Pharmacological and biomedical uses of extracts of pumpkin and its relatives and applications in the food industry: a review

Sharma, Poonam; Kaur, Gagandeep; Kehinde, Bababode Adesegun; Chhikara, Navnidhi; Panghal, Anil; Kaur, Harjeet

doi:10.1080/19315260.2019.1606130

Cited by 43 publications

(28 citation statements)

References 53 publications

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“…Pumpkin is a member of genus Cucurbita belonging to the Cucurbitaceae family, and this genus of pumpkin includes a variety of crops having antioxidant substances and dietary fiber, which affects human health in positive ways (Armesto et al, 2020). Every part of pumpkin vegetable has been related to one or more applications in food and health (Sharma et al, 2020). Pumpkin is cultivated throughout the world for use as vegetable as well as medicine.…”

Section: Introductionmentioning

confidence: 99%

“…Pumpkin is a versatile vegetable having identical position among all vegetables, due to its wide range of treating medical disorders, and this special functionality of pumpkin lies in its constituent parts, each possessing outstanding phytochemicals applicable in the treatment and prevention of medical disorders (Sharma et al, 2020). Pumpkin ( Cucurbita maxima ) contains phenolic compounds, carotenoids and terpenoids, which are responsible for antioxidant activities (Attarde et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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

Hussain

Kausar

Din

et al. 2021

J. Food Process. Preserv.

100

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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.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Hussain

Kausar

Din

et al. 2021

J. Food Process. Preserv.

100

View full text Add to dashboard Cite

show abstract

“…Pumpkin fruit preparations obtained from Cucurbita crop species have numerous positive effects on the human body and health [1][2][3] and can be classified as functional foods [4]. Recent reviews by Kaur et al [3] and Sharma et al [4,5] showed that this fruit has an abundance of bioactive compounds such as phytosterols, carotenoids, alkaloids, flavonoids, polyphenols, tannins, tocopherols, squalene, and cucurbitacins. Previous studies have accounted for numerous health benefits, including antidiabetic, antioxidant, anticarcinogenic, hypotensive, antiulcer, and antimicrobial activities.…”

Section: Introductionmentioning

confidence: 99%

Seed Lipid Composition of New Hybrids of Styrian Oil Pumpkin Grown in Poland

et al. 2020

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Styrian hull-less pumpkins are valued for their use in health-promoting foods such as oils and snacks. Although deriving from Styria, they are now cultivated globally. Seeds of Styrian oil pumpkins are rich in lipids and represent a high-value product. Thus, seed yield and quality are traits of economic importance. These seed characteristics depend mostly on the cultivated variety and plant growing conditions. This study aimed to assess the variation in hull-less seed lipids of new hybrids of Styrian oil pumpkin developed recently for cultivation in moderate/colder climate zones of the north-eastern part of Poland. The study showed that the newly-developed hybrids have a relatively high content of total lipids in seeds, with a substantially higher share of linoleic acid (up to 63%). However, sterols, tocopherols, and squalene content and composition were similar to pumpkin seed oils produced from plants cultivated in other, warmer regions. This study provides insights into the chemical composition of Styrian pumpkin oil produced from hybrids grown under the relatively severe climatic conditions of north-eastern Poland.

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“…Presence of low level of proteins (0.5-3.9%) make them a limited substrate for the production of bioactive peptides. Their concomitant proteins are commonly localized in their seeds, and subject to bacterial disintegration in the large intestine and resistive to metabolic digestion in the small intestine (Kehinde and Sharma 2018;Sharma et al 2020). For these reasons, only few studies have been done on fruits and vegetables for the production of bioactive peptides.…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

Food-Derived Anticancer Peptides: A Review

Sharma

Kaur

Kehinde

et al. 2020

Int J Pept Res Ther

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Cancer has gained appreciable attention in the category of noncommunicable health disorders as the group of proliferative diseases and metabolic syndromes of fatal consequence, globally. The conventional chemotherapeutic, radiological and associated pharmacotherapeutic advances for its cure have timelessly displayed severe aftereffects in patients. Furthermore, the underlying costs and technical requirements of these have added to their limitation recitals. Food-derived bioactive peptides have been scientifically proven as suitable alternatives for cancer management. Studies have shown that some attributes they possess such as specificity, smaller sizes, better ease of syntheses and modification, and improved penetration into cell membranes make them better alternatives to some protein isolates. Their comparative precedencies with regards to natural and efficacy with minimal side effects have offered them the recognition as proficient options in cancer therapy. This review integrates contemporary technical information about bioactive peptides from plants and animal foods and food by-products and their experimentally determined potentials as remedies for cancer. Furthermore, technical details about their isolation methodologies are offered. This article is an augmentation to technical literatures on the cancer subject and an academic exposure of the food-originated approach for its management.

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Pharmacological and biomedical uses of extracts of pumpkin and its relatives and applications in the food industry: a review

Cited by 43 publications

References 53 publications

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

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

Seed Lipid Composition of New Hybrids of Styrian Oil Pumpkin Grown in Poland

Food-Derived Anticancer Peptides: A Review

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