Extraction of bioactives from pumpkin by-products and determination of their antioxidant activity (original) (raw)
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Foods, 2021
Natural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita maxima). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, v/v). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ra...
Journal of Food Science and Technology, 2013
The transformation of byproducts and wastes generated by agro-food companies is of high importance since only a small portion of plant material is utilized directly for human consumption. Squash pumpkin is greatly used in Portugal and as by-products of its processing are generated tons of shell and seeds. In this study we aim to evaluate the potential of these wastes as sources of beneficial and bioactive compounds (antioxidants and antimicrobials), studying the effect of different extraction solvents and drying methods. The samples (fresh and cooked) were freeze-dried and ovendried followed by extraction with different solvents that revealed the following decreasing order of efficiency: 70 % ethanol, 70 % methanol, 70 % acetone, ultra-pure water and 100 % dichloromethane. The oven-dried samples showed higher values of antioxidant activity and phenolic content, with exception of the values of phenolics for the seeds material. The shell samples presented higher values (1.47-70.96 % inhibition) of antioxidant activity and total phenolic content (2.00-10.69 mg GAE/g DW). A positive correlation was found between these two parameters on the shell samples, however the squash seeds revealed a negative correlation between the phenolic content and the antioxidant activity. The results show that these industrial agro-food residues are potentially good sources of bioactive compounds with health benefits.
Sains Malaysiana, 2017
This study aimed to extract carotenoids from pumpkin (Cucurbita moschata) by using food grade solvents (ethanol, ethyl acetate, acetic acid and virgin coconut oil). The influence of different extraction conditions; temperature of extraction (15, 30 and 45℃), duration of extraction (12, 18 and 24 h) and solid to solvent ratio (1:50, 1:100 and 1:150) on yield of carotenoids were also evaluated for optimization purposes. The compounds of the extracted carotenoids were identified by using high performance liquid chromatography (HPLC). The detected carotenoids from pumpkin had been α-carotene, β-carotene and lutein. Lutein was found to have the highest concentration in pumpkin. Furthermore, the results obtained from the yield of carotenoids showed that sample extracted with ethyl acetate was insignificant and this differed from that with virgin coconut oil extract (77.30 and 76.64 β-carotene μg/g dry matter, respectively). Meanwhile, the samples extracted by using either acetic acid or ethanol had presented low yields (68.10 and 54.98 β-carotene μg/g dry matter, respectively). Nevertheless, the extract of carotenoids was found to be optimized at the following extraction conditions; 1:150 solid to solvent ratio and extracted by using virgin coconut oil for 12 h at 30 o C.
Phenolic compounds and carotenoids in pumpkin fruit and related traditional products
Chemical Industry, 2016
Pumpkin fruit is used in a diet since ancient times especially in rural communities. The major contributory factors of nutritional and medicinal value of pumpkins are carotenoids, polysaccharides, vitamins, minerals, and phenolic compounds. Due to a very large fruit that it is not easy to consume a whole as well as short shelf-life of fresh-cut pumpkin, different ways of conserving and processing are performed. In our study, total carotenoids, total phenolics and individual phenolics in fresh pumpkin and pumpkin traditional products such as sweet in wine, jam and juice, which are typical for northern parts of Serbia, were studied. Total carotenoids ranged from 27.6 ?g/g of pumpkin sweet in wine to 86.3 ?g/g of fresh fruit, while the amount of total phenolics varied between 93.0 ?g GAE/g of pumpkin juice and 905.9 ?g GAE/g of fresh fruit. Eight phenolic compounds were identified in the investigated samples and among them phenolic acids dominated. Among flavonoids, flavanon glycoside ...
Bulletin of the Chemical Society of Ethiopia
ABSTRACT. Pumpkins are increasingly regarded as functional foods since they contain valuable nutrients and bioactive substances that have positive health effects. The number of bioactive components depends on the origins and parts of the pumpkin, which define its antioxidant capacity. This study evaluated the total phenolic, total flavonoid, and ascorbic acid content and antioxidant activities of three parts of pumpkin from four different sample origins and investigated the correlation between them. The content of bioactive components in pumpkin from Dukem, Ethiopia, was highest in the flesh, peel, and seeds compared to the other sample areas. The Pearson correlation result indicated a strong relationship between the total phenolic, flavonoid, and ascorbic acid contents of pumpkin and their respective antioxidant activities. This study found that the total phenolic, total flavonoid, and ascorbic acid contents and antioxidant activity varied across the pumpkin sample sources and pump...
Biology, Medicine, & Natural Product Chemistry
Pumpkin fruit (Cucurbita moschata. D) belongs the Cucurbitaceae family which is a functional vegetable widely distributed in Indonesia because it has nutritional value and health benefits. This study aims to determine the value of total flavonoid content and antioxidant activity in the ethanol extract of unripe, mature and ripened pumpkin. Simplicia powder was extracted by maceration method using 96% solvent. Testing the total flavonoid content with the addition of AlCl3 at a wavelength of 425 nm and the antioxidant activity test was carried out using DPPH (1-1-diphenyl-2-picrylhydrazyl) as a free radical with a maximum wavelength of 515 nm using microplate reader. The results of the study concluded that the ethanolic extract of pumpkin flesh had a total flavonoid content of 0,146 mgQE/100g in unripe fruit, 0,221 mgQE/100g in mature pumpkin, 0,191 mgQE/100g in ripened pumpkin. The antioxidant activity of the ethanol extract of unripe, mature, and ripened pumpkin fruit obtained was n...
Plants, 2021
Pumpkin seed oil is a by-product, abundant in nutrients and bioactive components that promote several health benefits. This study aimed to compare chemical compositions, antioxidant, and pharmacological activities of pumpkin seed oils extracted from Cucurbita moschata Duch. Ex Poir. (PSO1) and Cucurbita moschata (Japanese pumpkin) (PSO2) by aqueous enzymatic extraction. An enzyme mixture consisting of pectinase, cellulase, and protease (1:1:1) was used in the enzymatic extraction process. Fatty acid composition of the oils was determined using fatty acid methyl ester/gas chromatographic-mass spectrometry. Antioxidant activity assays were measured by using stable free radical diphenylpicrylhydrazyl, radical cation 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate, ferric reducing/antioxidant power, and ferric thiocyanate assay. Inhibition of enzymes involving skin aging and whitening process was investigated. Linoleic acid was a major component of all pumpkin seed oils. Additionally,...
Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars
Food Chemistry, 2013
The objective of this study was to determine the antioxidant properties, and provide characteristics, of the oil obtained from the seeds of 12 pumpkin varieties belonging to the species Cucurbita maxima Duch. and Cucurbita pepo L. Another objective was to establish which of the two extracting agents, ethanol or methanol, is more effective. The seeds of the pumpkin varieties examined differ in chemical composition and antioxidant activity. The seeds of the cultivars belonging to the species C. maxima are characterised by a higher content of fatty acids than are the cultivars of the species C. pepo. In the seed oil, unsaturated acids are dominant (oleic and linoleic), and their proportion depends on the pumpkin variety. The highest content of unsaturated acids has been measured in the oil extracted from the seeds of the cultivar, Jet F1 (C. pepo). Antioxidant activity analysis has produced the following findings. The seeds of the pumpkin varieties that belong to the species C. pepo exhibit better antioxidant properties, regardless of the extraction solvent used. 50% ethanol is more efficient than 80% methanol when used as an extracting agent. The antioxidant activity values obtained with 50% ethanol are higher than those achieved with 80% methanol. Owing to the considerable differences in composition among the fatty acids examined, it is possible to choose the desired pumpkin variety for the intended use.
OCL
Oilseed pumpkin seeds are known to be rich in oil and nutrients. Their content in bioactive components gives them some assets that make them beneficial for human health. Although commonly consumed as a snack, pumpkin seeds are ready to claim more uses. The identification of pumpkin species is a major resource in this study. Thus, we worked with three pumpkin species: Cucurbita maxima (CMa), Cucurbita moschata (CMo) and Cucurbita pepo (CP). The species effect on the chemical composition, the content of bioactive compounds and the antioxidant activity was studied. As a result, the analysis of pumpkin seed oil revealed a polyunsaturated fatty acids (PUFAs) content ranging from 52.23% to 57.65%. Our study also revealed that this oil was a good source of phenolic compounds, in particular CMa with a value of 27.52 mg gallic acid equivalents per gram of methanolic extract and 633.51 mg/kg of total tocopherols, which gives it a very strong antioxidant character. In addition, it showed a hig...
Journal of Food Measurement and Characterization
The aim of the presented work was to evaluate polar and non-polar extracts and fatty oil, isolated from pumpkin fruit (Cucurbita pepo L.), as a potential food supplements or raw material for cosmetic and pharmaceutical preparations. The extracts were isolated from the pumpkin peel, mesocarp and pulp and fatty oil from the seeds. The highest yield of total extractive matter and highest β-carotene content was determined in peel extracts at concentrations of 5.45 g/100g f.p.m and 136.22 μgg −1 f.p.m , respectively. The presence of phenolic acids, flavonoids and carotenoids in polar and non-polar extracts was confirmed by UHPLC-DAD-ESI-MS and HPLC-DAD analysis, respectively. The yield of fatty oil in the seeds was 34.53%, while TLC and HPLC analysis showed the highest percentage of triglycerides (99.3%) and methyl esters (99.7%) in fatty oil and fatty acids methyl esters, respectively. Non-polar extracts of peel showed the highest antioxidant activity estimated by DPPH test (EC 50 = 0.041 mgcm −3), fully comparable to activity of synthetic BHT antioxidant (EC 50 = 0.021 mgcm −3). High linear correlation factor (0.9969) of EC 50 values on β-carotene concentration suggests that β-carotene is the most responsible for significant antioxidant activity of non-polar extracts. Investigated isolates showed no antimicrobial activity against Lt. monocytogenes, St. aureus, E. coli, P. vulgaris, C. albicans, P. aeruginosa, B. cereus, K. pneumoniae and B. luteus under the examined conditions. Bearing in mind the results presented, the C. pepo isolates can be used as an alternative to synthetic antioxidants and a rich source of phytochemicals in food and pharmaceutical industry.