Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima)

Abstract

Pumpkin is an important vegetable, which has potential to be used as medicinal and functional food. Not only the pulp but also the peel and seeds of pumpkin are good sources of phytochemicals and minerals. Pumpkin peel, flesh, and seeds were dried to obtain powders, and 80% of methanolic extracts were prepared for further analyses. Among three fractions of pumpkin, higher content of total phenolics (224.61 ± 1.60‐mg GAE/100‐g powder) and total flavonoids (139.37 ± 1.07‐mg CE/100‐g powder) were recorded in pumpkin seeds as compared with peel and flesh, whereas higher carotenoids (35.2 ± 0.49 mg/100‐g powder) and β‐carotene (6.18 ± 0.04 mg/100‐g powder) were present in pumpkin flesh extract, when compared with peel and seeds. Pumpkin flesh, as compared with peel and seeds, contained higher values of Na, K, and Fe (17.87 ± 0.22, 1592 ± 20.3, and 41.50 ± 0.45 mg/100‐g powder, respectively). Valuable amount of Zn (15.21 ± 0.07 mg/100‐g powder) was present in pumpkin seeds powder. Practical applications Pumpkin parts (peel, flesh, and seeds) own high nutritional significance due to the presence of total phenolics, flavonoids, total carotenoids, and appreciable amount of macroelements and microelements. Organic waste generated as a result of pumpkin processing could effectively be utilized in different food products for the development of functional and medicinal foods. Notably, pumpkin seeds are high in zinc content, and in this situation of COVID‐19 pandemic, scientific community is well aware of oxidation and mediating role of zinc for activation of enzymes in the body. Phytochemicals present in pumpkin peel, flesh, and seeds can fight against antiaging and enhance immunity. These low‐cost powders from pumpkin parts can be used as a potential source of functional foods and nutraceuticals in food and medicinal industries.

Pumpkin (Cucurbita spp.): A Crop to Mitigate Food and Nutritional Challenges

“…The pumpkin pulp, peel, and seeds are the richest sources of phytochemicals such as polyphenols and flavonoid content, and have antioxidant activity [46]. Pumpkin is considered a valuable vegetable with medicinal and functional culinary properties [10]. Pumpkin seeds are used as a component of bread, salami, sausage, mayonnaise, and many other food products [47], and high-quality oil, as well as being a good source of protein, essential fatty acids (omega-3 (w-3) and omega-6 (w-6) fatty acids), and dietary fiber [22,48].…”

“…Their bioactive component composition gives them various advantages that are favorable to human health [50]. Pumpkin pulp and seed powder contain a lot of fiber, minerals (Zn), phytochemicals, and beta-carotene [10,51]. Biscuits made with whole wheat flour were shown to be organoleptically acceptable after 60 days of storage, while pumpkin powder cookies were acceptable after 75 days [52].…”

“…Particularly, pumpkin seeds are rich in zinc, and in the midst of the COVID-19 epidemic, scientists are fully aware of the oxidizing as well as mediating effect of zinc with stimulation of enzymes in the body. Since, low-cost powders made from pumpkin components could be employed in the food and pharmaceutical industries as a source of functional ingredients and nutraceuticals [10], pumpkin paste can be manufactured ahead of time and frozen for later use. It has the potential to improve people's nutritional status, particularly among vulnerable groups, in terms of vitamin A requirements.…”

Avaliação das características químicas e físicas da farinha da abóbora moranga (Cucurbita maxima): polpa e sementes

“…As sementes da Cucurbita maxima também possuem teor de carotenóides, além de fenólicos totais, flavonóides e teores minerais, destacando a quantidade de Zinco (Hussain et al, 2021). As mesmas são planas, ovais e verdes claras dentro de uma casca branca esão usadas para fins comestíveis e medicinais, sendo também utilizadas para extração de óleo que com base nas suas características pode ser considerado valioso para o desenvolvimento de novos produtos (Rezig et al, 2012).…”

Pumpkin Peel Valorization Using Green Extraction Technology to Obtain β-Carotene Fortified Mayonnaise

“…The industrial processing of pumpkin entails the separation of the edible portion of the fruit from the by-products (~ 25%), which are largely made up of peel (2.6-16%) and seeds (3.1-4.4%). Despite the fact that pumpkin seeds are frequently employed in the creation of snacks and edible oil, the peels, which contain signi cant levels of β-carotene, are seldom utilized to their full potential [17][18][19]. Kim et al [20] studied the β-carotene content of three different pumpkin species' (C. pepo, C. moschata and C. maxima) components (meat, seed, and peel).…”