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The potential of pumpkin seed oil as a functional food—A comprehensive review of chemical composition, health benefits, and safety

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Comprehensive Reviews in Food Science and Food Safety
Authors:
Dunja Samec at University North
Dunja Samec
Monica Loizzo at University of Calabria
Monica Loizzo
Olga Gortzi at University of Thessaly
Olga Gortzi
Irem Tatli at Hacettepe University
Irem Tatli
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Abstract and Figures

The growing interest in foods that can be beneficial to human health is bringing into focus some products that have been used locally for centuries but have recently gained worldwide attention. One of these foods is pumpkin seed oil, which has been used in culinary and traditional medicine, but recent data also show its use in the pharmaceutical and cosmetic industries. In addition, some sources refer to it as a potential functional food, mainly because it is obtained from pumpkin seeds, which contain many functional components. However, the production process of the oil may affect the content of these components and consequently the biological activity of the oil. In this review, we have focused on summarizing scientific data that explore the potential of pumpkin seed oil as a functional food ingredient. We provide a comprehensive overview of pumpkin seed oil chemical composition, phytochemical content, biological activity, and safety, as well as the overview of production processes and contemporary use. The main phytochemicals in pumpkin seed oil with health‐related properties are polyphenols, phytoestrogens, and fatty acids, but carotenoids, squalene, tocopherols, and minerals may also contribute to health benefits. Most studies have been conducted in vitro and support the claim that pumpkin seed oil has antioxidant and antimicrobial activities. Clinical studies have shown that pumpkin seed oil may be beneficial in the treatment of cardiovascular problems of menopausal women and ailments associated with imbalance of sex hormones.
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Received: 2 March 2022 Revised: 4 July 2022 Accepted: 6 July 2022
DOI: 10.1111/1541-4337.13013
COMPREHENSIVE REVIEW
The potential of pumpkin seed oil as a functional food—A
comprehensive review of chemical composition, health
benefits, and safety
Dunja Šamec1Monica Rosa Loizzo2Olga Gortzi3İrem Tatlı Çankaya4
Rosa Tundis2İpek Suntar5Samira Shirooie6Gokhan Zengin7
Hari Prasad Devkota8Patricia Reboredo-Rodríguez9Sherif T.S. Hassan10
Azadeh Manayi11 Hamid Reza Khayat Kashani12 Seyed Mohammad Nabavi13
1Department of Food Technology, University Center Koprivnica, University North, Koprivnica, Croatia
2Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, CS, Italy
3School of Agricultural Sciences, Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Volos, Greece
4Department of Pharmaceutical Botany, Faculty of Pharmacy, Hacettepe University, Ankara, Turkey
5Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara, Turkey
6Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
7Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
8Graduate School of Pharmaceutical Sciences, Kumamoto University, Chuo-ku, Kumamoto, Japan
9Department of Analytical and Food Chemistry, Faculty of Science, University of Vigo, Ourense, Spain
10Department of Applied Ecology, Faculty of Environmental Sciences, Czech University of Life Sciences Prague, Prague, Czech Republic
11Medicinal Plants Research Centre, Faculty of Pharmacy, University of Medical Sciences, Tehran, Iran
12Imam Hossein Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran
13Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
Correspondence
Dunja Šamec, Department of Food
Technology, University Center
Koprivnica, University North, Trg Dr.
Žarka Dolinara 1, 48,000 Koprivnica,
Croatia.
Email: dsamec@unin.hr
Funding information
University North, Grant/Award Number:
BIOTECH-21-1-1
Abstract
The growing interest in foods that can be beneficial to human health is
bringing into focus some products that have been used locally for centuries
but have recently gained worldwide attention. One of these foods is pumpkin
seed oil, which has been used in culinary and traditional medicine, but recent
data also show its use in the pharmaceutical and cosmetic industries. In addi-
tion, some sources refer to it as a potential functional food, mainly because it
is obtained from pumpkin seeds, which contain many functional components.
However, the production process of the oil may affect the content of these compo-
nents and consequently the biological activity of the oil. In this review, we have
focused on summarizing scientific data that explore the potential of pumpkin
seed oil as a functional food ingredient. We provide a comprehensive overview
of pumpkin seed oil chemical composition, phytochemical content, biological
activity, and safety, as well as the overview of production processes and contem-
porary use. The main phytochemicals in pumpkin seed oil with health-related
4422 © 2022 Institute of Food Technologists R
.Compr Rev Food Sci Food Saf. 2022;21:4422–4446.wileyonlinelibrary.com/journal/crf3
... Phytochemical profile has shown that pumpkin seeds are a rich natural source of phytosterols, peptides, proteins, minerals, polyunsaturated fatty acids, antioxidant compounds, carotenoids, tocopherols, sterols, p-aminobenzoic acid, γ-aminobutyric acid, polysaccharides, squalene, cucurbitosides, flavonoids, alkaloids, saponins, cardiac glycosides, steroids and numerous phenolic compounds. These components are attributed to providing many health benefits [15][16][17][18][19]. ...
Treating Hymenolepiasis with Pumpkin Seeds: Effect on Ileum Histology and Dwarf Tapeworm Morphology
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Hymenolepis nana is a worldwide intestinal tapeworm parasite that mainly infects children due to a lack of awareness and hygiene. Recently, Praziquantel (PZQ), the drug of choice for treating hymenolepiasis, has shown serious side effects. This study aimed to evaluate histological changes in the ileum of the small intestine caused by hymenolepiasis in an experimental animal model and to assess the efficacy of pumpkin seeds extract (PSE) in eliminating the parasite at different periods compared to medicinal treatment with PZQ drug. In addition, we investigated the morphological alterations in adult dwarf tapeworms after treatment with pumpkin seed extract. The histological examination of the small intestine was conducted among four experimental mice groups: normal non-infected control group, infected untreated group, infected and PZQ treated group, and the fourth group was infected and treated with PSE.The morphological investigations were performed on mice from the infected untreated group and those from the infected and treated with pumpkin seed extract group. Treatment with PSE showed a noticeable preservation of the normal structure of villi and crypts with a normal thickness of the muscle layer. In addition, there was a marked decrease in the number of mononuclear leukocytes and goblet cells. This effect was observed to be duration dependent. The size of the mature segment in the untreated control group ranged from 342.85 to 415.38 μm, and 14.28–26.92 μm in length and width, respectively. The gravid segments revealed a uterus with eggs subjugating the entire area in the segment, with size ranges from 373.33 to 576.92 μm in length and 46.66–76.92 μm in width. The treated group with PSE showed mature segments with size ranged from 261.53 to 346.42 μm in length and 7.69–21.42 μm in width, while the gravid segments ranged from 30.76 to 50 μm and 414.28–492.30 μm, in width and length, respectively. The treatment with pumpkin seed extract tenanted the worm growth through an apparent reduction in the sizes of proglottids, deformity of the lateral margins and gonads, loss of internal structure, and reduction of egg production. The results of this study clearly reveal the efficacy of pumpkin seeds on H. nana infection, a promising, safe, inexpensive natural alternative anthelmintic therapy, with more superior and significant results in improving and protecting mucosal integrity in comparison to PZQ.
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... Cucurbitacins have been reported to exhibit antibacterial effects against both Gram-positive and Gram-negative bacteria. (43) In addition, Pk extract contains bioactive compounds like saponins. the antibacterial mechanism of saponins was related to damage to the cell wall and membrane. ...
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A Comprehensive Review on Characterization of Pepper Seeds: Unveiling Potential Value and Sustainable Agrifood Applications
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Pepper (Capsicum annuum L.) processing generates significant byproducts, with seeds emerging as a promising resource due to their rich content of oils, proteins, phenolic compounds and minerals. This comprehensive review critically evaluates the existing literature on the characterization of pepper seeds, highlighting their significant nutritional value and diverse bioactive constituents. The substantial oil content, characterized by a high proportion of unsaturated fatty acids, such as linoleic and oleic acids, positions pepper seeds as a valuable source for edible oil and potential biofuel production. In addition, the presence of significant amounts of proteins, carbohydrates, dietary fibre and essential amino acids underlines their potential for the development of functional foods and dietary supplements. The current review also summarizes the findings on the phenolic profile and antioxidant activities of pepper seeds, indicating their relevance for nutraceutical and cosmetic applications. Finally, the potential utilization of pepper seeds in various agri-food industrial applications, such as food condiments, biostimulants, and biomass for energy, is discussed, promoting sustainability and a circular bioeconomy approach to valorise this underutilized resource. This systematic review summarizes current knowledge, identifies knowledge gaps, and highlights the potential of pepper seeds as a sustainable and economically viable alternative in multiple sectors.
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Comparison of the effects of mixed tempeh with soy tempeh on cognitive function in older people
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Introduction Antioxidants may help alleviate cognitive impairment in older adults, which is often caused by oxidative stress. This research focuses on developing tempeh enriched with antioxidant-rich ingredients, including sunflower seeds, pumpkin seeds, and adzuki beans, to enhance its neuroprotective properties. This study is the first to investigate the effectiveness of mixed tempeh in reducing cognitive decline. Methods This experimental study (a non-randomized controlled trial) included 57 older participants with mild cognitive impairment who did not have diabetes. The participants were divided into two groups: one consumed mixed tempeh (comprising sunflower seeds, pumpkin seeds, adzuki beans, and regular soybeans), while the other group consumed soy tempeh. Both groups were instructed to consume 100 g daily over a period of 4 months and to avoid other fermented foods. Cognitive assessments were conducted before and after the intervention to evaluate the effects of tempeh consumption. Results The majority of participants were female (68.4%), aged over 65 years (77.2%), and had an education level of 12 years or more (59.6%). The mixed tempeh group showed improvement in three cognitive domains (global cognitive, memory, and verbal fluency) before and after the intervention, while the soy tempeh group experienced improvements in two domains (memory and visuospatial). Conclusion The study highlights the cognitive benefits of tempeh, particularly when mixed with other nutrient-rich ingredients. The combination of sunflower seeds, pumpkin seeds, and adzuki beans in mixed tempeh provides superior neuroprotective effects than traditional soy tempeh. This research supports the idea of promoting mixed tempeh as a healthy food alternative, especially for older adults, by offering enhanced nutritional value and cognitive health benefits.
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Development and Characterisation of Pumpkin Seed Coffee Drink Formulations: Nutritional, Antioxidant, and Sensory Properties
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Coffee and pumpkin seeds are both well-known sources of antioxidants, but few studies have explored their combined effects. This study investigates the potential of a coffee-pumpkin seed blend to enhance nutritional intake and offer health benefits. Three coffee formulations with varying coffee-to-pumpkin seed ratios (80:20, 70:30, and 60:40) were prepared and analyzed for their nutritional and antioxidant properties. Proximate analysis, following AOAC methods, was used to determine macronutrient content, while vitamin levels were quantified using High-Performance Liquid Chromatography (HPLC). Mineral content was assessed by Atomic Absorption Spectrometry (AAS), and antioxidant capacity was evaluated using the DPPH radical scavenging assay. Shelf life was estimated using Accelerated Shelf-Life Testing (ASLT). Results showed that Formula C (60:40 ratio) had the highest protein, fat, zinc, andiron content, while Formula A (80:20) was richest in carbohydrates, fiber, and vitamin A (β-carotene). Antioxidant activity increased with pumpkin seed content, with Formula C exhibiting the highest capacity. Sensory evaluation favored Formula A, and shelf-life testing revealed it had the longest shelf life. This study highlights the potential of pumpkin seed-infused coffee as a functional beverage, with enhanced antioxidant capacity and improved nutritional profile. However, further research, including in vivo studies and clinical trials, is needed to confirm the health benefits and identify the optimal formulation for maximum efficacy. Key words: Antioxidant; functional drink; nutritional properties; pumpkin seed coffee.
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Morphological and molecular characterization of Cucurbita moschata genotypes: insights from RAPD and SSR marker analyses across Indian agro-climatic zones
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Cucurbita moschata (pumpkin) is the most important vegetable crop that belongs to the Cucurbitaceae family and is widely cultivated in India. The present study explores both morphological traits and molecular markers (RAPD and SSR) to assess the germplasm diversity within the species and their relationship. The study consisting of 34 pumpkin genotypes collected from different agro-climatic zones in India. Morphological data reveals significant variation in quantitative traits, such as flowering time (42–60 days) for male flowering and (48–61 days) for female flowering, number of primary branches (3–4), node for first flower (12–17), vine length (3.15–6.55 m), fruit weight (1.55–8.98 kg), polar and equatorial diameter (38.34–90 and 40–96.75 cm), and yield per plant (3.1–17.96 kg). The RAPD analysis, employing 25 primers, exhibited high polymorphism (76.4%) among the amplified DNA segments while the polymorphism information content (PIC) varied from 0.4 to 0.95. Similarly, the study employed eight polymorphic SSR primers to analyze microsatellite markers, revealing a more moderate polymorphism level (5.36%). The percentage of polymorphic products in the case of RAPD and SSR markers was 76.4 and 58.9, respectively. The study provides detailed information on broader as well precise allelic genetic diversity by using RAPD and SSR markers respectively, which is crucial for targeted breeding and conservation of important genetic traits in C. moschata germplasm. RAPD and SSR markers revealed significant polymorphism (76.4% RAPD), with consistent clustering patterns observed across molecular and morphological data. These findings underscore the utility of integrating molecular markers in breeding strategies for C. moschata.
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Medicinal Utilization and Suitability of Pumpkin (Cucurbita maxima) Seeds for the Development of Value-Added Products
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  • Mar 2025
Pumpkin (Cucurbita maxima) seeds have attracted significant interest due to their potential in developing f value-added products and their diverse medicinal purposes. These seeds are abundant in essential nutrients such as proteins, vitamins, minerals and unsaturated fatty acids, making them an excellent raw material for functional foods and dietary supplements. Additionally, their bioactive compounds, such as antioxidants and phytosterols, offer various health benefits, including anti-inflammatory, antimicrobial and anticancer properties. Their versatility in applications, such as oil extraction, protein supplements, beverages and snacks, position them as sustainable and cost-effective resources for product development in both food and health industries. This chapter explores the utilization of Cucurbita maxima seeds and underscores their potential to enhance human health.
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Efficiency of The Extraction Method for the Extracted Oil From the Local Pumpkin and Their Physiochemical Properties
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Examining the oil output and the physiochemical effects of various extraction methods on pumpkin seeds was the primary goal of the research. We used n-hexan as a solvent in two separate oil extraction processes, cold press extraction (CPE) and soxhlet extraction (SE), and we choose pumpkin seeds for the job. In terms of oil yield, the SE technique achieved 64.07%, while the CPE approach came in at 36.33%. The physicochemical characteristics of the seed oils were discovered to be substantially affected by the oil extraction process, species, and the interaction between the two. Acidity, iodine, peroxide, saponification, density, refractive index, and viscosity were some of the physiochemical parameters measured for pumpkin oil. In terms of chemical tests, the Soxhlet extraction method outperformed CPE by 125, 3.02, and 1.03 iodine values, peroxide values, and acid values, respectively. On the other hand, CPE had a higher saponification number at 187.13, and SE had a lower one at 187.13. In terms of physical tests, the SE method outperformed CPE by 1.47, 0.916, and 76.4 viscosity, respectively. Both the oil yield and its physiochemical qualities were improved by the soxhlet extraction process, according to the results.
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Assessment of Pumpkin Seed Oil Adulteration Supported by Multivariate Analysis: Comparison of GC-MS, Colourimetry and NIR Spectroscopy Data
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  • Mar 2022
Because of its high market value, pumpkin seed oil is occasionally adulterated by cheaper refined oils, usually sunflower oil. The standard method for detecting its authenticity is based on expensive and laborious determination of the sterol composition. Therefore, the objective of this study was to determine the sterol content and authenticity of retail oils labelled as pumpkin seed oil and also to investigate the potential of near-infrared spectroscopy (NIR) and colourimetry in detecting adulteration. The results show that due to the significant decrease in Δ7-sterols and increase in Δ5-sterols, 48% of the analysed oils can be declared as adulterated blends of pumpkin seed and sunflower oil. Significant differences in NIR spectroscopy data, in the range of 904–922 nm and 1675–1699 nm, and colourimetric data were found between the control pumpkin seed oil and sunflower oil, but only the NIR method had the potential to detect the authenticity of pumpkin seed oil, which was confirmed by principal component analysis. Orthogonal projection on latent structures (OPLS) discriminant analysis, resulted in working classification models that were able to discriminate pure and adulterated oil. OPLS models based on NIR spectra were also able to successfully predict the content of β-sitosterol and Δ7,22-stigmastadienol in the analysed oils.
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Pumpkin seed oil (Cucurbita pepo) versus tamsulosin for benign prostatic hyperplasia symptom relief: a single-blind randomized clinical trial
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Full-text available
  • Oct 2021
  • BMC Urol
Background Benign prostatic hyperplasia (BPH) is very common in aging men. We aimed to compare the effects of tamsulosin and pumpkin (Cucurbita pepo) seed oil on BPH symptoms. Methods This single-blind randomized clinical trial included patients with BPH aged ≥ 50 years referred to the Urology Clinic of Shahid Beheshti Hospital, Hamadan, Iran, from August 23, 2019 to February 19, 2020. Patients were randomized into two groups. One group received 0.4 mg tamsulosin every night at bedtime and the other received 360 mg pumpkin seed oil twice a day. Patients’ age, weight, height, and body mass index (BMI) were recorded. The International Prostate Symptom Score (IPSS) was filled out by the patients at baseline and then 1 month and 3 months after the initiation of treatment. The BPH-associated quality of life (QoL), serum prostate-specific antigen, prostate and postvoid residual volume, and maximum urine flow were also assessed at baseline and 3 months later. Drug side effects were also noted. Results Of the 73 patients included in this study with a mean age of 63.59 ± 7.04 years, 34 were in the tamsulosin group and 39 in the pupkin seed oil group. Patients were comparable with respect to age, weight, height, BMI, and baseline principal variables in both groups. Also, there was no significant difference between groups in terms of principal variables at any time point. However, there was a significant decrease in IPSS and a significant improvement in QoL in both groups. Although the decrease in IPSS from baseline to 1 month and 3 months was significantly higher in the tamsulosin group compared to the pumpkin group (P = 0.048 and P = 0.020, respectively), the decrease in IPSS from 1 to 3 months was similar (P = 0.728). None of the patients in the pumpkin group experienced drug side effects, while dizziness (5.9%), headache (2.9%), retrograde ejaculation (2.9%), and erythema with pruritus occurred in the tamsulosin group. Conclusions Pumpkin (Cucurbita pepo) seed oil relieved BPH symptoms with no side effects, but was not as effective as tamsulosin. Further studies are required to confirm the role of pumpkin seed oil as an option for the treatment of BPH symptoms. Trial registration Iranian Registry of Clinical Trials, IRCT20120215009014N340. Registered 19.02.2020. Retrospectively registered, https://en.irct.ir/trial/45335.
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  • FOOD CHEM
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Evaluation of Fatty Acid Compositions, Antioxidant, and Pharmacological Activities of Pumpkin (Cucurbita moschata) Seed Oil from Aqueous Enzymatic Extraction
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Full-text available
  • Jul 2021
Pumpkin seed oil is a by-product, abundant in nutrients and bioactive components that promote several health benefits. This study aimed to compare chemical compositions, antioxidant, and pharmacological activities of pumpkin seed oils extracted from Cucurbita moschata Duch. Ex Poir. (PSO1) and Cucurbita moschata (Japanese pumpkin) (PSO2) by aqueous enzymatic extraction. An enzyme mixture consisting of pectinase, cellulase, and protease (1:1:1) was used in the enzymatic extraction process. Fatty acid composition of the oils was determined using fatty acid methyl ester/gas chromatographic-mass spectrometry. Antioxidant activity assays were measured by using stable free radical diphenylpicrylhydrazyl, radical cation 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate, ferric reducing/antioxidant power, and ferric thiocyanate assay. Inhibition of enzymes involving skin aging and whitening process was investigated. Linoleic acid was a major component of all pumpkin seed oils. Additionally, there was also a significant amount of oleic acid, palmitic acid, and stearic acid detected. PSO2 possessed the highest antioxidant activities compared to PSO1 and commercial pumpkin seed oils (COM1 and COM2). Both PSO1 and PSO2 exhibited higher inhibitory effects on hyaluronidase, collagenase, and tyrosinase than the commercials. Therefore, aqueous enzymatic extraction could yield pumpkin seed oils with higher antioxidant, anti-aging, and whitening activities. This is beneficial for further pharmacological studies and can be used as a functional food for skin benefits.
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Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds
Article
Full-text available
  • Jun 2021
Featured Application Vegetable oils are a rich source of fatty acids and bioactive compounds with numerous beneficial effects to human health. The presented results showed that seed oils of linseed, purslane, luffa, and pumpkin have significant antimicrobial properties that could find application in the food industry as functional ingredients or as non-synthetic antimicrobial agents in the design of new healthy food products. Moreover, they could be used in mixtures with other oils to design new vegetable oils with functional properties and enhance content in omega-3 fatty acids. Abstract In the present study, the antimicrobial and cytotoxic activities, as well as the fatty acids composition in vegetable seed oils from linseed, purslane, luffa, and pumpkin were evaluated. For this purpose, two linseed oils and one luffa oil were commercially obtained, while purslane and pumpkin oils were obtained from own cultivated seeds. The results showed a variable fatty acids composition among the tested oils, with α-linolenic, linoleic, oleic, palmitic, and stearic acid being the most abundant compounds. In regards to particular oils, linseed oils were a rich source of α-linolenic acid, luffa and pumpkin oil were abundant in linoleic acid, while purslane oil presented a balanced composition with an almost similar amount of both fatty acids. Luffa oil was the most effective against two of the tested cancer cell lines, namely HeLa (cervical carcinoma) and NCI-H460 (non-small cell lung cancer), while it also showed moderate toxicity against non-tumor cells (PLP2 cell line). Regarding the antibacterial activity, linseed oil 3 and pumpkin oil showed the highest activity against most of the tested bacteria (especially against Enterobacter cloacae and Escherichia coli) with MIC and MBC values similar to the used positive controls (E211 and E224). All the tested oils showed significant antifungal activities, especially luffa and pumpkin oil, and for most of the tested fungi they were more effective than the positive controls, as for example in the case of Aspergillus versicolor, A. niger, and Penicillium verrucosum var. cyclopium. In conclusion, the results of our study showed promising antimicrobial and cytotoxic properties for the studied seed oils which could be partly attributed to their fatty acids composition, especially the long-chain ones with 12–18 carbons.
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Dietary supplementation of pumpkin seed oil and sunflower oil along with vitamin E Improves sperm characteristics and reproductive hormones in roosters
Article
Full-text available
  • May 2021
  • POULTRY SCI
This study evaluates the effects of pumpkin seed oil and sunflower oil along with vitamin E on the reproductive characteristics of aged roosters. Thirty Ross breeder roosters (45-wk-old) were assigned into 6 groups (5 birds/group) with the following diets: 1) control group (basal diet), 2) basal diet with 2% pumpkin seed oil as omega-3 fatty acid (PSO group), 3) basal diet with 2% sunflower oil as omega-6 fatty acid (SFO group), 4) basal diet with 200 mg/kg vitamin E (Control+vitE group), 5) basal diet and 2% pumpkin seed oil along with 200 mg/kg vitamin E (PSO+vitE group) and 6) basal diet and 2% sunflower oil along with 200 mg/kg vitamin E (SFO+vitE group). Roosters were fed on the experimental diets for 60 days and different characteristics of sperm characteristics including routine semen analysis and several sperm functional tests in every 20 days were examined. Reproductive hormones were also evaluated in 0 day and at the end of the trial. Semen volume and morphology were not affected by any of the diets. The roosters fed with pumpkin seed oil+vitE showed the higher percentage of sperm concentration, total motility, progressive motility, viability and membrane integrity and the lower lipid peroxidation (P≤0.05). The group 5 (PSO+vitE) had numerically the lowest sperm with fragmented DNA (DNA Fr⁺) at day 0 of the experiment and sperm with non-fragmented DNA (DNA Fr⁻) was lowest in group 6 (SFO+vitE) on day 40 the experiment. Testosterone level was not affected by the experimental diets (P>0.05), however other hormones (LH and FSH) were affected. Based on the results, the supplementation of aged roosters’ diet with pumpkin seed oil+vitE improves reproductive performance which can be an appropriate strategy to preserve the reproductive performance of aged roosters.
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Evaluation of the efficacy and toxicity of oral and topical pumpkin oil on the hair growth of mice
Article
  • May 2022
  • ACTA HISTOCHEM
This study aimed to evaluate the efficacy and safety of a topical and oral administration of pumpkin seed oil (PSO) on the hair growth of BALB/c male mice. The animals had their dorsal area shaved (2 ×2 cm) and they were divided into 6 experimental groups. They received orally saline (OS), finasteride (F), or PSO (OP) for 14 days; or topically saline (TS), minoxidil (M), or PSO (TP) for 7 days. The euthanasia of all of the mice occurred on the 22nd day, and the histological slides from the skin area were analyzed. Lipoperoxidation in the liver was assessed through the TBARS method and was also evaluated by the antioxidant enzymes (SOD and CAT). The comet assay and the micronucleus tests were performed for genotoxic/mutagenic safety analyses. A significant increase in the number of hair follicles in the TP group was seen (8.8 ± 0.8) but it was disorganized, with loose dermal collagen. Finasteride presented a significant increase in the levels of the TBARS, SOD, and CAT in the liver, and M increased the DNA damage in the blood and the liver tissues. PSO did not induce any significant changes. In addition, PSO did not induce genotoxic or mutagenic effects. In conclusion, the oral PSO for 14 days acted in the proliferation of the hair follicles, without toxicity signals in the liver. Data availability The authors confirm that all of the relevant data is included in the article and/or in the supplementary information file.
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Ultrasound-assisted three phase partitioning for simultaneous extraction of oil, protein and polysaccharide from pumpkin seeds
Article
  • Jul 2021
  • LWT-FOOD SCI TECHNOL
The aim of this study was to investigate the extraction effects of the simultaneous extraction and separation of pumpkin seed oil (PSO), pumpkin seed protein (PSP) and pumpkin seed polysaccharide (PSPS) using ultrasonic-assisted three phase partitioning (UTPP). The effects of (NH4)2SO4 addition, t-butanol to slurry ratio, pH, sonication power, irradiation time and duty cycle on the extraction yields of PSO, PSP and PSPS were investigated, and the fatty acid profiles and basic physicochemical properties of PSO extracted by the UTPP process were examined. Based on the single-factor tests, the Box-Behnken design and response surface methodology were selected for numerical optimization to obtain the best response values. The optimal extraction yields of PSO, PSP and PSPS were 39.79 %, 14.30 % and 1.97 % at an (NH4)2SO4 addition of 30 g/100 mL, a t-butanol to slurry ratio of 1.0:1.0 (mL:mL), pH 5, an ultrasonic power of 118 W, an irradiation time of 20 min, and a duty cycle of 60 %. The fatty acid composition and physicochemical properties of PSO extracted by UTPP were similar to those obtained by other methods. Therefore, UTPP is an efficient technique for the simultaneous extraction and separation of PSO, PSP and PSPS from pumpkin seeds.
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Novel pumpkin seed oil-based oleogels: Development and physical characterization
Article
  • Jul 2021
  • LWT-FOOD SCI TECHNOL
The objective of this research was to develop novel oleogels based on pumpkin seed oil and natural waxes. Crystallization and gelation of 4, 5, 6 and 8 % of beeswax and carnauba wax in pumpkin seed oil were investigated, and their physical properties were evaluated using an oleogel prepared with sunflower oil and beeswax as reference. In order to obtain a complete three-dimensional network, after a cooling stage a setting stage was necessary at 25 °C for no longer than 60 min. Oleogels produced with pumpkin seed oil and beeswax were weaker than those made with sunflower seeds; pumpkin seed oil-based oleogels structured by carnauba wax presented higher viscoelastic properties, retained more oil and were firmer than oleogels based on beeswax. Based on scaling theory, all the oleogels followed a strong-link regime and the fractal dimension of the network (D) was comparable to fats widely used in food production. Therefore, pumpkin seed oil can be used to create novel oleogels.
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Isolation of cucurbitacin E from pumpkin seed and analysis of its anti‐cancer and anti‐inflammatory activities
Article
  • Mar 2008
In order to improve the use of pumpkin seed, the present study was performed to isolate compositions of the bitter substances which were not seen in pumpkin seed itself but biosynthesized during germination of the seed. The compositions isolated were then further purified by silica gel, TLC, and HPLC in which a fraction with Rf 0.73 and RT 10.30 was obtained. Cucurbitacin E with molecular weight of 557 was identified by subsequent structural analysis of the fraction by LC‐MS/MS. The production of cucurbitacin E peaked with 224.7 mg/Kg at 7 days of germination at 20–23C with the water supply at intervals of 48 hr in the darkness. While that of cucurbitacin E reached 146.7 mg/Kg in the brightness. In vitro‐cell based assays demonstrated that cucurbitacin E isolated and purified had not only an apoptotic effect on prostate and lung cancer cells but also an anti‐inflammatory activity by inhibiting expression of cyclooxygenase‐2, an inflammatory protein, suggesting that cucurbitacin E may be useful as a potential anti‐cancerous and anti‐inflammatory agent.
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