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Functional and nutraceutical properties of pumpkin – a review

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Abstract

Purpose The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita , along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine, member of Cucurbitaceae family. It is an edible, heat-sensitive plant, which has an abundant amount of active compounds such as carotenoids, alkaloids, flavonoids, polyphenols, tannins, tocopherols, phytosterols and cucurbitacin, accounted for numerous health benefits, namely, antidiabetic, antioxidant, anticarcinogenic, hypotensive, hyper protective activities. Design/methodology/approach Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Cucurbita , Cucurbita utilization, bioactive compounds of pumpkin, health benefits, processing, food formulations and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 105 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field, country of origin and year of publication. Findings The comprehensive review of different literature, data sources and research papers seeks to find and discuss various nutritional benefits of pumpkin. It contains all necessary macro- and micro-nutrients, amino acids, vitamins, antioxidants and bioactive compounds with a relatively low amount of antinutrients. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for plant products containing bioactive compounds in different food formulations. Originality/value This paper contains information regarding the chemical composition, nutritive value, phytochemical studies, pharmacological properties, bio-accessibility, food and industrial applications of pumpkin. Worldwide, pumpkin is used as food additive in various food products such as candy, weaning mix, corn grits, kheer, jam, crackers, bread, etc. Effect of different processing methods such as high temperature, pH, blanching, oven drying, freeze-drying to retain or minimize its losses in case of color, texture, flavor, and the carotenoids are of concern. The review paper highlights the nutritional, therapeutic, potential and processing attributes.

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... % fiber, and low concentrations of carbohydrates (8.8 %) [4]. These qualities, together with its antioxidant potential, among many other beneficial effects well-reported in the literature [5,6], enable pumpkin vegetables to have significant beneficial impacts on health. Pumpkin is also rich in β-carotene, which gives it a yellow or orange color [4]. ...
... The pH value possesses an impact on microbial presence, chemical changes, and tastes whilst samples of foods with a pH of below 4.6 do not promote bacterial growth and toxin production. The highest pH was observed in sample S3 (6.4), while the lowest was observed in sample S1 (6). The current findings were incompatible with the results of Srisuk and Jirasatid [59], who revealed that an instant beverage produced from pumpkin and finger root had a pH of 0.354. ...
... A carotenoid diet has been shown to improve health, production indices and meat quality [4]. Pumpkin contains a high amount of β-carotene but is also a source of lutein, violaxanthin, lycopene, cryptoxanthin and zeaxanthin [5]. Unfortunately, carotenoids have pro-oxidative properties in high doses, but this problem mainly concerns dietary supplements with very high doses compared to their content in vegetables and fruits [3]. ...
... Unfortunately, carotenoids have pro-oxidative properties in high doses, but this problem mainly concerns dietary supplements with very high doses compared to their content in vegetables and fruits [3]. In addition, pumpkin is a source of vitamins C, B1 (thiamine), B6 (pyridoxine), fat-soluble vitamins [5] and minerals, such as magnesium, iron, selenium, potassium and phosphorus [6]. ...
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Pumpkins are often used as a fodder component and food due to their high nutritional value and share of bioactive components (e.g., carotenoids, polyunsaturated fatty acid (PUFAs)). Due to their high moisture content, they must be preserved; drying is still the most popular method. Our work aimed to assess the optimal drying temperature to keep the best possible nutritional value of the raw material. For this purpose, pumpkin was dried at 40 °C, 60 °C and 80 °C. Then, the proximate composition, carotenoid content, fatty acids, and antioxidant properties were determined. The results indicate that the carotenoids were relatively stable up to 60 °C and then decreased sharply. Furthermore, antioxidant activity was the highest at 40 °C and 60 °C. However, in the case of PUFA content, drying at 80 °C was the most effective, probably due to the shorter exposure time to the stimulus.
... Pumpkin, a popular winter squash native to North America, has gained worldwide cultivation. Belonging to the Cucurbitaceae family alongside various squash types, cucumbers, and melons [1], pumpkins are renowned for their large, round, or oblong shape and thick, hard rind. While commonly orange, their rind can also appear in shades of green, yellow, or white. ...
... Color estimation: The estimation of the pumpkin's FPC was based on the standard color variations observed in pumpkins. According to findings of Kaur et al. [1], the color of the pumpkin fruit peel can exhibit variations based on factors such as the pumpkin variety and maturity stage. Typically, pumpkin fruit peel is characterized by an orange hue, which can range from a pale, light orange to a deep, rich shade. ...
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Pumpkins are a nutritious and globally enjoyed fruit for their rich and earthy flavor. The biophysical properties of pumpkins play an important role in determining their yield. However, manual in-field techniques for monitoring these properties can be time-consuming and labor-intensive. To address this, this research introduces a novel approach that feeds high-resolution pumpkin images to train a mathematical model to automate the measurement of each pumpkin's biophysical properties. Color correction was performed on the dataset using a color-checker panel to minimize the impact of varying light conditions on the RGB images. A segmentation model was then trained to effectively recognize two fundamental components of each pumpkin: the fruit and vine. Real-life measurements of various biophysical properties, including fruit length, fruit width, stem length, stem width and fruit peel color, were computed and compared with manual measurements. The experimental results on 10 different pumpkin samples revealed that the framework obtained a small average mean absolute percentage error (MAPE) of 2.5% compared to the manual method, highlighting the potential of this approach as a faster and more efficient alternative to conventional techniques for monitoring the biophysical properties of pumpkins.
... The number of biopolymers with film-forming properties, such as pectins, starch, cellulose, hemicellulose, lignins, and proteins, was comparable to the values obtained by other authors. The analysis of the results obtained by other authors for pumpkin Cucurbita maxima [23,24,30,31], and the results obtained by our team, show that the Ambar variety is the most valuable source of film-forming biopolymers compared to other varieties. This increases the likelihood of forming self-contained edible films with satisfactory mechanical properties. ...
... In addition, pumpkin has antimicrobial properties. Dishes prepared based on pumpkin, and products enriched with it, can be a valuable element of the usual human diet [3,[30][31][32]. ...
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Highly methylated apple pectin (HMAP) and pork gelatin (PGEL) have been proposed as gelling agents for pumpkin purée-based films. Therefore, this research aimed to develop and evaluate the physiochemical properties of composite vegetable films. Granulometric analysis of film-forming solutions showed a bimodal particle size distribution, with two peaks near 25 µm and close to 100 µm in the volume distribution. The diameter D4.3, which is very sensitive to the presence of large particles, was only about 80 µm. Taking into account the possibility of creating a polymer matrix from pumpkin purée, its chemical characteristic was determined. The content of water-soluble pectin was about 0.2 g/100 g fresh mass, starch at the level of 5.5 g/100 g fresh mass, and protein at the level of about 1.4 g/100 g fresh mass. Glucose, fructose, and sucrose, the content of which ranged from about 1 to 1.4 g/100 g fresh mass, were responsible for the plasticizing effect of the purée. All of the tested composite films, based on selected hydrocolloids with the addition of pumpkin purée, were characterized by good mechanical strength, and the obtained parameters ranged from about 7 to over 10 MPa. Differential scanning calorimetry (DSC) analysis determined that the gelatin melting point ranged from over 57 to about 67 °C, depending on the hydrocolloid concentration. The modulated differential scanning calorimetry (MDSC) analysis results exhibited remarkably low glass transition temperature (Tg) values, ranging from −34.6 to −46.5 °C. These materials are not in a glassy state at room temperature (~25 °C). It was shown that the character of the pure components affected the phenomenon of water diffusion in the tested films, depending on the humidity of the surrounding environment. Gelatin-based films were more sensitive to water vapor than pectin ones, resulting in higher water uptake over time. The nature of the changes in water content as a function of its activity indicates that composite gelatin films, with the addition of pumpkin purée, are characterized by a greater ability to adsorb moisture from the surrounding environment compared to pectin films. In addition, it was observed that the nature of the changes in water vapor adsorption in the case of protein films is different in the first hours of adsorption than in the case of pectin films, and changes significantly after 10 h of the film staying in an environment with relative humidity RH = 75.3%. The obtained results showed that pumpkin purée is a valuable plant material, which can form continuous films with the addition of gelling agents; however, practical application as edible sheets or wraps for food products needs to be preceded with additional research on its stability and interactions between films and food ingredients.
... They have high iron content, dietary fibre (Ibironke & Owotomo, 2019) and are rich in both vitamins A and C and protein content (Fasuyi & Nonyerem, 2007;Obembe et al., 2021). Furthermore, they have antioxidant and antimicrobial properties (Kaur et al., 2020). The demand for this vegetable is rising in countries like Nigeria, Sierra-Leonne, Ghana and Cameroon (Odiaka et al., 2008) and is fast becoming an important food source in these countries, due to continuous increase in population and urbanization. ...
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Seed size and planting position influence growth and fresh yield of fluted pumpkin (Telfairia occidentalis Hook. f.) El tamaño de la semilla y la posición de plantación influyen en el crecimiento y el rendimiento fresco de la (Telfairia occidentalis Hook. f.) Abstract The increase in food production through innovative seed management practices is an option. Three seed sizes (big, small and control-any size), two planting positions (flat and slant) and their interactive effects on the growth and yield of fluted pumpkin (Telfairia occidentalis Hook. f.) were assessed. There was a significant (p<0.05) effect of seed size and planting position and an interaction between seed size and planting position on the emergence, vine length and fresh marketable weight (yield) of fluted pumpkin. The seed emergence increased significantly (F 2,6 = 16.82, p<0.01) only when the seeds were slanted at planting and ranged from 72.2 % to 100 %. The same trend was observed across the two planting positions for the small seeds with the highest (100 %) recorded in (small x flat and big x slant) and the lowest (72.2 %) recorded in (small x slant). At 11 weeks after sowing the shortest vine length (135.83 cm) was observed on the small seed sizes slanted at planting and the longest when small seeds were planted flat. Additionally, there was a significant (p < 0.01) interaction between seed size and planting position on the yield which increased significantly only when the seeds were slanted at planting, but not for seeds planted in the flat position. At 11 weeks after sowing, the fresh marketable yield ranged from 0.49 t.ha-1 for slant x small-0.71 t.ha-1 for flat x small and slant x big respectively. Overall, planting fluted pumpkin seeds in the flat position can improve emergence, growth and fresh marketable yield.
... Nutraceuticals are substances extracted from food sources that are related to the word's nutrition and pharmaceuticals, which provide additional health benefits, acting nonspecifically to promote the general wellbeing of people and as an alternative for the prevention or control of diseases (Ganapathy & Bhunia, 2015;Kaur et al., 2020). ...
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Litchi chinensis is a tree in the Sapindaceae family. It is originally from China but grows in countries with tropical or subtropical climates. It has great commercial value because of its juiciness and fresh pulp. It is a rich source of nutrients and bioactive compounds (procyanidin type A and B, epicatechin, rutin, and quercetin). The compounds present in litchi have been reported to confer functional properties, such as antioxidant, anticancer, antimicrobial, and nutraceutical properties, and are believed to have the potential to develop new functional foods or products. This review summarizes the botanical characteristics and cultivation methods of litchis. Its nutritional composition has also been described, which includes a macronutrient and micronutrient profile; its functional properties, such as antioxidant, anti-inflammatory, and anticancer potential; and the relationship between bioactive compounds and their medicinal potential. Despite their beneficial qualities, litchi fruits face significant challenges in terms of conservation. Rapid browning of the pericarp is a major problem resulting in considerable product loss. Therefore, producers must develop sustainable strategies for the conservation and valorization of fruits and their byproducts. Therefore, it is necessary to look for innovative solutions that take advantage of the bioactive properties of litchi, which can be used to develop innovative pharmaceutical, food, or cosmetic products . Graphical Abstract
... Pumpkin seed and with higher DPPH 67.99 ± 0.39, and a total antioxidant capacity of 30.61 ± 0.14. (mg/AAE/g) (Kaur, et al., 2020). Protein bars are a convenient and convenient snack option for those who regularly exercise or engage in weight training. ...
Conference Paper
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Globally, public health organizations are concerned with promoting a healthy, balanced diet to reduce non-communicable diseases and obesity. Modern lifestyles drive demand for more convenient ready-to-eat food products. Concentrated, compressed nutrient bars have become a viable option for those seeking fibre-rich, protein-rich, and low-calorie quick meals. This study aimed to develop a nutrient bar incorporating protein using underutilized ingredients. The base formulation consisted of 30% soy as the main ingredient, with 15% sesame, 15% desiccated coconut, 15% Terminalia catappa (Indian almond), 15% pumpkin seeds, and 5% each of raisins and dates. Nutrient bars were produced using varying percentages of mushroom powder (0%, 2%, 5%, and 10%.). Sensory analysis was conducted with thirty untrained panelists using a 5-point Hedonic scale, and the data were analyzed using one-way ANOVA at p>0.05. The selected bar was coated with a dehydrated mixture containing 10% treacle and 90% buffalo curd. Proximate analysis was performed on the best-selected sample, and the nitrogen-filled, sealed-packed product was subjected to shelf-life analyzed over three months. Treatment 3, containing 5% mushroom powder, scored the highest in overall acceptability and was selected as the best formulation. The buffalo curd dressing completed the amino acid profile by providing essential amino acids like lysine and Sulphur-containing amino acids, which are typically lacking in plant proteins. Proximate analysis revealed moisture content at 9.77±0.17%, ash at 2.95±0.07%, crud fat at 23.2±0.65%, crud protein at 20.1±0.44%, and carbohydrate 43.98±0.10%. The energy content of the developed bar was 465.12 calories/100g. The final product has a high protein level more than twice that of the available commercial products. The shelf-life analysis found 1.45 x102 cfu/g of yeast and mold only during the 12-week, which is less than the necessary safety threshold. The developed nutrient bar demonstrated a higher protein content than commercially available products.
... Moreover, the antioxidant properties of PSO likely contribute to wound healing by safeguarding cells against damage, increasing vascularity, and strengthening collagen fibers (Kaur et al., 2019). PSO may further enhance wound healing by stimulating and increasing fibroblast formation, migration, and mitogenesis during the proliferation phase. ...
Article
The conversion of regular pumpkin seed oil into a nanotechnology-driven composition involves encapsulating Lidocaine within the phytosome structure of the oil. This process aims to bolster its physical resilience and therapeutic advantages while mitigating potential adverse reactions. The central objective of this research centers on assessing the curative impacts of the innovative Nano phytosome pumpkin-lidocaine gel in the context of third-degree burn wound healing. The reformulation of standard pumpkin seed oil involved the encapsulation of conventional Lidocaine within a phytosome structure, resulting in the formation of nanoparticles. This modification was undertaken to enhance both the physical stability of the oil and the therapeutic properties of pumpkin seed oil, while simultaneously mitigating the potential side effects associated with Lidocaine. Evaluation of the therapeutic effect of Nano phytosome pumpkin-lidocaine gel on the healing of third burn wounds. Twenty-five,10 to 18-week- old ,white male and female adult rabbits weighting 2.5-3 kg divided to5 groups (n=5) as following negative control group, positive control group, ordinary pumpkin seed oil group, Nano phytosome pumpkin-lidocaine 100% gel group, and Nano phytosome pumpkin 100% gel group. The Nano phytosome pumpkin-lidocaine gel at a concentration of 100% and the Nano phytosome pumpkin gel at a concentration of 100% showed a significant entrapment % and loaded efficiency%, entrapment % were 95.2 ± 9.41, and 87.32 ± 8.1 respectively, while loaded efficiency% were 86.84 ± 7.77, and 79.40± 3.72 respectively. As well as, both the Nano phytosome pumpkin-lidocaine gel at a concentration of 100% and the Nano phytosome pumpkin gel at a concentration of 100% revealed a significant closure rate of 0.216±0.05, and 0.215 ±0.03 mm/day respectively, compared to ordinary pumpkin seed oil treated group, and both positive and negative control group. From this study concluded the pumpkin seed oil loaded with Nano phytosome pumpkin-lidocaine demonstrated good physical stability, reducing the crystal nature of active extract substances, with good entrapment% and loaded efficiency %, and improving the wound healing of burn wound.
... Pumpkin, being rich in nutrients, serves as an excellent ingredient for health-oriented desserts. (Kaur et al., 2020) discovered that pumpkin exhibits anti-diabetic, antioxidant, anticarcinogenic, and hyperprotective properties. Moreover, (Vinayashree and Vasu, 2021) confirmed the presence of highquality, well-balanced proteins in pumpkin seeds. ...
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In today's food market, the demand for delectable taste, product safety, and health benefits is paramount. Health-focused desserts present an opportunity to tap into new market segments, catering to specific groups such as individuals with health conditions, athletes, and the general consumer populace. The objective of this study was to evaluate the safety and quality of the raw materials utilized in crafting these desserts. The initial phase involved scouring international science papers to investigate the components utilized in creating honey-based health desserts. This review delved into various dessert formulations devised by researchers, shedding light on the advantageous properties of such treats. The findings underscore that honey and other beekeeping byproducts serve as excellent bases for crafting desserts rich in nutrients and beneficial substances. Honey, in particular, assumes a pivotal role in defining the dessert's primary flavor profile and imparting viscosity to its texture. Further enrichment of these desserts is achieved through ingredients like freeze-dried raspberry berries, sea buckthorn, dried pumpkin, and spirulina, which contribute plant-based carbohydrates and lend distinctive organoleptic characteristics—taste, color, and aroma. These additions also bolster the dessert's vitamin and biologically active substance content. Moreover, the incorporation of pumpkin, fenugreek, and sesame seeds elevates the dessert's protein and fat content, augmenting its nutritional value. In the subsequent phase, researchers scrutinized the sensory and physicochemical attributes of the raw materials employed in crafting these health-oriented desserts, employing standardized methodologies. Key quality benchmarks encompassed sensory traits, physicochemical attributes, and nutritional profiles. Safety assessments encompassed microbiological parameters, pesticide and antibiotic residues, and radioactive isotopes. These findings underscore the vast array of possibilities inherent in leveraging beekeeping products, berries, seeds, fruits, vegetables, and other ingredients in health-focused honey desserts. Adherence to rigorous organoleptic, physicochemical, and safety standards is imperative for the successful development of novel dessert technologies that seamlessly blend delightful taste with health-enhancing benefits.
... Pumpkin seeds include fiber that can help with constipation, satiety, decreased blood glucose, and intestinal transit time (Nyam et al., 2013). Pumpkin seeds are renowned for their relaxation of the sphincter and bladder, reducing the risk of cardiovascular, hypotriglyceridemic, hepatoprotective, anxiety, reproductive health, biliary vesicle, protecting bones, anti-cancerous, anti-hypertensive, anti-diabetic, antihypercholesterolemia, anti-tumor, anti-fungal, anti-bacterial, anti-inflammatory, anti-oxidant, antirheumatic, anti-ulcerative, anti-depressant, antimicrobial, anti-mutagenic, anthelmintic and immunomodulatory properties (Amin and Thakur, 2013;Kaur et al., 2020;Chahal et al., 2021). ...
Article
The motive of this review is to give knowledge about the Cucurbitaceae family plants (muskmelon and pumpkin) seeds. Around the world, athletes are health conscious and they do not get adequate time to eat a full meal. Good nutrition is essential for the health of athletes, as well as the general public. For this, energy bars are nutritious snacks that are easily available, provide nutrients and instant energy to athletes. Energy bars are different from drinks because energy bars are healthier and help to perform better, develop muscle mass, and improve the physical performance of athletes. Energy bars are made with a combination of many ingredients. Cucurbitaceae family plant seeds are necessary ingredients to be added to the energy bars for improved health and physical performance of athletes because these seeds are good in nutritional and therapeutic properties.
... Pumpkins are cultivated worldwide for decorative, commercial, and agricultural uses. The pumpkin peel, pulp, and seed are rich in phytochemicals such as carotenoids, phytosterols, phenolic compounds, and flavonoids [156]. The functional components reported in pumpkins exert health benefits such as antioxidative, anti-inflammatory, anticancer, anti-bacterial, and anti-diabetic properties in humans [25]. ...
Article
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The utilization of bioactive compounds from fresh produce waste, which is gaining attention in the agri-food and cosmetics industries, focuses on employing green extraction over conventional extraction methods. This emerging field addresses environmental concerns about food waste and the uses of bioactive phytochemicals for skin health. Modern green extraction methods aim to minimize the energy-intensive process and the use of harmful solvents. These techniques include ultrasound, microwave, and supercritical fluid extraction, pulsed electric field extraction, pressurized liquid extraction, and subcritical water extraction methods, which provide high efficacy in recovering bioactive phytochemicals from vegetable and root crops. The phytochemicals, such as carotenoids, polyphenols, glucosinolates, and betalains of fresh produce waste, exhibit various therapeutic properties for applications in skin health. These dietary antioxidants help to neutralize free radicals generated by UV radiation, thus preventing oxidative stress, DNA damage, and inflammation. The skin care formulations with these phytochemicals can serve as natural alternatives to synthetic antioxidants that may have toxic and carcinogenic effects. Therefore, this review aims to discuss different green extraction technologies, consumer-friendly solvents, and the beneficial skin health properties of selected phytochemicals. The review highlights recent research on major phytochemicals extracted from vegetables and root crops in relation to skin health.
... The molecular structure of Cucurbitacin I is shown in Fig. 1. These vegetables contain multi-sized nutrients, antioxidants, vitamins, amino acids, and small anti-nutrients [7]. It carries non-trivial ethnobotanical significance and has been in use in the treatment of multiple diseases since ancient times [8][9][10][11][12] with weaker side effects, good safety, and multiple healing pathways [13]. ...
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Background Cucurbitacins are present in some common vegetables as secondary metabolites and are used by the plants against harmful microbes. Exploration of this capability of natural product based substances against wide variety of microbes seems relevant due to the ease of availability of the resources and safety. In this regard, considering the current pandemic, the antiviral properties of these molecules with a subset of Cucurbitacin I structural derivatives have been screened. The inhibition potential of the phytochemicals was assessed by the stability of the protein–ligand complex formed with the nucleocapsid protein (PDB ID: 7CDZ) of SARS-CoV-2 by computational methods. The proposition of an alternate antiviral candidate that is cost-effective and efficient relative to existing formulations is the main objective of this work. Results Server-based molecular docking experiments revealed CBN19 (PubChem CID: 125125068) as a hit candidate among 101 test compounds, a reference molecule (K31), and 5 FDA-approved drugs in terms of binding affinities sorted out based on total energies. The molecular dynamics simulations (MDS) showed moderate stability of the protein-CBN19 complex as implied by various geometrical parameters RMSD, R g , RMSF, SASA and hydrogen bond count. The ligand RMSD of 3.0 ± 0.5 Å, RMSF of C α of protein with less than 5 Å, and smooth nature of SASA and R g curves were calculated for the adduct. The binding free energy (− 47.19 ± 6.24 kcal/mol) extracted from the MDS trajectory using the MMGBSA method indicated spontaneity of the reaction between CBN19 and the protein. The multiple ADMET studies of the phytochemicals predicted some drug-like properties with minimal toxicity that mandate experimental verification. Conclusions Based on all the preliminary in silico results, Cucurbitacin, CBN19 could be proposed as a potential inhibitor of nucleocapsid protein theoretically capable of curing the disease. The proposed molecule is recommended for further in vitro and in vivo trials in the quest to develop effective and alternate therapeutics from plant-based resources against COVID-19.
... It helps with anti-inflammation, anticarcinogenic, antioxidant activity, anti-angiogenesis, antihyperglycaemic and antilipogenic effect. These medicinal benefits are possible due to presence of phytochemicals, such as tocopherol, triterpenes and carotenoids Fruit of pumpkin contain least quantity of fat 2.3 (g/100 g) as compared to other fruits, good amount of protein 3 (g/100 g), high content of carbohydrates 66 (g/100 g), and high levels of carotenoid quantity 171.9 (mg/g) as per dry weight basis matter analysis (Kaur et al., 2019) [74] . ...
... It has high nutritional value because it is rich in antioxidants, vitamins, minerals, fibers, polysaccharides, and other compounds beneficial to human health. Furthermore, it is recommended in diets because of its low calorie content (Kaur et al., 2020;Shelke et al., 2015). ...
Article
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This research evaluated the storage characteristics of dried pumpkin packed in two different films: polylactic acid (PLA) and polyethylene (PE) by accelerated shelf-life testing (ASLT) at three storage temperatures: 30, 40, and 50 °C. Weight loss, pH, water activity, color, and total microbial count of the samples were monitored at fixed times during the experiments. After 2 days of storage at 50 °C, the weight loss for the PLA and PE packaging reached its maximum value at 9.15 ± 0.8% and 6.53 ± 1.6%, respectively. The microbiological results demonstrated that, with a total plate count of fewer than 4 log CFU/g, the dried pumpkin samples did not degrade while being stored at different temperatures. Bioactive compound content (total polyphenols, ascorbic acid content, and carotenoid content) and antioxidant activity were determined at the end of storage, and they significantly changed with higher temperatures. The largest total polyphenols losses were observed for samples PLA 40 °C and PLA 50 °C (40%) and samples PE 50 °C (55%). For both packaging under the same storage conditions, antioxidant activity and ascorbic acid concentration likewise showed a similar pattern. The color changes observed during the storage were described by the non-enzymatic browning process using a pseudo-first-order reaction in terms of Chroma. The activation energy in terms of Q10 (defined as the ratio of the rate constants when the temperature is raised by 10 °C) and the storage time at 25 °C were determined. The results showed that PLA film is an appropriate packaging for preserving the physico-chemical properties of dried pumpkin snacks.
... Every part of this plant has demonstrated at least one application on human health including; anti-diabetic, antiinflammatory, anti-allergic and anti-cancer [9]. The edible parts of pumpkin (pulp, peel, and seeds) are a great source of nutrients such as proteins, fats, minerals (potassium, phosphorus, and magnesium), tocopherols and phytosterols [10] and bioactive components such as carotenoids, phenolic acids, and flavonoids. ...
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Pumpkin (Cucurbita pepo L.) is a valuable vegetable with a high content of bioactive compounds. The present study aims to optimize the microwave-assisted extraction (MAE) parameters to achieve the highest yield of total phenolic content (TPC) from its pulp (PPU) and peel (PPE). Response surface methodology (RSM) in conjunction with central composite design was used. The factors considered were (i) ethanol concentration, (ii) microwave power level, (iii), irradiation time and (iv) solid to liquid ratio. The models obtained produced a satisfactory fit to the data regarding to TP extraction with desirabilities of 0.99 and 0.83, for PPU and PPE, respectively. The optimum conditions for their extraction were found to be ethanol concentration 60%, microwave power 300 W, extraction time 138.67s and a solid-to-liquid ratio 1/30 g/mL for PPU. And for PPE, they were ethanol concentration of 46.42%, microwave power of 100 W, extraction time of 180 s and a solid-to-liquid ratio of 1/36.33 g/mL. Under these optimized conditions, the experimental maximum yields of TPC were 795.41 ± 20.21 and 548.09 ± 13.68 mg GAE/100 g dry weight, respectively for PPU and PPE which was in close agreement with predicted values, thus indicating the suitability of the developed models. The antioxidant activity of the optimized extracts was determined using DPPH· and ABTS·+ radicals scavenging, ferric reducing power (FRAP) and total antioxidant activity (TAA). In the entire tests, PPU extract exhibited the best capacities with IC50 of 1324.45 ± 16.57, 1992.85 ± 34.55, 476.51 ± 1.63 and 480.67 ± 10.50 µg/mL in DPPH, ABTS, FRAP and TAA assays, respectively. Nevertheless, both optimized extracts revealed a moderate antimicrobial effect. According to FT-IR analysis, all found functional groups support the occurrence of phenolic acids and flavonoid compounds in the optimized extracts. The study revealed the effectiveness of MAE in enhancing the phenolic yield of PPU and PPE in a reduced time and lower solvent consuming. Graphical abstract
... Moreover, the antioxidant properties of PSO likely contribute to wound healing by safeguarding cells against damage, increasing vascularity, and strengthening collagen fibers (Kaur et al., 2019). PSO may further enhance wound healing by stimulating and increasing fibroblast formation, migration, and mitogenesis during the proliferation phase. ...
... PUFAs and essential fatty acids are two additional nutrients present in PSO. Linoleic acid, which is present in PSO, is known to enhance membrane fluidity, encourage osmosis, and support intracellular and extracellular gas exchange [33]. In most cases, the generated ROS and antioxidant scavengers are in equilibrium. ...
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Objective The main goal of the study was to find whether pumpkin (Cucurbita pepo) extract has any preventive or antioxidant properties against acute uranyl acetate (UA)-induced reproductive cytotoxicity. Material and Methods Four groups each, including 10 adult male rats, were randomly assigned. (GI): the control group was given 1 ml of purified water orally for 30 days. (GII): Rats were given orally, a single dose of 150 mg/kg b.w. UA (GIII): Rats consumed 40 mg/kg b.w. of pumpkin seed extract (PSE) orally every day for 30 days. (GIV): Rats received a single dose (150 mg/kg b.w.) of UA plus a daily oral dose of PSE (40 mg/kg b.w.) for 30 days. Animal sacrifice was used for oxidative stress and histopathological study. Results Showed significantly (p ≥ 0.001) elevated malondialdehyde levels in the GII group (6.19 ± 0.4), while GIII and GIV showed no significant differences. Glutathione peroxidase showed a significant (p ≥ 0.001) decrease (2.55 ± 0.2) in the GII group, while in groups (GIII and GIV), it showed a significant (p ≥ 0.001) increase (4.61 ± 0.16, 4.28 ± 0.032), respectively. The histopathological study for GII groups showed sloughing of epithelial cells lining the seminiferous tubules with a decrease in the number of spermatozoa in some tubules. Many sections revealed hyperplasia of the epithelial cells lining the seminiferous tubules with necrosis. The GIII and GIV groups showed normal histological structures with an increase in spermatogenesis in the testes and epididymis tissues. Conclusion We concluded that UA causes oxidative stress and histopathological alterations in the rat reproductive system. Pumpkin extract plays a role in improving the activity of the reproductive system.
... Based on research conducted by Rismaya et al. (2018), the best addition of pumpkin flour favored by panelists in making muffins is 25% pumpkin flour and 75% wheat flour with a total weight of 525 grams of flour, because it has the best sensory assessment and contains high dietary fiber. From these data, it is hoped that adding pumpkin flour to food products is acceptable and can meet the nutritional food needs of the community (Kaur et al., 2019). This study contributes to determining the effect of adding yellow pumpkin flour on the physical and preference levels, chemistry properties, and antioxidant activity of selected cookies. ...
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Cookies are made from flour, eggs, vanilla, margarine, and baking powder ingredients. The weakness of standard cookies is their low antioxidant content. Therefore, innovation is needed to increase the antioxidant level of these cookies. This study contributes to determining the effect of adding yellow pumpkin flour on selected cookies' physical, preference level, chemistry properties, and antioxidant activity. The proportion of adding pumpkin flour consists of 0%, 10%, 20%, 30%, 40%, and 50%. The physical analysis included color, texture, expansion volume, and the level of preference, including flavor, color, taste, texture, and overall, which are used to select the most preferred cookies by panelists. The chemical analysis includes moisture, ash, protein, carbohydrate contents, and IC50 value for the most preferred cookies by panelists. The findings indicated that the selected formula by the panelist was cookies with 20% pumpkin flour substitution. The physical characteristics of cookies are a lightness color of 54.15, a texture of 1572.7 gF, and an expansion volume of 46.2%. The chemical elements are as follows: moisture content of 4.68%, ash content of 1.53%, protein content of 8.15%, fat content of 26.10%, carbohydrate content by the difference of 59.54%, and IC50 as much as 84.84 ppm, which means that the selected cookies have intense antioxidant activity. The experiment's contribution was that increasing antioxidant intake through dietary choices can positively impact overall health and potentially reduce the need for medicinal intervention.
... Nhiều nghiên cứu trên thế giới đã cho thấy bí đỏ giàu β-carotene (tiền vitamin A), vitamin (B6, K, thiamine và riboflavin), chất khoáng (kali, photpho, magiê, sắt và selen) (Rakcejeva et al., 2011); có tính dược liệu cao như chống viêm, chống oxy hóa, chống ung thư và ngăn ngừa các bệnh mãn tính do sự hiện diện của các hợp chất có hoạt tính sinh học như: polyphenol, carotenoid, tocopherol, triterpene và các chất chuyển hóa thứ cấp như: β-sitosterol, alcohol dehydrodiconiferyl và tetra saccharide glycerol glycolipid (Caili et al., 2006;Kim et al., 2012;Wang et al., 2012;Isutsa & Mallowa, 2013;Kaur et al., 2020). Trên thế giới, bí đỏ được sử dụng trong chế biến nhiều sản phẩm thực phẩm như bột, purée , mứt đông, nectar, bột dinh dưỡng, bột gia vị, nước sốt, súp, cháo ăn liền, hỗn hợp ăn dặm hay sử dụng các sản phẩm giá trị gia tăng trong chế biến các sản phẩm bánh mì, mì, bích quy và đồ uống (Ahmad & Khan, 2019). ...
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Nghiên cứu này khảo sát các điều kiện bảo quản đối với puree bí đỏ ở nhiệt độ lạnh nhằm duy trì chất lượng, đảm bảo an toàn và kéo dài thời gian bảo quản. Đường và kali sorbate được bổ sung ở các nồng độ khác nhau và theo dõi các biến đổi về chất lượng hóa lý và vi sinh vật của puree khi bảo quản ở 10±2oC. Kết quả cho thấy, puree bí đỏ được bảo quản ở điều kiện đối chứng (không bổ sung phụ gia) có hạn sử dụng là 3 ngày. Puree bổ sung 10% đường và 0,05% kali sorbate có thể giúp kéo dài thời gian bảo quản của puree bí đỏ đến ngày thứ 9. Sự sai biệt màu sắc tổng thể, a* và b* của puree bí đỏ có xu hướng tăng khi kéo dài thời gian bảo quản trong khi L*, oBrix và aw có xu hướng giảm. Nhìn chung, hàm lượng carotenoid của puree không thay đổi đáng kể sau quá trình bảo quản. Nghiên cứu cũng cho thấy sự phát triển của vi sinh vật là nguyên nhân chính dẫn đến hư hỏng và ảnh hưởng đến hạn sử dụng của puree bí đỏ.
... Extracts from pumpkin leaves can increase iron levels in the blood and support the structure of biological membranes through the presence of glycerolipids. The major fatty acid found in leaves, α-linolenic acid, has been shown to be involved in photosynthetic electron transport (Kaur et al., 2020). ...
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Diabetes mellitus (DM) is a metabolic disorder characterized by hyperglycemia due to unhealthy dietary patterns, sedentary lifestyle behavior, and obesity. Among the two types of diabetes, type 2 is the most common in the world and the drugs used to treat hyperglycemia in type 2 DM cause adverse side effects. Hence, it is important to search for an effective natural anti-diabetic treatment to combat hyperglycemia and its complications in diabetic patients. Among the different herbal plants, pumpkin is very popular in terms of reducing blood glucose levels. Pumpkin is a popular vegetable cultivated all over the world and a rich source of bioactive compounds including phenolic compounds, unsaturated fatty acids, vitamin E and carotenoids. Currently, considerable attention is given to the seeds, leaves, and flesh of pumpkins due to their nutritional value and health benefits. However, this article focuses on the potency of pumpkin seeds and leaves to treat hyperglycemia.
... Extracts from pumpkin leaves can increase iron levels in the blood and support the structure of biological membranes through the presence of glycerolipids. The major fatty acid found in leaves, α-linolenic acid, has been shown to be involved in photosynthetic electron transport (Kaur et al., 2020). ...
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Diabetes mellitus (DM) is a metabolic disorder characterized by hyperglycemia due to unhealthy dietary patterns, sedentary lifestyle behavior, and obesity. Among the two types of diabetes, type 2 is the most common in the world and the drugs used to treat hyperglycemia in type 2 DM cause adverse side effects. Hence, it is important to search for an effective natural anti-diabetic treatment to combat hyperglycemia and its complications in diabetic patients. Among the different herbal plants, pumpkin is very popular in terms of reducing blood glucose levels. Pumpkin is a popular vegetable cultivated all over the world and a rich source of bioactive compounds including phenolic compounds, unsaturated fatty acids, vitamin E and carotenoids. Currently, considerable attention is given to the seeds, leaves, and flesh of pumpkins due to their nutritional value and health benefits. However, this article focuses on the potency of pumpkin seeds and leaves to treat hyperglycemia.
... It also has a lot of nutrients and carbs. The principal source of vitamin A in plants, betacarotene has a distinct yellow-orange hue (Kaur et al., 2020 andHussain et al., 2022). It can be used to make pumpkin flour, which has a longer shelf life. ...
... Flavored yogurts are typically made by adding fruit puree or jam to plain yogurt (Codex Alimentarius, 2018). On the other hand, the processes applied in puree production can change the nutritional values of the vegetable (Kaur et al., 2019). Examining the effects of processing types on nutritional properties and deciding on the cooking method according to the characteristics of the final product is an important research subject in food science. ...
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The processing methods, especially cooking, can cause quality losses, particularly in the nutritional value of the fresh product. This study investigated the effects of preprocessing methods on the nutritional properties of pumpkin and the physicochemical and sensory properties of pumpkin yogurt. Two different pumpkin varieties ( Cucurbita pepo and Cucurbita maxima ) were subjected to three different preprocessing methods (freeze‐drying, boiling, and baking). Boiling significantly increased antioxidant activity ( p ≤ .05), followed by baking. C. maxima had higher TDF and TPC than C. pepo , but in both pumpkin varieties, TDF did not change with heat treatment (boiling and baking), while TPC decreased. Mineral contents remained the same or decreased with heat treatment, except for Mn and Fe. In particular, the addition of C. maxima significantly affected the color parameters ( L* , a* , b* ) of yogurt and improved WHC (from 68.9% to 91.6%) and hardness (from 58.0 to 193.5 g; p ≤ .05). The sensory evaluation concluded that heat‐treated (boiled and baked) samples were preferred more than freeze‐dried raw ones. In conclusion, the results revealed that adding boiled and baked pumpkins, especially the preference for C. maxima instead of C. pepo , improved the quality parameters of yogurt.
... Studies conducted in South Africa have shown positive effects of orally administered pumpkin leaves in the treatment of arthritis, and these effects are associated with the antiinflammatory properties of the leaves. Pumpkin leaves and fruits have also shown neuroprotective effects [7]. Characterization of the plant compounds is necessary to evaluate the biological activity of the extracts. ...
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In this research, the antioxidant activity and its correlation with the polyphenolic content in pumpkin leaf extracts (Cucurbita pepo L.) were examined. Dried and pulverized pumpkin leaves were used as extraction material. Various solvents (water, methanol, ethanol, acetone) and their mixtures, in a ratio of 50:50 (v/v) (water: methanol, water: ethanol, water: acetone) were used for extraction. The solid-to-solvent ratio was 1:10. The influence of solvents on phenolic extraction, as well as the effect of ultrasonic extraction was investigated. The samples were subjected to ultrasound for 15 minutes. The total phenolic content was determined by the Folin-Ciocalteu method and the antioxidant activity of the extracts by FRAP and DPPH methods. The obtained results indicate the importance of choosing an adequate extraction solvent for phenolic isolation from plant material. Mixtures of organic solvents and water, especially a mixture of water and acetone, are the most suitable for the extraction of phenolic compounds. At the same time, a positive correlation was established between the content of total phenols and the antioxidant activity of the extracts. This suggests that phenols contribute significantly to the antioxidant properties of pumpkin leaves. The results showed the potential medicinal properties of pumpkin leaves but further studies are needed to identify, characterize and isolate different bioactive components, which could be used as a basis for obtaining new drugs for the treatment of various diseases.
... Due to the significant nutraceutical and therapeutic potential of their bioactive components, seeds and nuts have garnered growing popularity over the past few years. Because of their medicinal and nutritional benefits, seeds including flax, chia, hemp, sesame, sunflower, and pumpkin are frequently referred to as healthy edible super seeds [4]. ...
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Pumpkin, belongs to the family Cucurbitaceae and genus Cucurbita, is gaining appeal across the world for a number of reasons. Pumpkin seeds have always been discarded as waste even with containing essential pharmaceutical micro and macro constituents such as proteins, antioxidative phenolic compounds, tocopherols, triterpenes, saponins, phytosterols, lignans, and carotenoids as well as these compounds D-chiro-inositol, trigonelline, and nicotinic acid. Pumpkin seeds are also rich in fibre, polyunsaturated fatty acids, vitamins, and minerals including zinc, iron, magnesium, calcium, manganese, and copper that may be used in the food industry. Pumpkin seeds are now generally used in traditional medicine in treatment of many diseases, including hypertension, rheumatoid arthritis, hyperglycemia, inflammation, dyslipidemia, bacteria, fungal infections, and tumours. As a result, pumpkin seeds are now often utilised as a herbal treatment or health-improving agent for both people and animals, and food scientists are providing the pumpkin-infused products to the food and health industries. Hence, food manufacturers have worked to broaden the range of appetiser, baking, and snack uses for pumpkin seeds. This review article provides insights into the pharmacological activities of pumpkin seeds and the possible processes which, might reduce the chance of a wide range of problems.
... Pumpkin byproducts are used more frequently in food processing because of their high nutritional value and possible health benefits. 25 Increased efforts for the sustainability of the environment drives demand for wholesome and reasonably priced food, which contributes economic value to manufacturing and aids in the creation of goods. Pumpkin waste is managed by the formation of innovative products. ...
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Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in farmland and certain urban regions. The current study was designed to measure the phytochemical constituents, food application, health benefits, and toxicity of pumpkin and pumpkin byproducts. Pumpkins and pumpkin byproducts (seeds, leaf, and skin/peel) can be utilized as functional ingredients. Different parts of the pumpkin contain bioactive compounds including carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium, and linoleic acid. Pumpkin is used in various food sectors as a functional food, including baking, beverages, meat, and dairy industries. Furthermore, the leaves and pulp of the pumpkin are used to produce soups, purees, jams, and pies. Different parts of pumpkins have several health benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. Therefore, this review paper elaborates on the pumpkins and pumpkin byproducts that can be used to develop food products and may be valuable against various diseases.
... As shown in Table 2, the major phytochemicals in pumpkin flowers are carotenoid (373 mg/100 g) which is almost similar to other yelloworange flowers (marigold, sunflower, rose, and pansy) followed by gallic acid (17.39 µg/mL), quercetin (17.134 µg/mL), anthocyanin (11.2 mg cyn-3-Glu eq/100 g), and beta-carotene 800 mg/100 g (Kathina et al., 2015;Nayak et al., 2017;Ghosh and Rana, 2021). In comparison to the pumpkin flowers, the pumpkin fruit constitutes a higher amount of gallic acid 436 mg/100 g, quercetin 8.23 mg/100 g, and alkaloid content 180 mg/100 g, while the anthocyanin, beta carotene and carotenoid content of pumpkin flower are high (Oloyede, 2012;Carvalho et al., 2017;Khatib and Muhieddine, 2019;Kaur et al., 2020). The flowers can be stored at 10 °C for 5 days and it has been observed in a study that beta carotene content increased by 50% from 6 mg/100 g to 9 mg/100 g during storage (Kathina et al., 2015). ...
... Study conducted on extracts of pumpkin peels and pulp proved that pumpkin components are capable of exhibiting strong antimicrobial and antioxidant activities (Asif et al. 2017). Curcubita (pumpkin) is an herbaceous vine attached, edible and heat sensitive vegetable, well-known due to its food and medicinal value, which has been found associated with macro and micro nutrients present abundantly, and relatively low amounts of antinutrients (Kaur et al. 2019). Along with family of drugs, which includes vaccines and certain inhibitors the role of functional food components emerged from plants is very crucial in combating COVID 19. ...
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Progression of today’s world has been given setback due to the adversity of a novel, viral, deadly outbreak COVID 19, which raised the concerns of the scientists, researchers and health related officials about the inherent and adaptive immune system of the living body and its relation with healthy diet balanced with pharma foods. Now world is coming out of the destructive pandemic era, the choice of right food can help to build and boost adaptive immunity and pumpkin due to excellent profile of functional and nutraceutical constituents could be the part of both infected and non-infected person’s daily diet. Vitamins like A, C and E, minerals like zinc, iron and selenium, essential oils, peptides, carotenoids and polysaccharides present in pumpkin could accommodate the prevailing deficiencies in the body to fought against the viral pathogens. In current post COVID 19 scenario adequate supply of healthy diet, balanced with pharma foods could play a basic role in boosting immune system of the populations. This review covers the pharmacological activities of pumpkin functional constituents in relation with COVID 19 pandemic. Pumpkins are well equipped with nutraceuticals and functional bioactives like tocopherols, polyphenols, terpenoids and lutein therefore, consumption and processing of this remarkable vegetable could be encouraged as pharma food due to its antihyperlipidemic, antiviral, anti-inflammatory, antihyperglycemic, immunomodulatory, antihypertensive, antimicrobial and antioxidant potential. Need of healthy eating in current post COVID 19 period is very crucial for healthy population, and medicinal foods like pumpkin could play a vital role in developing a healthy community around the globe. Graphical Abstract
... Fluted pumpkins are harvested 120-150 days after planting [5]. T. occidentalis seeds and leaves are consumed because they are healthy sources of lipids, vitamins, fiber, and minerals such as iron, potassium, phosphorus, and mineral salt [6,7]. ...
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During the 2013 and 2014 harvest seasons, field and laboratory experiments were conducted in Nigeria’s inferred agroecological zone. The nutritive value of fluted pumpkin (Telfairia occidentalis) leaves was evaluated by measuring the levels of carbohydrate, protein, fat, ash, dietary fiber, and moisture content in Telfairia occidentalis using the standard analytical methods. The experiment was laid out in a randomized complete block design (RCBD) and repeated four times. Three separate applications of paraquat herbicide (non-selective) at rates of 100, 150, and 200 L ha−1 were applied to the treated plots. Comparative studies of the nutritive value of T. occidentalis were observed in the treatment and control plots. The effects of herbicides showed that the proximate composition of the T. occidentalis leaves of the treated plot was 70% carbohydrate, 29% protein, 1.8% fat, 1.7% dietary fiber, 7.9% ash, and 8.7% moisture. In contrast, the values of the control plots were 6.5% carbohydrate, 1.9% protein, 1.5% fat, 1.2% dietary fiber, 7.0% ash, and 7.9% moisture. The results show that paraquat herbicide spray increased moisture, protein, fat, carbohydrate, ash, and vegetable yields in the treated plot and that T. occidentalis leaves are rich in lipids, fiber, and protein. As a result, the control plot’s fiber, carbohydrate, protein, ash, and moisture content decreased drastically without using paraquat. These results demonstrate that herbicides can affect the nutritional yield of T. occidentalis by eliminating weeds alongside the main crops (T. occidentalis) in the agroecological zone of south-eastern Nigeria. Therefore, if consumed in sufficient quantities, the studied leafy vegetables will significantly contribute to the nutritional needs of human health and the Nigerian population’s food security.
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The study focuses on sub-standard fish crackers (amplang) that do not meet quality standards but are sold at reduced prices which affecting business profitability. It aims to create a seasoning powder using sub-standard fish crackers, pumpkin ( C. moschata ), and seaweed ( K. alvarezii ). Six formulations with varying proportions of sub-standard fish cracker (55% and 65%), pumpkin powder (20%) and seaweed powder in proportions of 1.5%, 3%, and 4.5% were developed and evaluated for physicochemical properties and sensory acceptance. 65% addition of sub-standard fish cracker to the seasoning powder produced a brighter colour. Formulation (F5) with 65% sub-standard fish cracker and 3% seaweed powder obtained the highest acceptance. F5 exhibited improved nutritional quality with higher ash, protein and dietary fibre content compared to control. The seaweed powder also helped to improve the seasoning powder’s mineral profile, which is low in sodium and high in potassium. An eight-week storage study on F5 showed stable properties throughout, including water activity, colour, peroxide value, free fatty acid and microbiological status. Overall, the study offers a strategic approach to enhance the utilization of sub-standard fish crackers, improving acceptability and nutritional value for consumers.
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Cucurbita maxima Duchesne is a cucurbit species cultivated worldwide due to its economic and nutritional value. C. maxima winter squash fruits are rich in carotenoids and dietary fiber, making them valuable raw materials for food products, especially for infants and children as ingredients in pomaces, mousses, and juices. Therefore, both the yield and quality of fruits are economically important traits. These traits depend mainly on factors such as cultivar and plant growing conditions, including nitrogen fertilization. This study aimed to evaluate the nitrate content in the fruit as well as the yield and fruit parameters of four winter squash cultivars, Bambino, Justynka F1, Otylia F1, and Mammoth Gold, under different nitrogen fertilization regimes of 100%, 50%, and 30% of the standard nitrogen dose. Two field experiments were conducted in 2021 and 2022. This study revealed that the nitrogen dose had a significant effect on the nitrate content in the fruit flesh. A lower nitrogen dose resulted in a lower nitrate content in the fruit. In addition, a decrease in fruit yield occurred when the plants were fertilized with 30% of the standard nitrogen dose, whereas when the plants were fertilized with 50% of the standard nitrogen dose, the fruit yield remained relatively unaffected. The cultivars used in the experiment differed significantly in terms of the traits studied. The lowest nitrate content in fruit flesh was found for Justynka F1; however, the most favorable fruit parameters were obtained for Otylia F1, for which, in both years of the experiment, high yield and fruit weight, dry matter content, and the thickest flesh among the tested cultivars were achieved. This study contributes to the understanding of fruit quality and cultivation techniques for winter squash under the climatic conditions of Poland.
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Considering the short shelf life of fresh pumpkin due to its high water content and the extensive use of dried pumpkin in the food industry, it is necessary to find an efficient drying method that minimizes water activity and preserves nutritional properties. In this study, the effects of hot air drying (HAD), vacuum drying (VAD), and conductive drying (CD) at 50, 60, and 70 °C on fatty acid profiles were investigated to determine optimal drying conditions that preserve fatty acid (FA) quality and associated nutritional benefits. Results showed that drying methods had a significant effect (p < 0.05) on fatty acid composition and yield, resulting in different amounts of palmitic, oleic, linoleic, and linolenic acids as major FAs compared to fresh pulp. The saturated FA content was higher in CD pulp (up to 42.37%), followed by HAD and VAD. Oleic acid, as the most important representative of monounsaturated FAs, came from VAD (up to 30.64%). Linoleic and linolenic acid, as the most important polyunsaturated FAs of the omega-6 and omega-3 fatty acids, were found in higher proportions in CD pulp at 50 and 60 °C (up to 31.12%) and HAD pulp at 60 and 70 °C with an airflow velocity of 1.5 m/s (up to 39.70%). In addition, the peel and seeds, the by-products resulting from the processing of the fruit pulp, were also evaluated with regard to the fatty acid profile. Two fractions also contained the four major FAs in representative amounts, indicating their valuable reuse.
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Effective processing of agricultural products using biotechnology methods is one of the global trends in the development of agriculture and the food industry. The use of pumpkin pulp in food formulations increases their biological value due to the micronutrient β-carotene contained in it, reduces the cost of products and increases shelf life. The main goal of the study was the selection of enzyme preparations and conditions for their use to improve the quality of the semi-finished product from pumpkin pulp Cucurbita spp. Fresh pumpkin fruits from the 2020-2023 harvest were used as research objects. consumer maturity level. It has been established that the gelatinization temperature of pumpkin starch lies in the range from 65 to 75 °C for all studied pumpkin varieties. When the heating temperature rises above 75 °C, the process of starch boiling begins, which is accompanied by a decrease in the viscosity of pumpkin puree. It has been shown that the most suitable enzyme preparations for targeted enzymolysis of the starchy part of pumpkin puree are α-amylase preparations Termamyl SC and Amylorizin at a dosage of 25 units amylolytic activity/g of raw material, ensuring complete hydrolysis of starch within 40–55 minutes. As shown by the results of a tasting analysis, after enzymolysis with amylolytic enzyme preparations, the taste of raw vegetables and the unpleasant starchy taste noted in native pumpkin puree became practically imperceptible, which proves the effectiveness of the proposed method of directed enzymatic lysis for improving the quality of the semi-finished product from pumpkin pulp. The presented research results make it possible to create the prerequisites for the industrial technology of processing pumpkin into semi-finished products with high nutritional and biological value due to low temperature effects on native raw materials, which will improve the organoleptic properties of the finished product, as well as preserve pumpkin carotenoids during processing
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zet Sıyırma kabağı, Cucurbitaceae familyasına ait olan su kabağı (Lagenaria siceraria) türünün bir çeşidi olup, Türkiye'nin Kilis ve Gaziantep bölgelerinde yaygın olarak yetiştirilen yerel bir bitkidir. Bu bitki, geniş kullanım alanları ve önemli besinsel değerleri ile dikkat çekmektedir. Çalışmada, sıyırma kabağının çeşitli kısımlarının (meyve eti, kabuk, yaprak, tohum ve çiçek) fenolik bileşenleri, organik asitleri, şekerleri ve antioksidan aktiviteleri incelenmiştir. Yapraklar en yüksek toplam fenolik içeriğe (25.12 mg GAE g-1) ve antioksidan aktiviteye (60.23 μmol TEAC g-1) sahiptir. Kabuk (18.34 mg GAE g-1 ve 45.74 μmol TEAC g-1), tohum (20.49 mg GAE g-1 ve 50.88 μmol TEAC g-1) ve çiçek (15.75 mg GAE g-1 ve 40.36 μmol TEAC g-1) de dikkate değer fenolik içerik ve antioksidan aktiviteler göstermiştir. Çiçek kısmı, süksinik asit (35952.35 µg g-1) açısından zengindir. Şeker analizleri, meyve etinin en yüksek fruktoz (9155.62 µg g-1) ve glikoz (10503.37 µg g-1) konsantrasyonlarına sahip olduğunu göstermiştir. Bulgular, sıyırma kabağının sağlık açısından önemli bileşenler içerdiğini ve farklı kısımlarının sağlık üzerinde olumlu etkiler sağlayabileceğini göstermektedir. Bu çalışma, yerel olarak yetiştirilen sıyırma kabağının besin ve sağlık değerlerini anlamak ve potansiyel kullanım alanlarını belirlemek amacıyla yapılmıştır, ayrıca çalışmanın bölgesel tarım ürünlerinin katma değerini artırabileceği ve yerel çiftçilere ekonomik faydalar sağlayabileceği düşünülmektedir. Abstract Sıyırma gourd, a variety of bottle gourd (Lagenaria siceraria) belonging to the Cucurbitaceae family, is a locally grown plant that is widespread in the Kilis and Gaziantep regions of Turkey. This plant is known for its wide range of uses and significant nutritional values. This study investigated the phenolic compounds, organic acids, sugars and antioxidant activities in different parts of Sıyırma gourd (flesh, peel, leaves, seeds and flowers). The leaves showed the highest total phenolic content (25.12 mg GAE g-1) and antioxidant activity (60.23 μmol TEAC g-1). The peel (18.34 mg GAE g-1 and 45.74 μmol TEAC g-1), seeds (20.49 mg GAE g-1 and 50.88 μmol TEAC g-1) and flowers (15.75 mg GAE g-1 and 40.36 μmol TEAC g-1) also showed considerable phenolic content and antioxidant activity. The flowers were rich in succinic acid (35,952.35 µg g-1). Sugar analyses showed that the pulp had the highest concentrations of fructose (9,155.62 µg g-1) and glucose (10,503.37 µg g-1). These results indicate that Sıyırma gourd contains important health-promoting compounds and that its different parts may have beneficial effects on health. This study aimed to understand the nutritional and health values of locally grown Sıyırma gourd and identify potential applications. In addition, the study suggests that the promotion of this local product could increase the added value of regional agricultural products and provide economic benefits to local farmers.
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Virus diseases are a major production constraint for pumpkin. Recessive resistance to squash leaf curl China virus and tomato leaf curl New Delhi virus has been mapped in Cucurbita moschata (Duchesne ex Poir.) breeding line AVPU1426 to chromosomes 7 and 8, respectively. Molecular markers tightly associated with the resistance loci have been developed and were able to correctly predict resistance and susceptibility with an accuracy of 99% for squash leaf curl China virus resistance and 94.34% for tomato leaf curl New Delhi virus in F2 and back cross populations derived from the original resistance source AVPU1426. The markers associated with resistance are recommended for use in marker-assisted breeding.
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The Cucurbita genus has been widely used in traditional medicinal systems across different countries. In this study, we aimed to investigate the chemical composition, antioxidant properties, enzyme inhibitory, and cytotoxic effects of methanol and aqueous extracts obtained from the aerial parts, seeds, and fruit shells of Cucurbita okeechobeensis . Antioxidant properties were assessed using various chemical methods, including radical quenching (DPPH and ABTS), reducing power (CUPRAC and FRAP), metal chelation, and phosphomolybdenum assays. The extracts' enzyme inhibitory effects were tested against cholinesterase, amylase, glucosidase, and tyrosinase, whereas different cancer cell lines were used for the cytotoxicity study. The chemical composition, evaluated by HPLC‐ESI‐MS ⁿ , showed that the most abundant compounds were flavonoids (mainly quercetin glycosides) followed by phenolic acids (mostly caffeic acid derivatives). The aerial parts displayed stronger antioxidant ability than the seed and fruit shells, in agreement with the highest content in phytochemicals. In addition, the methanol extracts presented the highest bioactivity and content in phytochemicals; among them, the extract of the aerial part exhibited significant cytotoxic effects on cancer cell lines and induced apoptosis. Overall, our results suggest that C. okeechobeensis is a valuable source of bioactive compounds for the pharmaceutical and nutraceutical industries.
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The aim of this study was to evaluate the chemical profile of the flesh and yield parameters of Greek pumpkin genotypes, including nine local landraces and two commercially available cultivars, focusing on valorizing the genetic pool of Cucurbita sp. with high added value products. Yield parameters (mean fruit weight and total fruit yield) recorded high variability with genotypes V8 and V2 showing the highest fruit yield. Moreover, genotype V11 was the most abundant in glucose and total sugars and scored the highest sweetness index suggesting good taste and promising marketing attributes. The highest antioxidant activity (OxHLIA assay) was assessed in the V8 genotype, while the V2 genotype showed the highest α-, β- and total tocopherols content. Oxalic acid was the main organic acid, followed by malic and citric acids, while organic acid composition varied among the tested genotypes. Moreover, the flesh extracts showed varied antimicrobial activity against several bacteria and fungi, while no toxicity against non-tumor cells was recorded. In conclusion, our results make evident the presence of high innate variability in terms of crop performance, chemical composition and bioactive properties not only between the different genotypes but also at the intra-populational level. This finding is of high importance for the valorization of the local genetic pool of Cucurbita species through the selection of elite genotypes with high yield and quality of fruit, contributing to the conservation of valuable genetic material and limitation of the risk of genetic erosion due to neglect of local landraces.
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Pumpkin (Cucurbita moschata Duch ex Poir) is one of the important among the vegetable crops and native of Mexico and extensively cultivated in India, Africa, Latin America, Southern Asia and the United States. Since past times it is in the diet of agronomic and some metropolitan areas throughout the world while today pumpkin is more analyzed crop mid-October horticulture, commercial, industrialization, and research. There are few of scientific studies on its physiological, chemical, physicochemical, nutritional, functional and technological characteristics. There is some scientific literature on pumpkin has been highlighting its importance as a source of α and β-carotene, lutein, vitamin C (Ascorbic acid), dietary fibers, minerals etc and these nutritional and bioactive components are very important for providing benefits to human health. Many of the researchers agree to indicate that more of the scientific investigations are needed to achieve greater and better utilization of this important pumpkin crop. This review will focus on nutritional, minerals, physical, phytochemical, medicinal, industrial and some technological approaches of the pumpkin.
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The protective efficacy of pumpkin (Cucurbita moschata) fruit aqueous extract against either aflatoxin B1 (AFB1) toxicity and Aspergillus flavus fungus infection induced lung histolomorphological damage in rats was investigated. AFB1 and A. flavus were administered intraperitoneally (0.2mg/Kg body weight) for 15 successive days. The result demonstrated that intoxication of rats with AFB1 induced lung damage as observed by alveolar hyperplasia, pulmonary hemorrhage and fibrosis. Infection with A. flavus also showed damaging impact on the rat lung as observed by fibrosis of bronchioles and alveolar hyperplasia. Oral co-administration of aqueous extract of pumpkin fruits (1.0 mg / kg of body weight) to either rat groups intoxicated with AFB1 or infected with A. flavus for 20 consecutive days showed more or less normal histological structure of rat lungs. In conclusion, aqueous extract of pumpkin fruits has a protective role against AFB1 or A. flavus induced lung damage which may be related to the antioxidant constituents of the plant extract. © 2019 Pakistan Journal of Pharmaceutical Sciences. All Rights Reserved.
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The plant community comprises certain underutilized plant species which has proven to be beneficial to human health. Parkia speciosa is considered as one of the highly underutilized plants with multidimensional utility and benefits. The nutritional composition of the seeds is substantial with rich proteins (6.0–27.5%), fats (1.6–13.3%), carbohydrates (68.3–68.7%), minerals (0.5–0.8%) and fibers (1.7–2.0%). Edible part (100 g) contains essential minerals like calcium (108–265.1 mg), magnesium (29 mg), potassium (341 mg), phosphorous (115 mg), and iron (2.2–2.7 mg) required for different metabolic reactions in human body. Bioactive compounds like phenols [51.9–84.24 mg Gallic acid equivalent (GAE)/g], flavonoids [47.4–49.6 mg retinol equivalent (RE)/100 g on dry weight basis], terpenoids like β-sitosterol (3.42% of fatty acid content), stigmasterol (2.18% of fatty acid content), lupeol (0.71% of fatty acid content), campesterol (2.29% of fatty acid content) are also present. These bioactive compounds and peptides possess different medicinal properties like anti-hypertensive, antioxidative, anti-inflammatory, anticancer, anti-microbial activity and antinociceptive. P. speciosa is traditionally consumed as vegetable, salad and in boiled form. Rich nutrient value and photochemistry suggest that there is tremendous need of scientific work to explore its food utilization. The review describes nutritional, phytochemical compound and the potential of P. speciosa for functional food formulation.
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Pumpkin seed oils are rich in bioactive compounds such as tocopherols, sterols, β-carotene, and lutein that have, along with some fatty acids, high nutritional value factors. In addition, it has so far been proven that these compounds have a positive effect on human health. The present study mainly aimed at evaluating the chemical composition and the bioactive compounds of pumpkin (Cucurbita maxima) seed oil of the 'Béjaoui' Tunisian cultivar using both cold pressing and solvent extraction methods. The seed oils contained substantial amounts of unsaturated fatty acids, particularly oleic and linoleic acids, with values ranging respectively from 28.19% for cold pressed pumpkin seed oil to 30.56% for pumpkin seed oil extracted by pentane and from 43.86% for pumpkin seed oil extracted by pentane to 46.67% for cold pressed pumpkin seed oil of the total amount of fatty acids. Investigations of different seed oils revealed that extraction techniques had significant effects on the antioxidant activity and the γ-tocopherol. Cold pressed pumpkin seed oil revealed the highest γ-tocopherol content (599.33 mg kg-1) and the highest oxidative stability (3.84 h). However, the chloroform/methanol extracted pumpkin seed oil, which is rich in total phenolics (54.41 mg Gallic Acid Equivalent kg-1), was a more effective scavenger of DPPH radicals (250 µmoles Trolox kg-1) than the poor phenolic pumpkin seed oils extracted by hexane and pentane (110 µmoles Trolox kg-1 vs 100 µmoles Trolox kg-1). Based on its unique seed oil features, cold press extracted pumpkin seed may add great value to product innovation in the industrial, nutritional, cosmetic, and pharmaceutical fields.
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Seeds from Cucurbitaceae plants (squashes, pumpkins, melons, etc.) have been used both as protein-rich food ingredients and nutraceutical agents by many indigenous cultures for millennia. However, relatively little is known about the bioactive components (e.g., peptides) of the Cucurbitaceae seed proteins (CSP) and their specific effects on human health. Therefore, this paper aims to provide a comprehensive review of latest research on bioactive and functional properties of CSP isolates and hydrolysates. Enzymatic hydrolysis can introduce a series of changes to the CSP structure and improve its bioactive and functional properties, including the enhanced protein solubility over a wide range of pH values. Small-sized peptides in CSP hydrolysates seem to enhance their bioactive properties but adversely affect their functional properties. Therefore, medium degrees of hydrolysis seem to benefit the overall improvement of bioactive and functional properties of CSP hydrolysates. Among the reported bioactive properties of CSP isolates and hydrolysates, their antioxidant, antihypertensive, and antihyperglycaemic activities stand out. Therefore, they could potentially substitute synthetic antioxidants and drugs which might have adverse secondary effects on human health. CSP isolates and hydrolysates could also be implemented as functional food ingredients, thanks to their favorable amino acid composition and good emulsifying and foaming properties.
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Pumpkin seed oil has long been considered as an ingredient for its nutritional and medicinal values for the prevention of various ailments, especially for prostate diseases. In addition, several studies have suggested the crucial roles and effectiveness of pumpkin seed oil in the treatment of diabetes, anxiety and even cancer. Pumpkin seed oil is being used in several countries worldwide including North America, Mexico, India and China. This review highlights the characterization, properties and use of pumpkin seed oil from various pumpkin species against several diseases pathophysiologies. We strongly believe that this review will provide overall insights to the chemists, biologists and researchers on the roles of pumpkin seed oil extracts that possess promising biological activities.
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Tropical ataxic neuropathy, which is prevalent in the tropics causes significant disability as well as increased mortality and remains an enigmatic disease with no effective treatment or cure, even a century after its identification. The syndrome, first described in Jamaica in 1897 and christened as tropical ataxic neuropathy in 1959, is a constellation of bilateral optic atrophy, bilateral sensory neural deafness, predominant posterior column involvement and pyramidal tract myelopathy, with ataxic polyneuropathy. The exact etiopathogenesis remains unresolved, and several factors have been proposed including malnutrition, vitamin B deficiencies, malabsorption, poor protein consumption, chronic cyanide, and nitrile toxicity, with a strong geospatial endemic prevalence in areas of cassava cultivation. In this review, we summarize the history, epidemiology, clinical features, and controversies regarding the pathogenesis and differential diagnosis of the disease and identify the potential areas for further research concerning this debilitating disorder that is common in the tropics. Its multifactorial etiopathogenesis provides potential opportunities for research and international collaboration to identify novel avenues for treatment. © 2016 Neurology India | Published by Wolters Kluwer - Medknow.
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Pumpkin pulp has rich source of vitamins and mineral salts for human consumption. However, there is limited utilization in terms of it commercial acceptability. The aim of this study was to determine some physicochemical properties of pumpkin pulp and the sensory properties of pumpkin-MD2 pineapple juice blends. The pulp of round and cylindrical pumpkin fruits containing white seeds were analyzed for some physicochemical properties such as protein, ash, titratable acidity (TA), pH and minerals (Ca, Na, Zn, K, Mg and Fe). The pulps of the fruit were peeled, cut, grated, fermented and the juices extracted were blended with MD2-pineapple juice in different formulation ratios. Sensory evaluation of the juice blend was carried out using the nine-point hedonic scale. Preference ranking test was also carried out on the formulated juices. The result showed moisture content of (95.03 and 95.66%), ash (0.66 and 0.83%), crude protein (2.58 and 2.42), pH (4.39 and 4.13), titratable acidity (0.38 and 0.34% as citric acid), for round and cylindrical pulp, respectively. Significant differences (p<0.05) existed in TA, ash, pH and moisture contents of the pulps from the round and cylindrical fruits. The predominant minerals in the pulps were potassium and calcium which were 266.30 and 13.18 mg/100g for the round and 363.05 and 9.63mg/ 100g for the cylindrical, respectively. The results showed that the most accepted blend was (55:45) pumpkin (round)-MD2 pineapple juice. In the case of the cylindrical fruit, the 100 % pineapple juice was the most accepted. The 100 % pumpkin juice had the lowest acceptability. Thus, the (55:45) pumpkin-MD2 pineapple juice blend with the pulp from both round and cylindrical fruits has the potential to compete with single strength pineapple juice on the market
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This study was conducted to identify and document herbs and spices used for culinary and medicinal purposes in Nkonkobe Municipality, Eastern Cape Province of South Africa. Seventy four community members were interviewed in 7 locations using the rapid appraisal method. Ethnobotanical data was collected for 58 species of plants belonging to 29 families and 50 genera. The use-value and informant consensus factor (ICF) were employed to determine the relative importance of the spices, their culinary and medicinal uses, as well as the homogeneity of the informants' knowledge. The plant family with the highest ICF was Solanaceae with 6 species, and this was followed by Apiaceae, Amaryllidaceae, Amaranthaceae and Lamiaceae with five species each respectively. The spice with the highest therapeutic uses was Lippia javanica (Burm. F.) Spreng., known locally as Inzinziniba. The parts of the plants used as spices are; leaves (52%), rhizome (13%), fruits (12%), seeds (20%) and roots (3%). The plants species enumerated are used for food seasoning (17%), flavouring (12%), as leafy vegetables (6%), preservatives (29%) and traditional medicines (36%). Majority of the spices are prepared for medicinal use as infusions (40%), decoctions (30%), decoctions or tinctures (13%), tinctures (5%) and decoctions or infusions (12%). This survey on herbs and spices used for culinary and medicinal purposes to the best of our knowledge is the first report on plants used as spices in this region. It will therefore serve as a reference as well as document and preserve the indigenous knowledge of these herbs and spices in Nkonkobe municipality, Eastern Cape and South Africa at large.
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Effects of partial replacement of wheat flour with pumpkin seed flour on quality indices of muffins for children were studied. Fatty acid (FA) composition, peroxide value (PV), anisidine value (AnV) and conjugated diene (CD) and triene (CT) contents were assayed in lipids extracted from muffins and related to storage time. Both PV and AnV values increased with the increasing content of pumpkin seed flour. Regardless the pumpkin seed flour share, the content of CD was higher than of CT in muffins. As the replacement of wheat flour with pumpkin seed flour increased, the nutritional value of muffins improved. It appears appropriate to incorporate 33% of pumpkin seed flour into muffins stored for 2 weeks without special packaging conditions. More than 71% of the children evaluated muffins containing 33% of pumpkin seed flour as ‘tasty’ and ‘very tasty’. The experimental muffin formulation resulted in a novel product suitable for children’s nutrition.
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A novel pumpkin seed chikki (PSC) and pumpkin chocolate chikki (PCC) with enhanced nutritional quality by incorporating flaxseed, oats and peanuts was studied. The ingredients of the chikki were pumpkin seed (25%), flaxseed (8.0%), oats (8.0%), peanut (9.0%) and jaggery (50%). The protein and fat contents were 12 and 15% in PSC and PCC and phosphorous was found to be 186 and 206 mg/100 gm, respectively. Equilibrium moisture content – Relative humidity studies showed the chikkis were non-hygroscopic in nature and hence can be stored at ambient temperature in polyethylene pouches. The fatty acid composition of the total lipid showed that chikkis were rich in oleic and linoleic acids with unsaturated fatty acids constituting 65 and 63% in PSC and PCC, respectively. The overall sensory quality determined on 9 point Hedonic scale indicated that PCC was the preferred one, with sensory score of 8.0 during three months storage at RT. © 2015, National Institute of Science Communication and Information Resources (NISCAIR). All rights reserved.
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Background: Nutraceuticals and functional foods are increasingly being used to help manage hypertension. Treatment with either pumpkin or onion can significantly lower systolic and diastolic blood pressure in animal studies. Traditionally, pumpkin has been used to support healthy blood pressure, glucose tolerance and lipid levels. Onion contains high levels of flavonoids, including quercetin, which decreases blood pressure and promotes restoration of healthy endothelial function. However, human trials on these food sources are limited, and the combined effects of pumpkin and onion have not been examined yet. Objective: We performed an open-label clinical study to evaluate the effects of a proprietary onion-pumpkin extract (OPtain120) on systolic and diastolic blood pressure. Methods: Healthy adults with systolic blood pressure (SBP) and diastolic blood pressure (DBP) in the elevated range of 140-159 and 80-90 mmHg, respectively, were enrolled in this study. Subjects consumed one capsule of onion-pumpkin extract twice daily for 12 weeks. Daily Home Blood Pressure Measurement (HBPM) was taken upon waking and before bed. Office Blood Pressure Measurement (OBPM) was taken in-clinic at Week 0, 6, and 12. Results: 52 subjects were screened and 12 were enrolled in the study, with a total of 10 subjects completing the study. Systolic HBPM taken before bed demonstrated a statistically significant reduction from baseline (147.23 mmHg) to Week 12 (138.14 mmHg), representing a reduction of 9.09 mmHg (6.17%, p=0.021). Diastolic HBPM taken before bed demonstrated a decrease of 4.06 mmHg (4.46%, p=0.085), a significant reduction from baseline (91.07 mmHg) at Week 12 (87.02 mmHg). Non-statistically significant reductions were seen in the early morning Systolic (3.14%) and Diastolic (2.57%) HBPM and in the Systolic (1.36%) OBPM. Conclusion: OPtain120 was safely consumed over a 12-week period. OPtain120 appears to be effective in lowering Systolic Blood Pressure at bedtime in healthy individuals with slightly elevated blood pressure. This study suggests that onion-pumpkin extract may aid individuals who manage their cardiovascular risk factors with diet and lifestyle.
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Biscuits were prepared by replacing wheat flour with pumpkin powder at different levels viz. 0, 2.5, 5.0 7.5 and 10% (w/w) in the standard formulation. The influence of replacement of wheat flour in biscuit with pumpkin powder in the formulation of biscuit resulted in a significant change in the textural and sensory qualities of biscuits. As the replacement level of wheat flour with pumpkin powder increased from 0 to 10% (w/w), the hardness and fracturability was increased. Biscuit prepared by replacing wheat flour with pumpkin powder at the level of 2.5% (w/w) was found to be more acceptable from sensory point of view and thereafter sensory score was reduced. Biscuits with more pumpkin powder had a more yellow color than those with less pumpkin powder. Adding more pumpkin powder increased the level of carotene in the biscuits.
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Pumpkin (Cucurbita maxima), popularly known as squash, is a widely grown vegetable in Brazil. In this study, pumpkin seed flours (PSF) with different granulometries were used: PSF 1 (medium granulometry) and PSF 2 (coarse granulometry) in the preparation of cereal bars (CB) with different combinations with brown oats. Five formulations were prepared: CB-1 (control - 25% brown oats and 0% PSF); CB-2 (12.5% PSF 1 and 12.5% brown oats); CB-3 (25% PSF 1 and 0% brown oats); CB-4 (12.5% PSF 2 and 12.5% brown oats); and CB-5 (25% PSF 2 and 0% brown oats). The acceptance test results were analyzed in a conventional preference mapping which indicated that the bars CB-2 and CB-5 received mostly the maximum hedonistic score. With the objective of developing a cereal bar replacing oats with PSF, the bars CB-2 and CB-5 were compared to the conventional bar CB-1. The cereal bars CB-2 and CB-5 showed an increase in crude protein (87.5% and 62.5%) and in dietary fiber (77% and 44%), respectively. These results allowed the classification of CB-2 and CB-5 as fiber sources; they can, therefore, be classified as light products according to the Brazilian legislation.
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Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhance the appearance and nutritional properties of these foods. Ready-to-eat snacks were made by extruding corn grits with 5%, 10%, 15% and 20% of pumpkin flour. Snacks made from 100% corn grits were used as control products for this work. The effect of formulation and screw speeds of 250 rpm and 350 rpm on torque and specific mechanical energy (SME, kWh/kg), physical characteristics (expansion ratio, bulk density, true density and hardness) and the microstructure of the snacks were studied. Increasing the screw speed resulted in a decrease of torque for all formulations. When pumpkin flour was added the specific mechanical energy (SME) decreased by approximately 45%. Increasing the percentage of pumpkin flour at the higher screw speed resulted in a harder texture for the extruded products. X-ray tomography of pumpkin flour-corn grit snacks showed that increased levels of pumpkin flour decreased both the bubble area and bubble size. However, no significant differences (p > 0.05) in bubble wall thickness were measured. By understanding the conditions during extrusion, desirable nutritional characteristics can be incorporated while maximizing expansion to make a product with low bulk density, a fine bubble structure and acceptable organoleptic properties.
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Customer demand on yoghurts with natural additives has been dramatically increased. The study was carried out to improve the flavor and nutritional value of yogurt. Black carrot, pumpkin and strawberry were added to yogurt at several concentrations. Chemical, rheological, Organoleptic, microbiological and antioxidant properties were determined in the flavored yoghurts. Viscosity in yoghurts was decreased by adding black carrot and strawberry, while increased by adding pumpkin. Syneresis of all flavored yoghurts was significantly lower than that of the plain yoghurt without sugar. Strains of lactic acid bacteria approximately exhibited the same behavior in flavored yoghurt samples. The viability of probiotic organism B. lactis Bb-12 was highest when 8% sugar was added. Organoleptic assessment indicated that the use of pumpkin as a flavoring material is highly recommended in the probiotic yoghurt manufacturing. Total phenolic content of the flavoring materials was highest in the strawberry jam followed by black carrot jam and was the lowest in the pumpkin jam. Flavonoid content in the flavoring materials showed a similar trend to that of total phenolic content in different flavored yoghurts. RSA % was higher in flavored probiotic yoghurt containing 0.5 and 1% pumpkin and carrots than plain yoghurt with or without sugar. The volume of yoghurt (L) required causing 50% (IC50) or 90% (IC90) free radical inhibition was inversely related to the RSA%. Chemical, rheological, microbiological, organolepical and antioxidant properties indicated that the use of pumpkin, strawberry and black carrot as flavoring materials in flavored yoghurt manufacturing is highly recommended.
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Intake of fruits and vegetables has protective effects against stroke attack. This study intended to examine the status of consuming fruits and vegetables and to find out which factors may influence the frequency of consumption of fruits and vegetables in individuals with a history of stroke.
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In the present study, the dried Amaranthus hypochondriacus (L.) grains were investigated for their phytochemical content, antioxidant and antimicrobial activity to understand the nutraceutical properties. A thorough nutritional characterization of the dried Amaranth grains demonstrated them to be a good source of natural antioxidants and minerals like Phosphorus, Calcium, Magnesium and Iron followed by the other nutrients. Phytochemical analysis of the dried grains revealed the presence of good phenolics, flavonoids, alkaloids and saponins content. No antimicrobial activity was observed in the methanolic extract against the three gram positive and one gram negative test bacterial pathogen. Fortified cookies were formulated using the Amaranth grains, oats and the refined wheat flour, for nutritional analysis. From the nutritional analysis, it was observed that the cookies can act as a good source of protein, carbohydrates, and dietary fiber and hence a potential source of energy.
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Pu mpkin seeds were analysed for their nutritional and anti-nutrit ional co mposition, the results obtained were; mo isture content (5.00%), ash (5.50%), crude lipid (38.00%, crude fibre (1.00%), crude protein (27.48%), Available carbohydrate (28.03%) and calorific value (564kcal/ 100g). Elemental analysis shows that potassium is the most abundant element in the sample (273mg/100g) and manganese is least (0.06mg/100g).The anti-nutritional parameters analysed are; phytate (35.06 mg/100g ), o xalate (0.02±0.10mg/100g), hydrocyanic acid content (0.22±0.04mg/100g ) and nitrate (2.27±002mg/ 100g). The result shows that the pumpkin seeds if properly utilized can serve as good source of minerals.
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Glycemic and Insulinemic responses to pumpkin and unripe papaya by estimating their glycemic index (GI) and insulinemic index (measured by c-peptide) from Bangladeshi origin were investigated in T2DM patients. Based on serving size in the Bangladeshi society, the GL of those two food items were also calculated. Ten T2DM subjects, under a cross-over design, consumed equi-carbohydrate amount (25g of total carbohydrate) of the vegetables and WB (white bread, as reference food), with a run in period of 7 days between the consecutive items. Serum levels of glucose were estimated at 0, 15, 30, 45, 60, 90, 120, 150 and 180 min, respectively, and c-peptide levels were at 0 and 180 min only. GI and GL were calculated by standard formulas. Unripe papaya showed significant lower serum glucose response compared to that of bread and pumpkin. The GI of pumpkin and unripe papaya were 74 ± 42 and 23 ± 7, respectively. The substantially lowered glycemic response and GI values in pumpkin and unripe papaya were not paralleled by an increased insulin response. The GL of Pumpkin and unripe papaya were 6.4 and 1.5, respectively. As judged against the mean values of the international table, pumpkin of Bangladeshi origin is a high GI and unripe papaya is a very low GI food. However, from the dietary practices in Bangladeshi society, pumpkin and papaya may be used as a low and very low GL food respectively.
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Nonalcoholic steatohepatitis (NASH) and nonalcoholic fatty liver disease are increasing in adults and are likely to be increasing in children. The aim of the present research was to evaluate the protective effect of rice bran oil and pumpkin seed oil against high fructose diet (HFD) inducing nonalcoholic steatohepatitis (NASH). The results showed signifi cant elevation of plasma total and direct bilirubin, transaminases activities, total cholesterol (T-Ch), triglycerides (TG), low density lipoprotein-cholesterol (LDL-Ch), tumor necrosis factor- (TNF-) and malondialdehyde (MDA) with signifi cant increase in liver TG, T-Ch and MDA along with signifi cant reduction in plasma high density lipoprotein cholesterol (HDL-Ch) and increase in T-Ch/HDL-Ch in rats fed HFD compared to rats fed on balanced diet. Histopathology of liver of rats fed on HFD confi rmed the induction of NASH. Rice bran oil and pumpkin seed oil produced improvement in the biochemical parameters with different degrees. Pumpkin seed oil reversed all histopathological changes that occur in liver tissue which became comparable to normal in some rats. In conclusion, rats fed high fructose diet are a good model for studying NASH. Rice bran oil and pumpkin seed oil afford hepato protection against NASH in rat model.
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The pumpkin seed oil obtained from Cucurbita pepo has been shown to be useful for the treatment of nocturia in patients with urinal disorders in several western countries. In this study, we evaluated the effect of the pumpkin seed oil from Cucurbita maxima on urinary dysfunction in human overactive bladder (OAB). Forty-five subjects were enrolled in this study. An extract of pumpkin seed oil from C. maxima (10 g of oil/day) was orally administrated for 12 weeks. After 6 and 12 weeks, urinary function was evaluated using Overactive Bladder Symptom Score (OABSS). Pumpkin seed oil from C. maxima significantly reduced the degree of OABSS in the subjects. The results from our study suggest that pumpkin seed oil extracts from C. maxima as well as from C. pepo are effective for urinary disorders such as OAB in humans.
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