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Pumpkin bioresidues as sources of bioactive compounds for food application

2021Conference object Open access
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dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPereira, Carla
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-11-20T09:59:42Z
dc.date.available2024-11-20T09:59:42Z
dc.date.issued2021
dc.description.abstractAccording to FAO data, in Europe, almost half of fruit and vegetable production is lost or wasted [1]. Part of this occurs in the industry during processing stages of these commodities, resulting in huge amounts of waste in the form of peels, seeds, liquid, and molasses [2]. Nevertheless, these residues are rich in organic matter, phytochemicals, and compounds with nutraceutical properties [3]. Focusing on the valorisation of these residues, which compounds have commercial potential and aiming at promoting a circular economy, the present work focused the evaluation of the bioactive properties of the bioresidues generated in pumpkin pulp production. For this purpose, the peel, seeds, and fibrous strands of three pumpkin varieties grown in Portugal (butternut squash, common pumpkin, and kabocha squash) were evaluated in terms of antioxidant capacity, through 3 chemical (DPPH scavenging activity, reducing power and β-carotene bleaching inhibition) and 2 biological (TBARS and OxHLIA) methods. Additionally, their cytotoxicity was assessed through the in vitro sulforodamine B (SRB) assay, tested in a primary culture of cells prepared from porcine liver. Regarding the antioxidant activity evaluation, all the samples presented great antioxidant capacity, showing IC50 values ranging from about 50 times higher than the positive control, Trolox, to about 14 times lower than Trolox. The fibrous strands and seeds showed better antioxidant capacity than the peels, with the fibrous strands revealing great antioxidant capacity in the employed chemical methods, and the seeds in the biological ones. In terms of pumpkin varieties, the kabocha squash presented the best result in 3 of the 5 assays (DPPH, β-carotene, and TBARS). Regarding cytotoxicity, the effect of inhibiting non-tumour cell growth was not observed for any of the samples, even at the highest concentration (400 μg/mL), which is of great importance for considering their inclusion into foodstuff. These preliminary results showed a great potential for the exploration of pumpkin bioresidues to develop natural additives with antioxidant properties to be included in food products, fostering the circular economy.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira and L. Barros contracts and A.K. Molina and M.G. Leichtweis PhD grants (2020.06231.BD and 2020.06706.BD, respectively). To FCT, P.I., within the scope of the Project PRIMA Section 2 - Multi-topic 2019: PulpIng (PRIMA/0007/2019).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeichtweis, Maria Gabriela; Molina, Adriana K.; Pereira, Carla; Pires, Tânia C.S.P.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Pumpkin bioresidues as sources of bioactive compounds for food application. In 7th Portuguese Young Chemists Meeting (7th PYCheM). Bragança. ISBN 978-989-8124-31-9pt_PT
dc.identifier.isbn978-989-8124-31-9
dc.identifier.urihttp://hdl.handle.net/10198/30633
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.
dc.relationPulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPumpkin bioresiduespt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titlePumpkin bioresidues as sources of bioactive compounds for food applicationpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.
oaire.awardTitlePulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2020.06231.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2020.06706.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0007%2F2019/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage115pt_PT
oaire.citation.startPage115pt_PT
oaire.citation.title7th Portuguese Young Chemists Meeting (7th PYCheM)pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
oaire.fundingStreamPOR_NORTE
oaire.fundingStream3599-PPCDT
person.familyNameLeichtweis
person.familyNameMolina
person.familyNamePereira
person.familyNamePires
person.familyNameFerreira
person.familyNameBarros
person.givenNameMaria Gabriela
person.givenNameAdriana K.
person.givenNameCarla
person.givenNameTânia C.S.P.
person.givenNameIsabel C.F.R.
person.givenNameLillian
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person.identifier.orcid0000-0002-6015-9043
person.identifier.orcid0000-0002-6234-2212
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridQ-2842-2018
person.identifier.ridE-8500-2013
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person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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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
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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