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Antioxidant and antihemolytic activity of pumpkin by-products: a contribution towards resource-use efficiency

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dc.contributor.authorGonçalves, Mónica
dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorPinela, José
dc.contributor.authorAlves, Maria José
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-21T15:26:48Z
dc.date.available2022-01-21T15:26:48Z
dc.date.issued2021
dc.description.abstractThe current need to obtain nutritious and healthy foods from alternative and more sustainable sources and to reduce waste in the agri-food sector has led to a great interest in the valorisation of plant parts currently treated as by-product, but which have nutritional value and food-grade potential for inclusion in the human diet. The pumpkin processing industry is a good example because it generates a large amount of biowaste in the form of seeds and peels [1], which can be recycled inside the food chain as bioactive or functional ingredients, since these matrices contain significant amounts of carotenoids, protein, fibre, and tocopherols, among other antioxidants [2]. This study aimed to measure the antioxidant activity of pumpkin by-products, in order to assess their potential for use in novel food formulations. Pumpkin seeds and peels provided by local producers in the northeast of Portugal were lyophilized, ground to a fine powder, and submitted to a solid-liquid extraction using an hydroethanolic mixture as solvent [3]. The obtained liquid extracts were lyophilized, redissolved in distilled water, and successively diluted to different concentrations to evaluate the antioxidant activity. The thiobarbituric acid reactive substances (TBARS) formation inhibition and the oxidative haemolysis inhibition assays were performed in vitro using porcine brain cell homogenates and sheep red blood cells as oxidizable biological substrates, respectively [3]. A Student's t-test was applied to assess the existence of statistical differences between both samples. Based on the results obtained with the performed cell-based assays, it was possible to conclude that both seed and peel extracts display antioxidant effects. The seed extract was more effective in inhibiting the formation of TBARS, such as the highly reactive malondialdehyde, which results from the peroxidation of polyunsaturated fatty acids that constitute the porcine brain cell membranes. In turn, the peel extract had a better performance in protecting the red blood cells from the haemolytic action of free radicals initially generated in the system by the oxidant 2,2'-azobis (2-methylpropionamidine) dihydrochloride, which is thermally activated during incubation at 37 oC. Overall, these results demonstrate that the preservation and/or functionalization of food products could be achieved with the addition of bio-based antioxidant ingredients resulting from pumpkin by-products.pt_PT
dc.description.sponsorshipTo FCT for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); for the M. Añibarro-Ortega PhD grant (2020.06297.BD) and the J. Pinela (CEECIND/01011/2018) and L. Barros contracts through the individual and institutional scientific employment program-contract, respectively; and to the FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P and to ERDF through the Regional Operational Program North 2020, within the scope of the Project GreenHealth - Norte-01-0145-FEDER-000042.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGonçalves, Monica; Añibarro-Ortega, Mikel; Pinela, José; Alves, Maria José; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Antioxidant and antihemolytic activity of pumpkin by-products: a contribution towards resource-use efficiency. In 1st Natural products application: health, cosmetic and food: book of abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-286-6pt_PT
dc.identifier.isbn978-972-745-286-6
dc.identifier.urihttp://hdl.handle.net/10198/24844
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationNutriTech | Emerging technologies for functional foods processing: Innovations towards sustainable food systems and human nutrition
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPumpkinpt_PT
dc.subjectAntioxidantpt_PT
dc.titleAntioxidant and antihemolytic activity of pumpkin by-products: a contribution towards resource-use efficiencypt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberCEECIND/01011/2018/CP1578/CT0002
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleNutriTech | Emerging technologies for functional foods processing: Innovations towards sustainable food systems and human nutrition
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.conferencePlaceBragança, Portugalpt_PT
oaire.citation.titleNatural Products Application: Health, Cosmetic and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNameAñibarro-Ortega
person.familyNamePinela
person.familyNameAlves
person.familyNameFerreira
person.familyNameBarros
person.givenNameMikel
person.givenNameJosé
person.givenNameMaria José
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier144781
person.identifier469085
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person.identifier.orcid0000-0002-2835-5079
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person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridB-4466-2014
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person.identifier.ridE-8500-2013
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person.identifier.scopus-author-id36868826600
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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