A comparative study on phytochemicals and antioxidant activity of different parts of pumpkin (Cucurbita maxima)

Kar, Sanjukta; Dutta, Suchandra; Yasmin, Rubina

doi:10.1016/j.focha.2023.100505

Cited by 6 publications

(2 citation statements)

References 16 publications

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“…With the increase in the addition of pumpkin seed flour to wafers, the antioxidant activity of hydrolysates also increased, which indicates that, among other factors, the released peptides and phenolic compounds are responsible for wafers' antioxidant potential. These results are in agreement with other research [7,10,12,32].…”

Section: Discussionsupporting

confidence: 94%

“…Pumpkins consist of approximately 3.63% seeds, 17.95% peel, and 78.69% flesh, all of which are edible and can be utilized for food purposes [5]. The edible parts of the pumpkin also include flowers and leaves [6,7]. Pumpkin seeds are a rich source of nutrients such as protein (25.9-35.5%), and fats (38-49%) (including omega-3 and omega-6 fatty acids), along with other important substances such as fiber (2.3%), ash (4.1-5.27%), and micro-and macroelements.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant Properties of Wafers with Added Pumpkin Seed Flour Subjected to In Vitro Digestion

Karaś,

Szymanowska,

Borecka

et al. 2024

Applied Sciences

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In this study, our research aim was to assess the influence of pumpkin seed flour addition on the antioxidant properties, consumer acceptability, functional properties, and texture of wafers. The in vitro gastrointestinal digestion process was used to assess the effectiveness of fortification in terms of the potential bioavailability of phenolic compounds and peptides. The antioxidant activity of the obtained hydrolysates and potentially bioavailable fractions (≤3.5 kDa) was tested. The highest antiradical activity and Fe2+ chelation ability (IC50) were noted for the fraction obtained from wafers with the greatest addition of pumpkin seed flour—Pf4 (0.49 mg/mL for ABTS+*, 3.84 mg/mL for DPPH*, and 2.04 mg/mL for Fe2+ chelation). The addition of pumpkin seed flour caused the color of the wafers to change to a darker one (24.46% differences in L* between C and P4), which influenced consumer ratings. This study shows that adding pumpkin seed flour increases the peptide and phenolic contents of wafers (1.13 mg/mL and 1.01 mg/mL of peptides and 0.429 mg/mL and 0.351 mg/mL of phenolics for P4 and C hydrolysates, respectively) and enhances their antioxidant activity, with only minimal effects on taste, aroma, crispness, water and fat adsorption capacity, and foaming ability. Fractions ≤ 3.5 kDa showed greater antioxidative activity than hydrolysates, and the addition of pumpkin seed flour improved these properties. To sum up, pumpkin seeds are a valuable source of antioxidant compounds (phenolic compounds and peptides) and can be used to enrich various products.

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Section: Discussionsupporting

confidence: 94%