Showing papers on "Pumpkin seed published in 2006"

Amino acid, mineral and fatty acid content of pumpkin seeds (Cucurbita spp) and Cyperus esculentus nuts in the Republic of Niger

Abstract: Dried seeds and nuts are widely consumed by indigenous populations of the western Sahel, especially those who inhabit rural areas. In light of the need for quantitative information regarding the content of particular nutrients in these plant foods, we collected dried pumpkin (Cucurbita spp) seeds and nuts of Cyperus esculentus in the Republic of Niger and analyzed them for their content of essential amino acids, minerals and trace elements, and fatty acids. On a dry weight basis, pumpkin seed contained 58.8% protein and 29.8% fat. However, the lysine score of the protein was only 65% relative to the FAO/WHO protein standard. The pumpkin seed contained useful amounts of linoleic (92 μg/g dry weight) and the following elements (on a μg per g dry weight basis): potassium (5,790), magnesium (5,690), manganese (49.3), zinc (113), selenium (1.29), copper (15.4), chromium (2.84), and molybdenum (0.81), but low amounts of calcium and iron. Except for potassium (5,573 μg/g dry weight) and chromium (2.88 μg/g dry weight), the C. esculentis nuts contained much less of these same nutrients compared to pumpkin seeds. In conclusion, pumpkin seeds represent a useful source of many nutrients essential to humans. The data in this report should of practical value to public health officials in rural areas of sub-Saharan Africa.

Characterization of cold- pressed onion, parsley, cardamom, mullein, roasted pumpkin, and milk thistle seed oils

Abstract: Cold-pressed onion, parsley, cardamom, mullein, roasted pumpkin, and milk thistle seed oils were characterized for their fatty acid (FA) composition, tocopherol content, carotenoid profile, total phenolic content (TPC), oxidative stability index (OSI), color, physical properties, and radical-scavenging capaci- ties against peroxyl (oxygen radical-scavenging capacity) and sta- ble DPPH (diphenylpicrylhydrazyl) radicals. Parsley seed oil had the highest oleic acid content, 81 g/100 g total FA, and the low- est saturated fat among the tested oils. Roasted pumpkin seed oil contained the highest level of total carotenoids, zeaxanthin, β- carotene, cryptoxanthin, and lutein at 71 μmol/kg and 28.5, 6.0, 4.9, and 0.3 mg/kg oil, respectively. Onion seed oil exhibited the highest levels of α- and total tocopherols under the experimental conditions. One of the parsley seed oils exhibited the strongest DPPH· scavenging capacity and the highest oxygen radical ab- sorbance capacity (ORAC) value of 1098 μmol Trolox equiv/g oil. However, ORAC values of the tested seed oils were not nec- essarily correlated to their DPPH· scavenging capacities under the experimental conditions. The highest TPC of 3.4 mg gallic acid equiv/g oil was detected in one of the onion seed oils. The OSI values were 13.3, 16.9-31.4, 47.8, and 61.7 h for the milk thistle, onion, mullein, and roasted pumpkin seed oils, respec- tively. These data suggest that these seed oils may serve as dietary sources of special FA, tocopherols, carotenoids, phenolic com- pounds, and natural antioxidants. Paper no. J11246 in JAOCS 83, 847-854 (October 2006). Edible seed oils are a group of important food ingredients. Novel specialty seed oils rich in factors beneficial to health are in high demand because of consumers' interest in disease pre- vention and health promotion through improved diets. These beneficial factors include special FA compositions such as high content of monounsaturated FA (MUFA) or n-3 FA, tocopher- ols, carotenoids, and antioxidative phenolic compounds (1-4). A number of edible oils from herb, spice, and fruit seeds have been shown to contain special FA profiles (4). For instance, American ginseng seed oil contains about 87% oleic acid, and basil seed oil has 57-63% α-linolenic acid (18:3n-3), the es- sential n-3 FA (4). The cold-pressed edible seed oils may be preferred by consumers because the cold-pressing procedure involves neither heat nor chemicals, and may increase the re- tention of beneficial phytochemicals. Previous studies showed that cold-pressed carrot seed oil had about 82% oleic acid (18:1n-9), which has been associated with lowering the risk of cardiovascular disease (5). Cold-pressed edible hemp and berry fruit seed oils contain significant levels of α-linolenic acid (18:3n-3), which may be converted to the longer-chain n-3 PUFA, EPA (20:5n-3) and DHA (22:6n-3), in vivo through elongation and desaturation reactions. EPA and DHA poten- tially reduce the risk of cancer, heart disease, hypertension, and autoimmune disorders (6-8). These data suggest the possibility of developing novel edible seed oils with special FA composi-

Chemical characteristics of oils from naked and husk seeds of Cucurbita pepo L.

Abstract: Pumpkin seed oils from naked and husk pumpkin seeds, produced by an industrial process and by laboratory extraction, were evaluated for fatty acid composition, tocopherol, sterol and squalene content. The major fatty acids in the oils from both varieties were oleic, linoleic and palmitic acid, followed by stearic acid. The ratios of monounsaturated to polyunsaturated fatty acids for husk and naked seed oils were about 0.60 and 0.75, respectively. Analysis of tocopherols in industrially pressed and laboratory-extracted oils showed that husk seed oils had higher amounts of total tocopherols than naked seed oils. Oils extracted in the laboratory had higher amounts of tocopherols than industrial oils. Pumpkin seed oil, in general, had a high level of squalene, which was higher in husk seed oils than in naked seed oils and in extracted than in pressed oils. The total amount of sterols was higher in husk than in naked seed oils and in extracted oil samples. The main sterols were A7-sterols and their content was similar in all samples, but the content of A5-sterols was higher in oil samples of husk pumpkin seed and in extracted than in pressed oils.

Antioxidative effects of pumpkin seed (Cucurbita pepo) protein isolate in CCl4‐Induced liver injury in low‐protein fed rats

Abstract: The effects of pumpkin seed (Cucurbita pepo) protein isolate on the plasma activity levels of catalase (CA), superoxide dismutase (SOD), glutathione peroxidase (GSHpx) and total antioxidant capacity (TAC) as well as glucose-6-phosphatase (G6Pase) in liver homogenates and lipid peroxidation (LPO-malondialdehyde-MDA) levels in liver homogenates and liver microsomal fractions against carbon tetrachloride (CCl4)-induced acute liver injury in low-protein fed Sprague-Dawley rats (Rattus norvegicus) were investigated. A group of male Sprague-Dawley rats maintained on a low-protein diet for 5 days were divided into three subgroups. Two subgroups were injected with carbon tetrachloride and the other group with an equivalent amount of olive oil. Two hours after CCl4 intoxication one of the two subgroups was administered with pumpkin seed protein isolate and thereafter switched onto a 20% pumpkin seed protein isolate diet. The other two groups of rats were maintained on the low-protein diet for the duration of the investigation. Groups of rats from the different subgroups were killed at 24, 48 and 72 h after their respective treatments. After 5 days on the low-protein diet the activity levels of all the enzymes as well as antioxidant levels were significantly lower than their counterparts on a normal balanced diet. However, a low-protein diet resulted in significantly increased levels of lipid peroxidation. The CCl4 intoxicated rats responded in a similar way, regarding all the variables investigated, to their counterparts on a low-protein diet. The administration of pumpkin seed protein isolate after CCl4 intoxication resulted in significantly increased levels of all the variables investigated, with the exception of the lipid peroxidation levels which were significantly decreased. From the results of the present study it is concluded that pumpkin seed protein isolate administration was effective in alleviating the detrimental effects associated with protein malnutrition and CCl4 intoxication. It is therefore apparent that pumpkin seed protein isolate has components that have antiperoxidative properties. Copyright © 2006 John Wiley & Sons, Ltd.

Effect of Pumpkin Seed (Cucurbita pepo L.) Diets on Benign Prostatic Hyperplasia (BPH): Chemical and Morphometric Evaluation in Rats

Abstract: Benign prostatic hyperplasia (BPH) is a common disease in elderly men. Although it is a non- malignant disease, it can have a significant impact on the quality of life of elderly men. The pumpkin seed is claimed to be useful in the management of BPH. This investigation analysed the chemical composition of pumpkin seeds and examined its effect on citral-induced hyperplasia of the prostate in Wistar rats. Citral was administered orally into stomachs of male rats to induce BPH to all rats except negative control group. A rat from each group was sacrificed after 15 days from study, protein binding prostate was determined in ventral prostate gland in order to ensure that BPH has been induced. Fifty adult Wistar male rats were divided into five groups as follows: negative control group that have no BPH and fed on basal diet (C-), positive group rats have BPH and fed on basal diet only (C+), the remaining groups had BPH and were fed on different level of pumpkin seeds, 2.5, 5 and 10%. Four weeks later all rats were sacrificed and several investigations have been conducted such as ventral prostatic growth, protein binding prostate (PBP) and the histology of testis. Citral significantly increased prostate weight (P<0.05). However, pumpkin seeds significantly inhibited enlarged prostate especially at high concentrations seed dose (10%) (P < 0.02). Results indicate that pumpkin seeds can alleviate the signs of BPH such as decrease of PBP levels, weight of ventral prostate size, improve histology of testis that may be beneficial in the management of mild stage of benign prostatic hyperplasia. For the first time we found a link between BPH and testis histopathology that needs more investigation.

In Vitro antioxidative activity of pumpkin seed (Cucurbita pepo) protein isolate and its In Vivo effect on alanine transaminase and aspartate transaminase in acetaminophen-induced liver injury in low protein fed rats.

Abstract: The antioxidative effects of pumpkin seed protein isolate (Cucurbita pepo) were investigated in vitro. The isolate exhibited about 80% radical scavenging activity, chelating activity of approximately 64% on Fe2+ ions and an inhibition of approximately 10% of xanthine oxidase. Subsequently the effects of the isolate on the plasma activity levels of alanine transaminase and aspartate transaminase against acetaminophen induced acute liver injury in low-protein fed male Sprague-Dawley rats were ascertained. The rats were maintained on a low-protein diet for 5 days and divided into three subgroups. Two subgroups were injected with acetaminophen and the other with an equivalent amount of polyethylene glycol 400. Two hours after intoxication one of the two subgroups was administered with the protein isolate. Rats from the different subgroups were killed at 24, 48 and 72 h after treatment. After 5 days on the low-protein diet the activity levels of the enzymes were significantly higher than their counterparts on a normal balanced diet. The administration of protein isolate after acetaminophen intoxication resulted in significantly reduced activity levels. It is concluded that the protein isolate has promising antioxidative properties. Furthermore, the isolate administration was effective in alleviating the detrimental effects associated with protein malnutrition and acetaminophen intoxication.

Sementes de jaca (Artocapus integrifolia ) e de abóbora (Curcubita moschata) desidratadas em diferentes temperaturas e utilizadas como ingredientes em biscoitos tipo cookie

Abstract: Jack fruit and pumpkin seeds were dehydrated at two drying temperatures (60 and 70o C) in an oven and had their chemical composition evaluated. The flour obtained at 60o C (30%) was used to make cookies and submitted to consumer test. Drying at 70o C promoted a slight reduction in protein and lipids, but did not affect the other nutrients. Both flours are rich in fiber and minerals. Pumpkin flour presents higher contents of protein, lipid, and iron than jack fruit, which presents higher fiber and carbohydrate contents. The cookies had excellent acceptance (above 80% in the following scores: I extremely liked it- I liked it very much) and high purchase intent (above 77% of the consumers would buy the cookies). Global results suggest drying both flours at 60o C and adding 30% in cookies as a nutritional supplement

Bean-curd and method for producing thereof

Abstract: A method of manufacturing bean curd containing grains, beans or seeds by addition of powder of an optional ingredient containing grains, beans or seeds in original state or after grinding to soybean milk is provided to improve the taste and nutrients of bean curd and to obtain the bean curd with a chewable texture. Beans are separated from foreign material and dust by using an earth and stone separator, washed, soaked in water, ground with an electronic high-speed stone mill, heated to allow easy dissolution of water-soluble protein and fat solids in bean milk and filtered. The obtained bean milk is mixed with an optional ingredient containing grains, beans or seeds in a weight ratio of 99 to 90%: 1 to 10%, agitated with an agitator, coagulated with a coagulator at 85 to 90deg.C for 15 to 30min, compressed and soaked in water while circulating water until the amount of formed bean curd to be soaked reaches below 2/3 of the volume of the soaking tank. The optional ingredient is selected from an oat, proso millet, buckwheat, wheat, whole wheat, rolled wheat, barley, rice barley, sorghum, rice, black rice, corn, dried corn, adlay, millet, glutinous sorghum, glutinous millet, kidney bean, mung bean, black bean, Rhynchosia volubilis, yellow bean, cow pea, garden pea, red bean, perilla seed, sesame seed, peanut, chestnut, almond, pine nut, sunflower seed, walnut and pumpkin seed.

Antioxidant capacity of roasted health-promoting products

Abstract: Roasted sesame seeds, pumpkin seeds, sunflower seeds, soy beans, and wheat germs were obtained from Ekoprodukt company (Czestochowa, Poland) Phenolic compounds were extracted with 80% aqueous methanol The extract of roasted sunflower seeds was characterised by a higher content of total phenolics (158 mg/g) The Total Antioxidant Capacity was the highest in the extract of roasted sunflower seeds (0478 mmol Trolox/g) followed by the extract of roasted wheat germs (0066 mmol Trolox/g) The extracts of roasted sunflower seeds and wheat germs were strong scavengers of DPPH radical Their reducing power was strong as well

Palatability improving agent for feed

Abstract: PROBLEM TO BE SOLVED: To provide a palatability improving agent for improving palatability of animal feed and promoting appetite of animals, and to provide livestock feed mixed with the improving agent. SOLUTION: This palatability improving agent for feed comprises mannose and/or mannooligosaccharide, and at least one natural medication selected from the group consisting of Lycii folium, malt, eriobotryae folium, carrot, Zizyphi fructus, dried yam medicine, Polygonatum falcatum, lonicerae flos, dandelion, pumpkin seed, Plantago seed, persimmon leaf, Chinese gutta percha leaf, gardeniae fructus, echinacea and chickweed. The feed palatability improving agent has the effect of improving palatability of feed and promoting appetite of livestock. As for natural medication, it is preferable to use the combination of Lycii folium, malt, eriobotryae folium, carrot, Zizyphi fructus, dried yam medicine, Polygonatum falcatum, dandelion, lonicerae flos, and chickweed, the combination of Lycii folium, dandelion, pumpkin seed, Plantago seed, persimmon leaf, Chinese gutta percha leaf, gardeniae fructus, and echinacea, the combination of Lycii folium, malt and dried yam medicine, and the combination of Lycii folium, malt, carrot and Zizyphi fructus. COPYRIGHT: (C)2007,JPO&INPIT

Melon seeds prepared by rose oil and preparation method thereof

Abstract: The invention relates to a melon seed food and its preparing process, which is prepared mainly from 4-50 weight parts of pumpkin seeds, 50-60 weight parts of rose oil through immersing, filtering water, coloring and drying.

Protective coating for cheese and seeds, comprises palmitic, lauric and stearic fatty acid esters with sucrose

Abstract: The coating composition is a film-forming one which comprises palmitic, lauric and stearic fatty acid esters with sucrose. A protective coating or surface treatment composition for cheese and seeds (e.g. sunflower and pumpkin seeds) comprises palmitic, lauric and stearic fatty acid esters with sucrose. These compositions are used in particular to protect the surface of the food and have film-forming properties. The properties optionally contain preservatives and/or other food additives.

Multicomponent mixture for baking article preparation

Abstract: FIELD: flour-milling and baking industry, in particular bread and baking article preparation based on wheal flour enriched with cereal additives such as sunflower seeds, pumpkin seeds and other ingredients ^ SUBSTANCE: claimed composition contains wheat flour of baking quality and complex fortifier in form of cereal mixture and conditioner in specific ratio Articles of present invention have cancer and prostate disease prophylaxis activity ^ EFFECT: product with prophylaxis properties, high nutrient value and prolonged storage time ^ 3 ex

Method for preparing phytosorbent

Abstract: FIELD: vegetable materials, sorbents ^ SUBSTANCE: invention relates to technology for preparing vegetable-base phytosorbents that can be used in treatment of aqueous solution for contaminants Proposed method involves using as the parent vegetable raw the oil cake representing waste in the process for pumpkin seeds processing and spotted milk thistle plant for preparing the complex non-refined vegetable oil from pumpkin-milk thistle Waste is washed out with water, dried firstly at temperature 60-65°C for 2-3 h and then at 100-105°C up to the constant mass followed by milling and dispersing, and fraction of size 02-2 mm is selected Method provides treatment of aqueous solution from, for example, copper and cadmium and methylene blue with the sorption capacity values 38-40 and 05 mg/g respectively ^ EFFECT: improved preparing method, valuable properties of phytosorbent ^ 4 ex

The use of glycohydrolase in the processing of hull-less seed variety of pumpkin in the relation to enhanced protein extraction

Abstract: Enzyme hydrolysis optimisation of cell-wall polysaccharides of pumpkin seed with celluloses and pectinases and their mixture, in the relation to enhanced protein extraction was the objective of this study. The individual and combined effects of cell-wall-degrading enzyme activities on protein extraction combined with other process parameters: enzyme concentration and time of hydrolysis were evaluated by the Response Surface Methodology (RSM). The optimal value protein isolate yield (9 g of soluble protein from J 00 g pumpkin seed) is achieved under the following conditions: 2% enzymes (celluloses), reaction time 300 min, pH = 5.0, temperature 45°C.