scholarly journals Effect of Roasting on the Antioxidant Activity, Phenolic Composition, and Nutritional Quality of Pumpkin (Cucurbita pepo L.) Seeds

2021 ◽  
Vol 8 ◽  
Author(s):  
Mengyao Peng ◽  
Dan Lu ◽  
Jie Liu ◽  
Bo Jiang ◽  
Jingjing Chen
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Protein Profile ◽  
Animal Origin ◽  
Size Analysis ◽  
Total Phenolic ◽  
Maillard Reaction Products ◽  
Pumpkin Seed ◽  
Pumpkin Seeds ◽  
Roasting Temperature

In recent years, with the increasing awareness of health concerns and environment protection needs, there is a growing interest for consumers to choose plant-based food diets compared with those made from animal origin. Pumpkin seed is an excellent dietary source for protein, oil, and some essential micronutrients. Raw pumpkin seed may have a compromised flavor, color, as well as digestibility. Therefore, the objective of present study is to study the influence of roasting (120, 160, and 200°C for 10 min) on the phenolics content, flavonoids content, antioxidant property, fatty acids, and volatile matter composition, as well as protein profile of pumpkin seeds. Our results indicated that, total phenolic compounds, total flavonoids content, as a consequence, total antioxidant capacity increased as the roasting temperature increased. Maillard reaction products and lipid peroxidation products were identified, especially from those pumpkin seeds roasted at high temperature. In the meantime, the composition and content of fatty acids did not change significantly after roasting. The results of electrophoresis and particle size analysis showed that the optimum roasting temperature was 160°C to obtain protein with better nutritional quality. The findings of this study may contribute to the utilization of pumpkin seed component in plant-based diets with increased nutritional quality.

scholarly journals Organoleptic Test of Boba Flour Substitution of Pumpkin Seeds High in Fiber and Protein

2021 ◽  
Vol 1 (1) ◽  
pp. 53-59
Author(s):  
Maurizka Sabrina Septia ◽  
Septa Katmawanti ◽  
Supriyadi Supriyadi
Keyword(s):  
Fatty Acids ◽  
Research Needs ◽  
Sugar Consumption ◽  
Pumpkin Seed ◽  
Obesity Rate ◽  
Seed Flour ◽  
Texture Parameters ◽  
Significant Difference ◽  
Fiber Consumption ◽  
Pumpkin Seeds

In 2013, the obesity rate in Indonesia for people over the age of 18 was 14.8 percent; by 2018, the obesity rate had risen to 21.8% (Riskesdas, 2018a). The significant number of fat people in Indonesia is caused by high sugar consumption and low fiber consumption regularly. One hundred grams of pumpkin seeds contain 6 grams of fiber, 30.23 grams of protein, 7.2 mg/100 zinc, polyunsaturated fatty acids, and phytosterols (Nurhasim, Tamrin, and Wahab, 2017). The purpose of this study is to identify the panelists' level of preference for four formulations of pumpkin seed flour boba using assessment factors such as taste, color, texture, and aroma. The procedural model was used in this research and development. This development study utilizes an opinion-based process (Borg and Gall, 1984), which is then modified based on research needs. Organoleptic testing on boba products without added milk drinks on untrained panelists revealed a significant difference in color and texture parameters. There was no significant difference in panelist acceptability of aroma and taste characteristics. The findings of the untrained panelist's appraisal of boba added to a milk companion drink were then presented, revealing significant changes in the color and texture parameters. Furthermore, there were no statistically significant changes in the aroma and taste indices.

scholarly journals Assortment of pumpkin (Cucurbita pepo L.) of Belarusian selection for the production of pumpkin oil

2020 ◽  
pp. 41-46
Author(s):  
A. Ya. Khleborodov ◽  
I. M. Pochitskaya ◽  
O. S. Provotorova ◽  
P. A. Skripkovich
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Pumpkin Seed ◽  
Wide Range ◽  
Pumpkin Seeds ◽  
Pharmaceutical Industries ◽  
Pumpkin Seed Oil ◽  
Seed Yields

Relevance and methods. Pumpkin fruits and seeds are valuable raw materials for the food and pharmaceutical industries. Of particular value are pumpkin seeds, from which oil and protein products are obtained. The purpose of our research is to identify the best breeding samples of pumpkin in terms of seed yield and pumpkin oil and to study their biochemical composition. The evaluation of 12 samples of pumpkin was carried out according to the main economic and biological characteristics. Results. According to the yield of seeds and the yield of pumpkin oil, the following samples were distinguished: Delta, Golosemyanno-kustovaya, Line 2-3, Line 2-5. The biochemical composition of seed samples with high seed yields was studied in terms of the content of proteins, fats, carbohydrates, amino acids, fatty acids, vitamins and minerals. A biochemical analysis of pumpkin seed oil for fatty acids, sterols and minerals was carried out. Seeds of hard-barked pumpkin of Belarusian selection are sources of high protein content (34-35%) with a wide range of essential amino acids, fats (43-45.8%), unsaturated and saturated fatty acids, as well as carbohydrates (9.6-11.9%) , a number of vitamins, macro- and microelements.

scholarly journals The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1383
Author(s):  
Katarzyna Waszkowiak ◽  
Beata Mikołajczak
Keyword(s):  
Heat Treatment ◽  
Protein Profile ◽  
Protein Fractions ◽  
Maillard Reaction Products ◽  
Protein Profiles ◽  
Reaction Products ◽  
Flaxseed Meal ◽  
Sds Page ◽  
Roasting Temperature ◽  
Pre Treatment

Roasting is more and more often used as a pre-treatment of flaxseeds. However, the process can influence flaxseed proteins that may be crucial for their properties. The aim of this research was to study changes in the electrophoretic protein profile (SDS-PAGE) and the antiradical capacity of flaxseed meals after roasting. The roasting temperature (160, 180, and 200 °C) and flaxseed cultivars (golden and brown seed) were factors including in the study. The free (F-MRP) and bound-to-protein (B-MRP) Maillard reaction products were also analyzed. The most significant changes in the SDS-PAGE protein profiles of roasted seeds of each of the tested flax cultivars were observed for the 13 kDa protein fraction (decrease) and for the 19 kDa and 17 kDa fractions (increase). The research revealed a significant correlation between the roasting temperature and B-MRP content, and changes in the percentage share of those three protein fractions. The antiradical capacity of roasted flaxseeds decreased, as compared with untreated seeds. After roasting at 200 °C the antiradical capacity of flaxseeds improved slightly, probably due to the MRP formation, but it was still significantly lower than that of the raw seeds. The research provides novel information about key protein fractions that seem to be important changing during heat treatment.

Comparison between the Nutritional Qualities of Oil Extracted from Gac Aril by Solvent Method with Ohmic Heating and Conventional Methods

2019 ◽  
Vol 35 (4) ◽  
pp. 509-520
Author(s):  
Muhammad - Aamir ◽  
Weerachet - Jittanit
Keyword(s):  
Fatty Acids ◽  
Nutritional Quality ◽  
Antioxidant Activities ◽  
Ohmic Heating ◽  
Oil Quality ◽  
Conventional Heating ◽  
Total Phenolic ◽  
Scanning Electron Micrographs ◽  
Omega 3 ◽  
Nutritional Qualities

Abstract. Nutritional qualities of Gac aril oil extracted by three different methods including mechanical press and solvent extractions using ohmic and conventional heating treatments were compared. The main objective was to determine the extraction technique that provided high nutritional quality. For mechanical method, oil was extracted using a screw press whereas three extraction stages were applied for solvent methods with the ratios of Gac aril powder:hexane at 1:7, 1:6, 1:5 for 7, 6, and 5 h, respectively. It appeared that the solvent extraction with ohmic heating provided superior nutritional quality of Gac aril oil with the highest values of total antioxidant activities, total phenolic content, omega-3 and 6 fatty acids, ß-carotene and lycopene in comparison with its counterparts. The scanning electron micrographs showed that ohmic heating influenced oil quality by distraction of cell membrane structure. Key fatty acids in oil obtained from ohmic method were oleic, palmitic, stearic and linoleic acids. It also contained ß-carotene and lycopene at 58.22 and 15.68 mg/100 g, respectively. Keywords: Emerging technology, Gac aril oil, Gac fruit, Nutrition, Ohmic heating.

scholarly journals Chemical characterization of the lipid fractions of pumpkin seeds

2015 ◽  
Vol 45 (1) ◽  
pp. 164-173 ◽  
Author(s):  
Carolina Médici Veronezi ◽  
Neuza Jorge
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Chemical Properties ◽  
Chemical Characterization ◽  
Raw Material ◽  
Pumpkin Seed ◽  
Content Type ◽  
Lipid Fractions ◽  
Pumpkin Seeds

Purpose – This paper aims to characterize the pumpkin (Cucurbita sp) seed oil from the varieties Nova Caravela, Mini Paulista, Menina Brasileira (Cucurbita moschata) and Moranga de Mesa (Cucurbita maxima) as to their physicochemical properties, vitamins and fatty acid and triacylglycerols profiles. Design/methodology/approach – The oils were extracted from oilseeds by the Bligh and Dyer (1959) method, and chemical characterization was performed by using standard methods for oils and fats. The vitamin A and E content, fatty acid profile and triacylglycerols profile also were determined. Findings – About the chemical properties, the oils showed values within the range for edible vegetable oils. The oil from variety Nova Caravela stood out for presenting better quality, as it showed lower values of free fatty acids, acidity and peroxides. However, it was found that the Moranga de Mesa oil was the most unsaturated, due to the high refractive and iodine index, and was also reported to have lower oxidative stability. Among the unsaturated fatty acids, ranging from 70 to 78 per cent of the total obtained, linoleic and oleic acids stood out, while among the saturated ones, palmitic and stearic did. Practical implications – These seeds are rich in high-quality lipids; therefore, their use could help to reduce the amount of waste produced in the industries, and consequently reduce environmental contamination. This study showed that the seeds could be used as a raw material for oil extraction, and also could be used for developing functional foods instead of being discarded. Originality/value – This study provides valuable information about the quality and fatty acid contents of pumpkin seed oils consumed in Brazil.

scholarly journals Nutraceutical and Therapeutic Properties of Edible Super Food: Pumpkin Seeds - A Review

2021 ◽  
Vol 70 (2) ◽  
Author(s):  
Shanthi S. ◽  
Bhagyalakshmi N. ◽  
Manjula K R ◽  
Kavitha G. Singh
Keyword(s):  
Fatty Acids ◽  
Molecular Mechanisms ◽  
Unsaturated Fatty Acids ◽  
Tocopherol Content ◽  
Health Issues ◽  
Food Ingredient ◽  
Pumpkin Seed ◽  
Clinical Investigations ◽  
Pumpkin Seeds ◽  
Diabetes And Obesity

Pumpkin seeds, despite their small size, are loaded with enough nutrients necessary to protect the human body against various health issues. Pumpkin seeds, also called as “Pepita” can be incorporated easily into the diet. They are good sources of minerals like magnesium, zinc and amino acid tryptophan, which helps to promote good sleep. They also have high tocopherol content, which makes them a rich source of antioxidants. Phytochemical screening indicated the presence of alkaloids, flavonoids, steroids, diterpenes, saponins, and phenols. High dietary fiber content in these seeds help reduce the risk of heart disease, high blood pressure (hypertension), type 2 diabetes and obesity. Gas chromatographic analysis of the pumpkin seed oil (PSO) showed that the linoleic (39.84%), oleic (38.42%), palmitic (10.68%) and stearic (8.67%) acids were the major fatty acids present in PSO. Studies revealed that PSO can be a valuable source of edible oil due to their high poly unsaturated fatty acids (PUFA) content when compared to other vegetable oils. Besides this, bioactive compounds from the pumpkin seeds are known for their anthelmintic, antidiabetic, antidepressant, antioxidant, anti-atherogenic, hypolipidemic, immunomodulator, antitumor, and cytoprotective properties. United States Pharmacopoeia had included pumpkin seeds as an official medicine for parasite elimination from 1863 to 1936. Literature studies revealed that pumpkin seeds can be used as a traditional and functional food ingredient provided further animal and clinical investigations are carried out to establish the respective molecular mechanisms. The present paper reviews about the nutraceutical and therapeutic applications of this super food.

scholarly journals Antioxidant Activity and other Quality Parameters of Cold Pressing Pumpkin Seed Oil

2018 ◽  
Vol 46 (1) ◽  
pp. 161-166 ◽  
Author(s):  
Jurgita KULAITIENĖ ◽  
Judita ČERNIAUSKIENĖ ◽  
Elvyra JARIENĖ ◽  
Honorata DANILČENKO ◽  
Dovilė LEVICKIENĖ
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Seed Oil ◽  
Phenolic Content ◽  
Activity Level ◽  
Biologically Active ◽  
Total Phenolic ◽  
Seed Oils ◽  
Pumpkin Seeds

Pumpkin seeds oil are rich in biologically active substances such as a source of tocopherols, carotenoids, especially β-carotene, lutein and other compounds. Also four fatty acids – palmitic, stearic, oleic and linoleic, dominated in the oil of pumpkin seeds oil. The study mainly aimed to evaluate the fatty acid contents and antioxidant parameters of seed oils isolated from different pumpkin cultivars. Investigations of seeds oil from Cucurbita pepo L. ‘Miranda’, ‘Golosemianaja’, and ‘Herakles’ pumpkin cultivars grown in Lithuania revealed that crude fat contents ranged from 44.4% to 47.3%, although ‘Miranda’ cultivar seeds consistently and significantly had the lowest content. The seed oils contained appreciable amounts of unsaturated fatty acids (approximately 83%), of which polyunsaturated fatty acids, particularly palmitic, stearic, oleic and linoleic acids, were dominant with values ranging from 64.29% to 66.71% of the total amount of fatty acids. The seeds oil were a particularly rich source of linoleic acid (66%), among which ‘Miranda’ cultivar seeds had the significantly highest content. Our investigation identified that pumpkin seeds oil as a good source of phenolic compounds, particularly cvs. ‘Golosemianaja’ and ‘Miranda’ oil. Methanolic seed oil extracts were characterized by statistically significant differences in their antioxidant activity, with the highest antioxidant activity found in cultivar ‘Miranda’, followed by ‘Golosemianaja’. The antioxidant activity level increased proportionally with the total phenolic content, thus establishing a linear relationship between DPPH-radical scavenging activity and total phenolic content.

scholarly journals Occurrence of Cis-11,12-Methylene-Hexadecanoic Acid in the Red Alga Solieria pacifica (Yamada) Yoshida

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2286
Author(s):  
Gwang-Woo Kim ◽  
Jae-Man Sim ◽  
Yutaka Itabashi ◽  
Min-Jeong Jung ◽  
Joon-Young Jun
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Red Alga ◽  
Proton Nuclear Magnetic Resonance ◽  
Animal Origin ◽  
Monoenoic Acid ◽  
Resonance Spectroscopy ◽  
Hexadecenoic Acid ◽  
Cyclopropane Fatty Acid ◽  
Hexadecanoic Acid

Fatty acids in marine algae have attracted the attention of natural chemists because of their biological activity. The fatty acid compositions of the Solieriaceae families (Rhodophyceae, Gaigartinales) provide interesting information that unusual cyclic fatty acids have been occasionally found. A survey was conducted to profile the characteristic fatty acid composition of the red alga Solieria pacifica (Yamada) Yoshida using gas chromatography-mass spectrometry (GC-MS), infrared spectroscopy (IR), and proton nuclear magnetic resonance spectroscopy (1H-NMR). In S. pacifica, two cyclopentyl fatty acids, 11-cyclopentylundecanoic acid (7.0%), and 13-cyclopentyltridecanoic acid (4.9%), and a cyclopropane fatty acid, cis-11,12-methylene-hexadecanoic acid (7.9%) contributed significantly to the overall fatty acid profile. In particular, this cyclopropane fatty acid has been primarily found in bacteria, rumen microorganisms or foods of animal origin, and has not previously been found in any other algae. In addition, this alga contains a significant amount of the monoenoic acid cis-11-hexadecenoic acid (9.0%). Therefore, cis-11,12-methylene-hexadecanoic acid in S. pacifica was likely produced by methylene addition to cis-11-hexadecenoic acid.

scholarly journals Bioactive Compounds in Salicornia patula Duval-Jouve: A Mediterranean Edible Euhalophyte

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 410
Author(s):  
Irene Sánchez-Gavilán ◽  
Esteban Ramírez ◽  
Vicenta de la Fuente
Keyword(s):  
Fatty Acids ◽  
Bioactive Compounds ◽  
Mediterranean Area ◽  
Biological Properties ◽  
Total Phenolic ◽  
Tinto River ◽  
New Findings ◽  
High Concentrations ◽  
Salicornia Patula ◽  
First Time

Many halophytes have great nutritional and functional potential, providing chemical compounds with biological properties. Salicornia patula Duval-Jouve is a common euhalophyte from saline Mediterranean territories (Spain, Portugal, France, and Italy). In the present work we quantified for the first time the bioactive compounds in S. patula (total phenolic compounds and fatty acids), from Iberian Peninsula localities: littoral-coastal Tinto River basin areas (southwest Spain, the Huelva province), and mainland continental territories (northwest and central Spain, the Valladolid and Madrid provinces). Five phenolic acids including caffeic, coumaric, veratric, salicylic, and transcinnamic have been found with differences between mainland and coastal saltmarshes. S. patula contain four flavonoids: quercetin-3-O-rutinoside, kaempferol/luteolin, apigenin 7-glucoside, and pelargonidin-3-O-rutinoside. These last two glycosylated compounds are described for the first time in this genus of Chenopodiaceae. The fatty acid profile described in S. patula stems contains palmitic, oleic, and linoleic acids in high concentrations, while stearic and long-chain fatty acids were detected in low amounts. These new findings confirm that S. patula is a valuable source of bioactive compounds from Mediterranean area.

scholarly journals Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 881
Author(s):  
Roberta Tolve ◽  
Fernanda Galgano ◽  
Nicola Condelli ◽  
Nazarena Cela ◽  
Luigi Lucini ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Condensed Tannins ◽  
Encapsulation Efficiency ◽  
Biological Effects ◽  
Fatty Acid Content ◽  
Food Products ◽  
Animal Origin ◽  
Animal Nutrition ◽  
Loading Capacity ◽  
Wide Range

The nutritional quality of animal products is strongly related to their fatty acid content and composition. Nowadays, attention is paid to the possibility of producing healthier foods of animal origin by intervening in animal feed. In this field, the use of condensed tannins as dietary supplements in animal nutrition is becoming popular due to their wide range of biological effects related, among others, to their ability to modulate the rumen biohydrogenation and biofortify, through the improvement of the fatty acids profile, the derivate food products. Unfortunately, tannins are characterized by strong astringency and low bioavailability. These disadvantages could be overcome through the microencapsulation in protective matrices. With this in mind, the optimal conditions for microencapsulation of a polyphenolic extract rich in condensed tannins by spray drying using a blend of maltodextrin (MD) and gum Arabic (GA) as shell material were investigated. For this purpose, after the extract characterization, through spectrophotometer assays and ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, a central composite design (CCD) was employed to investigate the combined effects of core:shell and MD:GA ratio on the microencapsulation process. The results obtained were used to develop second-order polynomial regression models on different responses, namely encapsulation yield, encapsulation efficiency, loading capacity, and tannin content. The formulation characterized by a core:shell ratio of 1.5:5 and MD:GA ratio of 4:6 was selected as the optimized one with a loading capacity of 17.67%, encapsulation efficiency of 76.58%, encapsulation yield of 35.69%, and tannin concentration of 14.46 g/100 g. Moreover, in vitro release under varying pH of the optimized formulation was carried out with results that could improve the use of microencapsulated condensed tannins in animal nutrition for the biofortification of derivates.

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