Showing papers on "Pumpkin seed published in 2023"

Development of wheat bread recipe with pumpkin paste

Abstract: The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g. It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points. A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points. The recommendations reported here can be used by small and medium size enterprises for the production of bakery

Nutritional and Health Values of Tunisian Edible Oils from Less-Used Plant Sources

Abstract: The reclaim of less-used plant sources is a novel approach to the growing demand for healthy and eco-friendly foods, and it constitutes a sustainable alternative to replace conventional food ingredients and sources of bioactives. In this work, a phytochemical profile in terms of mineral elements, total polyphenols, fatty acids, α-tocopherol, sterols, and squalene was realized for several commercial edible oils of bitter almond, pumpkin seed, apricot kernel, nigella, souchet, and wheat germ sourced in the Tunisian market. Wheat germ oil, which showed the most significant nutritional and healthy impact, contained the highest contents of Mg (52.37 mg kg−1); Na (40.75 mg kg−1); Mn (2.39 mg kg−1); total sterols (1713.80 mg/100 g); and PUFAs (61.01%). The high levels of squalene detected on pumpkin seed oils (1160.01 mg kg−1) allows to proposet it as valuable functional food. The highest total polyphenolic content found in nigella oils (109.01 mg GAE kg−1) justifies its stability and antioxidant properties. A daily consumption of 10 g of bitter almond or souchet oil contributes to a 17.53% and 8.6% alpha-tocopherol daily intake, respectively. The usual consumption of these minor oils may represent a sustainable and convenient source of bioactives with beneficial effects on both human health and nutrition.

Physicochemical and sensory properties of wheat flour-pumpkin bread

Abstract: The effects of various wheat-pumpkin flour proportions were investigated. The physical, chemical, and sensory properties of bread made with wheat flour substituted with pumpkin flour at levels ranging from 0% to 80% were evaluated. Specific volume and volume expansion decreased as the amount of pumpkin flour increased. According to the chemical analysis results, the moisture, ash, fat, crude fiber, and carbohydrate contents increased as the level of pumpkin flour increased. In contrast, the protein content decreases as the amount of pumpkin flour increases. Based on physicochemical and sensory properties, an 80% ::20% ratio of wheat flour: pumpkin flour was chosen as the best ratio for making bread, with moisture, ash, protein, fat, crude fiber, and carbohydrate contents of 34.28%, 0.74%, 8.19%, 5.08%, 0.89%, and 46.52%, respectively. The specific volume of the bread with this formulation were found to be 1.4 cm3/g. Color (3.05), texture (3.01), taste (3.12), and overall likeness (3.09) of the bread were all rated as liked.

Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits

Abstract: Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in farmland and certain urban regions. The current study was designed to measure the phytochemical constituents, food application, health benefits, and toxicity of pumpkin and pumpkin byproducts. Pumpkins and pumpkin byproducts (seeds, leaf, and skin/peel) can be utilized as functional ingredients. Different parts of the pumpkin contain bioactive compounds including carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium, and linoleic acid. Pumpkin is used in various food sectors as a functional food, including baking, beverages, meat, and dairy industries. Furthermore, the leaves and pulp of the pumpkin are used to produce soups, purees, jams, and pies. Different parts of pumpkins have several health benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. Therefore, this review paper elaborates on the pumpkins and pumpkin byproducts that can be used to develop food products and may be valuable against various diseases.

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Abstract: Several studies have been found in the literature about the phytochemistry, nutritional profiles, and pharmacological potential of pumpkin and pumpkin-based food products but a very few data have been found about the impact of the addition of pumpkin powders on physical and rheological behaviors of bakery products. The present research work was conducted to investigate that powder of which part of pumpkin and in what percentage could prove the most acceptable to develop good quality biscuits with optimum rheological and physical characteristics, which will be very useful to utilize pumpkin waste streams with effective and efficient mechanism for benefit of mankind in terms of development of new variety of bakery items. Peel, flesh, and seeds of pumpkin were utilized in the form of dried powder at 0, 5, 10, and 15% replacement levels to develop biscuits. Farinographic studies revealed that water absorption and dough development time were significantly increased to 65.69 ± 0.60% and 5.80 ± 0.012 min, respectively, at 15% pumpkin peel powder replacement, whereas dough stability was significantly decreased for 15% replacement level of pumpkin peel, flesh, and seed powders. Mixing tolerance index was significantly increased by these replacements. Mixographic studies revealed that mixing time of control dough was 3.55 ± 0.029 min, which was significantly decreased to 3.03 ± 0.015, 2.94 ± 0.023, and 3.23 ± 0.017 min for 15% replacement level of pumpkin peel, flesh, and seed powders, respectively. Similarly, peak height values were significantly decreased as replacement levels of pumpkin powders were increased up to 15%. Width and spread factor were significantly decreased, whereas thickness was significantly increased by these replacements. These replacements of pumpkin powders with white flour did not pose negative impact on rheological behavior of composite flours, which ultimately resulted in the development of improved quality biscuits.

The Nutraceutical Role of Pumpkin Seed and its Health Eff ect: A Review

Abstract: Pumpkin seed also known as pepita in North America, is highly nutritious and benefi cial for the body. It is also called as little seed of squash. They are included among the edible parts of the pumpkin. They belong to the family Cucurbitaceae as they are extracted from pumpkins. As nutritious as they are, they provide a lot of health benefi ts. It has an outer shell that is highly rich in fi ber. They are highly nourishing and are packed full of antioxidants. The major components recognized to provide health benefi ts are omega-3, omega 6 fatty acids, fi ber, antioxidants, vitamins and minerals. They provide a substantial quantity of healthy fats, magnesium and zinc. Eating small amounts of pumpkin seeds can provide substantial health benefi ts. They are known to improve heart and prostate health, and it protects against certain cancers. They are high in minerals, including manganese and vitamin K, both of which aid in wound healing. They are also high in zinc, which helps to increase immunity. They’re high in protein and include a good amount of healthful fats. Omega 6 and omega 3 fatty acids are abundant in them. The fatty acids in the pumpkin seeds contain a range of benefi cial nutrients, such as sterols, squalene and tocopherols. Sterols may help to reduce the risk of heart attack and heart stroke. Also they might help lower the cholesterol levels of the body by inhibiting the outer cholesterol to enter the body. Squalene mimics skin’s natural oils. Also, it is a natural antioxidant. Provides certain conditions like eczema, psoriasis, dermatitis etc. Tocopherol promotes healthy skin. Since ages, pumpkin seeds have been used in folk medicine to treat kidney, bladder, and prostate problems. As rich in antioxidants, they reduce infl ammation and protects the cells from harmful free radicals. They promote healthy glowing skin. Diets rich in pumpkin seeds are related to reducing the risk of stomach, breast, lung, prostate and colon cancers. Lignans in pumpkin seeds may play key role in preventing breast cancers. According to the research, people who consume more lignans are less prone to cancer. Pumpkin seeds may help with benign prostate enlargement and overactive bladder symptoms. Pumpkin seeds can be eaten as usual because they have a mild fl avor and a nutty, crunchy texture.

Influence of Traditional Food Processing Systems on Food Safety, Chemical Compositions, and Functional Properties of Pumpkin (Cucurbita pepo L) Seed Flour

Abstract: Background: Plant foods contain almost all of the essential mineral and organic nutrients for human, as well as several unique organic phytochemicals that have been linked to the promotion of good health. This study investigated the influence of traditional food processing systems on the food safety, chemical compositions, and functional properties of pumpkin (Cucurbita pepo L) seed flour. Methods: Fresh mature pumpkin fruits were procured from the laboratory. The pumpkin seed was divided into three different portions and subjected to traditional sand toasting, germination, and processing into flour. The samples were analyzed for proximate composition, minerals, heavy metals, vitamins, functional properties, and microbial safety. Results: The result of proximate composition analyses revealed that raw and traditionally processed pumpkin seed flour had 33.75-39.63% protein, 43.65-36.36% fat, 7.38-5.89% moisture, 4.85-6.04% ash, 1.89-2.25% fiber, and 5.94-14.49% carbohydrate. The mineral and heavy metal content were in the range of 7.17-4.13 mg/100 Iron, 117.88-221.55 mg/100 g Potassium, 7.41-9.01 mg/100 g Calcium, 45.67-55.65 mg/100 g Phosphorus, 0.89-4.67 mg/100 g Iodine, and 7.39-6.33 mg/100 g Zinc. The toxic/deleterious elements values for Hg, Pb, As, and Cd were 0.018-0.004 mg/100 g; 0.021–0.062 mg/100 g, 0.013–0.092 mg/100 g, and 0.0011-0.0051 mg/100 g, respectively. Cyanide, Nitrate, Phytate, and Oxalate contents of the pumpkin seed flour were 0.72-0.32 mg/100 g, 2.77–1.00 mg/100 g, 35.56–14.56 mg/100 g, and 0.073–0.030 mg/100 g, respectively. An appreciable amount of vitamins (Beta-carotene, vitamin C, and thiamine) were recorded with excellent functional properties. The microbial count was within the limit of national and international standards showing the processed pumpkin seed flour to be safe. Conclusion: It can be concluded that subjecting pumpkin seeds to traditional processing methods enhanced their nutritional properties and food safety quality. Therefore, adopting this traditional processing approach can be used in rural community nutrition and nutrition in emergency feeding programs in developing countries.

Phytochemical potential and associated health benefits of Cucurbita flower

Abstract: Edible flowers are currently gaining popularity as the majority of the edible flower species have a nutritional profile that meets several dietary demands and the consumption of flowers as part of customary cuisine or alternative alchemy is reported in various cultures around the world. Pumpkin flowers are primarily consumed in some Asian and North American countries like India, China, Bangladesh, and Mexico, respectively. The pumpkin plant has served medicinally worldwide by treating wounds, cardiovascular disease, several types of cancers, gastrointestinal diseases, anemia, urinary tract infections and intestinal parasites, however, its flowers among the same line have also been therapeutically used to treat wounds and male infertility. These therapeutical effects are solely associated with their nutritional and phytochemical configuration. In this aspect, the present review focuses on providing a detailed overview of its morphological, physicochemical, thermal, and therapeutic properties within which, special emphasis is provided towards the mechanism followed by each bioactive component in treating the corresponding disease. The evaluation of therapeutic properties will help in understanding the pumpkin flower's processing requirements. Its functional and nutritional potential can further help develop value-added products and supplements.

Determination of fatty acids composition by GC-MS and physicochemical parameters of pumpkin (Cucurbita maxima) seed oil cultivated in Ethiopia

Abstract: ABSTRACT. Pumpkin (Cucurbita maxima) seed oil was extracted using petroleum ether and analyzed for fatty acid compositions and physicochemical parameters of the oil. The seeds were found to contain 43.6% (%w/w) oil. Linoleic (50.7%), oleic (18.8%), palmitic (17.9%) and stearic (12.4%) were found as the primary fatty acids in pumpkin seed oil. Physicochemical parameters of pumpkin seed oil were found to be acid value (1.32 mg KOH/g oil), saponification value (191 mg KOH/g oil), iodine value (114 g I2/100 g), peroxide value (3.6 meq/kg), specific gravity (0.91 g/mL), refractive index (1.47) and viscosity (24.7). According to the study's findings, 50% of the oil contains the essential fatty acid omega-6 (linoleic acid). The high concentration of essential linoleic acid in pumpkin seed oil implies that it is a nutrient-dense food. The physicochemical study of the pumpkin seed oil samples also showed that they were suitable as industrial ingredients for making soap, cosmetics, medications, and food additives, among other things. KEY WORDS: Pumpkin seed oil, Fatty acids, Oil content, Physicochemical parameters, Gas chromatography-mass spectrometry, Ethiopia Bull. Chem. Soc. Ethiop. 2023, 37(3), 565-577. DOI: https://dx.doi.org/10.4314/bcse.v37i3.3

Pumpkin Seeds (Cucurbita Sp.) As A Nutraceutical Used In Various Lifestyle Disorders

Abstract: The pumpkin, a very well-edible plant that is a member of the Cucurbitaceae family, has long been utilised as a functional food and an herbal remedy. Pumpkins include a wealth of phytoestrogens, unsaturated fatty acids, and vitamin E in their seeds that may have medicinal, nutritional, and cosmetic benefits. In recent years, knowledge of the nutritional benefits and medicinal uses of pumpkin seeds has grown significantly. An abundant source of nutrients and a well-known multipurpose food, pumpkin has recently given scientists fresh insights. Primary and secondary metabolites, such as carbohydrates, proteins, monounsaturated fatty acids, poly saturated fatty acids, carotenoids, tocopherols, tryptophan, delta-7-sterols, & numerous other phytochemicals, are abundant in the pumpkin fruit, including the meat, seed, and peel. In this review, the nutraceutical importance of pumpkin's seed anti-diabetic, hypoglycemic, cardiovascular preventive and anti-cancer effects are explored along with the nutraceutical effects of anti-depressants, anti-helminthic and anti-oxidants effects are involved. A comprehensive analysis of the literature search was conducted. A number of databases have been searched using the common terms "pumpkin,", "pumpkin seeds", "cucurbita,", "functional food", "phenolic compounds", "minerals,", and "phytochemicals" using PubMed and Google Scholar as search engines. The content was based on information from publications like Bentham Science, Elsevier, Taylor & Francis, Nature, Plos One, etc. We have focused on the review and research papers published between 2000 and 2023. Meanwhile, some research gaps on the biological activities of pumpkin seeds and their potential as a functional food element have been discovered in the current literature. The pharmacokinetics of Pumpkin seeds bioactives and the characterization and identification of functional molecules have received very little attention in the literature. It is necessary to conduct more studies to connect the pharmacodynamics and pharmacokinetics of Pumpkin seeds. The therapeutic benefits of pumpkin seeds & the potential disease-preventing mechanisms are updated in this review article, also on the chemical make-up, nutritional value, phytochemical research, pharmacological characteristics, bioavailability, food use, & industrial applications of pumpkin.

Influence of Enzymatic Pretreatment on the Cell Structure and Oil Recovery from Pumpkin Seeds

Abstract: The pretreatment of pumpkin seeds with proteolytic, cellulolytic and pectolytic enzymes and their effect on cell structure and oil yield was studied. Pumkin seed samples were treated with pepsin, papain, Viscozyme L, cellulase or pectinase. The evaluation of cell integrity by immediate hexane extraction (shaking method) showed that all samples treated with different enzymes had a higher oil yield, ranging from 33.2 to 34.1 % of seed weight, than the control samples (32.1 %). The number of disrupted cells was also higher than the control (64.4%), ranging from 67.6 to 69.5 %. The highest percentage of disrupted cells, 71.0 and 71.1 %, was found in samples treated with pepsin+Viscozyme L+pectinase and pepsin+cellulase+pectinase mixtures, respectively. To study the effect of enzymatic pretreatment on the microstructure of pumkin seeds, ultramicrotome slices of pumpkin seeds were treated with individual enzymes and enzyme mixtures. The highest percentage of cell destruction was observed in samples treated with Viscozyme L and the mixture of pepsin+Viscozyme L+pectinase. The yield of pressed oil from pumpkin seeds pretreated with the pepsin+Viscozyme L+pectinase mixture was 7.0 % higher than that of control samples. The quality parameters, chemical composition and antioxidant activity of pressed oils were investigated and the enzymatic pretreatment did not significantly affect the free fatty acid content, peroxide value, fatty acid composition, or phytosterol profiles. The antioxidant activity expressed as DPPH° radical scavenging effect of the enzymatically pretreated pressed oil was 2.7 % higher than that of the sample not pretreated with enzymes.

The Effect of Pumpkin Seed Flour (Cucurbita Moschata) on Blood Pressure of Hypertensive Rats (Rattus novergicus L)

Abstract: Hypertension is a medical condition where blood pressure increases over the normal limit. One alternative food with the potential for anti-hypertension is pumpkin seeds (Cucurbita Moschata). This study aims to determine pumpkin seed flour's effect on blood pressure changes in hypertensive rats. This type of study is experimental with a pretest-posttest controlled group design. This study's samples were rats induced by Sodium chloride to be hypertensive. Blood pressure measurement using Non-Invasive Blood Pressure CODA (Tail Cuff) method. The rat was divided into a control group, pumpkin seed flour group 4.5 mg, and pumpkin seed flour group 5.4 mg; the intervention was given for 28 days. The analysis in this study used the one-way ANOVA test. The results showed a significant reduction in blood pressure in the rats found in pumpkin seed flour (p<0.05). There was a significant difference in blood pressure before and after treatment between pumpkin seed flour and the control group with a value (p<0.001). Pumpkin seed flour is effective in reducing the blood pressure of hypertensive rats. This study has the potential to be applied to the human who has hypertension.

Development of the recipe of pasta with pumpkin flour

Abstract: The object of research is the production technology of pasta with pumpkin flour. The problem of enriching pasta with pumpkin flour was solved. In the studies, different replacement of semi-grain with pumpkin flour was studied according to the following scheme: 0%, 2.5%, 5.0%, 7.5%, 10.0%, 12.5%, 15.0%. The formation of boiling coefficients, consumer smell and taste, the level of pumpkin smell and taste, and the sweet taste of pasta were studied. As a result of the conducted research, it was established that the use of pumpkin flour had the greatest effect on the sensory indicators of the quality of pasta. The coefficient of boiling by mass and volume did not change reliably. It was established that the smell and taste of pumpkin in pasta was absent only when 2.5% of pumpkin flour was added. The use of 5.0–7.5% pumpkin flour did not change the sensory evaluation of pasta in comparison with the control variant. The sweet taste of pasta was absent when 2.5–5.0% pumpkin flour was added. It has been proven that pumpkin flour is characterized by specific sensory indicators. It is obvious that adding it to pasta will affect their organoleptic indicators. At the same time, the greater the amount of pumpkin flour in the pasta recipe, the higher the level of manifestation of the smell and taste of pumpkin. In pasta technology, it is optimal to add 5.0–7.5% pumpkin flour. A distinctive feature of the obtained research results is that it is optimal to add 5.0–7.5% of pumpkin flour in pasta technology. With this amount of pumpkin flour, the smell and taste of pasta is 8.2–8.9 points, the boiling factor by mass is 2.20–2.21, and by volume – 1.71–1.81. The developed recommendations can be used by enterprises with low productivity during the production of pasta products

In vivo Acetylcholinesterase activity and Antioxidant property of Cucurbita pepo ethanolic extract in Alzheimer’s disease induced by Aluminium chloride in Sprague Dawley rat model

Abstract: The pathophysiology of Alzheimer's disease (AD) typically begins before symptoms manifest. Early diagnosis and treatment can slow down the disease progression and improve the prognosis. Decreased acetylcholine, antioxidants, and polyunsaturated fatty acids enhance the progression of AD. Phytochemicals present in the Cucurbita pepo (C. pepo) plants may have anti-cholinesterase activity. Therefore, this study was performed using ethanolic extract of pumpkin seeds in the AlCl3 induced AD in Sprague Dawley rats. These rats were categorized into five groups, i.e., control, disease control (AlCl3), standard (Rivastigmine), and two treatment groups, one with 100mg/kg and the other with 200mg/kg of the pumpkin seed extract which was given once daily orally for 28days. The rats were assessed for behavioral and biochemical parameters such as antioxidant enzymes and acetyl-cholinesterase levels in brain homogenate. There was statistically significant (p<0.005) improvement in behavioral parameters and increase antioxidant levels and decrease acetylcholinesterase levels in the seed extract treatment groups compared to the AD rats. GC-MS analysis of C.pepo seeds showed the presence of polyunsaturated fatty acids, which have a significant role in neurite outgrowth activity. To conclude, the 80% ethanolic extract of Cucurbita pepo (pumpkin seeds) has anticholinesterase, antioxidant, and anti-inflammatory activity and can prevent memory impairment.

Effect of Thermal Pretreatment on the Physiochemical Properties and Stability of Pumpkin Seed Milk

Abstract: During the production of plant-based milk, thermal treatment of raw materials is an important processing method to improve the physicochemical and nutritional quality of the final products. The objective of this study was to examine the impact of thermal processing on the physiochemical properties and stability of pumpkin seed (Cucurbita pepo L.) milk. Raw pumpkin seeds were roasted at different temperatures (120 °C, 160 °C, and 200 °C), and then processed into milk using a high-pressure homogenizer. The study analyzed the microstructure, viscosity, particle size, physical stability, centrifugal stability, salt concentration, heat treatment, freeze–thaw cycle, and environment stress stability of the resulting pumpkin seed milk (PSM120, PSM160, PSM200). Our results showed that the microstructure of pumpkin seeds was loose and porous, forming a network structure because of roasting. As the roasting temperature increased, the particle size of pumpkin seed milk decreased, with PSM200 showing the smallest at 210.99 nm, while the viscosity and physical stability improved. No stratification was observed for PSM200 within 30 days. The centrifugal precipitation rate decreased, with PSM200 showing the lowest rate at 2.29%. At the same time, roasting enhanced the stability of the pumpkin seed milk in the changes in ion concentration, freeze–thaw, and heating treatment. The results of this study suggested that thermal processing was an important factor in improving the quality of pumpkin seed milk.

Exploring the Nutritional, Biochemical, and Phyto-ceutical Attributes of Pumpkin and its Utilization in Ready-to-Serve and Ready-to-Eat Products

Abstract: Abstract: This article aimed at examining how pumpkin and its by-products can be used as a source of bioactive substances, such as amino acids, phytosterols, antioxidants, polyphenols, and polysaccharides in RTS/RTE foods. The nutritional value of conventional and traditional foods can be improved with the addition of fruit and vegetable by-products like pumpkin seeds. To counteract reactive oxygen species, the food sector is actively working on increasing the antioxidant capacity of foods. Despite their lack of culinary relevance, pumpkin seeds have been shown to be a promising source of bioactive components for improving the healthiness of RTS/RTEs. Incorporating pumpkin by-products into these products can give a useful and conveniently accessible nutraceutical enhancer and nutritional superfood replacement. This article also provides insight into various pre-treatments, processing techniques, packaging materials used, and product development using pumpkin as an ingredient. The scope of pumpkin-based RTS and RTE has been discussed, along with the relevant literature. Overall, pumpkin by-products may play an encouraging role in popularizing healthy lifestyles if used in RTS/RTEs.

Pumpkin Rind and Seeds Extracts Inhibit α - Glucosidase and Nitric Oxide Production and Promote Chlorella ellipsoidea Growth in Culture

Abstract: The objective of this work was to investigate the potential of pumpkin rind and seed on antidiabetic and anti-inflammatory activities and the underlying mechanism. Therefore, this work was carried out to determine the antidiabetic activity using inhibitory activities of pumpkin rind and seeds extracts on α - glucosidase and the anti-inflammatory activity via inhibitory activity on nitric oxide production. And also, the potential of the pumpkin rind and seeds on culture of Chlorella ellipsoidea was determined. Determination of inhibitory activity on α - glucosidase was performed using α - glucosidase assay, while the Griess assay was employed for the inhibition on Nitric oxide (NO) -production. The pumpkin seed extract inhibited α - glucosidase more potent than the pumpkin rind extract (IC50 of 321.36 vs. 326.18 µg/mL). However, the activities of the extracts were less potent than that of Acarbose (IC50 of 317.26 µg/mL). Application of the extracts at the highest concentration, 500 µg/mL, the pumpkin seed extract displayed the inhibition of NO production higher than the pumpkin rind extract did (18.01 ± 1.57 % vs. 14.99 ± 1.94 %). Study on the effects of pumpkin rind and seeds on C. ellipsoidea culture revealed that the optimum media was the 7th medium (NPK+ mixture of pumpkin seed water and Blue-Green Medium (BG-11), 1:4) which generated the growth of C. ellipsoidea for 28 days with the Optical Density (OD) value of 1.43 ± 0.01 followed by BG-11 medium OD value of 1.41 ± 0.02) and the 3rd medium (NPK+ mixture of pumpkin rind water and BG-11, 1:1, OD value of 1.32 ± 0.01), respectively. The chemical contents of C. ellipsoidea cultured in 7th medium contained 54.25 ± 0.06 % protein, 15.95 ± 0.87 % carbohydrates, 9.35 ± 0.05 % fat, and 20.30 ± 0.33 % ash, meanwhile 53.37 ± 0.77 % protein, 12.83 ± 0.62 % carbohydrates, 17.80 ± 0.23 % fat, and 23.30 ± 1.33 % ash in the 3rd medium. The results obtained from this investigation indicate that pumpkin rind and seeds not only can be exploited for the antidiabetic and anti-inflammatory components but also can be applied instead of the conventional medium for the culture of C. ellipdoidea. Therefore, bio-waste from pumpkin could be potentially utilized as the source of natural antidiabetic inhibitors, anti-inflammatory drugs and the effective components of C. ellipdoidea culture media. HIGHLIGHTS The pumpkin rind and seed extracts possess antidiabetic and anti-inflammatory properties The extracts from pumpkin rind and seeds exhibit antidiabetic activity via α- glucosidase inhibition The extracts from pumpkin rind and seeds display anti-inflammatory activity by inhibiting on nitric oxide (NO) production The extracts from pumpkin rind and seeds could be potentially utilized as a source of natural antidiabetic inhibitors and anti-inflammatory drugs The bio-waste, pumpkin rind and seeds, could be used as the effective components of ellipdoidea culture medium GRAPHICAL ABSTRACT

Physicochemical characterization of a functional chestnut sweet cream enriched with carotenoids and fiber

Abstract: Discretionary foods are not essential for human health, since they are high in energy, low in nutrients, and lack fiber. To overcome their consumption, strongly associated with an increased risk of obesity and chronic diseases, several approaches have been proposed. The obtaining of functional sweet creams could represent an interesting strategy. Here, we reported the preparation of chestnut (Castanea sativa Mill.) sweet spread creams, enriched in carotenoids due to the addition of pumpkin (Cucurbita moschata Duchesne) pulp, and fiber by using inulin, perfect for spreading on bread or rusks, filling cakes, making desserts, and finishing lots of spoon desserts. Three formulations were prepared with pumpkin pulp, and one of them included inulin: replacing part of the sugar with inulin increases the dietary fiber and decreases total calories. HPLC analysis confirms that the carotenoid content in sweet cream was preserved even after sterilization. Also, the addition of pumpkin in the formulations increases the antioxidant efficacy compared to the control Formulation as confirmed by the DPPH assay. Finally, the total microbial count (TMC), yeasts, and molds remain constant during the 180 days of monitoring and under the limit imposed by law, defined at the European level, by a directive (2001/113/EC).

Effect of processing on nutraceutical profile and amino acid content on pumpkin (cucurbita pepo l.) seeds

Abstract: A well-known, nutrient-rich, multipurpose food, pumpkin has recently provided scientists with new avenues for research. In addition to proteins, carbohydrates, polyunsaturated fatty acids, monounsaturated fatty acids, amino acids, minerals, and a variety of phytochemicals, the pumpkin fruit, comprising the flesh, seed, and peel, is a rich source of primary and secondary metabolites. Raw pumpkin seeds may have a compromised flavor, color, as well as digestibility. Therefore, the objective of the present study is to assess the influence of roasting (160°C for 10 min) and germination on the nutritional profile, mineral content and amino acid content of pumpkin seeds. Our results indicated that fibre and protein content was increased in the processing methods i.e., roasting and germination. In the meantime, the content of minerals changed after roasting and germination and revealed significant increase at (p<0.05) in potassium and phosphorus and after germination calcium, magnesium and iron were also increased. Results obtained from processed pumpkin seeds further revealed that the essential and non-essential amino-acid content of germinated pumpkin seeds were increased when compared to raw and roasted pumpkin seeds. Processed pumpkin seeds had significant mineral content and excellent amino acid content. It can be concluded that subjecting pumpkin seeds to various processing methods enhanced its nutritional value and opened up potential uses for them in the food sector.