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Valorisation of pumpkin by-products: Chemical composition and bioactive properties of pumpkin seeds, peels, and fibrous strands from different local landraces of Greece

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.sdg15:Proteger a Vida Terrestre
dc.contributor.authorLeichtweis, Maria G.
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorPavli, Ourania
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorPetropoulos, Spyridon A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorPereira, Carla
dc.date.accessioned2025-04-08T13:44:08Z
dc.date.available2025-04-08T13:44:08Z
dc.date.issued2025
dc.description.abstractThis study evaluated the fruit by-products (peels, seeds, and fibrous strands) from 11 pumpkin genotypes cultivated in Greece aiming to valorize them as natural sources of bioactive compounds. Five compounds, including ( )-epicatechin and chicoric acid isomers, were identified in peels, while seeds and fibrous strands mainly contained ( )-epicatechin. Organic acids and tocopherols varied significantly among genotypes, with oxalic, quinic, and malic acids being predominant. Total tocopherols content (mg/100 g) ranged up to 7.38 ± 0.03 in fibrous strands, 30.7 ± 0.2 in peels, and 14.58 ± 0.09 in seeds. Extracts exhibited potent antioxidant activity, particularly the seeds of genotypes “V5” and “V6”, and strong antimicrobial effects, notably the peels of “V2 T" and “V11”, which showed significant inhibition of microbial strains. These findings contribute to the advancement of sustainable practices in the agro-industrial waste management, as well as to the production of functional natural ingredients for various industrial applicationseng
dc.description.sponsorshipThis work was financially supported by FCT, P.I., within the scope of the Project PRIMA Section 2 - Multi-topic 2019: PulpIng (PRIMA/0007/2019). Also supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) Food Chemistry 475 (2025) 14330612 and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020); and national funding by FCT, P.I., through the institutional and individual scientific employment program contract for L. Barros (DOI: 10.54499/CEECINST/00107/2021/CP2793/CT0002), C. Pereira (DOI: 10.54499/CEECINST/00016/2018/CP1505/CT0010), and M.I. Dias contracts, and M.G. and A.K.M. PhD grants (2020.06706.BD and 2020.06231.BD, respectively).
dc.identifier.citationLeichtweis, Maria G.; Molina, Adriana; Dias, Maria Inês; Calhelha, Ricardo C.; Pires, Tânia C.S.P.; Pavli, Ourania; Oliveira, Beatriz; Ferreira, Isabel C.F.R.; Petropoulos, Spyridon A.; Barros, Lillian; Pereira, Carla (2025). Valorisation of pumpkin by-products: Chemical composition and bioactive properties of pumpkin seeds, peels, and fibrous strands from different local landraces of Greece. Food Chemistry. ISSN 0308-8146. 475, p. 1-13
dc.identifier.doi10.1016/j.foodchem.2025.143306
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/34415
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationPulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationNatural pigments recovery from bio-residues: widening the range of safe food colorants
dc.relation.ispartofFood Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAntioxidant activity
dc.subjectAntimicrobial activity
dc.subjectPhenolic compounds
dc.subjectOrganic acids
dc.subjectTocopherols
dc.subjectCytotoxicity
dc.subjectPumpkin by-products
dc.titleValorisation of pumpkin by-products: Chemical composition and bioactive properties of pumpkin seeds, peels, and fibrous strands from different local landraces of Greeceeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleNatural pigments recovery from bio-residues: widening the range of safe food colorants
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/PRIMA Section 2 - Multi-topic 2019/PRIMA%2F0007%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2020.06231.BD/PT
oaire.citation.endPage13
oaire.citation.startPage1
oaire.citation.titleFood Chemistry
oaire.citation.volume475
oaire.fundingStreamPRIMA Section 2 - Multi-topic 2019
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameMolina
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