valuable
for nutritional purposes. Stevenson et al. [1] studied several
S. Patel (&)
Bioinformatics and Medical Informatics Research Center,
San Diego State University, 5500 Campanile Dr,
San Diego, CA 92182, USA
e-mail: seemabiotech83@gmail.com
123
Mediterr J Nutr Metab
DOI 10.1007/s12349-013-0131-5
Author's personal copy
pumpkin cultivars (Cucurbita maxima D.), for their seed oil
content, fatty acid composition and tocopherol content. The
oil content ranged from 11 to 31 %. Total unsaturated fatty
acid content ranged from 73 to 81 %. The predominance of
linoleic, oleic, palmitic and stearic acids was observed. The
a-tocopherol content of the oils ranged from 27 to 75 mg/g,
while c-tocopherol ranged from 75 to 493 mg/g. Ryan et al.
[2] determined the levels of phytosterols, squalene and
tocopherols in pumpkin seeds. The method comprised acid
hydrolysis and lipid extraction followed by alkaline
saponification, prior to analysis by HPLC. Beta-sitosterol
was the most prevalent phytosterol, ranging in concentra-
tion from 24.9 mg/100 g seed. Squalene was particularly
abundant (89 mg/100 g) and the total oil content amounted
to 42.3 % (w/w) in pumpkin seeds. Veronezi and Jorge [3]
reported variation in total phenolic compounds in the lipid
fractions of different cultivars of pumpkins (Mini Paulista
and Nova Caravela showed highest). Kim et al. [4] reported
that the major fatty acids in the pumpkin seeds were pal-
mitic, stearic, oleic and linoleic acids. C. pepo and C. mos-
chata seeds had significantly more c-tocopherol than C.
maxima, whose seeds had the highest b-carotene content. C.
pepo seeds had significantly more b-sitosterol than the
others. Among 11 types of nuts and seeds profiled for their
nutritional abundance, pumpkin seeds scored highest for
iron content (95.85 ± 33.01 ppm) [5]. The nutrient distri-
bution in pumpkin seed is presented in Table 1.
Antioxidant activity
Andjelkovic et al. [6] measured the total phenolics content
in the pumpkin seed oil, which ranged from 25 to 51/mg
GAE/kg of oil. The individual phenolics were tyrosol,
vanillic acid, vanillin, luteolin and sinapic acid. The max-
imum antioxidant capacity measured by the reduction of
the DPPH radical was 62 %. Ardabili et al. [7] reported
that the addition of pumpkin seed oil improved the frying
Fig. 1 a A ripe pumpkin in
vine. b The seeds
Table 1 Bioactive components and their percentages in pumpkin
seed (nutrient value per 100 g)
Components Nutrient value Percentage of
RDA
Energy 559 kcal 28
Carbohydrates 10.71 g 8
Protein 30.23 g 54
Total fat 49.05 g 164
Cholesterol 0 mg 0
Dietary fibre 6 g 16
Vitamins
Folate 58 lg15
Niacin 4.987 mg 31
Pantothenic acid 0.750 mg 15
Pyridoxine 0.143 mg 11
Riboflavin 0.153 mg 12
Thiamine 0.27 mg 23
Vitamin A 16 IU 0.5
Vitamin C 1.9 lg3
Vitamin E 35.10 mg 237
Electrolytes
Sodium 7 mg 0.5
Potassium 809 mg 17
Minerals
Calcium 46 mg 4.5
Copper 1.343 mg 159
Iron 8.82 mg 110
Magnesium 592 mg 148
Manganese 4.543 mg 198
Phosphorus 1,233 mg 176
Selenium 9.4 lg17
Zinc 7.81 mg 71
Phytonutrients
Carotene-b 9 lg–
Cryptoxanthin-b 1 lg–
Lutein–zeaxanthin 74 lg–
Courtesy: USDA National Nutrient Database
Mediterr J Nutr Metab
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stability of canola oil. The better antioxidative effect of the
former was attributed to its phenolic composition.
Nkosi et al. [8] investigated the antioxidative effects of
pumpkin seed protein isolate on rats kept on a low-protein
diet for 5 days. The rats were subjected to acetaminophen
intoxication and then given pumpkin protein isolate. The
rats were killed at 24, 48 and 72 h after their respective
treatments. The isolate exhibited about 80 % radical scav-
enging activity, chelating activity of approximately 64 %
on Fe
2?
ions and an inhibition of approximately 10 % of
xanthine oxidase. CCl
4
-induced liver injury was alleviated
by pumpkin protein isolate as evidenced from the improved
antioxidant level and lowered levels of lipid peroxidation.
El-Boghdady [9] reported that pumpkin seed oil protected
the small intestine of rats from methotrexate-induced
damage through antioxidant and anti-inflammatory effects.
Oral gavage of the oil alone or with ellagic acid for 5 days
prior to methotrexate treatment decreased the intestinal
damage, serum prostaglandin E2, tissue malondialdehyde,
nitric oxide, myeloperoxidase, xanthine oxidase and aden-
osine deaminase activities and increased GSH level.
Functional food and technical developments
and hurdles
Naghii and Mofid [10] studied the effect of consumption of
iron-fortified ready-to-eat cereal (30 g providing 7.1 mg
iron/day) and pumpkin seed kernels (30 g providing
4.0 mg iron/day) for 4 weeks. Indices of iron status such as
reticulocyte count, haemoglobin, haematocrit, serum fer-
ritin, iron, total iron-binding capacity and transferrin per-
cent were determined. Better response for iron status as
indicated by higher serum iron was observed after the
consumption period. Young children, adolescents, women
of reproductive ages and pregnant women who are often
prone to iron deficiency-caused anaemia may be benefitted.
Norfezah et al. [11] investigated the effect of incorporation
of flour from the three different fractions (peel, flesh and
seed) of Crown pumpkin (C. maxima). The flour was
incorporated into an extruded snack formulation at various
levels and processed in a twin-screw extruder to make ten
expanded snack products. Inclusion of the peels and seeds
at 10 % yielded extruded products with similar expansion
and density characteristics to the control sample; however,
an inclusion of greater than 10 % led to hardness of the
product. Radocaj et al. [12] developed a stable spread rich
in x-3 and x-6 fatty acids using a hull-less pumpkin seed
oil press cake. Response surface methodology (RSM) was
employed to optimize the spreads. The spread resembled
commercial peanut butter, in appearance, texture as well as
spreadability. The product contained x-3 fatty acids and
showed no visual oil separation even after 1 month of
storage. An optimum spread was produced using 1.25 %
(w/w) of stabilizer and 80 % of hemp oil (w/w of the total
added oil) which had 0.97 g of x-3 fatty acids per serving
size and oil separation of 9.2 % after 3 months of storage.
Ward and Ainsworth [13] developed an inexpensive
weaning food with adequate dietary energy, protein and fat
for malnourished infants in Kenya. The porridge was
cooked, dried and blended with ground pumpkin seeds
followed by heat treatment and storage at ambient tem-
perature for 8 weeks. The in vitro protein digestibility was
82.5 %, confirming a high-quality protein food. HPLC
analysis detected no free-floating water-soluble amino
acids, indicating food stability. A low peroxide value was
found, confirming the absence of rancidity, and viscometer
analysis approved the consistency for infant feeding, though
flavour got a less favourable score. El-Soukkary [14]
determined the effect of incorporation of pumpkin seed into
wheat flour and dough properties. The results indicated that
pumpkin seed products could be added to wheat flour up to a
17 % protein level for raw, roasted and autoclaved pumpkin
meal, 19 % level for germinated, fermented and pumpkin
protein concentrate and 21 % level for pumpkin protein
isolate without a detrimental effect on dough or loaf quality.
On the other hand, the addition of pumpkin seed proteins
resulted in increasing protein, lysine and mineral contents
compared to the control. In vitro protein digestibility
improved when the pumpkin seed proteins were added.
Procida et al. [15] investigated the carotenoid (lutein and
zeaxanthin), vitamin E (a- and c-tocopherol) and fatty acid
contents of 12 samples of pumpkin seed oils along with the
volatile fraction resulting from the roasting process. The
roasting temperature played a crucial role in the concen-
trations of volatile substances originating from Strecker
degradation, lipid peroxidation and Maillard reaction. The
findings suggest that high-temperature roasting leads to the
production of an oil with intense aromatic characteristics,
while mild conditions lead to a product with a minor
characteristic pumpkin seed oil aroma. The nutraceutical
properties of the product are confirmed by the high content
of a- and c-tocopherol and carotenoids.
Adulteration is a major risk in deriving the optimal
therapeutic benefits of pumpkin seeds and oil. Butinar et al.
[16] employed a set of HPLC triacylglycerol determina-
tions for the evaluation of the novelty of pumpkin seed oil
from Slovenia. Vujasinovic et al. [17] optimized the
roasting condition for hull-less pumpkin seeds using RSM,
for maximum yield of the bioactives and antioxidants from
the virgin pumpkin oils. The optimum conditions for
roasting the seeds were 120 °C for 49 min, which resulted
in oil with phospholipids 0.29 %, total phenols 23.06 mg/
kg, a-tocopherol 5.74 mg/100 g, c-tocopherol 24.41 mg/
100 g and antioxidant activity of 27.18 mg oil/mg DPPH.
Bowman and Barringer [18] determined the dominant
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volatiles in raw and roasted pumpkin seeds. Also, the effect
of seed coat, moisture content, fatty acid ratio, total lipids,
reducing sugars and harvest year on volatile formation was
assessed. Hull-less seeds contained higher volatile lipid
aldehydes and Strecker aldehydes. Seeds dehydrated to a
moisture content of 6.5 % before roasting had higher initial
and final volatile concentrations than seeds starting at 50 %
moisture. Sensory analyses showed that hull-less seeds
were preferred significantly than hulled seeds.
Pumpkin seeds and health
Substantial amount of research findings have accumulated
in recent times that endorse the health benefits of pumpkin
seeds and vouch for their use in dietary intervention.
Hypolipidaemic effect
Makni et al. [19] evaluated the effect of flax and pumpkin
seed mixture intake in rats fed with a 1 % cholesterol diet.
In the seed-fed group, significant increase in poly- and
monounsaturated fatty acids was observed. Plummeted
malondialdehyde level and bolstered antioxidant defence
system indicated the anti-atherogenic potential of the seed
mixture. Gossell-Williams et al. [20] examined the effect
of pumpkin seed oil supplementation on the total choles-
terol, and low-density and high-density lipoprotein cho-
lesterol, and systolic and diastolic blood pressure in rats.
Both non-ovariectomized and ovariectomized rats were
supplemented with corn oil or pumpkin seed oil for 5 days/
week for 12 weeks (40 mg/kg given orally). Blood analysis
showed healthy lipid level in the pumpkin seed oil-sup-
plemented group. Barakat and Mahmoud [21] examined
the efficacy of pumpkin seed used along with flax or
purslane seed on hyperlipidaemia in high cholesterol diet-
fed rats. A 2 % cholesterol administration caused a
significant increase in total cholesterol, total lipids and
triacylglycerol in both serum and liver. The consumption of
flax/pumpkin or purslane/pumpkin seed mixtures resulted
in a significant decrease in lipid parameters suggesting the
anti-atherogenic potential of the seed mixture.
Antihypertensive and cardioprotective effect
Pumpkin seeds play an important role in relaxing vessels
and lowering blood pressure. El-Mosallamy et al. [22]
determined the effects of pumpkin seed oil treatment
on chemical-induced hypertension in rats. The oil
(40–100 mg/kg), was given once daily for 6 weeks. Intake
of the oil significantly reduced the abnormal increase in
blood pressure caused by the chemical and normalized the
electrocardiogram changes. Also, it decreased the elevated
levels of MDA and reversed the decreased levels of NO
metabolites to normalcy. The results showed the protective
effect of pumpkin seed oil against pathological alterations
in the heart and aorta, the mechanism of which was attrib-
uted to the generation of NO. NO production is attributed to
amino acid
L-arginine. Also, the high magnesium content is
credited to reducing the risks of heart attack. The seed
supplements have shown comparable efficiency to the cal-
cium channel blocker prescription drug amlodipine.
Anti-diabetic effect
While diabetes patients are barred from consuming
pumpkin for its obvious carbohydrate richness, the seeds
pose no threats. Makni et al. [23] investigated the hypo-
glycaemic and antioxidant effects of flax and pumpkin seed
mixture on the kidney of alloxan-induced diabetic rats. The
characteristic histopathological changes were less pro-
nounced as the supplement ameliorated the antioxidant
enzymes CAT, SOD and GSH and decreased MDA levels.
The increases in glucose, total lipid, total cholesterol and
triglycerides in plasma were significantly subdued. Further,
Makni et al. [24] observed that a pumpkin seed oil diet
attenuated the increased levels of the plasma enzymes
aspartate aminotransferase and alanine aminotransferase
that pose a risk of diabetes. Its use in regular food may be
effective in the prevention of diabetes and its complica-
tions. Teugwa et al. evaluated the hypoglycaemic activity
of proteins derived from several species of Cucurbitaceae,
including C. moschata. The result of the oral glucose
tolerance test performed on rats revealed that globulin was
the most abundant storage protein which measured
295.11 mg/g dry matter and capable of causing significant
drop in blood sugar (88–137.80 %) [25]. However, sup-
plemental work must be undertaken to lend further cre-
dence to the above findings.
Cancer management
Pumpkin seed consumption has shown considerable bene-
fits in benign prostatic hypertrophy (enlarged prostate
gland). Gossell-Williams et al. [26] examined the effect of
pumpkin seed oil on testosterone-induced hyperplasia of
the prostate in rats. During the course of hyperplasia
induction, oral administration of either pumpkin seed oil or
corn oil (vehicle) was given for 20 days. On day 21, rats
were killed and the prostate was weighed. The induced
increase in prostate size was inhibited in rats fed with
pumpkin seed oil (2 mg/100 g). The protective effect of
pumpkin seed oil was significant at the higher dose. The
result builds hope for management of benign prostatic
hyperplasia. Hong et al. [27] conducted a randomized,
double-blind, placebo-controlled trial on benign prostatic
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hyperplasia patients. Continuation for 3 months resulted in
reduction in cancer symptoms and improved overall quality
of life. After 12 months, the hyperplasia-caused urination
and bladder problems subsided and conspicuous progress
in urinary flow was observed. Jiang et al. [28] showed that
ProstaCaid
TM
treatment (a polyherbal preparation with
pumpkin seed as an ingredient) resulted in the inhibition of
cell proliferation of the highly invasive human hormone-
independent prostate cancer PC-3 cells in a dose- and time-
dependent manner. DNA-microarray analysis demonstrated
that it inhibited the proliferation of cancerous cells through
the modulation in expression of CCND1, CDK4,
CDKN1A, E2F1, MAPK6 and PCNA genes. The formu-
lation suppressed the metastatic behaviour of cancer cells
by the inhibition of cell adhesion, cell migration and cell
invasion, which was associated with the down-regulation
of expression of CAV1, IGF2, NR2F1 and PLAU genes.
Also, it controlled the secretion of the urokinase plasmin-
ogen activator from PC-3 cells. Zaineddin et al. [29]
administered a food-frequency questionnaire to a vulnera-
ble group of women. It was found that the consumption of
sunflower and pumpkin seeds was associated with signifi-
cantly reduced postmenopausal breast cancer risk.
Gynaecological effect
Phytoestrogens are plant metabolites with structural and
functional similarity to 17b-estradiol, recognized to lower
the risk of osteoporosis, heart disease, breast cancer and
menopausal symptoms [29]. Pumpkin seed oil has been
discovered to be as rich in phytoestrogens as other plant
sources as soy foods, flaxseed, sunflower seed, sesame, etc.
Gossell-Williams et al. [30] evaluated the probable bene-
ficial effects of pumpkin seed oil on postmenopausal
women. The randomized, double-blinded and placebo-
controlled study involved 35 women who had undergone
menopause naturally or due to surgery. The subjects
receiving pumpkin seed oil showed a significant increase in
high-density lipoprotein and decrease in diastolic blood
pressure. A decrease in the severity of hot flushes, less
frequent headaches and less joint pains were reported in the
pumpkin seed oil-administered group. The placebo group
dispensed with wheat germ oil complained of more
depression and emotional insecurity. The positive response
warrants further probing into the menopause remedial
effects of pumpkin seeds.
Anthelmintic effect
In many cultures throughout the world, pumpkin seeds are
used as a natural treatment for parasites. Several Native
American tribes used it to get rid of internal worms. Tae-
niasis refers to the infection with adult tapeworms of Taenia
spp. in the upper small intestine of humans. Exposure to
eggs of Taenia spp. leads to tissue infection, cysticercosis.
The conventional chemical drugs often cause induction of
epileptic seizures or convulsions in carriers with asymp-
tomatic concurrent neurocysticercosis. Li et al. [31] asses-
sed the curative effect of pumpkin seed/areca nut extract
treatment on 115 suspected taeniasis cases. The mean time
period for complete elimination of tapeworms in the studied
cases was 2 h. Though both plant extracts showed tapeworm
elimination, a synergistic effect was observed accounting
for 89 % efficacy. The seeds were found to be beneficial in
cases of acute schistosomiasis, a type of parasite contracted
from freshwater snails that causes fever, chills, headache,
fatigue and intense gastrointestinal discomfort. Cucurbitine,
an amino acid and carboxypyrrolidine (structural similarity
with proline) found in the seed was found to be the active
anti-worming agent. When cucurbitane extracted from
C. moschata seeds was given at a daily dose of 350–400 mg/kg
for 28 days to mice, Schistosoma japonicum development
was retarded. Shrinkage of size, atrophy of uterus and
reductions in the number of ova led to fall in the worm
population to about 44–69 %.
Safety issues
Despite the litany of health benefits, consumption of
pumpkin seeds are not entirely free from risks. Ingestion of
whole pumpkin seeds results in minor stomachache in
some consumers. Rectal seed bezoars commonly occur due
to seeds, especially in children living in countries south of
the Mediterranean and in the Middle-East. Inadequate
chewing or hasty eating of dried pumpkin seeds without
removing the hull may lead to their impaction as bezoars,
which may require manual removal under general anaes-
thesia [32]. Manne et al. [33] reported a case of a 62-year-
old man with a rectal bezoar composed of pumpkin seeds
which necessitated manual disimpaction and colonoscopy.
Rodriguez-jimenez et al. [34] reported a case of allergy to
pumpkin seed in which an IgE-mediated hypersensitivity
mechanism was demonstrated both in vivo and in vitro. A
protein of approximately 12 kDa seemed responsible for
the allergy. Roasted seeds contain trans-fat that may
deposit plaque in the arteries. Saucedo-Hernandez et al.
[35] reported that the quality control of pumpkin seed oils
is important because the cultivar types are the determinants
of their pharmaceutical properties. Willis et al. [36] con-
ducted a study on contamination of several edible seeds in
the UK, out of which Escherichia coli was detected in 9 %
of samples. Also, mycotoxins have been found to be a
threat. These findings highlight the importance of impurity-
free pumpkin seeds, good hygiene practices and rigorous
decontamination procedures.
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Conclusion and future perspective
The findings above confirm that pumpkin seed not only
serves as delicious food, but also possesses therapeutic
values. There are several cultivars of pumpkins, but so far
only C. pepo, C. maxima and C. moschata have been
studied. Nutritional assessment of other seed varieties and
breeding of the high-yield varieties can open up new food
formulation opportunities. With sufficient investigative
focus, it may emerge as a substitute to sunflower seed or a
complement to flaxseed. Pumpkin seed oil could be an
alternative to the expensive olive oil. The optimal use of this
nutrition-dense seeds must be given due attention, for it
could address the food security issue to a significant degree.
The popularization of innovative nutraceuticals for mass
nourishment is being given a fast-track status, and in this
regard this review discusses a highly relevant candidate.
Apart from the validated medicinal properties, pumpkin
seeds hold other health-restorative prospects. They are
anticipated to avoid kidney stones, treat incontinence, drive
away depression, prevent osteoporosis, promote ocular
health, nourish skin etc.; however, there are insufficient
studies in these directions. Microbial fermentation for
subduing the anti-nutritional components and value addi-
tion could be explored. Its blending with other beneficial
botanicals could result in desirable supplements. Genetic as
well as environmental factors may influence the seed
nutrient contents, so this aspect could be delved into [37].
More clinical trials are required to appreciate and utilize
the optimal nutritional potential of pumpkin seeds.
Conflict of interest There is no conflict of interest in submitting
this work to this journal.
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... The pumpkin seeds are rich in protein, fibres, minerals, polyunsaturated fatty acids and phytosterols , hence these are valuable for food industry. Patel 2013 reported the beneficial effects of seeds on blood glucose level, immunity, cholesterol, liver, prostate gland, bladder, depression, learning disabilities and parasite inhibition [1]. For global sustainability, the conversion of these agro-wastes seeds into value-added ingredients is very important thus, there is a need to explore its properties and uses. ...
... The fruit is fleshy having oval or round shape. Patel 2013 noticed that in some parts of of Canada, Mexico, USA, Europe and China, the seeds are also sold in market as baked, sprouted, fermented and consumed by people [1]. Due to antidiabetic, antitumor, antihypertensive, anti-inflammatory, immuno-modulatory and antibacterial properties the plant has been traditionally used in many countries [7] and due to lower cholesterol and antidepressant qualities the seeds have many health benefits [8]. ...
... Now a days, pumpkin seed oil due to its special composition, is considered as a promising candidate with regards to vegetable oil. For cooking purpose, like marinade or salad dressing, the dark greenish-red oil is already in the race to compete with olive oil and also being used in various items, such as chocolate, cereal bar, bread, cake, muffin, soup, pesto, stew and pasta garnish [1]. ...
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For the cure of diseases, herbal remedies are used on an individual basis or together with standard medicines in numerous medical studies. Due to many medicinal properties and the presence of natural edible substances. Pumpkin is considered as an edible plant and has various medicinal properties. It has several phyto-constituents such as alkaloids, flavanoids, palmitic, oleic and linoleic acids. Several studies describes the medicinal properties such as anti-diabetic, cardioprotective, anti- depressive, antioxidant, anti-carcinogenic, anti-inflammatory of Pumkin seeds and seed oil. Here, this article is presented with the purpose to discuss about the pumpkin seeds properties that can impart further research developments with this plant for human health benefits. Keywodrs: Pumpkin, Herbal medicine, Male Reproductive Health, Anti-carcinogens, Nephroprotective
... Pharmacologically it is known for antifungal [13], antidiabetic, antibacterial, anti-inflammatory actions [14], and as antioxidant [8]. Furthermore also enriched with amino acids such as tryptophan, lysine, methionine, tyrosine and also with iron [15]. Weight gain is a common result of prolonged nutrient use. ...
... crude fiber and are a good fiber source [16]. Its flour is gluten free, so it may be suggested for patient with gluten intolerance [15]. Pumpkin seed flour has also been used to enhance the nutritional status of children with undernourished [17]. ...
Article
Aim: To evaluate the pharmacological effects of pumpkin seeds in correlation to weight gain in rabbits. Methodology: After observing as standard inclusion and exclusion criteria, thirty healthy adult rabbits recommended in study. Calculated amount 250 mg and 500 mg of powder of pumpkin seeds given. 1stanalysis denoted as day zero. Afterward more analysis were taken twice monthly for sixty days. The blood specimens passed immediately to the DR Lab by the side at the PUMHS Nawabshah. CBC analyzed using an automatic hemoglobin analyzer. Data were statistically evaluated in groups as mean by t-test and by SPSS version 21.0. A P value of 0.05 for all comparisons counted significant. Results: While comparing study groups with control, the mean Haemoglobin, RBCs and Platelets value at day zero were established as non-significant statistically. TLC and Weight means were significant statistically. A rising boost observed on further readings taken in all Hematological parameters. When compared with control, all the interpretation was highly significance statistically except weight which remains non-significant statistically. Conclusion: Pumpkin seeds can be replaced by ordinary method as a best plant food supply for improving hematological markers. It bears no any side effect of weight gain or patients non- cooperation like with medical therapy because of its high cost or side effects.
... In comparison to determination of the macronutrients content in seeds ( Figures 5A-D), Patel (2013), in pumpkin, obtained average contents of 48.37; 12.33; 8.09; 0.46 and 5.92 g kg -1 DM of N, P, K, Ca and Mg, respectively, while El-Adawy & Taha (2014), in pumpkin seeds, related 30.7 g kg -1 of N, 10.9 g kg -1 of P, 9.8 g kg -1 of K, 1,3 g kg -1 of Ca and 4.8 g kg -1 of Mg. The values are a little different probably due differences in cultivar, soils, fertilization, and climatic conditions. ...
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Despite the importance of the nutrients, mainly nitrogen, in the formation and chemical composition of the seeds, little research has been done to verify the relationship between the nutrients supplied to the plants and the quality of the seeds produced. The objective of this study was to evaluate the influence of nitrogen doses and splitting on yield, quality and macronutrients content in zucchini seeds. Two experiments (crop 2014 and crop 2015) were installed, with thirteen treatments in the factorial scheme 4x3+1, with four nitrogen doses in top dressing (62.5; 125.0; 187.5; 250.0 kg ha-1), three splitting (1/6+1/3+1/2; 1/4+1/2+1/4; 1/3+1/3+1/3 of total dose in each split), and one treatment without N fertilization in top dressing (dose 0), with four replications. Seed production and quality and macronutrient content in seeds were evaluated. There wasn’t significant effect on number of fruits and seeds produced per plant. However, in crop 2014 the higher the doses of N in top dressing, the higher the seed weight per fruit and per plant, the weight of 100 seeds and the vigor (first count in germination test). In crop 2015, seeds with the best quality (germination and first counting) were obtained in the 1/4+1/2+1/4 splitting. The decreasing order of the macronutrient content in the seeds was N>P>K>Mg>S>Ca.
... The content of total free amino acids was observed to be 79.62 ± 0.77 mg/100 g and 19.87 ± 0.35 mg/100 g in hulled and hull-less seeds, respectively (Table 1). Soybean seeds (vegetable-cum-oilseed) were lauded up to few years for having protein quality (qualitative and quantitative) equal to that of animal and to possess eight out of overall nine essential amino acids [42,43], nevertheless pumpkin proteins are rich in all essential amino acids [18,44]. The results propound that pumpkin seeds are valuable protein source, and a thorough source post the oil extraction, adding to its advantage to be used commercially. ...
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Pumpkin seeds are one of the functional foods with most potential having myriad of uses, and functioning as both edible seeds and oilseeds. Nevertheless, their utilization is restricted to the presence of a thick seed coat (hull) which subjects them to the process of decortication, increasing the farmers’ expense as well as limiting their utilization as oilseeds. Therefore, in the present study, characterization of the biochemical composition of the hulled (Punjab Chappan Kadoo-1 abbreviated as PCK-1) and hull-less (PAU Magaz Kadoo-1 abbreviated as PMK-1) genotype of pumpkin seeds was undertaken to assess the nutritional differences and their efficient application; PMK-1 is a new cultivar of pumpkin released by Punjab Agricultural University in 2018. Based on the characterization, the hulled genotype of pumpkin seeds was observed to possess higher content of total soluble proteins (79.62 mg/100 g), total free amino acids (3.48 g/100 g), moisture (6.74%), fibre content (21.1 g/100 g), antioxidant potential (26.15%), polyamines (19.2 mg/100 g), sterols (387.1 mg/100 g), and specific enzymatic activity whereas the hull-less genotype was observed to possess a higher amount of minerals (4.57 g/100 g), tocopherols (15.76 mg/100 g), and oil content (36%) respectively; most of the biochemical parameters do not differ from each other at a greater fold difference except for total free amino acids and fibre, which are nearly four times and three times higher in hulled seeds in comparison to the naked seeds respectively. The two genotypes of seeds do not compete, rather do complement each other in biochemical and nutritional composition.
... It's well known that in some European countries, pumpkin seeds are used as raw material for the production of pumpkin seed oil (Ayyildiz et al. 2019;Vujasinovic et al. 2010), while in other countries they are regarded as an agro-industrial waste (Amin et al. 2019;Pham et al. 2017). Moreover, in some countries they are consumed (Patel 2013) raw or roasted, or used as an additive to bread, salads etc. (Xanthopoulou et al. 2009) due to their beneficial phytochemical composition (Tlili et al. 2020). Pumpkin seeds can be a good alternative for the nutritional enrichment of food products (Gorgonio et al. 2011). ...
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The incorporation of various flours from seeds into wheat bread can improve its nutritional value. Pumpkin seeds flour can be a good alternative for nutritional enrichment of food products because of its high content of protein, oil, dietary fibers and minerals. The aim of the present study was to investigate the effect of pumpkin seed flour (PSF), added in the amount of 5% and 10% by the weight of flour, on the content of minerals in wheat bread. It was found that wheat bread with pumpkin seed flour had a significantly higher levels of minerals as compared to the control; except for sodium. Moreover, the minerals content of bread was found to increase markedly with increasing the substitutions ratio. The most pronounced was the effect of enrichment on the content of iron-at the addition of 10% PSF it was 8.98 mg/kg, which is 6.7 times higher than the control sample (1.34 mg/kg). A considerable increase in the content of magnesium and phosphorus was also found. Regarding the microelements, the amount of zinc increased most significantly-5.09 mg/kg in the control sample; 9.27 mg/kg into the sample with 5% PSF; 12.7 mg/kg in the bread with 10% PSF added.
... It's well known that in some European countries, pumpkin seeds are used as raw material for the production of pumpkin seed oil (Ayyildiz et al. 2019;Vujasinovic et al. 2010), while in other countries they are regarded as an agro-industrial waste (Amin et al. 2019;Pham et al. 2017). Moreover, in some countries they are consumed (Patel 2013) raw or roasted, or used as an additive to bread, salads etc. (Xanthopoulou et al. 2009) due to their beneficial phytochemical composition (Tlili et al. 2020). Pumpkin seeds can be a good alternative for the nutritional enrichment of food products (Gorgonio et al. 2011). ...
Article
The incorporation of various flours from seeds into wheat bread can improve its nutritional value. Pumpkin seeds flour can be a good alternative for nutritional enrichment of food products because of its high content of protein, oil, dietary fibers and minerals. The aim of the present study was to investigate the effect of pumpkin seed flour (PSF), added in the amount of 5% and 10% by the weight of flour, on the content of minerals in wheat bread. It was found that wheat bread with pumpkin seed flour had a significantly higher levels of minerals as compared to the control; except for sodium. Moreover, the minerals content of bread was found to increase markedly with increasing the substitutions ratio. The most pronounced was the effect of enrichment on the content of iron-at the addition of 10% PSF it was 8.98 mg/kg, which is 6.7 times higher than the control sample (1.34 mg/kg). A considerable increase in the content of magnesium and phosphorus was also found. Regarding the microelements, the amount of zinc increased most significantly-5.09 mg/kg in the control sample; 9.27 mg/kg into the sample with 5% PSF; 12.7 mg/kg in the bread with 10% PSF added.
... The seed oil profile of this vegetable consists of approximately 75% unsaturated fatty acids and a high content of monounsaturated fatty acids (Jarret et al., 2013;Sobreira, 2013;Veronezi and Jorge, 2015), demonstrating its excellent chemical nutritional quality. Additionally, C. moschata (winter squash) has a seed production of up to 0.58 tha − 1 , and the lipid fraction of its seeds represents up to 49% of its composition (Patel, 2013), demonstrating its high productive potential. ...
Article
The objective of this study was to determine the inheritance of traits related to seed oil yield and fatty acid profile components and to estimate the genetic relationships between these traits in Cucurbita moschata D. This study assessed six generations derived from crosses between parents with contrasting traits under study. F1 plants were obtained from the crossing between BGH 7319 (P1) and ‘Tronco Verde’ (P2), which were subsequently self-fertilized to obtain the F2 generation. F1 plants were also backcrossed with the P1 and P2 parents to obtain the BC1 and BC2 generations, respectively. In general, additive effects were predominant for most of the traits, and thus, the development of inbred lines is the recommended strategy for genetic improvement of these traits. Dominance effects were significant even under low expression. This demonstrates that the performance of progeny tests throughout the selfing generations will enable the distinction between genotypes, thus providing greater efficiency in selection and, consequently, greater genetic gains. In addition, overdominance was observed in oil content; therefore, the development of hybrids with genotypes causing high oil content is attainable. In general, the estimates of genetic correlations had a high magnitude and were favorable to the increase in functional oil productivity, associated with better quality of fatty acid profiles. Recurrent intrapopulation selection aimed at the development of open-pollinated varieties with high productivity, associated with greater stability of the functional oil in C. moschata, may be useful.
... eat, cholesterol-free, contain vital digestive and nutritional values and are not expensive [5]. In recent years, seeds and nuts have received increasing attention due to their bioactive components' high nutritional and therapeutic value [6][7][8] stated that pumpkin seed powder can be used to strengthen soups, biscuits, cookies, pies and bread, in addition, to enhancing wheat flour to produce bakery products, for example, uniquetasting pastries. Pumpkin seeds may be small in size, but they are packed with beneficial nutrients, for example, phytosterols, amino acids, phenolic compounds, unsaturated fatty acids, essential minerals and tocopherols, all of which are bioactive compounds necessary for a life of healthy [9]. ...
Article
This study was conducted to estimate the influence of pumpkin seed powder supplementation on the chemical composition of cookies also immune system function in immunocompromised laboratory rats. The chemical composition of cookies made by replacing wheat flour with 15 and 30% of pumpkin seed powder was high in protein, fat, ash (minerals) and fiber, but low in carbohydrates. Twenty white male rats were divided into four groups, the first group, the negative control group (-V) were fed cookies made of 100% wheat flour. Laboratory animals were dosed in the following groups (the infected positive control group was fed cookies made from 100% wheat flour, groups (3 and 4) were fed cookies containing 15 and 30% of pumpkin seed powder, respectively) orally 0.3 μl Sandimmune Immunosuppressive for 7 days until symptoms of reduced immunity appear. The results indicated the immunocompromised rats that fed cookies containing (15 and 30%) of pumpkin seed powder led to a weight gain of the rats in groups 3 and 4, which was at 68 and 77 gm, respectively, compared to the infected control group, which was at 36 g. There was also a significant decrease (P < 0.05) in cholesterol, triglycerides, low-density lipoproteins and very low-density lipoproteins and a significant increase (P < 0.05) in high-density lipoproteins compared to the positive control group (infected). Moreover, immunosuppressed laboratory rats treated with cookies made with pumpkin seed powder had a significant effect on improving blood parameters (RBCs, Hb, HCT, WBC and Net) and the values average of immunoglobulins (IgM, IgA and IgG) compared to The positive (infected) control group. The current study recommended eating pumpkin seeds for patients with low immunity.
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Sjemenke uljarica i nusproizvodi proizvodnje ulja kvalitetan su izvor energije i bjelančevina u hranidbi preživača. Stoga je cilj istraživanja bio utvrditi proizvodne pokazatelje jaradi hranjene krmnim smjesama koje sadrže pogaču sjemenki bundeve ili ekstrudirani lan. Istraživanje je provedeno na 31 jaretu pasmine francuska alpina. Nakon navršenih mjesec dana jarad je postupno odbijana od majki, pri čemu se postupno smanjivala hranidba mlijekom i uključivala krmna smjesa i sijeno (djetelinsko-travna smjesa) ad libitum. Jarad je bila hranjena krmnom smjesom koja je od bjelančevinastih krmiva sadržavala sačmu soje i ekstrudiranu soju (kontrolna), zatim krmnom smjesom koja je sadržavala 16 % pogače sjemenki bundeve (PB16) uz potpunu zamjenu soje te krmnom smjesom koja je sadržavala 9 % ekstrudiranog lana (EL 9) uz djelomičnu zamjenu soje. Proizvodni pokazatelji, kao što su prosječni dnevni prirasti i eksterijerne odlike utvrđeni su u dobi jaradi od 32, 60 i 87 dana. Utvrđeni su ukupni prosječni dnevni prirasti jaradi (dobi 32.-87. dana) od 145,64 g u kontrolnoj skupini, 163,77 g u PB16 i 164,21 g u EL 9 skupini, pri čemu nisu utvrđene statistički značajne razlike. Utvrđeno je značajno povećanje visine grebena u PB16 i EL 9 jaradi u dobi od 60 dana te u PB16 jaradi u dobi od 87 dana u odnosu na kontrolnu skupinu, pri čemu nisu bile utvrđene značajne razlike u indeksima tjelesne razvijenosti. Temeljem dobivenih rezultata vidljiva je mogućnost upotrebe pogače sjemenki bundeve i ekstrudiranog lana kao izvora bjelančevina i masti u krmnim smjesama, uz zadovoljavajuće proizvodne pokazatelje jaradi.
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Objective: To evaluate pumpkin seeds effects on improving low haemoglobin level in rabbits. Study Design: Experimental study. Setting: Pharmacology Department PUMHSW, Nawabshah. Period: January 2020 to March 2020. Material & Methods: Thirty adult health rabbits were chosen for the study by keeping inclusion and exclusion criteria as standard. Pumpkin seeds powder measured quantity 250 mg and 500 mg was given to different groups for 60 days as once a day respectively. The samples of blood were taken at standard equal. At zero time, first reading marked as day 0. Thereafter further samples were taken twice monthly for 60 days. Complete Blood Count was analyzed with Automatic Hemoglobin Analyser. Data was assessed statistically in groups as means through correlated pairs t test and thru SPSS version 21.0. For all comparisons, upto 0.05 P value was considered significant. Result: The mean Haemoglobin values on day 0 were found non-significant statistically within study groups while comparing with control. Whereas, there a growing increase from day 15 to day 60 was observed in the Haemoglobin mean values in group B and C on all successive reading taken twice monthly. All the interpretation creates highly significance statistically when as compared with control. It shows the pumpkin seed’s haematopoietic effect in anaemia cases due to iron deficiency. Conclusions: Seeds of pumpkin can be substituted with common methods as a good plant nutritional source for to improve haemoglobin in anaemia due to iron deficiency.
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Eleven types of nuts and seeds were analyzed to determine their energy (326-733 mg), moisture (1.6-18.3 mg), carbohydrate (8.8-70.9 mg), protein (4.9-30.5 mg), lipid (2.5-69.8 mg), and ash (1.2-5.5 mg) contents per 100 g of sample. Energy content was highest in pine nuts (733 mg/100 g), carbohydrate level was highest in dried figs (70.9 mg/100 g) and protein was highest in peanuts (30.5 mg/100 g). The amino acid compositions of nuts and seeds were characterized by the dominance of hydrophobic (range = 1,348.6-10,284.6 mg), hydrophilic (range = 341.1-3,244.3 mg), acidic (range = 956.1-8,426.5 mg), and basic (range = 408.6-4,738.5 mg) amino acids. Monounsaturated fatty acids (MUFA) were highest in macadamia nuts (81.3%), whereas polyunsaturated fatty acids (PUFA) were highest in the walnuts (76.7%). Macadamia nuts did not contain any vitamin E, whereas sunflower seeds contained the highest level (60.3 mg/kg). Iron (Fe) content was highest in pumpkin seeds (95.85 ± 33.01 ppm), zinc (Zn) content was highest in pistachios (67.24 ± 30.25 ppm), copper (Cu) content was greatest in walnuts (25.45 ± 21.51 ppm), and lead (Pb) content was greatest in wheat nuts (25.49 ± 4.64 ppm), significantly (P < 0.05). In conclusion, current commercial nuts and seeds have no safety concerns, although further analysis of Pb contents is necessary to ensure safety.
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Background The recent epidemic of diabetes mellitus (DM) in Africa, coupled with rampant poverty, is an indication of the urgent need to develop new efficacious, cheaper and more available drugs to face this growing public health challenge. A number of plants products among which the protein-rich Cucurbitaceae seeds are commonly used in traditional medicine with increasing acclaimed efficacy against DM. The aim of this study was to analyse and evaluate the hypoglycaemic activity of storage proteins of five species of Cucurbitaceae, which include Telfairia occidentalis, Citrullus lanatus, Lagenaria siceraria, Cucumeropsis mannii and Cucurbita moschata. Methods The different families of storage proteins were extracted following differential solubility, and their contents were estimated using the Bradford method. The analysis of these proteins was done by electrophoresis in non-denaturing and denaturing conditions. The evaluation of hypoglycaemic properties of various globulins extracted was performed on male Wistar rats by the oral glucose tolerance test. Results The results showed that among the proteins extracted, globulins constitute the most abundant class of storage proteins in all five species selected. Citrullus lanatus and Cucurbita moschata presented the highest levels of globulin (275.34 and 295.11 mg/g dry matter, respectively). The results of electrophoresis showed that all species possess acidic and neutrals albumins and globulins, with molecular weight of protein subunits ranging from 6.36-44.11 kDa for albumins, 6.5-173.86 kDa for globulins and 6.5-49.66 kDa for glutelins. The 6.36 kDa of albumin subunit protein and the 6.5 kDa of globulin subunit protein were present in all the species. The oral glucose tolerance test showed that the globulins of the seeds of all species except Cucumeropsis mannii caused significant drop in blood sugar (88 – 137.80%, compared to the controls, p<0.05). Conclusions These findings showed that the selected Cucurbitaceae seeds contained globulins with significant anti-hyperglycaemic activity. It is therefore highly encouraged to pursue investigations towards development of peptide-drugs and/or phytomedicines from these bioactive proteins which could be used as affordable alternative therapy against DM.
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Taeniasis refers to the infection with adult tapeworms of Taenia spp. in the upper small intestine of humans, which is also a cause of cysticercosis infection in either both humans and/or animals. Currently the most commonly applied anthelminthics for treatment of taeniasis are praziquantel and niclosamide. Praziquantel is very effective, but has the risk of induction of epileptic seizures or convulsions in carriers with asymptomatic concurrent neurocysticercosis. In contrast, niclosamide is safe and effective, but is not readily available in many endemic countries including China. In the current community-based study, we assessed the curative effect of either pumpkin seeds or areca nut extract alone in taeniasis, and also looked at synergistic effects of these two herb drugs on tapeworms. In the study group with the pumpkin seed/areca nut extract treatment, 91 (79.1%) of 115 suspected taeniasis cases (with a history of expulsion of proglottids within the previous one year) released whole tapeworms, four (3.5%) expelled incomplete strobila, and no tapeworms or proglottids were recovered in the remaining 20 cases. In these 115 persons, 45 were confirmed as taeniasis before treatment by microscopy and/or coproPCR. Forty (88.9%) of 45 confirmed cases eliminated intact worms following treatment. The mean time period for complete elimination of tapeworms in 91 taeniasis cases was 2h (range 20min to 8h 30min), and 89.0% (81) of 91 patients discharged intact worms within 3h after drug administration. In Control Group A with treatment of pumpkin seeds alone, 75.0% (9/12) of confirmed taeniasis cases expelled whole tapeworms, but the mean time period for complete elimination was about 14h 10min (range 3h 20min to 21h 20min), which was much longer than that (2h) for the study group, whereas in Control Group B treated with areca nut extract alone, only 63.6% (7/11) of taeniasis cases discharged whole tapeworms, and the mean time period was 6h 27min (range 1-22h). Mild side effects included nausea and dizziness in about 46.3% of patients with the pumpkin seeds/areca nut extract treatment, but all discomforts were transient and well tolerated. In conclusion, a synergistic effect of pumpkin seed and areca nut extract on Taenia spp. tapeworms was confirmed in the current study, primarily in producing an increased rate of effect on tapeworm expulsion (average time 2h for combination vs 6-21h for individual extracts). The pumpkin seed/areca combined treatment was indicated to be safe and highly effective (89%) for human taeniasis.
Article
Abstract Available data suggest that genetic as well as environmental factors may influence nuts and seeds nutrients content. In this context nuts and seeds cultivated in Greece were studied. Macronutrients content was in agreement with that from other areas. Total phenolics content was in the range of 43.0 ± 2.1-1512.7 ± 60.7 mg GAE/100 g for chestnut and walnut, respectively. Thirteen to 22 individual phenolics were identified in the studied species. Oleanolic acid was in the range of 0.10-9.03 mg/100 g. Pumpkin seeds contained the higher squalene content (71.6 mg/100 g). β-Sitosterol predominated in all samples except pumpkin seeds. Tocopherols ranged from 8.9 mg/100 g (chestnut) to 29.3 mg/100 g (almond). Nuts and seeds hydrophilic extracts at quantities corresponding to the estimated daily consumption by the Greeks succeeded in inhibiting LDL oxidation in vitro by increasing lag time 1.1-14.1 times. One serving of nuts or seeds may cover a significant fraction of health promoting microconstituents daily intake.
Article
Response surface methodology (RSM) was applied to optimize hull-less pumpkin seed roasting conditions before seed pressing to maximize the biochemical composition and antioxidant capacity of the virgin pumpkin oils obtained using a hydraulic press. Hull-less pumpkin seeds were roasted for various lengths of time (30 to 70 min) at various roasting temperatures (90 to 130 °C), resulting in 9 different oil samples, while the responses were phospholipids content, total phenols content, α- and γ-tocopherols, and antioxidative activity [by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical assay]. Mathematical models have shown that roasting conditions influenced all dependent variables at P < 0.05. The higher roasting temperatures had a significant effect (P < 0.05) on phospholipids, phenols, and α-tocopherols contents, while longer roasting time had a significant effect (P < 0.05) on γ-tocopherol content and antioxidant capacity, among the samples prepared under different roasting conditions. The optimum conditions for roasting the hull-less pumpkin seeds were 120 °C for duration of 49 min, which resulted in these oil concentrations: phospholipids 0.29%, total phenols 23.06 mg/kg, α-tocopherol 5.74 mg/100 g, γ-tocopherol 24.41 mg/100 g, and an antioxidative activity (EC50) of 27.18 mg oil/mg DPPH. Practical Application: A well-defined roasting process is very important for the food industry to be able to produce pumpkin seed oil with desirable nutritive and chemical characteristics of this unique salad oil, which changes during the roasting. This study contributes to the knowledge of a product design process for the roasting conditions of naked pumpkin seeds based on results that have demonstrated that an increase in roasting temperature significantly increased the biochemical values and antioxidant properties of the obtained virgin oils.
Article
Background: Pumpkin (Cucurbita pepo L.) seed oil is a common product in Slovenia, Hungary and Austria and is considered a preventive agent for various pathologies, particularly prostate diseases. These properties are related to its high content of carotenoids and liposoluble vitamins. In this study the carotenoid (lutein and zeaxanthin), vitamin E (α- and γ-tocopherol) and fatty acid contents of 12 samples of commercial pumpkin seed oil were investigated together with the composition of the volatile fraction resulting from the roasting process. Results: The aromatic profile obtained from the commercial samples was directly related to the intensity of the roasting process of the crushed pumpkin seeds. The roasting temperature played a crucial role in the concentrations of volatile substances originating from Strecker degradation, lipid peroxidation and Maillard reaction. Conclusion: The findings suggest that high-temperature roasting leads to the production of an oil with intense aromatic characteristics, while mild conditions, generally employed to obtain an oil with professed therapeutic characteristics, lead to a product with minor characteristic pumpkin seed oil aroma. The nutraceutical properties of the product are confirmed by the high content of α- and γ-tocopherol and carotenoids.
Article
Unlabelled: A stable, oil-based spread rich in the omega-3 (ω-3) and omega-6 (ω-6) fatty acids was developed using a hull-less pumpkin seed (Cucurbita pepo L.) oil press-cake, a by-product of the pumpkin oil pressing process, along with cold-pressed hemp oil. Response surface methodology (RSM) was applied to investigate the effects of two factors, as the formulation's compositional variables: a commercial stabilizer (X(1) ) and cold-pressed hemp oil (X(2) ) added to the pumpkin seed oil press-cake in the spread formulations. A central composite, 2-factorial experimental design on 5 levels was used to optimize the spreads where model responses were ω-3 fatty acids content, spreadability (hardness), oil separation, and sensory evaluation. The selected responses were significantly affected by both variables (P < 0.05). The spreads resembled commercial peanut butter, both in appearance, texture and spreadability; were a source of ω-3 fatty acids and with no visual oil separation after 1 mo of storage. An optimum spread was produced using 1.25% (w/w) of stabilizer and 80% of hemp oil (w/w, of the total added oil) which had 0.97 g of ω-3 fatty acids per serving size; penetration depth of 68.4 mm; oil separation of 9.2% after 3 mo of storage; and a sensory score of 17.5. Practical application: A use of by-products generated from different food processing technologies, where the edible waste is successfully incorporated as a value-added ingredient, has become a very important area of research to support global sustainability efforts. This study contributes to the knowledge of a product design process for oil-based spread development, where oil press-cake, a by-product of the oil pressing process of the naked pumpkin seeds, was used and where results have demonstrated that a new product can be successfully developed and potentially manufactured as a functional food.
Article
Pumpkin seed oil has become a recognized source of phenolic compounds. The main aim of this paper was to evaluate the concentration of phenolic compounds and their extraction from pumpkin seed oil. The total phenolics content (TPC) measured in the pumpkin seed oil samples ranged from 24.71 to 50.93 mg GAE/kg of oil. The individual phenolics were tyrosol, vanillic acid, vanillin, luteolin and sinapic acid. Hexane and acetone were the best solvents for the washing step, and methanol for the elution of the phenolics in the solid-phase extraction (diol-SPE), whereas bleaching caused a significant increase in the TPC obtained (24.5–30.7%). Additionally, some other oil characteristics were evaluated. The mean oxidative stability of the oils (OSI) was around 4 h, with 5.43 h for the most stable oil. The maximum antioxidant capacity measured by the reduction of the DPPH radical was 62%, which was comparable to 0.16 mM Trolox equivalent. The color of the oil was expressed by L*a*b* coefficients and its hue and saturation. Whereas all samples had similar lightness, their rates of green, red, yellow and blue color were different. Moreover, TPC correlated negatively with lightness, b* and saturation (–0.49, –0.48, and –0.43), and positively with a* and hue (0.58 and 0.52).
Article
Frying performance of canola oil (CO) was investigated in the presence of 5, 10, and 15% levels of virgin olive oil (VOO) and pumpkin seed oil (PSO) during frying of potatoes at 180°C. Acid value, carbonyl value, total polar compounds content, and total tocopherols content of the oil samples were determined during the frying process. VOO and PSO addition improved the frying stability of the CO. Frying performance of the CO increased more in the presence of PSO than in the presence of the VOO. The PSO levels higher than 5% exerted pro-oxidant effects, indicating the necessity of investigation at lower levels. The better antioxidative effect of PSO was attributed to its probably different phenolic composition.