Showing papers on "Pumpkin seed published in 2022"

Colour change kinetics of pumpkin (Cucurbita moschata) slices during convective air drying and bioactive compounds of the dried products

Abstract: The high contents of bioactive compounds make the pumpkin fruit an important crop for the development of novel functional foods for improving food security, nutrition and health. This study investigated the effect of drying air temperatures (50, 60 and 70 °C) and slice thicknesses (3 and 5 mm) on the drying behaviour, colour change kinetics and bioactive compounds content of the dried pumpkin slices. The effective moisture diffusivity of pumpkin increased from 2.860×10 −10 to 9.815×10 −10 m 2 /s as drying temperature increased while activation energy values ranged between 47.14–51.60 kJ/mol. After the drying process, Lightness ( L* ) and yellowness ( b* ) values of pumpkin decreased from 74.61 ± 1.18 to 56.50–70.15 and 61.95 ± 2.03 to 51.90–56.10, respectively whereas redness ( a* ) and total colour difference ( ΔE ) increased from 8.47 ± 0.09 to 9.98–11.07 and 0 to 10.01–17.12, respectively. Changes in L * and b* values during drying were adequately predicted by the first-order reaction kinetics while a* and ΔE followed zero-order reaction kinetics (R 2 = 0.9765 to 0.9978). The reaction rate constants for colour change greatly depended on the drying air temperature. Contents of β-carotene, ascorbic acid, total phenols, flavonoids and antioxidant activity of the dried pumpkins varied between 43.80–58.15μg.g −1 , 37.62–50.13 mg/100g, 109.60–155.92 mg GAE/100g, 49.68–67.74 mg kaempferol/100g and 61.45–80.72%, respectively. Predominantly, an increase in pumpkin slice thickness prolonged drying time and caused a greater loss of bioactive compounds and antioxidant activity. Moreover, β-carotene and ascorbic acid contents were higher in 60 °C dried pumpkin than those dried at 50 °C and 70 °C. Nonetheless, increasing the drying air temperature increased the total phenolic compounds and flavonoid contents in dried pumpkin products. The study results could be useful for the food industry and further research work. • Colour change kinetics of pumpkin during convective drying at 50–70°C was studied. • Drying air temperature and slice thickness affected colour change rate constants. • Degradation of yellow pigments (b*) of pumpkin followed first-order reaction model. • Reducing pumpkin slice thickness increased drying rate and β-carotene retention. • Increasing drying air temperature improved total phenols content of dried pumpkin.

Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study

Abstract: High pressure processing (HPP) is an attractive technology for the preservation of vegetables with health promoting properties such as pumpkins. In this study pumpkin cubes were treated at six different pressures (100 to 600 MPa) at 20 °C for 3 min. Polyphenols (extracted both with solvent and by squeezing the residual material), carotenoids, sugars, and volatiles were evaluated. HPP at medium pressures (200–400 MPa) resulted in higher number of extractable polyphenols. Total sugars in HPP-treated samples were overall declining with increasing pressure. The total amount of carotenoids was higher in samples treated at lower pressures (100–300 MPa) and in the one at 600 MPa compared to untreated ones. Regarding volatile compounds, significant changes were observed for some aldehydes that increase after HPP application. This study revealed that treatment with intermediate pressure could ensure a higher amount of “availability” of polyphenols, carotenoids, volatiles, and total sugars in pumpkin samples.

Assessment of Pumpkin Seed Oil Adulteration Supported by Multivariate Analysis: Comparison of GC-MS, Colourimetry and NIR Spectroscopy Data

Abstract: 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.

Pumpkin seed oil components and biological activities

Abstract: The chapter reviews the main bioactive components of pumpkin seed oil (PSO) and their biological activity such as, cholesterol-lowering, cancer alleviation, antimicrobial, antiinflammatory and antidiabetic properties. PSO is extracted from pumpkins of the Cucurbitaceae family, notably from Cucurbita maxima, Cucurbita pepo, and Cucurbita moschata as the most cultivated species in mild and subtropical regions of the globe. With 40%–50% oil content based on the extraction method, PSO is naturally rich in a number of health-promoting bioactive compounds such as fatty acids, tocopherols, carotenoids, phenolic compounds, phytosterols, squalene, and minerals. The four major fatty acids in PSO represent linoleic acid (predominant), oleic, palmitic, and stearic acid. For minerals, Mg, K, Ca, Na, Se, and Fe represent the dominant elements in PSO. PSO samples screened against several standard bacterial, fungal, and viral strains showed high antimicrobial activity, it also showed good antiinflammatory and antidiabetic properties. With these features combined, greater attention needs to be paid to PSO as a functional food and therapeutic ingredient.

Development of an Extraction Method of Aflatoxins and Ochratoxin A from Oral, Gastric and Intestinal Phases of Digested Bread by In Vitro Model

Abstract: Validated extraction methods from in vitro digestion phases are necessary to obtain a suitable bioaccessibility study of mycotoxins in bakery products. The bakery industry produces bread with different ingredients to enrich the nutritional properties of this product and protect it from fungal growth. This bread can be contaminated by AFB1, AFB2, AFG1, AFG2 and OTA, so an extraction method was developed to analyse these five legislated mycotoxins in digested phases of two types of bread, one with wheat and the other with wheat and also enriched with Cucurbita Maxima Pepo at 20%. The studied “in vitro” digestion model consists of oral, gastric and duodenal phases, each one with different salt solutions and enzymes, that can affect the extraction and most probably the stability of the mycotoxins. The proposed method is a liquid–liquid extraction using ethyl acetate by extract concentration. These analytes and components have an important effect on the matrix effect (MEs) in the analytical equipment, therefore, validating the method and obtaining high sensitivity will be suitable. In the proposed method, the highest MEs were observed in the oral phase of digested pumpkin bread (29 to 15.9 %). Regarding the accuracy, the recoveries were above 83% in the digested duodenal wheat bread and above 76 % in the digested duodenal pumpkin wheat bread. The developed method is a rapid, easy and optimal option to apply to oral, gastric and duodenal phases of digested bread contaminated at a level of established maximum levels by European legislation (RC. 1881/2006) for food.

The effect of pumpkin powder on the physicochemical, emulsification and textural properties of beef

Abstract: This study evaluated the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different levels (0.0%, 0.2%, 0.4%, and 0.6%) of pumpkin powder. Some technological properties of beef emulsions such as emulsion capacity (EC), emulsion stability (ES), pH, apparent viscosity, and emulsion color values were determined. The use of pumpkin powder decreased the cooking loss by 17.38%–21.99% (p < 0.01). The highest EC values were determined in samples including 0.4% pumpkin powder (p < 0.01). The pumpkin powder addition increased the ES values compared to control (p < 0.01). All textural properties of beef emulsions were changed when 0.6% of pumpkin powder was added (p < 0.05). The addition of 0.2% and 0.4% pumpkin powder increased the apparent viscosity, while the apparent viscosity was decreased when 0.6% pumpkin powder was used (p < 0.05). The optimal concentration of pumpkin powder for beef emulsions was determined to be 0.4%. Practical applications This study was conducted to evaluate the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different ratios of pumpkin powder. It is a good source of carotenoids, pectin, minerals, vitamins, and various bioactive molecules, so we speculate that it is probable to use the pumpkin powder for enriching meat and meat product formulations with dietary fiber. In this study pumpkin powder improved the color, EC, ES, textural properties and thus increased the quality of emulsified meat products. Therefore, in the preparation of emulsified meat products, the addition of pumpkin powder is thought to provide many advantages for producers and consumers.

Determination of Total Phenolics, Flavonoids, Carotenoids, β-Carotene and DPPH Free Radical Scavenging Activity of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh and Seeds Powders

Abstract: Pumpkin (Cucurbita maxima Lam.) is a well-known, extensively grown and consumed crop, world-wide. Pumpkins are natural and rich source of potential bioactive compounds. The presence of active phytochemicals makes these fruits a great matrix to be further exploited for therapeutic purposes, beyond biotechnological applications. Peel, flesh and seeds of this fruit are heavily loaded with phenolics, flavonoids and carotenoids, which are the main tributes of this functional and medicinal food. Present study was designed to utilize these parts of pumpkin in the form of powders, at 0, 5, 10 and 15% replacement levels with white flour, to develop biscuits and to obtain methanolic extracts of these biscuits to determine their phytochemical parameters. Among the different treatment biscuits, highest amount of total phenolics (101.79 mg GAE/100 g), flavonoids (60.74 mg CE/ 100 g) and DPPH free radical scavenging activity (38.00 mg AAE/100 g) was found in biscuits with 15% replacement of pumpkin seeds powder, while biscuits with 15% replacement of pumpkin flesh powder exhibited highest amount of total carotenoid contents (6.95 mg/ 100 g) and β carotene (2.86 mg/100 g). Functional biscuits developed from replacement of pumpkin parts powders with wheat flour may be offered to patients facing oxidative stress, degenerative diseases and diabetes. These biscuits can be offered to children for better growth and development. Consumers awareness through proper marketing at commercial level with proper labelling of nutritional facts, may lead to increased demand of this functional and medicinal food rich in bio actives.

Value-Added Products from Pumpkin Wastes: A Review

Abstract: Conversion of agricultural residues into valuable products has become an important study in the industry. Generally, they are made up of lignocellulose biomass which requires a particular method such as pretreatment to enhance the desired yield to produce the end product. However, pumpkin is commercialized in very little way in Malaysia, and their processing generates tons of seeds and peels as byproducts. Not to mention the fact that pumpkin wastes have many beneficial nutrients and dry matter that can be utilized in many ways. Pumpkin peel is particularly rich in glucose content and can be converted through several main steps in bioethanol production; pretreatment, enzymatic saccharification, and fermentation which usually uses fungi to obtain fermentable sugar and followed by distillation. Furthermore, bioactive compounds such as carbohydrate, protein, minerals, fatty acid and a significant value on antioxidant compounds like tocopherol, phenols and carotenes are also found in pumpkin seed. On top of that, pumpkin seeds and peels contain quite an amount of pectin that can be extracted through acid hydrolysis and have great potential as gelling agents and thickeners in the food industry as an alternative source from the commercial pectin. These have proven that the usage of pumpkin residuals not only it can provide good benefits to human, in fact, various valuable products can be produced in a cheaper and sustainable way.

Ultrasound-assisted extraction of pumpkin seeds protein and its physicochemical and functional characterization

Abstract: Innovative utilization of the proteins in nutrition from wastes has been given great interest for promoting health-related food formulations. Pumpkin seeds are a rich source of nutritionally well-balanced proteins. This study deals with the effect of ultrasound power (100-300 W) and treatment time (10-20 min) on protein yield and protein recovery from defatted pumpkin seeds samples. The optimum conditions for extraction were 193.89 W and 19.08 min respectively, and the predicted value of protein recovery was 79.37 % and protein yield was 48.91%. The properties of the pumpkin seeds protein isolate (PSPI) were also analyzed and further compared with the pumpkin seeds sample. The protein content of the seeds sample and PSPI was found as 52.37 % and 86.07 % respectively. Bulk density, tapped density, water absorption capacity, fat absorption capacity, and compressibility index for defatted seeds sample and PSPI were 0.37 and 0.61 g/mL, 0.45 and 0.65 g/mL, 1.00 and 1.14 g/g, 0.90 and 1.20 g/g, 8.51 and 4.56 respectively. The maximum dispersibility was observed at pH 12 and the minimum at pH 9 for both the pumpkin seeds sample and PSPI. The onset temperature and melting point of PSPI was 48.8 °C and 84.3 °C respectively.

An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods

Abstract: The optimal process conditions of the advanced aqueous method for recovering oil and de-oiled meal from pumpkin seed kernels were: baking the kernels at 110 °C for 1 min, grinding them to pass through a sieve of 150 μm pore size, adding 1.60 ml brine to 10.00 g ground kernels, stirring for 30 min at 30 °C, centrifuging at 4000 r/min for 30 min and cold-pressing the residue from centrifugation. This method recovered > 94% oil. Its oil recovery rate was comparable to that of solvent extraction and higher than that of enzyme-assisted aqueous method or hot-pressing. It recovered edible oil with higher quality and level of coenzyme Q10, tocopherols, carotenoids, total phytosterols and squalene as compared to solvent extraction or hot-pressing and requirements of China’s national standard. It is superior to enzyme-assisted aqueous method or hot-pressing for recovering de-oiled meal which is suitable for making texturized protein.

Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

Abstract: Reduced fat mayonnaise has the disadvantage of destabilization of emulsion. Emulsion destabilization that occurs is the separation of oil and water. Pumpkin flour is used to increase the viscosity and stability of the emulsion. The objective of this study was to determine the best percentage of the use of pumpkin flour in reduced fat mayonnaise based on pH, emulsion stability, moisture content, and sensory evaluation. The material used in this research was mayonnaise made from egg yolk, canola flower oil, vinegar, pumpkin flour as a fat replacer carbohidrates based, and other optional ingredients. The method used was an experimental laboratory with a completely randomized design with 4 treatments and 4 replications. The treatments consisted of without the use of pumpkin as a control, the use of pumpkin flour 2%, 4%, and 6% of the total oil used. The variables measured were pH, emulsion stability, moisture content, and sensory evaluation. The results showed that the use of pumpkin flour on mayonnaise gave highly significant effect on pH, stability emulsion, moisture content and increased panelists preferences. The conclusion of the study that using 6% pumpkin flour produced the best reduced-fat mayonnaise.

Physicochemical properties and antioxidant activities of pumpkin seed oil as affected by different origins and extraction methods

Abstract: Irnawati Irnawati1 , Sugeng Riyanto2, Sudibyo Martono2, Anjar Windarsih3, Abdul Rohman2,4* 1Faculty of Pharmacy, Halu Oleo University, Kendari, Indonesia. 2Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia. 3Research Division for Natural Product Technology BPTBA, Indonesian Institute of Sciences LIPI, Yogyakarta, Indonesia. 4Center of Excellence, Institute for Halal Industry and Systems (IHIS), Universitas Gadjah Mada, Yogyakarta, Indonesia.

Determination of Heavy Metals, Arsenic, and Aluminum Content in Pumpkin Seed Herbal Substance and Native Products, by Inductively Coupled Plasma Mass Spectrometry

Abstract: Pumpkin seeds belong to the so-called native products. Their characteristic feature is that they can be consumed directly, without prior extraction of the starting material. All elemental toxicants contained in pumpkin seeds are transferred in full to the native product. Therefore, it is important to study specific aspects of elemental toxicant accumulation by pumpkin seeds.The aim of the study was to determine the content of heavy metals, As, and Al in pumpkin seed herbal substance and native products, and to assess the degree of accumulation of these elements, depending on the vegetation area.Materials and methods: the study evaluated pumpkin seed native products by Russian manufacturers as well as pumpkin seeds harvested in areas with different anthropogenic load. The sample preparation was performed by microwave digestion, and the determination of the elemental toxicants was perfomed by inductively coupled plasma mass spectrometry.Results: the pumpkin seeds were shown to contain essential, probably essential, potentially toxic, and toxic elements. The authors performed comparative analysis of the elemental composition of pumpkin seeds as well as seeds, grains, and beans of various oil-bearing, grain, and leguminous crops.Conclusions: the content of the specified elemental toxicants (As, Cd, Hg, Pb) in the tested samples of pumpkin seed herbal substance and herbal medicinal products did not exceed the limits established by the Russian Pharmacopoeia. The unspecified toxic elements were either absent in pumpkin seeds (Tl) or found in trace amounts (Al). The content of a number of essential elements (Zn, Fe, Mn, Cu, Mo, Cr) in pumpkin seeds was higher than in the seeds of many oil-bearing crops. The vegetation area had no significant influence on the content of the tested elements in the pumpkin seeds. Pumpkin seeds are capable of accumulating abnormally high amounts of Cd, Co, and Ni in areas with high environmental pollution.

Evaluation of Amygdalin (B17) and Cucurbita pepo (Pumpkin seed) Activity Against Blastocystis from Diarrheic Patients in Baghdad, Iraq: in Vitro Study

Abstract: تعد المتبرعمة الكيسية من الطفيليات الواسعة الانتشار في الجهاز الهظمي البشري والحيواني.يعتبر الميترونيدازول الدواء الاساسي لعلاج عدوى المتبرعمة الكيسية .ومع ذلك , كان هناك دليل متزايد على فشل العلاج والاثار الجانبية الخطرة وحدوث سلالات مقاومة للميترونيدازول.شاركت العديد من الدراسات في الفترة الاخيرة في البحث عن علاجات بديلة لعدوى المتبرعمة الكيسية , وخاصة دراسة العلاجات الطبية.تم توليد قدر كبير من الاهتمام حول دور أميغدالين B17 وبذور اليقطين في القضاء على الالتهابات الطفيلية. قدمت هذه الدراسة للتحقق في فعالية أثنين من المركبات الطبيعية في المختبر أمغدالين B17 وبذور اليقطين ضد المتبرعمة الكيسية المعزولة من مرضى يعانون من أعراض مرضية , في الحضانة المختبرية للطفيلي تم حساب B17 (200, 400 ميكروغرام/لتر), بذور اليقطين (200, 400 ميكروغرام/لتر) و الميترونيدازول (100, 150 ميكروغرام/لتر) في فترات زمنية مختلفة (ساعة ،ساعتان،اربع وعشرون ساعة ،ثمان واربعون ساعة).تم تقيم التغيرات المورفولوجية بأستخدام المجهر الضوئي.كانت المتبرعمة الكيسية المعزولة من المرضى الذين يعانون من أعراض مرضية من النمط الجيني الاول وظهر التأثير النوعي للأمغدالين B17و بذور اليقطين عند p<0.05 في تثبيط نموالمتبرعمة الكيسية مختبريا.أظهرت هذه النتائج الاثارالعلاجية المحتملة للأمغدالين B17 وبذوراليقطين ضد داء المتبرعمة الكيسية كبدائل طبيعية , أمنة وفعالة.

Use of pumpkin seed flour in preparation of bakery products

Abstract: Introduction. The aim of the study was to determine the effect of pumpkin seed flour on the technological indicators of bakery products. Materials and methods. The flour from seeds of the large-fruited, hard-skinned variety “Pink Banana” pumpkin was used in the study. Microbiological processes in the dough were characterized by the gas-forming ability of the dough and the dynamics of gas formation. Biochemical processes in the dough were investigated by kinetics of sugars in the dough. Indicators of the quality of finished products were also studied. Results and discussion. “Pink Banana” pumpkin seed flour contains 3.8 times more protein and 3.5 times more fiber than wheat flour. The particle size of pumpkin seed flour is much larger than wheat wholemeal flour, so its application should affect the structural and mechanical properties of dough semi-finished products and finished bakery products. The water absorption capacity of pumpkin seed flour exceeds the corresponding value for wheat flour by 1.5 times. With an increase in the dosage of this additive the gas-forming capacity of the dough for bakery products decreased by 1.9–7.4% compared to the control sample without pumpkin seed flour and the amount of formed sugars decreased by 7.6–16.2%, but the amount of fermented sugars increased by 16.9–20.3%. The acidity of the crumb of products increased slightly, its specific volume decreased by 3.6–38.4% and porosity – by 1.4–4.1%. In finished bakery products, the protein content increased by 13.9–55.5% depending on the dosage of pumpkin seed flour, fiber content – by 12.07–48.7%, which indicates the ability of this raw material to significantly increase the nutritional value of products when it is included in the recipe. Conclusions. Replacing part of wheat flour in the recipes of bakery products by pumpkin seed flour can increase

A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking

Abstract: Two main sources of fibers and bioactive compounds represented by pumpkin (Cucurbita maxima L.) and quince (Cydonia oblonga Mill.) were selected for the present study. The current changes in consumers behavior oblige manufacturers to develop new assortments of ready-to-eat products, considering their nutritional characteristics. Hence, this study aimed to process free sugar pumpkin and quince puree using a combination of freezing (−15 °C) and cooking at 95 °C for 20 min. Four variants of purees were obtained by using different combinations between pumpkin and quince (pumpkin puree, quince puree, and pumpkin and quince puree in ratios of 1:1 and 3:1). The samples were characterized in terms of complex interconnected analysis, which could provide further information for the added-value products. Thus, highest values of β-carotene content were attributed to pumpkin puree (P −5.34 ± 0.05 mg/g DW) and pumpkin and quince puree 3:1 (PQ 3:1 −3.78 ± 0.014 mg/g DW). These findings are also supported by the values of ABTS inhibition, which was registered as 71.32% for the P sample and 76.25% for the PQ 3:1 sample. The textural analysis revealed firmness values of 1.27 N for pumpkin puree and 2.33 N for quince puree. Moreover, the structural changes were minimum, while the cellular structure and some tissues were preserved intact.

Pumpkin seeds (Cucurbita moschata - Jacarezinho cultivar): characterization of the oil extracted by solvent and supercritical fluid and study of anti-parasitary activity / Sementes de abóbora (Cucurbita moschata - cultivar Jacarezinho): caracterização do óleo extraído por solvente e fluido supercrítico e estudo da atividade antiparasitária

Abstract: The presence of many biologically active components makes pumpkins extremely attractive to the phytochemical manufacturing industry. Studies have demonstrated that the oil extracted from the seeds has different biological activities. This study aimed to determine the fatty acid composition and total tocopherol content of the pumpkin seed oil (Cucurbita moschata – Jacarezinho cultivar) extracted by supercritical carbon dioxide (Sc-CO2) and hexane/isopropanol. The fatty acids composition and content of total tocopherols were determined by GC, GC/FID, HPLC, respectively. We also evaluated in vitro schistosomicidal activities of the crude oil, which have been described with anti-parasitic activities. Sc-CO2 extracted pumpkin seed oil, with a maximum yield of 24.3 ± 0.4%, much higher than hexane/isopropanol extraction (8.3 ± 2.7%). Was not observe differences between the non-polar compounds present in the oil extracted by both methods. In the seed oil, unsaturated acids are dominant (oleic and linoleic). The results indicate that the oil has an excellent quality, with high contents of unsaturated fatty acids (73% of total fatty acids) and total tocopherols (14 mg100g-1 of oil). Although popularly reported as anti-parasitic activities caused no mortality, tegumental alterations or significant decrease in motor activity in all adult parasites. Sc-CO2 was able to extract pumpkin seed oil with a much higher yield than extraction with hexane/isopropanol and no differences were observe between the non-polar compounds present in the oil extracted by both methods. The oil is popularly used as an antiparasitic agent but in this study did not show antiparasitary actividies.

Identification of zinc-chelating pumpkin seed (Cucurbita pepo L.) peptides and in vitro transport of peptide-zinc chelates.

Abstract: In this study, pumpkin seeds peptide was purified, characterized, and evaluated for their zinc-chelating capability, as well as in vitro bioaccessibility and transportation. Raw pumpkin seeds protein hydrolysate (PSPH) was produced by papain hydrolysis. The peptide fractions with the highest zinc-chelating abilities were purified using immobilized metal affinity chromatography (IMAC) followed by gel filtration chromatography (GF). Eight peptides were identified, two of which with the lowest molecular weights were synthesized (RPKHPLK and RPKHPLSHDL) for determining potential bioaccessibility and bioavailability. Our results showed that the gastrointestinal stability of RPKHPLK-Zn and RPKHPLSHDL-Zn was higher than that of inorganic zinc salts in the simulated gastrointestinal tract model. Furthermore, the influence of the peptide zinc chelates on zinc transport was explored in vitro using Caco-2 cell monolayer model. It was also shown that both RPKHPLK-Zn and RPKHPLSHDL-Zn could increase zinc transport rate and may be used to facilitate effective zinc absorption. The result of this study may provide important implications for developing plant protein foods with higher nutritional value. PRACTICAL APPLICATION: As a potential alternative protein source, pumpkin seeds may find promising applications in plant-based foods and drinks to meet the growing market for nonanimal foods. In this study, pumpkin seed protein peptides were prepared and purified, and the zinc-chelating peptides were identified and evaluated for the abilities to promote the uptake of zinc. This type of mineral peptide chelates could be incorporated into plant-based foods to increase mineral contents, which is significantly higher in foods originated from animals. The result of our study may provide important information for food industry to increase the nutritional value of plant-based foods.

Pumpkin Seeds as a Power House of Nutrition: A Review

Abstract: Today the need to obtain nutritious foods from new sources and lower in waste food processing industry has created a high interest. Modification of agro industrial waste products into valuable elements is probably a huge footstep towards the direction of food sustainability. The seeds of pumpkin (Cucurbita sp.) are generally considered to be agro-industrial wastes and discarded. But pumpkin seeds are densely packed with useful nutrients and nutraceuticals such as amino acids, phytosterols, unsaturated fatty acids, phenolic compounds, tocopherols, cucurbitacins and valuable minerals. All these bioactive compounds are important to a healthy life and well-being. The present study aims at reviewing the various researches done in the past on the uses of the pumkin seed for the treatment of digestion problems, diarrhoea, colic, dyspepsia etc. Various researcher investigated that the used of pumpkin seed are beneficial for some diseases such as diabetes, alzheimer, anti cancer, hypercholesterolemic and hypertension patients. Pumpkin seeds have wide application, as antimicrobial, antioxidant, insecticidal, encapsulation, antifungal. As from all the studies, that done and concluded that pumpkin seed have been used as functional food for humans by combining with unit operations of food processing for treatment of various ailments.

The Effectiveness of Zinc Micronutrients From Pumpkin (Cucurbita moschata D) Extract on the Testosterone Levels of Mice (Mus musculus L)

Abstract: Various factors cause disharmony in the household. One of them is erectile dysfunction. This can be treated by providing aphrodisiacs and some minerals such as zinc to increase libido. One of the plants that contain zinc is pumpkin (Cucurbita morchata D ). This study was conducted to determine the differences in giving pumpkin skin, meat, and seed extracts to testosterone levels. This study uses a laboratory experimental research type. This study, using extract variables from the skin, meat and seeds of pumpkin (Cucurbita moschata D) and levels of the hormone testosterone. The sample used was male mice (Mus musculus) divided into control groups and three treatment groups. Data were analyzed using the One-way ANOVA statistical test.There were differences in testosterone levels in mice between the control group and the group of mice given extracts of meat, skin and seeds (p-value <0.05).The highest testosterone level in mice was in mice given pumpkin seed extract.

Comparative Study of The Chemical Composition and Nutritional Value of Pumpkin Seed (Cucurbita pepo L.) Grown In The Different Ecological Conditions of Turkey

Abstract: The present work has been carried out to examine the effect of ecology on pumpkin seeds’ chemical composition among seven pumpkin lines (Cucurbita pepo L.) selected as a result of breeding studies. Kırklareli has been chosen to represent Thrace Region and Nevsehir and Ankara have been chosen to represent Central Anatolian Region where pumpkin production in Turkey is intensified. The data obtained for the seven pumpkin seeds (seed moisture content, total oil content, the composition of fatty acids, protein, vitamin E and amounts of essential minerals (Fe, Mn, Mg, K, P) were found considerable variation between lines and different environment locations. It has been concluded for the pumpkin seeds that total oil ratio was high (35%-48%), that oleic acid (40%-58%) and linoleic acid (30%-40%) are dominant oil acids, that it contains 35%-40 % of protein. Pumpkin seeds are a good source of vitamin E. The results of vitamin E contents were found between 2.68 -4.47 mg/100g. The pumpkin seeds were found to have considerable amounts of essential minerals (K, Mg, and P). According to the findings, it was determined how the chemical properties of pumpkin lines grown under three different ecologies were affected.

Thermal and physical properties and heat-mass transfer processes of drying pumpkin seeds

Abstract: Wydawnictwo SIGMA-NOT wydaje czasopisma fachowe informujące swoich czytelników o najnowszych osiągnięciach naukowych i nowoczesnych rozwiązaniach technicznych w Polsce i na świecie, popularyzuje problemy techniczne oraz poszerza wiedzę i kulturę techniczną.